The solid sugars and sirups found at market and having different trade names consist of one or more of the different kinds of sugars. A discussion of these follows:
(a) Granulated sugar is made either from the sugar cane or sugar beet. The juice is pressed or soaked out of these plants, then purified, refined, and crystallized. Powdered sugar is prepared by crushing granulated sugar. Confectioners' sugar is a very finely ground form of cane or beet sugar. Granulated sugar is 100 per cent sugar. Crushed sugars sometimes contain flour or other materials.
Brown sugar is made from the cane or beet, but is not refined as much as is granulated sugar. It contains some ash and moisture.
(b) Corn sirup is made by boiling corn-starch with an acid and then refining the product. This sirup contains no cane sugar. Its sweet flavor and sirupy consistency are due to the presence of 38.5 per cent glucose and 42 per cent dextrin. Glucose is not as sweet as granulated sugar. Hence, in depending upon corn sirup alone, the tendency is to use more sugar than is advisable so as to satisfy our taste for sweets. At least 1 1/2 times as much corn sirup as granulated sugar is needed to produce the sweetness of the solid sugar. A mixture of corn sirup and granulated sugar is often used for sweetening foods.
(c) Molasses and Sorghum.—Molasses is a by-product of cane sugar. In addition to sugar, it contains certain mineral materials such as lime. Since it is especially necessary that foods given children contain lime, the use of molasses in place of sugar may be recommended for children.
One should remember, however, that much sugar of any kind is not good for children. Molasses contains some acid. Because of modern methods of sugar refining, however, molasses is less acid than the sirup of former days. It also differs in flavor.
Sorghum is a sirup prepared from the sorghum plant. It contains ash and has a characteristic flavor. If the flavor of molasses or sorghum is too strong to be pleasant, a mixture of equal parts of corn sirup and molasses or sorghum may be found desirable. Mixtures of different sirups sold under various trade names may be purchased.
(d) Honey is sugar extracted from flowers. Its limited supply and cost prevent its general use. It is not so rich in mineral matter as is molasses.
(e) Maple Sirup and Sugar.—Maple sirup and sugar are prepared from sap extracted from the maple tree. They both have a distinctive flavor in addition to their sweet taste. Maple sugar contains approximately 83 per cent of sugar, while maple sirup contains about 71 per cent.