Brown sugar is produced when sugarcane juice is first extracted and processed. When sugarcane juice crystallizes it is called molasses or raw sugar. It is dark brown in colour. Once it is further refined, it becomes white. The colour of molasses varies with the species of sugarcane it is extracted from.
Natural brown sugar or raw sugar is unrefined and there is minimum processing. It has a rich flavor and is softer, finer and moist. However, commercial brown sugar is not pure. It is refined white sugar to which molasses has been added in differing proportions. The amount of molasses makes the sugar either light or dark brown. When the molasses content is 3.5 per cent the sugar is light brown in colour and not very different from white sugar in taste. If it is 6.5 per cent or 10.5 per cent, it is darker brown and has a stronger taste.
Natural brown sugar (not the commercial one) has slightly fewer calories and more minerals like potassium, sodium and calcium than refined white sugar. Though most people have the impression that it is healthier, the mineral content is actually not enough to make it nutritionally better.
Brown sugar forms lumps or hardens once the package is opened because it loses moisture. It stays longer if stored in an airtight container. Normally, placing the container along with a piece of apple for 2-3 days restores the consistency. Brown sugar is also available in liquid form and as large granules.
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