startAbout UsFor ConsumersFor FoodserviceFor Educators

Frequently Asked Questions

Search Knowlege Base

in


Home | Category: Foods -- Sweeteners


Foods -- Sweeteners

What are some names and types of sugar?

Rating: 83

Sugar, confetti -- Fairly large crystals dyed various colors and used as a decoration. Sugar, brown-flavor -- The darker the sugar, the stronger the flavor. Sugar, demerara -- Raw sugar with large, light amber crystals. It is a moist cane sugar. Substitute a light brown sugar or regular granulated sugar. Sugar, Barbados -- A soft, moist, very dark brown sugar. Substitute a brown sugar if unavailable. Sugar, blended -- Blended sugar is a blend of sucrose (from sugar cane or sugar beets) and dextrose (corn sugar). Some blended sugar may be labeled so that the consumer thinks they are getting 100% sucrose. This blend may not give the same result in food preparation, especially in jams, jellies, frostings, and baked goods. Dextrose is about 70% as sweet as sugar and is more hygroscopic (water attracting). Sugar, foot -- The coarsest, most unrefined form of cane sugar available. It has a high proportion of molasses still on it so it is very sticky. It is almost black in color. Sugar, sand or soft -- Same as light brown sugar. Sugar, loaf -- Some old recipes call for loaf sugar. White sugar used to be sold in loaves that were then crushed to form a coarse granulated sugar. Substitute granulated sugar. Sugar, parrot -- Parrot sugar is called that because of the decoration on the box, a parrot. It is coarse-cut cubes of light brown refined cane sugar. Sugar, turbinada -- Raw sugar with impurities removed. Edible if produced under sanitary conditions. It has a molasses flavor.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

Not UsefulVery Useful