This article gives the reader and insight into the other types of sugars that are:
→Demerara sugar or Brown sugar: Produced from sugarcane, it consists of large crystals that provide a nice, crunchy texture in baking. It naturally contains a small amount of molasses, which gives it a light brown colour and caramel flavour. Demerara sugar consists largely of sucrose, but also single glucose and fructose molecules. As compared to white sugar, demerara sugar undergoes minimal processing and retains some vitamins and minerals. Though demerara sugar may be slightly healthier it should still be used in restricted amounts.
→Coconut sugar: This is a natural sugar that is prepared by evaporating the sap of the coconut palm. This sugar is not refined and has a granulated texture and brown colour. It contains 70-80% sucrose along with small amounts of minerals like iron, zinc, calcium and potassium and antioxidant polyphenols. It also contains a type of dietary fibre called inulin which may slow glucose absorption and explains why coconut sugar has a lower glycemic index as compared to table sugar. Coconut sugar has a very low melting temperature and an extremely high burning temperature, so it can be used baked products in place of sugar.
→Maltose: Maltose is a sugar made of two glucose molecules bound together and is less sweet as compared to table sugar and fructose. It has a unique tolerance to heat and cold, hence it is used in the preparation of hard candy and frozen desserts. Although research on the effects of maltose on health is limited, replacing sucrose with maltose may help reduce the known health problems caused by increased fructose intakes.
→Invert syrup: Invert syrup is a type of sugar that is made up of two simple sugars glucose and fructose. It is believed to be less sweet than table sugar. Foods containing invert syrup or invert sugars retain moisture better and don’t crystallize easily.
→Golden syrup: Golden syrup is a clear, sparkling golden-amber coloured syrup with a light caramel-like flavour with a finishing acidity that balances the sweetness. Golden syrup contains approximately 56% invert syrup, and 44% sucrose. Unlike brown sugars which have a slight nutritional benefit over white sugar, golden syrup has no dietary advantage. Golden syrup and white sugar have a high glycemic index and has to be used in restricted amounts. Golden syrup is used as asauce at the bottom of cakes like pineapple upside down cake, or steamed puddings. It is eaten as a topping on pancakes, waffles, in flapjacks etc and as a substitute for honey in baking.
→High-fructose corn syrup: High-fructose corn syrup (HFCS) is a sweetener prepared from corn starch and contains 55% fructose and 45% glucose. HFCS is a liquid that is used to sweeten numerous productssuch as yogurts, baked goods, canned and packagedfoods, candies, jams, condiments, many beverages, and other sweetened foods. HFCS is more stable than sugar and provides the same sweetness as sugar and blends with other ingredients and mixes easily with beverages. It has many functional properties that increase the shelf life and improve texture of foods and beverages.
→Agave syrup: Also known as Agave nectar, this sweetener is obtained from the sap of succulent dessert plants that grow in South America and Mexico. The preparation of agave syrup involves first cutting the plant and then pressing it to extract the sugary sap. This sap is high in sugar and also contains fructans that function as prebiotics in the body and has health promoting properties. The sap is processed into a syrup by treating it with heat and enzymes which destroys all the potential health benefits resulting in a highly refined syrup with high fructose content.
Excessive fructose intakes have been shown to have adverse effects on health and hence foods containing HFCS and Agave syrup must be consumed in limited quantities
→Maple Syrup: This sweetener is obtained from the sap of the maple trees found in USA and Canada. It is a sweet syrup that is eaten with pancakes, waffles, French toast or porridge. Maple syrup contains about 67% sugar. It also contains small amounts of minerals especially manganese and zinc.
(The writer is a consultant nutritionist with 25 years of experience, practicing at Panaji.)
