Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology

Chemical Engineering Department

TYPES OF SUGAR

A. WHITE SUGAR
1. Regular or white sugar, extra fine or fine sugar

Regular or white sugar, as it is known to

consumers, is the sugar found in every homes
sugar bowl, and most commonly used in home food
preparation. The food industry stipulates regular
sugar to be extra fine or fine because small
crystals are ideal for bulk handling and not
susceptible to caking.

2. Fruit Sugar

Fruit sugar is slightly finer than regular sugar

and is used in dry mixes such as gelatin and
pudding desserts, and powdered drinks. Fruit
sugar has a more uniform small crystal size than
regular sugar.

3. Bakers Special Sugar

The crystal size of Bakers Special is even

finer than that of fruit sugar. As its name
suggests, it was developed specially for the
baking industry. Bakers Special is used for
sugaring doughnuts and cookies, as well as in
some commercial cake recipes to create a fine
crumb texture.

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

B. BROWN SUGAR
1. Brown Sugar (common light and dark)

Common brown sugar is really highly

processed and refined white sugar that has had
the surface molasses syrup added back in,
which imparts its characteristic flavor. Dark
brown sugar has a deeper color and stronger
molasses flavor than light brown sugar.

2. Turbinado

Turbinado sugar is raw sugar which has been partially processed, where
only the surface molasses has been washed off. It has a blond color and
mild brown sugar flavor, and is often used in tea and other beverages

3. Muscovado

Muscovado sugar, a British specialty brown sugar, is very dark brown

and has a particularly strong molasses flavor. The minimally processed
crystals are slightly coarser and stickier in texture than regular brown
sugar.

4. Demerara

Popular in England, Demerara sugar is a light brown raw sugar with

golden crystals, which are slightly sticky from the adhering molasses.

From left to right:

Turbinado Sugar,
Demerara Sugar,
and Muscovado
Sugar

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

5. Palm Sugar

Palm sugar is a traditional sweetener

that has been used for thousands of
years. Because it comes from tapping
trees that require little water and help
build agroforest ecosystems, it is also
the most sustainably produced granulated sugar in the world. Palm sugar
was originally made from the sugary sap of the Palmyra palm, as well as the
date palm or Sugar date palm. Now it is also made from the sap of the sago
and coconut palms and may be sold as coconut sugar.

C. LIQUID SUGARS
1. Corn Syrup

In the 1970s, however, Japanese scientists

discovered a process which could convert
cornstarch into an alternative sweetener called high
fructose corn syrup. High fructose corn syrup
contains 55% fructose and 45% glucose, which
makes it virtually as sweet as sucrose or natural
honey. Today, high fructose corn syrup has
replaced pure sugar as the main sweetener in most
carbonated beverages, including Coca Cola and
Pepsi products.

2. Agave Syrup

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

Agave syrup is very high in fructose. Depending on the brand, agave can
contain as much as 92% fructose. The amount of fructose in agave is
much, much higher than the 55% fructose in high-fructose corn syrup or
the 50% fructose in refined table sugar

3. Yacon Syrup

Yacon syrup is a sugar substitute native

to the Andean region of South America. It is
glucose-free, and does not increase blood
sugar levels. Because of this, yacon syrup is
often recommended as a sweetener to those
suffering from diabetes or at risk for
becoming diabetic. The syrup is derived from the roots of the yacon plant.
The syrup contains up to 50% of FOS (fructooligosacharides).

4. Molasses

Molasses is a thick, brown to deep

black, honey-like substance made as a by-
product of processing cane or beet sugar.
It is enjoyed as a sweetener in many
countries, and most particularly in
England where it is called treacle. Today,
molasses is used primarily in baking.

5. Maple Syrup

Maple syrup is one of the many wonders of the

world. This sustainably-produced, viscous amber
liquid with its characteristic earthy sweet taste is
made from the sap of the sugar, black or red maple
tree. Maple syrup contains fewer calories and a higher

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

concentration of minerals than honey, and is an excellent source of

manganese, and a good source of zinc.

6. Honey

Honey is a mixture of sugars and other

compounds, mainly fructose and glucose. Honey
contains trace amounts of several vitamins and
minerals and also contains tiny amounts of
several compounds thought to function as
antioxidants and anti-microbial.

D. SUGAR ALCOHOLS
1. Xylitol

Xylitol is just as sweet as cane sugar, but

has a low glycemic index of 13, and also
helps prevent tooth decay by inhibiting
bacterial growth in the mouth. Xylitol
provides the greatest cooling effect of any of
the sugar alcohols. Xylitol has a pronounced
mint flavor. These characteristics make
xylitol the polyol of choice for sugar-free chewing gums, candies and
chewable vitamins.

2. Erythritol

Erythritol is only 70% as sweet as cane sugar,

but it has zero glycemic index, and is sometimes
recommended for people fighting candida. Erythritol
supplies about two-tenths of a calorie per gram, and

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

has a mild cooling effect in the mouth. Erythritol is used mainly

confectionery and baked products, chewing gum and some beverages.

3. Glycerol

Glycerol is a liquid derived from vegetable oils,

but it is only 60% as sweet as cane sugar, and can
be hard to use.

4. Sorbitol

Sorbitol is about 60% as sweet as sucrose,

and is considered to have 2.6 calories per gram.
Sorbitol is used in hard and soft candies,
flavored jam and jelly spreads, baked goods and
baking mixes, chewing gum and cough drops.

5. Mannitol

Mannitol is about 60% as sweet as sucrose,

and is considered to have 1.6 calories per gram.
Mannitol is widespread in nature, being present in
the fruit, leaves and other parts of various plants.
Strawberries, celery, onions, pumpkins and
mushrooms are particularly good sources.

6. Maltitol

Maltitol is about 90% as sweet as sugar. This

feature makes it attractive to the food manufacturer
as a one-for-one replacement of sugar.

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

7. Isomalt

Isomalt is about half as sweet as sugar

and, unlike most polyols, produces no cooling
effect in the mouth. Isomalt is considered to
have 2 calories per gram. Isomalt may be
mixed with an artificial sweetener to bring the
level of sweetness up to what it would be if
sugar were used.

8. Lactitol

Lactitol is manufactured from whey, the

lactose (milk sugar) rich by-product of cheese
making and processed dairy foods. Lactitol is
slightly less than half as sweet as sugar and is
considered to have 2 calories per gram.

Comparison of Sugar and Sugar Alcohols

Ingredient Sweetness Glycemic Index (GI) Cal/g

Sucrose 100% 60 4

Maltitol 75% 36 2.7

Xylitol 100% 13 2.5

Isomalt 55% 9 2.1

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 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

Sorbitol 60% 9 2.5

Lactitol 35% 6 2.

Mannitol 60% 0 1.5

Erythritol 70% 0 0.2

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