White and brown sugars originate from the same crops, mainly the sugar beet and sugar cane plant. Due to this they are very similar to each other.
Actually, most brown sugar is a mixture of molasses and white sugar. Molasses is a type of sugar-derived syrup. It is responsible for dark color of brown sugar and it slightly increases the nutritional value.
The most important nutritional difference between both types of sugars is that brown sugar contains higher amount of calcium, iron, and potassium contents. The amounts of such minerals in white sugar are very low, so it’s not a good source of minerals or vitamins.
Brown sugar also accommodates slightly lesser calories count than white sugar, yet the difference is very less. 1 teaspoon full (3 to 4 grams) of brown sugar provides 15 calories, while the same amount of white sugar has around 16 calories.
Other than these minor differences, they are very similar nutritionally; their main differences are their color and taste.
Difference in the production of brown and white sugar
Sugar production takes place in tropical climates where sugar beet or sugarcanes plants are grown. Both plants need to undergo very similar processes to produce sugar. But, the methods used to produce it into white and brown sugar vary.
At first, sugary juice from crops is taken out, purified, and then heated to produces a brown concentrated syrup called as molasses.
Second, the sugar crystals are formed by the centrifugation of crystallized sugar. Centrifuge refers to a machine which spins rapidly, to separate sugar crystal from molasses.
White sugar is processed again in order to remove excess molasses and to form smaller crystals. Eventually, it is made run through a different filtration system which is often made up of bone char or mashed /crushed animal bones, for the production of white sugar.
The refined brown sugar is a white sugar into which molasses are added back. In fact, unrefined and whole brown sugar undergoes less processing as compared to white sugar, which allow it to hold some of the molasses content and brown color which is natural.
Cooking and baking uses of brown and white sugar
Brown and white sugars are used baking and cooking in different ways. As experiment sometimes they can be used interchangeably. Interchanging may affect the flavor, texture, or color of the final product.
Molasses present in brown sugar holds the moisture; therefore using it will make the baked products softer yet denser.
Such as, cookies or biscuits made with brown sugar will be more dense and moist, while biscuits and cookies made by using white sugar will grow to a bigger extent, which allow entry of more air into the dough which results in an airier texture. Therefore, white sugar is used in the variety of baked goods that require ample rising, such as mousses and other fluffy baked products. Brown sugar is used for the production of dense baked products, such as bread and rich cookies. Brown sugars are also used in the production of variety of barbeque sauces.
Difference in flavor and coloring
The major differences between brown and white sugar are their color and taste.
Interchanging white sugar for the brown sugar in most of the recipes can affect the colour of food items, producing light-caramel or brown hue.
On the other hand, use of white sugar in the baking will result in a lighter-colored product.
White and brown sugars also have significant flavors. Brown sugar has a deep and toffee-like flavor due to the presence of molasses. That’s why, brown sugar works well in chocolate cookies and cake, as well as rich fruit cakes.
Contrary, white sugar is sweeter than brown sugar, so it can be used in fewer amounts to attain the desired taste. Its neutral taste makes it an adaptable ingredient in baking and production of sweet pastries.