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| Is there a difference between sugar produced from sugar beets and sugar produced from sugar cane? | to Top |
I am not sure I agree entirely with The Sugar Associations answer to the question. There is antedoctal information that indicates that cane sugar is important for making of frostings and jellies. During a photoshoot and discussion with a local donut shop owner, he discussed the problems a supplier caused with his donut frostings -- it suddenly changed in spreadability and customers were complaining that it tasted worse. He traced it down to a change of cane sugar into beet sugar. I had students in a class look at its ability to interfer with the swelling of starch granules. There was some indication; however, not enough for me to state it definitive. Actually, in the summer of 2001, I hope to try some preliminary unfunded research to explore this. I have found it interesting. A number of questions to the Food Resource have said problems with jelly making and also frostings. These types of inquiries is why I still continue to try and answer questions. The questions is not settled!! I will try and get the scanning electron micrographs placed on the web yet. Since Summer of 2001 I took some of the two sugars and found that the cane sugar was a nice clean looking crystal and the beet sugar looked like it had garbage "stuff" on the surface. There appears to be an actual difference. More to come.
Sugar Cane Sugar
Sugar Beet Sugar
Updated: Saturday, December 29, 2007.
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