Brown Sugar: Nature's Laxative?

Brown sugar is a sucrose sugar product with a distinctive brown colour due to the presence of molasses. It is traditionally an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. However, it is now often produced by adding molasses to refined white sugar. Brown sugar is not a laxative, but sugar substitutes and caffeine are known to have a laxative effect.

Brown sugar is a sucrose sugar product with a distinctive brown colour due to the presence of molasses

The Codex Alimentarius requires brown sugar to contain at least 88% sucrose plus invert sugar. Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. The hygroscopic nature of the molasses makes the product naturally moist, and it is often labelled "soft".

The distinctive brown colour of brown sugar comes from the molasses, which is derived from sugarcane. The molasses used in brown sugar is obtained from sugar cane, as the flavour is generally preferred over beet sugar molasses. The white sugar used can be derived from either beet or cane, as the chemical composition, nutritional value, colour, and taste of fully refined white sugar is practically the same regardless of the plant source.

The process of making brown sugar involves adding molasses syrup to boiling sugar crystals obtained from the sugar-refining process. Alternatively, brown sugar can be made by coating white granulated sugar with molasses. While sugar beets and sugar cane are used to make white granulated sugar, only molasses from sugar cane is used in the production of brown sugar.

Brown sugar is often produced by adding sugarcane molasses to refined white sugar crystals

Brown sugar is a less-refined version of ordinary granulated white sugar in which molasses is present for colour and flavour. The difference between light and dark brown sugar comes down to the amount of molasses. Dark brown sugar has more molasses, and therefore has a stronger flavour and a darker colour.

Brown sugar is often produced by adding sugarcane molasses to completely refined white sugar crystals to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs. Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on its total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic nature of the molasses and is often labelled "soft".

Brown sugar can be made at home by adding one tablespoon of molasses per cup of granulated sugar to make something close to "light brown sugar". Additional molasses can be added a half-tablespoon at a time for a richer flavour and darker colour closer to dark brown sugar.

Brown sugar is no better for health than refined sugar, despite the minerals it contains

Brown sugar is often marketed as a healthier alternative to refined white sugar. However, this is not entirely true. While brown sugar does contain slightly more minerals, the amounts are too insignificant to provide any notable health benefits. Therefore, despite the minerals it contains, brown sugar is not significantly better for health than refined sugar.

Both brown and white sugar originate from the same crops: sugarcane or sugar beet plants. The main difference between the two is that brown sugar is a mixture of white sugar and molasses, a type of sugar-derived syrup. This mixture gives brown sugar its darker colour and slightly higher nutritional value.

The most notable nutritional difference is that brown sugar contains slightly higher levels of calcium, iron, and potassium. However, these additional minerals are present in such small amounts that they do not provide any meaningful contribution to your vitamin or mineral intake.

Brown sugar also has slightly fewer calories than white sugar, but the difference is minimal. One teaspoon (4 grams) of brown sugar provides 15 calories, while the same amount of white sugar contains 16.3 calories.

Aside from these minor differences, brown sugar and white sugar are nutritionally very similar. They have similar effects on the body and should be consumed in moderation as part of a balanced diet. Excessive intake of either type of sugar can lead to weight gain, dental issues, and an increased risk of health problems such as type 2 diabetes and heart disease.

In summary, while brown sugar does contain slightly more minerals, the amounts are too small to offer any significant health advantages. Therefore, brown sugar is not substantially healthier than refined sugar. Both types of sugar should be consumed in moderation as part of a healthy diet that prioritises whole foods and natural sweeteners.

Brown sugar can be substituted for maple sugar, and vice versa

Brown sugar and maple sugar are distinct products with different production processes, flavours, and nutritional profiles. However, they can be used interchangeably in recipes as substitutes for each other.

Brown Sugar

Brown sugar is made by adding cane molasses back into completely refined white sugar. This process creates the soft and moist brown sugar that is commonly used. Dark brown sugar contains around 6.5% molasses, while light brown sugar contains approximately 3.5%. The flavour of brown sugar is characterised by caramel notes, derived from its molasses content. It can also have a mildly metallic aftertaste.

Maple Sugar

Maple sugar is produced by evaporating maple tree sap to create a syrup, which is then boiled to a temperature 40 to 45 degrees above the boiling point of water. The syrup is then poured into a container and stirred until crystals form. If left unstirred, it will solidify. Maple sugar has a complex flavour profile, with notes of vanilla, cinnamon, and hazelnut, in addition to the expected woody maple flavour.

Substitutability

Despite their differences, brown sugar and maple sugar can be substituted for each other in recipes. When replacing brown sugar with maple sugar, a simple 1:1 ratio can be used. However, it is important to note that maple sugar has a lower glycemic index than brown sugar, meaning it causes a slower rise in blood sugar levels. Additionally, maple sugar has significantly higher amounts of various minerals and antioxidants, including calcium, iron, magnesium, potassium, zinc, copper, and manganese. These minerals provide benefits such as cell formation, maintenance of healthy red blood cells, and immune support.

Brown sugar is hygroscopic, meaning it naturally attracts and retains moisture

If brown sugar is left exposed to air, the moisture in the molasses will evaporate, causing the individual sugar particles to become glued together as the film between them dries out. This results in the brown sugar hardening into a solid mass. However, the hygroscopic nature of molasses means that it can easily absorb moisture if exposed to it. For example, sealing a piece of bread or a dampened sugar saver with brown sugar will cause the sugar to become soft again as the molasses absorbs the moisture.

The hygroscopic properties of brown sugar have several implications for baking. Firstly, it interferes with gluten formation, protein coagulation, and starch gelatinization. Additionally, brown sugar is more hygroscopic than white sugar, so it competes with flour to soak up moisture from the dough. This can affect the texture and spread of cookies, with brown sugar resulting in chewier and less crispy cookies compared to white sugar.

The hygroscopic nature of brown sugar also has implications for calorie content. Due to its ability to absorb and retain moisture, brown sugar has fewer calories per ounce compared to white sugar.

Frequently asked questions