What is the Difference Between White Sugar and Raw Sugar?

The main difference between white sugar and raw sugar lies in the processing and number of molasses present in them. Here are the key differences:

1. Processing: White sugar, also known as table sugar, is highly refined and undergoes additional refining to remove molasses. Raw sugar, on the other hand, is less refined and retains more of the natural molasses present in sugar cane.
2. Color and Flavor: White sugar is pure white in color, while raw sugar has a light brown color due to the presence of molasses. Raw sugar has a richer flavor compared to white sugar because of the molasses content.
3. Molasses Content: White sugar has had most of the molasses removed, resulting in a product that is primarily sucrose (96-99%). Raw sugar contains a small amount of molasses, which gives it a distinct flavor and color.
4. Nutritional Differences: Both white and raw sugar have the same number of calories per teaspoon. However, raw sugar retains small amounts of calcium, iron, and potassium due to the presence of molasses, while white sugar has no detectable minerals.
5. Uses: Although raw sugar can be used like table sugar for baking or sweetening coffee and tea, it does not dissolve as easily as refined sugar. Raw sugar holds its shape when heated, making it suitable for crunchy toppings on sugar cookies or muffins, but not ideal for cakes or puddings where smoothness and moisture are desired.

In summary, the primary differences between white sugar and raw sugar are the processing, molasses content, color, flavor, and nutritional differences. While raw sugar may be a bit more environmentally friendly and have a richer taste, it is associated with the same negative health effects as any other sweetener.

Comparative Table: White Sugar vs Raw Sugar

Here is a table comparing the differences between white sugar and raw sugar:

Both white and raw sugar are derived from sugarcane or sugar beets, but they undergo different levels of processing. White sugar is pure sucrose and undergoes several crystallization processes to remove molasses and color, resulting in a pure white color. On the other hand, raw sugar is less refined, retaining a thin layer of molasses and a slight golden brown color. Both sugars have the same number of calories per teaspoon and can be used for baking or sweetening coffee and tea, but raw sugar does not dissolve as easily as white sugar and retains a hint of molasses flavor.