Cane Sugar Vs Sugar

Natural cane sugar is made from sugar cane, while conventional white granulated sugar may be made from either cane or sugar beets. Since both plants produce molecules of sucrose that are identical, this is not a significant distinction. Also, the “natural” tag is a bit of an oversell: Natural cane sugar is only slightly less processed than regular white sugar. That said, it retains a bit of a blond color.

Cane Sugar vs. Granulated Sugar

Is natural cane sugar the same thing as granulated sugar?

Cane Sugar vs. Granulated Sugar

Natural cane sugar is made from sugar cane, while conventional white granulated sugar may be made from either cane or sugar beets. Since both plants produce molecules of sucrose that are identical, this is not a significant distinction. Also, the “natural” tag is a bit of an oversell: Natural cane sugar is only slightly less processed than regular white sugar. That said, it retains a bit of a blond color.

How the Sugars Taste Plain

Some tasters found that cane sugar had slightly more depth of flavor compared with regular granulated sugar when they tasted both plain, but overall the sugars tasted very similar.

How Cane Sugar Behaves in Recipes

With such slight differences in the sugars, we weren’t surprised that sugar cookies made with cane sugar had a slightly deeper color but otherwise were no different from the batch made with conventional granulated sugar.

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We had more of an issue with simple syrup. The natural cane sugar produced a liquid with a caramel tint rather than the traditional colorless syrup. While a brown syrup would be fine in iced tea, it might discolor lemonade or a pale cocktail (like a Black Tea–Port Milk Punch).

We also found natural sugar to be problematic in caramel sauce. The syrup in the pan was brown from the start, which made it hard to detect color changes. Furthermore, the impurities in the natural cane sugar caused foaming (to varying degrees depending on the brand), in one case making it impossible to get an accurate temperature reading.

The takeaway

We found that cane sugar is acceptable in some applications, such as sugar cookies, but it should be avoided in recipes in which its slightly darker color gives the food a brown tint.

Alex Koliada, PhD
Alex Koliada, PhD

Alex Koliada, PhD, is a well-known doctor. He is famous for his studies of ageing, genetics and other medical conditions. He works at the Institute of Food Biotechnology and Genomics NAS of Ukraine. His scientific researches are printed by the most reputable international magazines. Some of his works are:

Differences in the gut Firmicutes to Bacteroidetes ratio across age groups in healthy Ukrainian population [BiomedCentral.com];
Mating status affects Drosophila lifespan, metabolism and antioxidant system [Science Direct];
Anise Hyssop Agastache foeniculum Increases Lifespan, Stress Resistance, and Metabolism by Affecting Free Radical Processes in Drosophila [Frontiersin].