what is the 8 types of sugar?
- 1 decade agoFavorite Answer
brown sugar, black sugar, liquid sugar, powdered sugar,
crystal sugar, white sugar, bleached sugar, solid sugar,
- Anonymous1 decade ago
There are more than 8 types of sugars depending on the catagories or properties you are defining them by.
If you are refering to the types of chemical simple sugars (monosaccharides) there are
sucrose, fructose, glucose, galactose, maltose, lactose and mannose.
- 1 decade ago
Doc, grumpy, sneezy, oh.....wait a minute.....those are the dwarfs; and there's only 7
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- JimLv 71 decade ago
I'm sure you are number 9 :-)
- 1 decade ago
Also called Golden Yellow Sugar
White moist granulated sugar blended with small quantities of pure sugar syrups selected for colour and taste
Can also be produced from boiling refinery cane syrups until brown sugar crystals form
Used in baked goods, meat glazes, and condiments
Burnt Sugar Also called Caramelized Sugar
Sugar caramelized by cooking at high temperature.
Prepared in specialty items requiring a special flavour and colour (i.e. crème caramel dessert)
Not available for purchase, but can be made at home
See Burnt Sugar
Castor Sugar Type of sugar sold in parts of Europe and Australia
In Canada, this type of sugar would be sold under the names "Super-fine Sugar", "Fruit Sugar", "Fruit Powder", "Powdered Sugar" or "Instant Dissolving Sugar" - any of these sugars can be used as a substitute in recipes listing castor sugar as an ingredient
Coarse Sugar Also called Confectioners' Sugar
White granulated sugar having a very large crystal size
Used as a decorative sugar
See Coarse Sugar
Very moist granulated sugar having a heavy molasses coating
Used as a specialty item for household baked goods and uses
See Pearl Sugar
See Icing Sugar
Also called Refiners' syrup or Refined Sugar Syrup
Table syrup containing sucrose and invert sugar (sucrose broken down into glucose and fructose)
Made from selected blended refinery cane syrups, which are thickened by evaporation
Used in recipes or as a syrup topping
Golden Yellow Sugar
See Brown Sugar
Granulated Sugar - white
Coarse Sugar, Sanding Sugar, Medium White Granulated Sugar, Fine White Granulated Sugar, Extra Fine Sugar (or Special Fine Sugar), Superfine Sugar (or Fruit Sugar, Fruit Powder, Powdered Sugar, Instant Dissolving Sugar)
Granulated sugars of varying crystal size
General household use
Used in bread, pastries, candy and processed foods
Superfine Sugar is used commercially in powdered preparations and dissolves easily in cold beverages
Also called Fondant Sugar and Fondant Icing Sugar
Finely ground granulated sugar
Contains not more than 5% starch or other anti-caking agent (i.e. maltodextrin) to prevent lumping
Used in special glazes/icings for cakes and donuts
Liquid Invert Sugar
Mixture of glucose and fructose when sucrose is broken down
Mainly used in soft drinks; also used in confectionery, canning and baking
Used by food industry; not available for purchase by consumers
Liquid Sucrose Granulated white sugar dissolved in water
Used in beverages, jams, candy, ice cream, syrups, and cooked fondants (i.e. fudge)
Used by food industry; not available for purchase by consumers
By-product of sugar cane and sugar beet refining processes
Not all types of molasses are suitable for food products or cooking, however, those that are packaged and sold in grocery stores meet standards for food use
Beet sugar molasses is not edible, but is used in the manufacturing of yeast, citric acid and cattle feed mixtures
Muscovado sugar Dry crystal sugar made by crystallization of dark syrups (similar to Demerara)
Produced at an early stage of the refining process where not all plant pigments and flavours are removed
Also called Decorative or Sanding Sugar
Lumps of refined sugar particles
Used as a decoration in baking
See Turbinado-style Sugar
In the form of dry, brown sugar crystals (the colour being due to the presence of impurities) obtained from the evaporation of clarified sugar cane juices
Imported for processing into refined sugar
This product is not sold to consumers because it does not meet Canadian standards for health and hygiene
Refined Sugar Syrup
See Golden Sugar
Refiners' Syrup See Golden Sugar
See Pearl Sugar and Granulated Sugar
Also called Plantation Sugar or "Sugar in the Raw"
Specialty, semi-refined product - not "raw sugar"
Found in restaurants and specialty shops - used for hot beverages
- Jonathan MLv 51 decade ago
what are the types of sugar?
There are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.
“Regular” or white sugar, extra fine or fine sugar
“Regular” or white sugar, as it is known to consumers, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. White sugar is the sugar called for in most cookbook recipes. The food industry stipulates “regular” sugar to be “extra fine” or “fine” because small crystals are ideal for bulk handling and not susceptible to caking.
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than “regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.
Bakers Special Sugar
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.
Superfine, ultrafine, or bar sugar
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor, named after the type of shaker in which it is often packaged.
Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers.
As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.
This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea and other beverages.
Brown sugar (light and dark)
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.
Brown sugar tends to clump because it contains more moisture than white sugar.
Muscovado or Barbados sugar
Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than “regular” brown sugar.
Free-flowing brown sugars
These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar.
Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before it is used. Liquid sugar is ideal for products whose recipes first require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.
Sucrose can be split into its two component sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as different mixtures of sucrose and invert sugar. For example total invert sugar is half glucose and half fructose, while 50% invert sugar (half of the sucrose has been inverted) is one-half sucrose, one-quarter glucose and one-quarter fructose. Invert sugar is used mainly by food manufacturers to retard the crystallization of sugar and to retain moisture in the packaged food. Which particular invert sugar is used is determined by which function – retarding crystallization or retaining moisture – is required.
Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a mixture of water and lemon juice.Source(s): internet