How to distinguish real brown sugar from fake? How to distinguish real cane sugar from fake? Which brand of cane sugar is real?

Until recently, such a product as cane sugar did not interest me. Although it is much healthier than regular white refined one.

But the doctor advised replacing regular sugar with cane sugar (for a period breastfeeding, at least) and advised a company that produces REAL brown sugar - Alce Nero.

This is a Spanish manufacturer of eco-products. The assortment includes not only sugar, but also flour, cereals, pasta, bread and other goodies.

Alce Nero sugar is truly natural, unlike popular brands like Mistral. I have no doubts about this, but first things first.

There are many articles on the Internet about how to identify natural cane sugar and distinguish it from counterfeit. Let me say right away that real brown sugar COLORES water - this is normal, because all natural products contain natural pigments.

It is also incorrectly believed that a fake can be detected using iodine . Allegedly, the real product will turn blue from the reaction with iodine. Blue is obtained by the interaction of iodine with starch (this is how cottage cheese and honey are checked for impurities). I still don’t understand what sugar has to do with it, but I suspect that this method was invented by counterfeit manufacturers.(If I'm wrong, I'll be happy to hear clarification on this issue).

You can determine (or at least try to do so) the naturalness of cane sugar by the following criteria:

1. Country of origin.

Real brown sugar is produced in countries South America(Brazil, Cuba and others).

About Alce Nero sugar:

The sugar producer is Spain (the barcode is Spanish), but it is noted on the packaging that it was produced (that is, grown) in Peru. Personally, this gives me hope that sugar is natural. There is not a single Russian word on the packaging, except for a small white sticker. This suggests that the product was not produced only for export (or at least not for export to Russia).

2. Color and consistency.

It's more complicated here. Although it is believed that the brighter and more saturated the color, the more natural the product. In addition, it is worth considering that there are several types of cane sugar:

Demerara sugar - the type of brown sugar that is most often sold in our stores, the product is golden brown in color. Demerara can be either natural unrefined or white refined sugar mixed with molasses. Read the label carefully!

Muscovado sugar – produced with varying amounts of molasses. The more molasses, the darker it is. Muscovado crystals are smaller than demerara and are sticky with a strong caramel aroma. Dark muscovado is black in color, with a very strong molasses aroma.

Turbinado sugar – dry large crystals from golden to brown color. This natural raw cane sugar is produced by partially removing molasses using steam and water.

Soft molasses sugar or Black Barbados sugar – natural unrefined raw cane sugar containing a large amount of molasses. It is a soft, moist, very dark sugar with a very strong flavor.

About Alce Nero sugar:

He has quite dark color, it is small, there are no pronounced grains in it, like in regular sugar. Moreover he slightly damp and in consistency and feel it resembles wet beach sand.

I suspect it is either Muscovado or Soft Molasses Sugar. Most likely, the second, which again speaks of the naturalness of the product.

3. Taste and smell.

White sugar has neither taste (other than sweet) nor a distinct odor. With the reed analogue the situation is different. It is believed that Dark sugar has a caramel smell, a bright taste, and it perfectly complements any drink or dish.

Here is some interesting information regarding the varieties of cane sugar:

Golden Custer- This is the finest sugar that has a caramel taste. It dissolves instantly and is ideal for fruit salads.

Black Barbados- a sweet with a strong aroma, thanks to which even ordinary cottage cheese or yogurt will turn into an exquisite dessert, not to mention baked goods.

Golden Granulated– the most versatile cane sugar. It is added to drinks, jams, preserves and pies.

Turbinado– refined raw sugar produced in the Hawaiian Islands. It has a bright exotic taste.

Muscovado– sugar with a spicy aroma, ideally complementing cupcakes, creams and gingerbreads. Pairs perfectly with banana desserts.

Damerara Fine – created for tea. Does not interrupt the taste of the drink, enhances the aroma. Also goes well with apricots and almonds.

Damerara– suitable for coffee, creates a very subtle composition of aroma and taste. This sugar is used to make a sweet sauce for fish dishes.

About Alce Nero sugar:

Sugar has a truly unique taste! There is no chemistry in it. Sometimes I even just eat it with a spoon (a little at a time, of course). He's very nice. I add it to tea with milk. The taste is beneficially transformed.

As for the smell, it is also very pleasant. Sugar does not smell like chemical caramel, but something natural. I think it's the smell of prunes.

4. Price.

Real cane sugar expensive painted and white.

About Alce Nero sugar:

The price of this sugar 240 rubles per 500 grams. I bought it from a homeopathic pharmacy in Moscow. IN In online stores it costs more - 300-350 rubles.

For comparison:

• Mistral sugar costs 100-180 rubles per kilogram, depending on the type. (Lumps are more expensive)
• Sugar Golden Cane -130 rubles per 900 grams.
• Milford sugar - 200 rubles per kilogram.
• Regular granulated sugar costs about 60-70 rubles per kilogram.

In my opinion the conclusion is obvious. Why overpay for colored granulated sugar?

By all indicators, Alce Nero sugar passed my test, and I do not regret that I listened to my doctor and bought this particular sugar. He's really good. And I hope more useful than usual. However, all unrefined products are more useful than refined ones.

Unfortunately, it’s not possible to completely give up white sugar (it’s very difficult to eliminate sweets from your diet), but a worthy replacement has already been found.

I recommend Alce Nero cane sugar to everyone: pregnant women, nursing mothers, children of all ages, elderly people and those who care about their health and lead a healthy lifestyle.

The benefits and harms of sugar have already been said and written countless times, and debates on this topic flare up with enviable consistency. Nevertheless, we have and will continue to consume sugar daily, since it is not only a pleasant addition to or coffee, but is also included in many products (confectionery and bakery products, sweet soda, ready-made breakfasts and even processed meats).

In order to protect your body from unpleasant consequences, it is important not only to comply with the consumption norm. granulated sugar(no more than 50 grams per day), but also make sure that the product purchased in the store is of high quality and does not contain foreign impurities. Unfortunately, you can encounter counterfeits or goods damaged as a result of non-compliance with storage conditions quite often. Such sugar can cause harm to health even in small quantities, as it can contain various impurities and serve as a breeding ground for mold and mildew.

How to check quality correctly

To avoid becoming a victim of scammers and unscrupulous sellers trying to sell counterfeit or damaged goods, you need to know what to look for when choosing sugar. It is possible to distinguish a counterfeit product from a quality product on your own without the help of special expertise.

Checking the packaging

First of all, when purchasing, you need to inspect the packaging, there should be no damage on it (sand should not spill out) and traces of smudges, sugar should easily pour inside the bag, not stick together or form lumps, it should also be uniform in color and structure.

• the product's name;
• what raw materials it is made from (beets or sugar cane);
• name, legal address of the manufacturer and telephone number;
• country and location of production;
• nutritional value and calorie content;
• Net weight;
• date of production and packaging;
• best before date;
• storage conditions.

Preference should be given to sugar of the first category; it is also worth paying attention to the mark of compliance with GOST. If sugar is refined, this must be written on the packaging.

You should not buy granulated sugar that is marked “sweet”, as it additionally contains a sweetener that enhances the taste of the product several times.

Testing with water

Both white and brown sugar can be easily checked using a regular glass of water - a spoonful of high-quality sugar without foreign impurities will dissolve in it without a trace. If during this small experiment the color of the water has changed or sediment has appeared at the bottom of the glass, you should not eat such a product, since it is most likely a fake and contains impurities that are harmful to health.

Testing with fire

If you dissolve 2-3 tablespoons of sugar in a small amount of water and put the resulting mixture on fire, in just a couple of minutes the liquid should thicken and turn into caramel. If this does not happen, the water changes color, becomes cloudy, and turns into mush; this is a clear indicator that the sugar is counterfeit and should not be consumed either.

Testing brown (cane) sugar

It is necessary to dissolve a tablespoon of cane sugar in a glass of water, and then add a few drops of regular iodine. If the product is of high quality, the water will acquire a blue tint.

Taste, smell and color

Sugar easily absorbs foreign odors and moisture, so it is very important to maintain the integrity of the packaging and comply with its storage conditions, otherwise the product may be spoiled. To make sure that sugar does not contain any foreign odor, a small amount should be poured into the palm of your hand, squeezed, held for a minute, and then smelled. The presence of an uncharacteristic odor can also affect the taste of the product; in this case, it is not recommended to eat it, since violation of storage conditions can lead not only to a change in taste and smell, but also to the development of various pathogenic microorganisms.

The color of sugar is also an indicator of its quality. Depending on the type and degree of purification, it can range from crystal white to dark brown; the main thing you need to pay attention to is uniformity and the absence of foreign impurities.

Roskontrol

In December 2016, Roskontrol conducted its inspection of five granulated sugar samples. The results can be found at the link.

Finally

A complete abstinence from sugar is a radical measure, because glucose promotes proper operation brain, improves our body's ability to resist stress and is able to give the necessary boost of energy and good mood. But, as in the case of other products, only high-quality goods that are produced and stored according to all rules can be beneficial.

Cane sugar: history of the conquest of the world, composition, calorie content, varieties, beneficial features, culinary virtues. How to distinguish quality product from fake.

Exquisitely uneven cubes of granulated sugar with a delicate caramel color... They have firmly established themselves on the shelves of health food stores, gourmet kitchens and in expensive coffee shops.

Some consider cane sugar to be a healthy and low-calorie product, others accuse it of the same “sins” for which white refined sugar is called “sweet poison”, or consider it just another marketing ploy. But what exactly are these tiny brown cubes?

All about cane sugar

A little history

Cane sugar is one of the oldest sweets. Back in the 3rd century BC. he was famous in Ancient India, where they learned how to obtain sweet grains from a plant similar to bamboo. From the Ganges Valley, sugar cane was brought to China. Some time later, the peoples of the Middle East began to cultivate it. The Arabs introduced sugar cane to the Mediterranean countries, and learned about it from the enterprising Spaniards and Portuguese New World. In Russia, this amazing overseas additive appeared at the beginning of the 18th century, during the time of Peter I. However, only those close to the royal family could treat themselves to “white gold” - this delicacy was so expensive in those days.

Properties of cane sugar

Unrefined cane sugar (also called brown and coffee due to its characteristic color) consists of crystals coated with molasses - cane molasses. It has a natural golden brown hue, caramel taste and pleasant aroma. It is made from syrup obtained from sugar cane by boiling using a special technology.

Main types of cane sugar

Cane sugar is divided into three main categories: white refined (fully refined), unrefined (undergoes gentle purification) and brown (unrefined).

Brown cane sugar, in turn, has several varieties. They are different from each other appearance and the amount of molasses, and accordingly, the taste.

Special grades of brown sugar:

1. Demerara sugar

Grows on the island of Mauritius and in South America. It has large, hard and sticky golden-brown crystals. Perfect for topping pies, muffins, grilled fruit and meat dishes. Pairs perfectly with coffee.

2. Muscavado sugar, Barbados sugar

Produced on the island of Mauritius. The crystals are smaller than those of demerara, sticky and very aromatic. Has a warm honey color. Thanks to the high molasses content, it adds zest to sweet and savory dishes: savory sauces and marinades, spicy muffins, gingerbreads, toffees and fudges.

3. Turbinado sugar

Produced in Hawaii. The product is partially refined, the shades vary from light tones to brown. The crystals are large, dry and free-flowing. Much of the molasses is removed from its surface during "turbine treatment", hence the name.

4. Black Barbados sugar, Soft molasses sugar

A soft and moist molasses product. It has the darkest color and a bright, viscous aroma. Transforms ordinary desserts into gourmet treats. Suitable for gingerbread, fruit cakes, marinades and exotic dishes. Often used in Asian cuisine.

Composition and beneficial properties of cane sugar

Zinc regulates fat metabolism, potassium normalizes blood pressure and cleanses the intestines, copper is needed for the normal functioning of the immune system, calcium is needed for teeth and bones.

Cane sugar also contains vitamins and plant fibers, which contribute to its better absorption. Another advantage of this product is that it has a lower glycemic index (55 units) than its white “relative” (70 units).

By consuming brown sugar, a person feels a surge of strength, as it turns not into fat, but into energy useful for life.

Culinary benefits of cane sugar

Cooks value cane sugar because it caramelizes well and adds a crunchy texture to baked goods. Experienced housewives put it in gingerbread cookies, pies, muffins, oat cookies and gingerbread, added to compotes, creams, puddings and glazes. Cane sugar gives shortbread cookies a crumbly quality, and creamy desserts a pleasant contrast between delicate chilled cream and crispy caramel crust.

Cane sugar is truly unique: it can transform, make the taste of soups, sweet and sour sauces, marinades, salads and vegetable stews brighter and richer. For example, in Sweden, cane sugar is added to pickled herring and liver pate. It is also used in winemaking and brewing.

Cane sugar improves the taste of cocoa, coffee, tea, chocolate, fruit and berry juices. Jams, marmalades, preserves, candied berries - all these canned products turn out very tasty thanks to its presence.

Cane sugar is especially valued by coffee and tea gourmets: when added to their favorite drinks, it does not change their taste, unlike beet sugar, nicknamed “white death”, but on the contrary, it gives coffee and tea a special, caramel aftertaste.

And cane sugar is an indispensable component of Hemingway’s favorite cocktail – a refreshing lime and mint mojito. It gives this drink a signature, subtle caramel flavor.

Calorie content and consumption rate of cane sugar

Eating any sweets, including cane sugar, must be approached wisely, not forgetting a sense of proportion. Without harming your health, you can consume up to 60 g of this delicacy per day.

The calorie content of cane sugar is about 380 kcal. But the beauty is that this sweetener can be added to your favorite drinks in smaller quantities: brown sugar has a richer taste than its white “brother.”

Sweets are rarely healthy. This is especially concerning for those who have children. Another thing, brown cane sugar is environmentally friendly, natural and useful product with excellent taste. Dishes prepared using it will not only delight loved ones, but will also take care of their health.

How to distinguish cane sugar from fake

1. First of all, you can check the authenticity of a product by its unique taste: a person who has once tasted real cane sugar will never confuse its taste with something else.
But regarding coloring, it must be said that the brown color of cane sugar is not always an indicator of the naturalness of the product. With the help of dyes, you can transform ordinary, cheap sugar and pass it off as more expensive, cane sugar.

2. If, when added to warm water, sugar turns it brown, this is counterfeit. But there is a more reliable way to check the naturalness of the product. In the same glass with warm water, in which you dissolved a couple of spoons of brown grains, add a couple of drops of iodine. If the sweet water turns bluish, you have real cane sugar.

3. When purchasing, always pay attention to the country of origin; this information should be indicated on the packaging. The USA, Cuba, Mauritius, Costa Rica, Brazil, Guatemala inspire trust. And don’t let the price bother you: real brown sugar is an order of magnitude higher than regular refined sugar.

Today, cane sugar is becoming increasingly popular. Undeservedly forgotten, it is confidently winning its place among healthy and tasty sweets. After all, for those who monitor their health, this is a most valuable find. Choose the best for yourself and your loved ones and be happy!

Recently, cane sugar has begun to gain incredible popularity, and all thanks to the rich content of microelements: magnesium, iron, zinc, phosphorus. Many vegetarians use this type of sugar to eliminate iron deficiency, and adherents healthy eating replace refined sugar with it. Today you can buy “cane sugar” in almost any store, but is it real?

How do you get it?

Let's figure it out. First of all, it is worth understanding that cane sugar is obtained by evaporating cane juice, while beet sugar undergoes long-term purification, which is necessary - without it, this type of sugar will simply be tasteless. However, manufacturers resort to tricks - they cover refined sugar with molasses and pass it off as unrefined cane sugar. As you already understand, there is no benefit in such a product. How to choose real cane sugar?

What kind of sugar is there?

How to distinguish - 5 ways to check

In fact, real cane sugar can be easily distinguished by the following characteristics:

• Aroma: bright, saturated, quite specific, vaguely reminiscent honey.
• Form: represents solid, dry heterogeneous mass. Real cane sugar does not have a crystalline, free-flowing form, unlike beet sugar.

Real cane sugar

• Hardens when exposed to air. This feature This also occurs when the product is ground into powder, but this problem can easily be solved using a blender. Fake cane sugar (beet sugar coated with molasses) does not have this property.
• Change in liquid color. When using cane sugar as a sweetener, any liquids can be seen its cloudiness, however, themselves sugar cubes do not lose their Brown , which cannot be said about his tinted double. Beet sugar treated with molasses will also contribute to the cloudiness of the drink, but the sugar itself will turn white.

• Rich taste palette. Cane sugar is less sweet, but very rich, multifaceted taste, which can be compared to the taste of honey.