On food and cooking the science and lore of the kitchen ( PDFDrive ) 1274

(fromminerals).Refinerybrownsugarsalso
developwhat’sdescribedasalicoricearoma
fromthelong,slowheatingofthesyrups.
TheCompositionsofWhiteandBrown
Sugars
“Soft”brownsugarsretainacoatingofthe
syrup from which they were crystallized;
“coated”sugarsarewhitesugarsthathave
hadathinfilmofbrownsyrupaddedafter
they’vebeencrystallizedandwashed.

Sugar
WhiteSugar Sucrose 99.85
WhiteSugar Glucose+Fructose 0.05
WhiteSugar OtherOrganicMaterial 0.02
WhiteSugar Minerals 0.03
WhiteSugar Water 0.05
Sugar


BrownSugars
Sucrose Soft 85–93
Sucrose Coated 90–96
Glucose+Fructose Soft 1.5–4.5
Glucose+Fructose Coated 2–5
OtherOrganicMaterial Soft 2–4.5
OtherOrganicMaterial Coated 1–3
Minerals Soft 1–2
Minerals Coated 0.3–1
Water Soft 2–3.5
Water Coated 1–2.5

WholeSugarsIt’sstillpossibletotastewhat
mightbecalledwholesugar,crystallinesugar
stillenvelopedinthecookedcanejuicefrom
which it formed. This is the sugar sold in
Indian groceries asjaggery orgur, and in
Latin American shops aspiloncillo, papelon,
o rpanela. The flavor is highly variable, and