Corn Sugar vs Cane Sugar vs Sugar Free
There are various types of sugar which confuse us which often confuse us which one to consume? Here is a detailed description of various types of corn sugar Vs cane sugar.
Cane Sugar
Cane sugar, Credits: pixabay
Cane sugar comes from sugar cane plant. It is obtained by grinding the cane sugar into sweet sweet juice and then processing it by boiling spinning and making it thick until it turns out to be molasses syrup.
The syrup is produced by centrifuging it into raw sugar. From there, you get several types of other sugar which are listed as below:
Muscovado sugar – It is unrefined or partly raw sugar in which the molasses has not been removed. It is darker brown in colour, moist and sticks together.
Turbinado sugar – It is more refined than Muscovado sugar, which is lighter in colour and is in the form of molasses. The moisture from this sugar is completely removed. It appears as a natural brown- blond colour. It’s also referred to as demerara sugar.
Pure cane sugar – it is the purified form of sugar which is extracted by spinning out all of the molasses from raw sugar. It appears as white pure crystals and labelled as “pure cane sugar” or sugar.
High Fructose Corn Syrup/ Corn sugar
High fructose sugar, Credits: pixabay
Sugar which is manufactured from corn starch is referred to as high fructose corn sugar. An enzyme from corn starch is used to develop a sweet syrup. The sweet syrup obtained is then evaporated into clear and colourless glucose syrup. This syrup is further processed to sweeter fructose. Higher fructose corn sugar is added to a variety of beverages, sauces, salad dressings and baked goods.
Corn sugar vs cane sugar? Which is considered to have more risk factors? Corn sugar [ose various risk factors for heart disease when compared to other added sugars.
Sugar-free
Sugar free, Credits: pixabay
Most of the Sweet products that we buy from stores are often labelled as sugar-free. Some of which include candy bars, soft drinks, chocolates etc. Normal sugar like table sugar, brown sugar, lactose, honey all of them contain around 1-2 units of sugar. For a product to be labelled as “sugar-free” it should not contain more than 0.5 gms of sugar.
Furthermore, it should also be low in calories. So now what makes sugar-free agents sweet? The answer is the sweetening agent!. Aspartame, acesulfame potassium, neotame, saccharin, stevia, and sucralose are few sweetening agents that are approved by the FDA.