What are the differences between different crystalline sugars?

Crystalline sugars get their name from the crystals that form when sugar molecules come together – or crystallise – into a solid mass: a sugar crystal. These sugars are made by extracting the sucrose in sugarcane or sugar beet and crystallising it from a thick, concentrated juice. As a result, crystalline sugars are made up of crystals of sucrose molecules – a defining characteristic. But how are they different? Crystallines vary in terms of their appearance and functional properties.  

This article highlights the key differences between different crystalline sugars such as demerara and muscovado sugars, and how these differences impact their application in foods and beverages.  

Crystalline sugars can be different in terms of: 
 
Colour  
Crystal size 
Flavour 
Texture 

These differences, among others we highlight below, and a crystalline sugar’s unique functional properties, determine its application.  

Crystalline sugars can be white, lighter brown or golden, and dark brown. The colour is determined by the amount of molasses in the sugar. For example, white refined granulated sugar contains no molasses, while dark cane muscovado sugar has a high proportion of molasses, giving it a deep earthy colour. By comparison, raw cane sugar and demerara sugar derive their light-to-medium brown and amber colours from the smaller amount of molasses present. 

Crystallines with a deeper colour are used to enhance colour in food and beverage applications. Where a deep colour is desired, such as in sauces or marinades, fruit cakes or gingerbread, a dark cane muscovado sugar or dark soft brown sugar is likely preferred.  

Demerara sugar is favoured for sprinkling over desserts and baked goods, including the classic crème brûlée, partly due to its golden amber colour. In this dessert, the colour of the sugar provides the important contrast to the otherwise anaemic quality of the custard underneath.   

Crystal size varies between the larger, coarse crystal size of demerara sugar or other granulated sugars, the smaller crystals of caster sugar or the powdered sugar of icing sugar, which is the least crystalline.  

The size of the crystals does help determine how that sugar is used. For example, when making sponge cakes, a common method is to beat the sugar and butter together before sifting in the dry ingredients. The desired outcome for a sponge cake is for it to be light and fluffy. The sharp edges of the crystals help to trap air when the sugar is whipped together with the fat content. This aerates the mixture and results in a lighter, softer and more fluffy cake. White or golden caster sugars and soft brown light sugar are especially popular in sponge cakes and similar products.   

Crystalline sugars are often preferred for cakes and biscuits over liquid sugars as liquid sugars do not trap air into the mixture or batter in the same way, leading to a more stodgy, dense product. If a liquid sugar is used, additional raising agents may be needed to achieve the same impact. This is a key reason why crystallines are used so extensively in baking.  

If dissolvability is important in an application, especially speed of dissolvability, a crystalline with a smaller crystal size may be used as smaller crystals dissolve faster than larger crystal sugars. However, granulated crystallines like demerara or turbinado sugar are often used for sweetening coffee or tea despite typically having larger crystals. This is because the crystals dissolve at a faster rate in hot liquids.  

Flavour varies between being light, mellow and more intense. The amount of molasses in a crystalline not only determines colour but also flavour. White refined sugar lacks the depth of flavour of crystallines like demerara sugar, soft brown light sugar, dark soft brown sugar, light cane muscovado or dark cane muscovado sugars.  

White crystallines are mainly used to impart sweetness or to add bulk to products like yoghurt, other dairy items or beverages as the flavour is more subtle and unobtrusive. By contrast, the crystallines with more flavour are sometimes used specifically to enhance flavour in whatever they are added to. For example, there is an almost aromatic quality to a crystalline like dark soft brown sugar due to its high molasses content, and it is a prized ingredient in toffee sauces and caramel and fruit cakes.  

Crystal size and texture cross over. As demerara sugar has a coarse crystal structure, its texture is crunchy, and this crunchiness determines how it is used. For example, demerara’s crunchy texture is just as important to establishing contrast in a custard-based dessert like crème brûlée as its colour. Demerara is used extensively in baking as a type of finishing sugar where crunch is required. It is often sprinkled over porridge, fruit cobblers, fruit crumbles, biscuits, cookies, shortbread, muffins and quick breads. 

Though demerara has a coarse texture, its larger crystals dissolve easily. This, coupled with its mellow flavour, makes it ideal as a table sugar for adding to coffee as a sweetening agent, especially if the coffee has a relatively bitter taste.  

The other crystallines we have mentioned, the softer varieties like soft brown light sugar, have a smoother texture due to their smaller grain size and the fact that the grains sit closer together. A crystalline like dark cane muscovado sugar has an almost damp texture, as it is partially refined and still retains a higher amount of natural molasses compared to other crystallines.  

A more complex difference between crystallines is the source of the sucrose, or rather, if the sugar is made from sugarcane or sugar beet. White refined sugars and crystallines like light soft brown sugar can be made from either sugarcane or sugar beet. Soft brown light sugar, for example, is white granulated cane or beet sugar blended with molasses. By contrast, demerara and muscovado sugars are only made from sugarcane.   

Muscovado sugars contain a high amount of cane molasses. This imparts a rich flavour and deeper colour that make these sugars ideal for savoury and sweet sauces, chutneys, pickles and marinades, especially dark cane muscovado sugar.  

An important consideration for food and beverage manufacturers is how refined a crystalline product is, especially if the product is destined for a health-conscious market or if it must demonstrate maximum nutritional value. Refined crystallines, like white granulated sugar, are more processed and therefore stripped of any nutritional value apart from the basic nutritional benefits of the sugars.

Other crystallines, like the ones that Ragus supplies, provide more nutritional value due to their molasses content. In fact, these sugars are a source of minerals like iron and zinc, and vitamins. Demerara sugar can be described as a natural product as it is barely processed and retains natural molasses.

Different crystalline sugars are used for a range of reasons, whether it be to add bulk, volume, moisture, colour, flavour or texture. Liquid sweeteners and additional bulking agents can be used as a substitute for some crystallines, but the replacement is not usually straightforward. If a liquid sweetener like honey or maple syrup is being used, it may mean that an artificial bulking agent and/or colouring agent is also necessary. This may not be appropriate for some manufacturers if the aim is to reduce the use of artificial ingredients and additives in a product. At the same time, many of the crystallines Ragus supplies undergo minimal processing and provide some nutritional benefits. 

Crystalline sugars create flavour balance, preservability, texture, volume and colour in irreplaceable ways. While some functions can be fulfilled by other ingredients, others are unique to crystalline sugar.  

Ragus manufactures high quality pure crystalline sugars in bulk for food and beverage producers. To learn more about our products, please contact our Customer Services Team, or continue browsing SUGARTALK and follow Ragus on LinkedIn.