Brown Sugar vs. White Sugar
The most noticeable similarity between brown and white sugar is they are both made from sugarcane; however, brown sugar contains molasses and water and has somewhat less calories than white sugar. There are 377 calories in 100 grams of brown sugar, but 387 calories in the same quantity of white sugar. Both sugars include sucrose.
The two sugars are not substitutes for each other because white sugar is sweeter and richer. Both sugars are equally harmful in large quantities, even though many people feel brown sugar might be healthier, though it is not. Both of the sugars can be fattening and be bad for one's health if not used in moderation.
The texture and cost of the two sugars differ as well. White sugar is dry and grainy, and since brown sugar has molasses and water, it is moist and clumpy. There are times when brown sugar remains unused in a pantry, it will harden because the moisture in the light-colored syrup of the sugar will have evaporated.
The cost of a five-pound bag of white sugar may cost around $6.50. On the other hand, the same five-pound bag of brown sugar costs less, and would be available for about $5.89.
The production of each sugar can also be contrasted. At one time, brown sugar was a sugar that had not been fully refined, it was a raw sugar, and very coarse. Today, though, brown sugar is most often produced by adding the cane molasses to refined white sugar crystals. Sometimes sugar beet molasses are used.
On the other hand, white sugar crystals are manufactured from sugar cane of sugar beet. The refining takes place by its immersion into a concentrated syrup. Next, the crystals are separated from the liquid and then dissolved in water. The brown color is removed by the use of a granular-activated carbon or ion-exchange resin. Finally, the mixture is boiled, cooled, spun in a centrifuge, then dried.
White and brown sugar share similar uses, ex=specially for baking and as sweeteners for coffee or tea. In baked products, brown sugar is used to create a richer taste, but its moistness may affect the finished products appearance. Marinades are also made using brown sugar, but is not a good substitute for some white-sugar recipes, such as for sauce. White sugar sometimes can be a substituted for brown sugar, and the same for brown sugar for white sugar, but they are not always interchangeable.
Finally, when cookies are made using each of the sugars, their size will be different. A cookie made with brown sugar will be smaller because the moisture in the dough is absorbed by the it, which prevent the dough from spreading out. However, cookies made with white sugar will typically spread out and become larger while in the oven.
In summary, brown and white sugars have many similarities with some differences such as the cost, texture, and caloric count. In addition, the brown sugar also contains molasses and water, and the white sugar is basically pure, straight from the sugar cane, though there is processing involved. The sugars may be a substitute for each other in some cases, but it depends on the other additives.
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