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– US Patent and Trademark Office
– Kitchen Dictionary

– Sucanat is a type of whole cane sugar.
– It is made by extracting the juice from sugar cane.
– The juice is heated, then cooled to form granules.
– Sucanat retains more of the natural molasses content.
– It has a strong flavor compared to refined sugar.

Nutritional Content:
– Sucanat contains vitamins and minerals like iron and calcium.
– It is less processed than refined sugar.
– It has a lower glycemic index compared to white sugar.
– Sucanat is considered a more natural sweetener option.
– It provides a more complex flavor profile in baking.

– Sucanat can be used as a one-to-one replacement for white sugar.
– It is often used in baking recipes.
– It can add a rich flavor to beverages like coffee or tea.
– Sucanat can be sprinkled on top of oatmeal or yogurt.
– It can be used in making homemade caramel or toffee.

– Sucanat retains more nutrients compared to refined sugar.
– It provides a more natural alternative to processed sweeteners.
– The lower glycemic index of Sucanat can help regulate blood sugar levels.
– It offers a more complex flavor profile in dishes.
– Some people prefer the taste of Sucanat over white sugar.

Sucanat (Wikipedia)

Sucanat (a contraction of "Sucre de canne naturel") is a brand name for a variety of whole cane sugar that was introduced by Pronatec in 1978. Like panela and muscovado, Sucanat retains its molasses content. It is essentially pure dried sugar cane juice. The juice is extracted by mechanical processes, heated, and cooled, forming small brown grainy crystals.


Similar products that are created using minimal processing are panela from Latin America, Rapadura from Brazil, muscovado from the Philippines, and Jaggery which can be found in Asia, Africa, Latin America, and the Caribbean. Sucanat and these other products contain much of the molasses that would otherwise be removed in the refining process, giving them a strong flavor.

Sucanat is now a registered trademark of Ragus Holdings, Inc.

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