Sweet, most of us love sweet food especially our kid. They love candies no matter how we forbid them to eat candies. Kids also love trick and treat tradition during Halloween. What can make candies sweet? Sugar! Sugar is a generic term for sweeteners. However, it is usually attached to sucrose. Thus, we may use term sugar or sucrose in our daily life. Although there are a lot of sweetener types nowadays, sucrose is the most used sweetener compared to the others. We may have fructose, maltose, dextrose, maltitol, steviol, aspartame, sucralose, xylitol, acesulfame, and others. But, sucrose cannot be replaced completely as they have no weird aftertaste. The problem of sucrose is, if someone consumes it too much, it may cause obesity.
Sugar (sucrose) may be classified as follows:
From its source:
- Beet Sugar: The sugar is obtained by processing beet (Beta vulgaris) root. This type is usually planted in the non-tropical region like in Europe, Russia, and north part of the States.
- Cane Sugar: Cane (Saccharum officinarum) stalk is harvested to produce sugar in the most tropical region with Brazil as the main producer followed by India.
From its refined degree (by visual appearance):
- White refined: The sugar is crystal white. The sugar undergoes special refining process to achieve this grade (although good beet sugar processing can achieve this grade without further refining).
- Unrefined: The crystal appearance is white with slightly brownish color.
- Brown: The crystal is brown in color. It is usually intended to have this grade to achieve specific taste. It may be produced by mixing white sugar and molasses or other methods.
From ICUMSA (International Commission for Uniform Methods of Sugar Analysis) grading:
- Refined Sugar Grade A – ICUMSA 45. This classification is the same as item above. It has ICUMSA number of 45 RBU.
- Cane Sugar – ICUMSA 100. It is unrefined cane sugar. It has ICUMSA number of 100 RBU.
- Raw Brown Sugar Grade E – ICUMSA 600 – 1200