Brown sugar is generally produced by coating crystals of sucrose with molasses,and minute percentage of invert sugar might also be present. The presence of molasses gives a delicate flvour and aroma. It has large, clear sparkling crystals that usually have a moist texture. There are two common types of brown sugar light and the dark, where the light brown sugar contains around 3.5% molasses and dark one contains 6.5% of molasses. Moreover,the lighter the brown sugar the more delicate is the flavour, while the dark one has a more intense flavour. One of the varieties of brown sugar happens to be Demerara, named after the Demerara area of Guyana. It is coarsely grained with partially-refined raw sugar containing some residual impurities. The colour varies from dark brown to golden brown, with a strong dark molasses flavour.
Always look up for the packaging date. Also look for those that are free of moisture and are dry. Moreover, the sugar should move freely as that indicated the freshness.
Overconsumption of brown sugar may cause diabetes and increase the risk of heart problems.(2)
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