Whole cane sugar

Whole cane sugar is an unrefined sugar variety which is extracted from the sap of sugar cane by filtering, thickening, drying and grinding. Depending on the clarification of the final product is gray to bright brown. Whole cane sugar has a characteristic taste of its own and is 95 % of sucrose and other sugars.

Originally, the juice was not released, whereby minerals, vitamins and flavors remain in the final product. Some manufacturers clarify the sugar juice using the lime-carbonic acid cleaning. , After which these ingredients are partially removed.

The natural flavor is described caramel -like, but also licorice -like. In finished products, it is occasionally found in hazelnut cream, chocolate, cocoa-based beverage powders or cereals. It is suitable for sweetening drinks, pastries, desserts, spicy sauces dark as for stews and rich dessert sauces. The product is distributed primarily in the organic trade and also traded fair trade.

Whole cane sugar is used in Asia and South America as a traditional sweetener and is used in India as a remedy. In these countries, the sugar cane juice is still boiled on an open fire.

There are studies that suggest that cane sugar is less cariogenic than white sugar. These include records of M.-H. Beguin 1968-1986 and in vitro tests of Osborn et al. Other researchers, however, come to the conclusion that there is in the cariogenicity of white and whole cane sugar or no difference outweigh the cariogenic properties compared to the caries-preventive.