Editing Sugar (section)

== Forms and uses ==

=== Crystal size ===

{{See also|Rock candy|Sucrose|Powdered sugar}}

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* [[Coarse-grain sugar]], also known as sanding sugar, composed of reflective crystals with grain size of about 1 to 3&nbsp;mm, similar to [[kitchen salt]]. Used atop baked products and candies, it will not dissolve when subjected to heat and moisture.<ref name=TSA>{{cite web |url=https://www.sugar.org/sugar/types/ |title=Sugar types |publisher=The sugar association |access-date=23 September 2019 |archive-date=6 January 2020 |archive-url=https://web.archive.org/web/20200106232829/https://www.sugar.org/sugar/types/ |url-status=live }}</ref>
* Granulated sugar (about 0.6&nbsp;mm crystals), also known as table sugar or regular sugar, is used at the table, to sprinkle on foods and to sweeten hot drinks (coffee and tea), and in home baking to add sweetness and texture to baked products (cookies and cakes) and desserts (pudding and ice cream). It is also used as a preservative to prevent micro-organisms from growing and perishable food from spoiling, as in candied fruits, jams, and [[marmalade]]s.<ref>{{cite web |url=http://www.sugarnutrition.org.uk/types-and-uses.aspx |title=Types and uses |publisher=Sugar Nutrition UK |access-date=23 March 2012 |archive-date=5 August 2012 |archive-url=https://web.archive.org/web/20120805014855/http://www.sugarnutrition.org.uk/types-and-uses.aspx |url-status=live }}</ref>
* Milled sugars such as [[powdered sugar]] (icing sugar) are ground to a fine powder. They are used for dusting foods and in baking and confectionery.<ref name=BS>{{cite web |url=http://www.britishsugar.co.uk/Journey-of-Sugar.aspx |title=The journey of sugar |publisher=British Sugar |access-date=23 March 2012 |url-status=dead |archive-url=https://web.archive.org/web/20110326144355/http://www.britishsugar.co.uk/Journey-of-Sugar.aspx |archive-date=26 March 2011 }}</ref><ref name=TSA />
* Screened sugars such as [[caster sugar]] are crystalline products separated according to the size of the grains. They are used for decorative table sugars, for blending in dry mixes and in baking and confectionery.<ref name=BS/>

=== Shapes ===

{{Redirect|Lump sugar|the South Korean film|Lump Sugar}}

[[File:Würfelzucker -- 2018 -- 3564.jpg|thumb|Sugar cubes]]

* [[Cube sugar]] (sometimes called sugar lumps) are white or brown granulated sugars lightly steamed and pressed together in block shape. They are used to sweeten drinks.<ref name=BS/>
* [[Sugarloaf]] was the usual [[cone]]-form in which refined sugar was produced and sold until the late 19th century.<ref>{{cite book |last=David |first=Elizabeth |author-link=Elizabeth David |title=English Bread and Yeast Cookery |publisher=Penguin Books |year=1977 |page=139}}</ref>

===Brown sugars===

{{Main|Brown sugar}}

[[File:Brown sugar examples.JPG|thumb|Brown sugar examples: Muscovado (top), dark brown (left), light brown (right)]]

[[Brown sugar]]s are granulated sugars, either containing residual molasses, or with the grains deliberately coated with molasses to produce a light- or dark-colored sugar such as [[muscovado]] and [[turbinado]]. They are used in baked goods, confectionery, and [[toffee]]s.<ref name=BS/> Their darkness is due to the amount of molasses they contain. They may be classified based on their darkness or country of origin.<ref name=TSA />

=== Liquid sugars ===

[[File:Runny hunny.jpg|thumb|upright|A jar of [[honey]] with a [[honey dipper|dipper]] and a [[American biscuit|biscuit]] ]]

* [[Syrup]]s are thick, viscous liquids consisting primarily of a solution of sugar in water. They are used in the food processing of a wide range of products including beverages, [[hard candy]], [[ice cream]], and [[Fruit preserves|jams]].<ref name=BS/>
** [[Inverted sugar syrup]], commonly known as invert syrup or invert sugar, is a mixture of two simple sugars—glucose and fructose—that is made by heating granulated sugar in water. It is used in breads, cakes, and beverages for adjusting sweetness, aiding moisture retention and avoiding crystallization of sugars.<ref name=BS/>
* [[Molasses]] and [[treacle]] are obtained by removing sugar from sugarcane or sugar beet juice, as a byproduct of sugar production. They may be blended with the above-mentioned syrups to enhance sweetness and used in a range of baked goods and confectionery including toffees and [[licorice]].<ref name=BS/>
* In [[winemaking]], [[sugars in wine|fruit sugars]] are converted into alcohol by a [[fermentation (wine)|fermentation]] process. If the [[must]] formed by pressing the fruit has a low sugar content, additional sugar may be added to raise the alcohol content of the wine in a process called [[chaptalization]]. In the production of sweet wines, fermentation may be halted before it has run its full course, leaving behind some [[Sweetness of wine|residual sugar]] that gives the wine its sweet taste.<ref name="Oxford pg 665-666">{{cite book |title=The Oxford Companion to Wine |edition=3rd |last=Robinson |first=Jancis |year=2006 |publisher=Oxford University Press |isbn=978-0-19-860990-2 |pages=[https://archive.org/details/oxfordcompaniont00janc/page/665 665–66] |url=https://archive.org/details/oxfordcompaniont00janc/page/665 }}</ref>

=== Other sweeteners ===

{{see also|Saccharin}}

* Low-calorie sweeteners are often made of [[maltodextrin]] with added sweeteners. Maltodextrin is an easily digestible synthetic [[polysaccharide]] consisting of short chains of three or more glucose molecules and is made by the partial [[hydrolysis]] of starch.<ref>{{cite journal|pmc=4940893|year=2015|last1=Hofman|first1=D. L|title=Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins|journal=Critical Reviews in Food Science and Nutrition|volume=56|issue=12|pages=2091–2100|last2=Van Buul|first2=V. J|last3=Brouns|first3=F. J|pmid=25674937|doi=10.1080/10408398.2014.940415}}</ref> Strictly, maltodextrin is not classified as sugar as it contains more than two glucose molecules, although its structure is similar to [[maltose]], a molecule composed of two joined glucose molecules.
* [[Polyol]]s are [[sugar alcohol]]s and are used in chewing gums where a sweet flavor is required that lasts for a prolonged time in the mouth.<ref name=Union1990>{{cite web |title=Council Directive on nutrition labelling for foodstuffs |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1990L0496:20081211:EN:PDF |year=1990 |author=European Parliament and Council |work=Council Directive of 24 September 1990 on nutrition labelling for foodstuffs |page=4 |access-date=28 September 2011 |archive-date=3 October 2011 |archive-url=https://web.archive.org/web/20111003093749/http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1990L0496:20081211:EN:PDF |url-status=live }}</ref>