Organic sugar, or what is organic sugar, comes from sugarcane or sugar beet grown without synthetic chemicals or GMOs. It’s minimally processed and retains more of its natural nutrients. In this article, we’ll explore how it’s made, its benefits, and how it compares to regular sugar.

Key Takeaways

• Organic sugar is produced from sugar cane or beets without synthetic chemicals, making it healthier for both you and the planet.
• It has higher nutritional value compared to regular sugar, retaining essential vitamins and minerals, and contains beneficial amino acids.
• Organic sugar offers a unique taste and texture, and its lower glycemic index makes it a better choice for blood sugar stability.

What Exactly Is Organic Sugar?

Organic sugar is more than just a buzzword in the health food aisle. It comes from sugar cane or sugar beets. These crops are cultivated without the use of synthetic pesticides, herbicides, or genetically modified organisms (GMOs). This means that from the very beginning, organic cane sugar is cultivated under strict organic farming standards, ensuring a cleaner and more natural product.

Unlike regular sugar, which often involves the use of harmful chemicals during cultivation and processing, bulk organic sugar is produced with the environment and health in mind. The sugar cane or beet sugar used in its’ production are nurtured through natural methods, promoting both soil health and biodiversity.

But what does this mean for you? Choosing organic means selecting a product that benefits both your body and the planet. Now, let’s explore the nutritional benefits that make this form of sugar unique.

Nutritional Benefits

One of the standout features of organic sugar is its higher nutritional value compared to refined sugar. This is largely due to the presence of natural molasses, which retains essential vitamins and minerals that are typically stripped away during the refining process. These nutrients include vital vitamins like B6 and C, as well as minerals such as calcium, potassium, and iron, which are essential for various bodily functions.

Moreover, it contains 17 amino acids, including important ones like pipecolic acid, methionine, tryptophan, and arginine. These amino acids play crucial roles in processes such as fat burning and muscle building, making it a more beneficial option for those looking to maintain a healthy lifestyle.

Opting for organic sugar reduces your intake of empty calories while incorporating nutrients that promote better health. The retained molasses can enhance energy levels, support immune function, and offer antioxidant benefits.

Let’s examine the environmental impact of organic sugar production.

Environmental Impact of Production Organic Types Of Sugar

The production of organic sugar involves sustainable farming practices that benefit both the environment and the farmers. One key practice is crop rotation, which helps maintain soil health and promotes biodiversity. Unlike conventional sugar production, which relies heavily on synthetic pesticides and herbicides, organic farming avoids these harmful chemicals, resulting in a cleaner and safer environment.

By choosing organic sugar, you also support small-scale farmers who often implement sustainable practices. These farmers are committed to ecological sustainability by avoiding synthetic fertilizers and genetically modified organisms, thus reducing environmental damage. This not only protects freshwater ecosystems but also minimizes the ecological footprint of sugar production.

The USDA’s National Organic Program ensures organic sugar is produced and processed without harmful chemicals, protecting both the environment and consumer health. Now, let’s explore how organic sugar tastes and feels compared to conventional sugar.

Taste and Texture Differences

If you’ve ever had it, you might have noticed its richer, more complex flavor. This is thanks to the natural molasses retained in this type of sugar, which imparts a subtle yet distinct molasses undertone. This gives it a more nuanced taste profile compared to the often flat and overly sweet flavor of refined sugars.

In terms of texture, organic sugar is grainier and has larger granules compared to regular white sugar. Its color is also darker, ranging from light brown to dark brown, depending on the type of organic sugar. This unique texture and color are a direct result of its minimal processing, which preserves more of the sugar’s natural qualities.

With these differences in mind, let’s explore the fascinating process of how it is made.

How Organic Sugar Is Made

The journey of organic sugar from the field to your table involves a natural and straightforward process. It starts with:

1. Extracting juice from crushed sugar cane or sugar beets.
2. Boiling down this juice to create a syrup.
3. Forming sugar crystals through crystallization from the syrup.

The refining process for it avoids harmful chemicals like bone char, often used to bleach conventional sugar. Instead, it undergoes minimal processing, retaining natural molasses and preserving its nutritional qualities.

This production method makes it both healthier and more environmentally friendly. Now, let’s explore the various types of it and their differences.

Types of Organic Sugar

Organic sugar comes in various forms, each with its unique characteristics and uses. For instance, Big Country organic sugar is made from certified organic sugar cane and cane sugar is less processed than traditional sugars. This type is perfect for those who prefer a more natural and less refined sweetener.

Coconut sugar, made from the sap of the coconut tree, is another popular type. It has a caramel-like flavor and is often used as an alternative sweetener. Date sugar, made from ground dehydrated dates, and unrefined brown sugar, which retains all its molasses, are also excellent options for those seeking natural sugar and nutritious sweeteners.

Each type of it offers distinct benefits and can be used in different culinary applications. Now, let’s compare it to regular sugar to highlight their differences in more detail.

Organic Sugar vs. Regular Sugar

One of the key differences between organic sugar and regular sugar is their glycemic index. Organic sugar tends to have a lower glycemic index, which helps stabilize blood sugar levels and prevents spikes that can lead to a sugar rush or subsequent crash. This is due to the presence of molasses, which slows down the absorption of sugar into the bloodstream.

Regular table sugar, on the other hand, is often criticized for providing empty calories and lacking essential nutrients. With a glycemic index of around 65, refined sugar can cause significant blood sugar spikes, leading to issues like tooth decay, heart disease, and even a sugar headache.

Choosing it means opting for a sweetener with more nutritional value and a lower impact on your blood sugar levels. Let’s explore why you might prefer organic sugar over regular sugar in everyday life.

Why Choose Organic Sugar?

Opting for organic sugar can bring numerous health benefits, especially for those dealing with conditions like anemia and fatigue. The essential nutrients found in organic sugar can enhance energy levels and support serotonin production, which is crucial for mood regulation. Additionally, antioxidants present in organic sugar can help strengthen your immune system, making it a healthier choice overall. Supporting small organic farmers who use sustainable methods contributes to a more ethical and sustainable food system.

The versatility and natural flavors of it make it an excellent addition to a variety of recipes, enhancing both taste and nutritional value. Let’s explore some common uses of organic sugar in everyday cooking and baking.

Common Uses of Organic Sugar

Organic sugar is a fantastic ingredient in baking, from cakes and cookies to breads and muffins, where it enhances both flavor and texture. Its rich flavor from retained molasses makes it perfect for desserts, toppings, and glazes, adding a depth of taste that refined sugars simply can’t match.

In beverages, organic sugar can be used to sweeten coffee, tea, lemonade, and even kombucha, offering a natural and healthier sweetness. It’s also great for flavoring marinades and sauces, giving them a deliciously sweet and savory balance.

With so many uses, it proves to be a versatile and valuable addition to any kitchen. Now, let’s wrap up with a summary of what we’ve learned.

Summary

In summary, organic sugar offers numerous benefits over regular sugar. From its higher nutritional value and lower glycemic index to its positive environmental impact and support for sustainable farming practices, organic sugar stands out as a healthier and more ethical choice.

Whether you’re looking to improve your health, support small farmers, or simply enjoy a richer, more natural flavor in your food, it is a sweet choice worth considering. Make the switch today and experience the difference for yourself.

Frequently Asked Questions

What makes organic sugar different from regular sugar?

Organic sugar stands out because it’s made from sugar cane or beets that are grown without synthetic chemicals. It’s more natural and retains more nutrients. So if you’re looking for a healthier sweetener, organic sugar is a solid choice!

Is organic sugar healthier than regular sugar?

Organic sugar is generally considered healthier than regular sugar because it retains some essential nutrients that are stripped away in the refining process. So, if you’re looking for a slightly better option, go for organic!

How does the taste of organic sugar compare to regular sugar?

Organic sugar definitely has a richer taste with a nice hint of molasses, plus it’s a bit grainier since it’s less processed. If you’re looking for depth in flavor, it’s a tasty choice!

What are the environmental benefits of organic sugar production?

Organic sugar production is great for the environment because it skips harmful chemicals, supports sustainable farming, and helps keep the soil healthy and full of life. It’s a win-win for both our planet and our conscience!

Can I use organic sugar in all my recipes?

Yes, you can use it in all your recipes since it’s versatile and adds great flavor. Just keep in mind it may slightly alter the texture in some baked goods.

The post What Is Organic Sugar? Benefits, Uses, and How It Differs appeared first on US Sweeteners.

Curious about how liquid vs granulated sugar affects baking? This guide breaks down their impacts on texture, moisture, flavor, and rise in your baked goods.

Key Takeaways

• Sugar plays a critical role in baking, impacting moisture, texture, and flavor, with bulk granulated sugar being essential for leavening and moisture retention.

• Liquid sweeteners like honey and maple syrup add unique flavors and additional moisture but may require adjustments in recipes to maintain consistency and baking success.

• Understanding the characteristics of different sugars and how to substitute them, including necessary adjustments, allows for creative experimentation in baking.

The Role of Sugar in Baking

Sugar is not just for sweetness; it significantly affects the quality and structure of baked goods. Granulated sugar can come from sugar beets or sugarcane, both of which are refined to produce the final product used in baking. It interacts positively with other ingredients, impacting the overall baking process. Sugar doesn’t just sweeten; it enhances flavor and plays other crucial roles in baking.

Sugar locks in moisture, keeping baked goods tender and preventing them from drying out, which is key for perfect textures in cakes and cookies. Sugar also aids fermentation by releasing carbon dioxide, crucial for dough rising, especially in bread-making for a light and airy loaf.

The balance of sugar in a recipe can significantly change the final results, affecting both texture and flavor. Too much sugar can lead to overly sweet and sticky products, while too little can result in dry and dense baked goods. Understanding the role of sugar in baking helps you create delicious, well-balanced treats every time.

Types of Sugar for Baking

When it comes to baking, the type of sugar you use can make a significant difference in the outcome of your baked goods. Here’s a breakdown of the most common types of sugar and their unique characteristics:

Granulated Sugar: Characteristics and Uses

Granulated sugar, a staple in most kitchens, comes from sugar beets and sugar cane. This versatile sweetener helps retain moisture in baked goods, resulting in a moist texture that keeps your treats fresh for longer. When mixed with butter, white sugar introduces air into the batter, enhancing leavening during baking. This process, known as the creaming method, is fundamental in achieving light and fluffy cakes and cookies. White sugar is known for its neutral flavor and versatility, making it the most commonly used sugar in baking. Cane sugar is another option for those looking to diversify their sweetening choices.

Reducing sugar in a recipe often results in a denser, flatter cake, emphasizing sugar’s role in leavening. Granulated sugar’s moisture-retaining and leavening properties significantly enhance the texture and rise of baked goods, making it an indispensable ingredient in many recipes. Both sugar beets and sugarcane are refined to produce the granulated sugar used in these recipes. Whether you’re making classic sugar cookies or a decadent chocolate cake, granulated sugar helps achieve the desired consistency and texture.

Granulated sugar balances flavors and contributes to browning through caramelization, enhancing the depth and complexity of baked goods. Mastering the use of superfine sugar and granulated sugar can elevate your baking.

Liquid Sweeteners: Characteristics and Uses

Liquid substitutes such as honey, syrup, and molasses bring unique flavors and moisture, impacting the structure and taste of baked goods. Honey, being sweeter than sugar, is ideal for soft-textured cakes due to its high moisture content and natural sweetness.

Maple syrup, with its distinct flavor and 34% water content, enhances lightly sweetened recipes like cookies and glazes, adding sophistication.

Molasses adds deep color and unique flavor, ideal for spiced or fall fruit recipes, pairing well with ginger, cinnamon, and nutmeg.

Liquid substitutes differ in sweetness and moisture, affecting their use in baking. For example, substituting honey for sugar may need adjustments in liquids and baking time or temperature. Knowing these nuances lets you experiment and create unique baked goods.

Comparing Moisture Content

Liquid substitutes add more moisture, resulting in denser, moister textures, enhancing the crumb structure in breads and cakes. The increased moisture from liquid substitutes extends the shelf life of baked goods, keeping them fresher longer.

The hygroscopic nature of sugar allows it to absorb moisture, extending the freshness of your baked creations. Using liquid sugars extends the shelf life of baked items, making them ideal for recipes needing longer freshness.

Adjustments in baking time or temperature are often needed with liquid sugars due to their higher moisture content. Knowing these adjustments is key for successful baking with liquid subs.

Impact on Leavening and Texture

Sugar is essential for fermentation and dough rise. When creamed with butter, sugar introduces air, creating tiny bubbles that lighten the batter and aid in rising, resulting in a light and airy texture.

Sugar also tenderizes by slowing gluten formation, impacting the final texture. Higher sugar amounts in cakes result in a tender crumb by weakening gluten, leading to a soft, melt-in-your-mouth texture.

Liquid sweeteners make baked goods moister but can also make them denser. Combining them with sugar balances moisture and lightness. Meringue powder can offer extra lift in recipes with liquid sweeteners, contributing to a light and airy texture.

Flavor Profiles and Color Development

Sugar contributes to the browning of baked goods through caramelization and Maillard reactions, adding depth to flavor. Dark brown sugar, with its rich molasses content, enhances both flavor and color in baked goods. Caramelization breaks down sugar molecules, turning them brown and developing complex flavors, forming new flavors and deeper colors when heated.

Liquid sweeteners like honey enhance browning due to their composition, resulting in a darker, richer appearance and adding sophistication to baked good treats, including light brown sugar variations, liquid sugar, and coconut sugar. Various brown sugars, with their molasses content, contribute significantly to flavor and moisture in baked goods.

The Maillard reaction occurs when sugar reacts with proteins, resulting in browning and new aromas. Knowing how different sugars affect flavor and color lets you experiment and create unique and complex baked goods.

Whether you’re aiming for a light golden color or a deeper, caramelized flavor, the type of sugar you use plays a crucial role in achieving your desired results.

Adjustments in Baking Recipes

Substituting honey for sugar requires using about 75% of the amount and reducing total liquid by 3 to 4 tablespoons to maintain consistency. Using agave nectar necessitates lowering the oven temperature by 25 degrees and reducing liquids by four tablespoons.

Substituting liquid sweeteners for granulated sugar often means adjusting other liquids to maintain consistency, ensuring proper texture and rise. If you need to substitute granulated sugar, be mindful of these adjustments.

Understanding how to adjust ingredients and baking conditions when using liquid sweeteners ensures successful baking, allowing for confident experimentation with unique flavors and textures.

Common Challenges and Solutions

Liquid sweeteners can create denser textures due to increased moisture, affecting leavening and rise. Reducing other liquids can counteract these texture issues.

Baked goods with liquid sweeteners may need adjustments for crispness or chewiness. These sweeteners introduce distinct flavors, sometimes requiring adjustments to balance sweetness and flavor.

Liquid sweeteners vary in sweetness, requiring quantity adjustments to match desired levels. Their unique flavors can enhance or overshadow intended flavors, so understanding these challenges ensures the best baking results.

Recipe Examples

Honey is ideal for soft-textured cakes, offering floral flavor and quick browning due to its sugar composition, with natural sweetness and moisture retention for tender results. Confectioners sugar, with its fine consistency, is perfect for icings and frostings.

Syrup, ranging from mild to robust, suits lightly sweetened recipes like cookies and glazes, adding sophistication with its unique taste. Icing sugar, also known as powdered sugar, is versatile for creating smooth toppings and adding a delicate texture to cookies.

Molasses, with its complex flavor, is best in spiced and fall fruit recipes, pairing well with ginger, cinnamon, and nutmeg, though it can affect sweetness. Powdered sugar dissolves seamlessly into liquids, making it ideal for creating smooth toppings and adding density to baked goods. Experimenting with different sweeteners allows you to create unique and delightful baked treats.

Here are a few recipe calls to get you started:

1. A honey cake that is moist and tender with a floral flavor.

2. Maple cookies that are lightly sweetened and have a distinct, robust taste.

3. Spiced molasses bread that is rich and flavorful, perfect for fall.

Summary: How Liquid vs Granulated Sugar Affects Baking

In summary, sugar plays a vital role in the quality, texture, and flavor of baked goods. Whether you’re using granulated sugar or liquid sweeteners, understanding their characteristics and how they interact with other ingredients is crucial for successful baking. Granulated sugar helps retain moisture and enhance leavening, while liquid sweeteners provide unique flavors and additional moisture.

Experimenting with different types of sugar and making the necessary adjustments in your recipes can elevate your baking to new heights. By understanding the science behind sugar in baking, you can create delicious and well-balanced baked treats that will impress your family and friends.

Frequently Asked Questions: How Liquid vs Granulated Sugar Affects Baking

Can I substitute liquid sweeteners for granulated sugar in any recipe?

Absolutely, you can substitute liquid sweeteners for granulated sugar, but just remember to tweak your other liquids and possibly adjust the baking time or temperature for the best results.

How does sugar affect the texture of baked goods?

Sugar plays a crucial role in creating a light and airy texture in baked goods by retaining moisture, tenderizing the product, and aiding in leavening. So, next time you’re baking, remember that sugar is key to that perfect texture!

What are the best liquid sweeteners for baking?

Honey, syrup, and molasses are the top liquid sweeteners for baking, adding distinct flavors and moisture to your treats. Give them a try in your next recipe!

How do I adjust a recipe when using honey instead of granulated sugar?

To adjust a recipe for honey instead of granulated sugar, use about 75% of the sugar amount and reduce the total liquid by 3 to 4 tablespoons. Happy baking!

Why do baked goods with liquid sweeteners have a longer shelf life?

Baked goods with liquid sweeteners last longer because they contain more moisture, which helps keep them fresh. So, if you’re looking to enjoy your treats for a bit longer, those liquid sweeteners can really help!

The post How Liquid vs Granulated Sugar Affects Baking: A Baker’s Guide appeared first on US Sweeteners.

Cane Sugar vs Brown Sugar, what’s the difference? Sugar is a staple found in most kitchens. It sweetens our drinks, enhances our baked goods, and even plays a role in savory dishes. Undeniably, sugar plays an important role in cooking and baking, but not all sugars are alike.

Two most common types of sugar are cane sugar and brown sugar. Although similar in appearance, there are many different ways in which they differ, including in their processing, flavor, and application.

In this article, we go in-depth into the world of cane sugar versus brown sugar. We trace their origins, production processes, types of sugar, and taste profiles. We’ll compare their nutritional content, discuss their roles in cooking and baking, and even touch on their environmental and ethical implications.

After you read this article, you’ll have a thorough understanding of the types of brown sugar and cane sugar, their differences, and which one might be the best fit for your recipes.

Understanding Sugars: Definitions and Origins

Brown Cane Sugar vs. Brown Sugar

Cane sugar is obtained from the juice of the sugarcane plant. The process consists of the extraction of juice, its boiling, and subsequent crystallization into those crystals known as white granulated sugar. Cane sugar is versatile in many culinary applications due to its pure and clean sweetness.

Brown sugar, on the other hand, starts its life off as refined cane sugar. The change comes in with added natural molasses, making it that little bit darker in color, a bit more sticky, and giving it that richer flavor. The amount of molasses present differentiates light and dark brown sugar varieties. Light brown sugar has less molasses in it and a more delicate flavor, while the dark brown variety offers a richer, deeper molasses flavor.

Of course, sugar is also extracted from the sugar beet plant. Though sugar beet processing usually produces granulated white sugar, rather than brown sugar, it nonetheless accounts for a substantial amount of the world’s sugar production.

Taste Profiles: Cane Sugar vs. Brown Sugar

In comparison, the taste between cane sugar and brown sugar is different.Cane sugar has a clean, neutral sweetness, making it a staple in recipes that require subtlety in flavor. This neutrality ensures it doesn’t overpower the dish to allow other flavors to come forth.

Brown sugar, on the other hand, owes its more complex flavor to the presence of molasses. Depending on its molasses content, it can add caramel or toffee notes to recipes. The moisture content in brown sugar also contributes to its ability to enhance the texture of baked goods, making them moist and chewy. These qualities make it ideal for recipes requiring a bold flavor profile, such as gingerbread, barbecue sauces, and certain baked goods.

Nutritional Differences and Health Implications

From a nutritional standpoint, both cane sugar and brown sugar are similar. They share almost identical calorie counts, but the amount of molasses in brown sugar introduces trace minerals such as calcium, potassium, and iron. However, these minerals are present in small amounts and do not significantly enhance its nutritional value.

A common misconception is that unrefined cane sugar or brown sugar is healthier than refined cane sugar. Nutritionally speaking, the differences are negligible, and both should be consumed in moderation due to their impact on blood sugar levels. Both sugars have a similar glycemic index and can contribute to energy spikes followed by crashes.

Brown vs. Cane Sugar: Texture, Color, and Baking Properties

Cane sugar and brown sugar vary in granule size, moisture content, and texture. Cane sugar, with its larger and drier sugar crystals, is ideal for recipes requiring a light, crisp texture, such as meringues or certain cookies. Brown sugar, enriched by its natural molasses, has a softer texture and higher moisture, making it perfect for soft, tender baked goods like brownies or cakes.

The type of brown sugar you choose also matters. Light brown sugar has a milder flavor, while dark brown sugar offers a bolder taste and stickier texture. Additionally, brown sugar’s molasses content allows it to retain moisture in recipes, resulting in softer, chewier baked goods.

Caramelization properties also differ. Cane sugar caramelizes quickly and evenly, creating crisp toppings and glazes. Brown sugar, with its higher moisture and molasses content, caramelizes more slowly, yielding a richer, more robust flavor and deeper color.

Environmental and Ethical Considerations

The processing of both cane sugar and brown sugar has environmental implications. Most cane sugar is derived from sugarcane – a crop that requires considerable land and water, often at the expense of forests and biodiversity. Already, the production of raw sugar from sugarcane is resource-intensive, while refining it into white or brown sugar involves further processes that may increase carbon footprint.

Ethically, labor practices in sugar production vary globally. Some regions rely on fair trade practices to ensure equitable labor conditions, while others may not. Consumers can seek sustainably produced options by looking for Fair Trade certifications when shopping at their local grocery store.

Storage, Shelf Life, and Price Comparison

Cane sugar and brown sugar also differ in terms of storage and shelf life. Cane sugar, with its dry texture, has a longer shelf life when stored in a cool, dry place. In contrast, brown sugar, due to its natural molasses, is more prone to clumping and hardening. Storing brown sugar in an airtight container with a small amount of bread or a sugar saver can help retain its moisture.

In terms of pricing, cane sugar is often more affordable due to its simpler production process. Brown sugar, with its additional amount of molasses and processing, may cost slightly more, but both are widely available at most grocery stores.

Substituting Sugars: Tips and Tricks

Usually, substituting cane sugar for brown sugar is no big deal in most recipes. Use the same amount, but remember that there is molasses in brown sugar, so that will indeed give a different taste and texture to the food. Replacing brown sugar with cane sugar in cookies, for example, could affect their chewiness.

For recipes that require a deeper flavor, unrefined cane sugar or brown sugar is preferable. However, if you’re out of brown sugar, adding molasses to cane sugar can create a quick substitute. Mix one tablespoon of molasses per cup of cane sugar for light brown sugar, or two tablespoons for dark brown sugar.

The Role of Sugar in Cooking and Beyond

Both cane sugar and brown sugar are of vital importance in baking or cooking. In yeast-based recipes, sugars become the food for yeast, aiding in fermentation. While cane sugar gives consistent results in beverages or bread, brown sugar adds depth to flavors due to its natural molasses.

Apart from food, there are applications of sugars in cosmetics. The coarser texture of cane sugar makes it a popular exfoliant, while brown sugar, with its content of moisture, is gentler and suitable for sensitive skin.

Buying Bulk Sugar: A Smart Choice

For businesses and avid bakers, purchasing sugar in bulk is an economical and convenient option. Whether you’re searching for bulk cane sugar for sale or wholesale cane sugar, it’s a cost-effective way to ensure a steady supply.

At US Sweeteners, we pride ourselves on being a premier seller of bulk sugars. We offer high-quality bulk cane sugar tailored to meet the needs of businesses and individuals alike.

Why Buy Bulk Sugar?

• Cost Savings: Reduce per-unit costs by buying in large quantities.
• Convenience: Avoid frequent restocking and streamline your operations.
• Versatility: Perfect for baking, cooking, and even non-food applications.

Tips for Bulk Sugar Storage Store sugar in airtight containers in a cool, dry place to maintain freshness and prevent clumping.

Choose US Sweeteners for reliable, high-quality bulk sugar that supports your baking or business needs.

Conclusion: The Differences Between Cane Sugar and Brown Sugar

Understanding the key differences between cane sugar and brown sugar can transform your culinary creations. From their distinct origins and types of sugars to their unique flavors, textures, and environmental impacts, each has its strengths.

Whether you’re baking baked goods or looking for a sweetener for sauces, the presence of molasses in brown sugar adds complexity, while cane sugar offers simplicity. By knowing their differences, you can confidently choose the best sugar for your recipes and lifestyle.

The post Cane Sugar vs Brown Sugar: Key Differences appeared first on US Sweeteners.