Definitions for raw sugar
raw sug·ar

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1. Raw Sugar

   Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose. Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about 24 kilograms (53 pounds) of sugar each year, with North and South Americans consuming up to 50 kg (110 lb) and Africans consuming under 20 kg (44 lb).As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, and tooth decay. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake.

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1. Raw Sugar

   Raw sugar is made from sugarcane. Occasionally, it is considered as brown sugar. However, there are differences between raw sugar and brown sugar. Brown sugar is refined white sugar added with molasses while raw sugar is just unrefined sugar. In the traditional way of producing sugar, after sugarcane is harvested, it is grated and juiced. The sugarcane juice will be filtered to remove any dirt or fiber. The pure juice is then boiled with low heat for about 5 to 6 hours. In the boiling process, it has to be stirred frequently and the water content will be evaporating slowly. So the mixture become thick and concentrated. When it is cool, it becomes solid and this is raw sugar. Color of the sugar is proportional to the boiling time. The longer the boiling time is, the darker the color of the sugar.

   
   

   Submitted by rinat on July 28, 2019  

How to pronounce raw sugar?

1. Alex

   US English

   David

   US English

   Mark

   US English

   Daniel

   British

   Libby

   British

   Mia

   British

   Karen

   Australian

   Hayley

   Australian

   Natasha

   Australian

   Veena

   Indian

   Priya

   Indian

   Neerja

   Indian

   Zira

   US English

   Oliver

   British

   Wendy

   British

   Fred

   US English

   Tessa

   South African

How to say raw sugar in sign language?

Numerology

1. Chaldean Numerology

   The numerical value of raw sugar in Chaldean Numerology is: 6

2. Pythagorean Numerology

   The numerical value of raw sugar in Pythagorean Numerology is: 9

References

1. ^ Wikipedia
   https://en.wikipedia.org/wiki/Raw_Sugar