what is the 8 types of sugar?

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  • 1 decade ago
    Favorite Answer

    brown sugar, black sugar, liquid sugar, powdered sugar,

    crystal sugar, white sugar, bleached sugar, solid sugar,

  • 4 years ago

    1

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  • Anonymous
    1 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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  • Jim
    Lv 7
    1 decade ago

    I'm sure you are number 9 :-)

  • 1 decade ago

    B

    Brown Sugar

    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

    C

    Caramelized Sugar

    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

    Confectioners' Sugar

    See Coarse Sugar

    D

    Demerara

    Sugar

    Very moist granulated sugar having a heavy molasses coating

    Used as a specialty item for household baked goods and uses

    Decorative Sugar

    See Pearl Sugar

    F

    Fondant Sugar

    See Icing Sugar

    G

    Golden Syrup

    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

    Types:

    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

    I

    Icing Sugar

    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

    L

    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 Sugar/

    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

    M

    Molasses

    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

    P

    Pearl Sugar

    Also called Decorative or Sanding Sugar

    Lumps of refined sugar particles

    Used as a decoration in baking

    Plantation Sugar

    See Turbinado-style Sugar

    R

    Raw 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

    S

    Sanding Sugar

    See Pearl Sugar and Granulated Sugar

    T

    Turbinado-style

    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

  • 1 decade ago

    what are the types of sugar?

    White 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

    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.

    Coarse sugar

    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.

    Sanding sugar

    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.

    Brown Sugar

    Turbinado sugar

    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.

    Demerara 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.

    Liquid Sugar

    Liquid sugars

    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.

    Invert sugar

    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
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