C&H Sugar Professional Resources


.Industry Information
..Glossary of Sugars

FREE-FLOWING BROWN SUGARS:
Specialty sugars produced by cocrystallization, yielding fine, powder-like brown sugar with less moisture.

FRUCTOSE:
Sugar occurring especially in fruit, and a component of refined sugar. Commercial fructose comes from corn - it's sold in granulated form but acts differently from granulated sugar, not recommended for baking or caramelizing. Fructose is part of high fructose corn syrup, used for sweetening soft drinks.

GRANULATED WHITE SUGAR:
All-purpose "table" sugar, refined to 99.95 percent sucrose from sugarcane or beet plants. Called for in many recipes. (Note: Although chemically the same, beet and cane sugar are functionally different and may not perform the same in some recipes. Many bakers and confectioners prefer cane sugar for products such as sugar syrups, caramels, and baked goods.)

GLUCOSE:
A sugar derived from cornstarch and sold in syrup form. Used to increase the sugar content of many products, make syrup and jam, and increase the shelf life of baked goods.

INVERT SUGAR:
A liquid carbohydrate sweetener (an equal mixture of glucose and fructose), resulting from the chemical breakdown (inversion) of sucrose during refining. Often added to brown sugar, baked goods, sorbets, and other products to add moisture, prevent crystallization, lengthen shelf life, and prevent graining.

The Sugar Source
Everything You Always Wanted to Know About Sugar But Didn't Know Who to Ask

_{Legal Notices & Privacy Policy}