Brown sugar has a chemical formula

Generally: Table sugar is pure sucrose. Main sources are sugar beet and sugar cane. Sucrose is a disaccharide (double sugar) made up of one molecule of glucose and one molecule of fructose. It arises from the products of photosynthesis in the green parts of the plant and is the storage substance of sugar beet and sugar cane. Around 900 BC The Arabs brought sugar cane to the Mediterranean region and only at the beginning of the 19th century. the sugar beet was used to produce sugar. Sugar cane is largely restricted to the southern hemisphere, while sugar beet grows in the northern hemisphere of the earth.Dietetics: Normal table sugar causes a lower increase in blood sugar than -> glucose. Diabetics: with a good setting, the intake of up to 30 g / day is possible. Rule of thumb: 4 pieces of sugar cubes (3 g each) correspond to one BE (bread unit = 10-12 g sucrose).Chemistry: Pure sucrose has the molecular formula C.12H22O11. The yellowish raw sugar is freed from the syrup residues that are still adhering to it for the production of white sugar. In an aqueous solution, sucrose rotates polarized light clockwise (+ 65 °). The breakdown of sucrose creates a mixture (-> invert sugar), half of which consists of -> glucose and -> fructose. This solution rotates polarized light counterclockwise (-20 °), so a reversal of the direction of rotation (= inversion) is observed.
Use: Various table sugars consist of sucrose (see examples).
  • Brown sugar: Adhering syrup gives the sugar color.
  • Demerara sugar: white cane sugar with molasses from sugar cane, forms a large, slightly sticky, brown crystal (with coffee and for making pastries).
  • Preserving sugar: coarse-grained, pure refined sugar without gelling agents.
  • Farin: fine, brown sugar, colored brown by adding syrup.
  • Preserving sugar: Granulated sugar mixed with pectin from quinces or apples for cooking jams and jellies.
  • Hail sugar: for decorating baked goods, made from refined sugar by agglomeration (= mechanical grain enlargement, a technical process).
  • Rock sugar: Sugar crystals, created by slowly crystallizing out pure sugar solution. Brown rock candy contains caramelized sugar.
  • Caramel: a brown mass with a typical caramel taste that is created by heating refined sugar.
  • Pilé sugar: smash white sugar from sugar plates into pieces.
  • Icing sugar (powdered sugar): finely ground refined sugar; for the production of sugar icings.
  • Raw cane sugar: Whole cane sugar obtained from molasses by centrifugation, but not further refined.
  • Cane sugar: Sugar from sugar cane identical to sugar from sugar beet.
  • Tea sugar: coarse-grained sugar (about 5 mm finer than rock sugar).
  • Lump sugar (lump sugar): moistened refined sugar pressed into blocks or cubes.
  • Caramel: solution of very dark and therefore no longer sweet caramel, used to color dishes (brown sauces).
  • Sugar lompen: pressed sugar made from sugar cane in uneven pieces for hot drinks.