**Characteristics of Brown Sugar:**
– Codex Alimentarius requires brown sugar to contain at least 88% sucrose plus invert sugar.
– Commercial brown sugar contains from 3.5% to 6.5% molasses based on total volume.
– Regular commercial brown sugar contains up to 10% molasses by weight.
– Brown sugar is naturally moist due to the hygroscopic nature of molasses.
– Particle size of brown sugar is generally smaller than granulated white sugar.
**History and Production of Brown Sugar:**
– In the 19th century, American works referred to refining brown sugar.
– Two kinds of raw sugar existed in the United Kingdom: muscovado and clayed sugar.
– Brown sugar is often produced by adding sugarcane molasses to refined white sugar.
– Coarseness of brown sugar differs when molasses is added to refined white sugar.
– Differences in color, odor, and taste of white sugar are masked by molasses.
**Types and Culinary Uses of Brown Sugar:**
– Natural brown sugar retains some molasses from sugar cane juice.
– Modern types include turbinado, demerara, and raw sugar.
– Traditional types like muscovado, panela, and jaggery retain high molasses content.
– Brown sugar adds flavor to desserts and baked goods.
– Caramelizes more readily than refined sugar.
– Darker sugar imparts stronger flavor with caramel notes.
**Nutritional Value and Health Aspects of Brown Sugar:**
– 100g of brown sugar contains 377 Calories.
– Brown sugar contains 15% of Daily Value for iron.
– Molasses adds minerals to brown sugar.
– Health benefits of brown sugar are negligible compared to refined sugar.
– Brown sugar is often perceived as healthier than white sugar, subject to debate.
– Consumers should be aware of the potential health implications of sugar consumption.
**Related Topics and Technical Insights on Sugar Production:**
– Historical Significance of Sugar in the Philippines.
– Varieties of Non-Centrifugal Cane Sugar.
– Dietary Reference Intakes for Sodium and Potassium.
– Technical Insights on Sugar Production.
– Ongoing research focuses on improving sugar production methods for sustainability.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is by tradition an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), but is now often produced by the addition of molasses to refined white sugar (commercial brown sugar).
