What does brown sugar have that white sugar does not?

Answer 1

molases, brown sugar is less refined then white or powderd sugar

Answer 2

Brown

Answer 3

White Suger and brown sugar are almost quite the same...
But i think brown sugar is a little bit healtier than white sugar

Answer 4

Brown Sugar is soft, refined sugar with a coating of molasses; can be dark or light, coarse or fine.
http://www.cooksrecipes.com/cooking-dictionary/B-search-results.html

Answer 5

the molassas in brown sugar causes it to stay moist - in addition to giving your foods a HOMEY taste and texture

susan

Answer 6

brown sug is more "raw" white sugar is merely bleached

Answer 7

Ingredients aside, WAY better flavor!!!

Answer 8

better yet, it does not have traces of cyanide that is used in the bleaching process and is much healthier for you!

So-called Raw sugars comprise yellow to brown sugars made from clarified cane-juice boiled down to a crystalline solid with minimal chemical processing. Raw sugars result from the processing of sugar-beet juice, but only as intermediates en route to white sugar. Types of raw sugar available as a specialty item outside the tropics include demerara, muscovado, and turbinado. Mauritius and Malawi export significant quantities of such specialty sugars. Manufacturers sometimes prepare raw sugar as loaves rather than as a crystalline powder, by pouring sugar and molasses together into molds and allowing the mixture to dry. This results in sugar-cakes or loaves, called jaggery or gur in India, pingbian tang in China, and panela, panocha, pile, piloncillo and "pão-de-açúcar" in various parts of Latin America. Truly raw sugar (unheated and made from sugar-cane grown on farms in South America) does not have a large market-share.

White refined sugar has become the most common form of sugar in North America as well as in Europe. Refined sugar can be made by dissolving raw sugar and purifying it with a phosphoric acid method similar to that used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further decolorized by filtration through a bed of activated carbon or bone char depending on where the processing takes place. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage. White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping.

www.wikipedia.com

However, some refined sugar is processed with animal bone char (bunt animal bones). The charcoal is used to remove color, impurities, and minerals from sugar. The charcoal is not 'in' the sugar, but is used in the process as as a filter. Bone char, made from the bones of cows, is at times used to whiten sugar. Some sugar companies use it in filters to decolorize their sugar. Other types of filters involve granular carbon or an ion exchange system rather than bone char.
http://www.veganoutreach.org/starterpack/qa.html#isrefinedsugarvegan


Granulated sugar comes in various crystal sizes — for home and industrial use — depending on the application:

Coarse-grained sugars, such as sanding sugar (nibbed sugar or sugar nibs) find favor for decorating cookies (biscuits) and other desserts.
Normal granulated sugars for table use: typically they have a grain size about 0.5 mm across
Finer grades result from selectively sieving the granulated sugar
caster sugar (0.35 mm), commonly used in baking
superfine sugar, also called baker's sugar, berry sugar, or bar sugar — favored for sweetening drinks or for preparing meringue

Brown sugar crystalsFinest grades
Powdered sugar, 10X sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anti-caking agent to prevent clumping — either cornstarch (1% to 3%) or tri-calcium phosphate.
Retailers also sell sugar cubes or lumps for convenient consumption of a standardised amount.

Brown sugars come from the late stages of sugar refining, when sugar forms fine crystals with significant molasses-content, or from coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses-content, as do their moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.

wikipeia

Molasses may help with*:
Coughs (9)


Supports organs and systems*:
Spleen-pancreas (9)
Lungs (9)


Nutrients found in Molasses*:
Potassium (9)
Iron (9)
Calcium (9)
Chromium (6)
Para-aminobenzoic acid (0)
Selenium (0)

http://www.healingfoodreference.com/molasses.html

By all means, go brown!!!!!!

Answer 9

It's just slightly less processed and has more molasses left in it.

Answer 10

its more raw suger and less refined