Brown and Turbinado Sugars
Sugars are carbohydrates. Carbohydrates break down into Glucose and Fructose. Fructose are the sugars which we obtain from the fruits. Glucose is instantly assimilated into our bodies and provides instant energy. Fructose on the other hand take time to break down and get absorbed into bloodstream.
Sugar is obtained mostly from sugarcane, beets and Palm. Each has many minerals during unprocessed stage which provide more nutrients as well as imparts colour to the sugar which is white.
Most of the world consumes processed sugar which don’t contain any molasses from which it is made by removing all the molasses. It is done to make the product look more aesthetic and also for use in foods where the brownish colour is not desirable. It is just like the polished rice versus unpolished rice.
Turbinado sugar is minimally processed sugar. It contains more molasses. It has larger crystals and is more dryer in nature. So it’s solubility is lower than normal white sugar. It is mostly used in hot beverages.
Brown sugar is obtained by adding a controlled amount of molasses in the white sugar. First of all molasses is stripped off to make the molasses free colourless sugar and then molasses is added in the desired amounts. It has smaller crystals but more moisture as compared to Turbinado sugar. It is used in food preparations where sugar is supposed to dissolve into the food homogeneously and evenly like cakes.