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Cracking The Sugary Code

Submitted by on October 7, 2009 – 4:03 amNo Comment



Who doesn’t like the sweet appetizing taste of sugar; this is the reason why we add sugar to almost everything. Most of us celebrate our accomplishments by tasting sweets, thinking that it is natural, however most of the times, it is processed or artificial. So, below presenting are some substitutes of sweeteners which can sneak in the dishes with our ignorance. Therefore, read crispy descriptions about these varied sweeteners before you add them in the dishes. Check out interesting details about various kinds of sweet sugar that we eat every day.

Brown sugar:
This is a white sugar in which molasses are added.

Corn syrup:
It is produced from corn starch.

Dextrose:
This is produced naturally in the form of glucose from fruits and vegetables. Even, our body produces it.

Fructose:
Generally, fructose is product of fruits, vegetables and their juices. We use these sweeteners in crystal forms.

High-fructose corn syrup:
This is a highly processed form of sugar formed from fructose and corn starch.

Honey:
This authentic sweetener is generated by honey bees, and it is enriched with fructose and glucose.

Molasses:
This is dark syrup which is produced after boiling down sugar from sugar cane.

Sucrose:
Basically this is plain white sugar that is obtained by extracting sugar canes and sugar beets.

Turbinado:
This is generated after spinning sugar cane extracts in turbine or centrifuge which ultimately gives large brown crystals.

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