Hello Carlos, It depends on what you mean by "Caramelized." If by this, you mean sugar that has been "less refined" than white table sugar, the answer would yes. Each step of processing takes out more minerals and qualities of the original cane juice.
Dan http://en.wikipedia.org/wiki/Molasses Cane molasses Sulphured molasses is made from young green sugar cane and is treated with sulfur dioxide fumes, which act as a preservative, during the sugar extraction process. The sugar cane plant is harvested and stripped of its leaves. Its juice is then extracted from the canes, usually by crushing or mashing. The juice is boiled to concentrate and to promote the crystallization of the sugar. The results of this first boiling and removal of sugar crystal is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the juice. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste. The third boiling of the sugar syrup gives blackstrap molasses. The majority of sucrose from the original juice has been crystallized but blackstrap molasses is still mostly sugar by calories[1]; however, unlike refined sugars, it contains significant amounts of vitamins and minerals. Blackstrap molasses is a source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20 percent of the daily value of each of those nutrients.[2][3] Blackstrap is often sold as a health supplement, as well as being used in the manufacture of cattle feed, and for other industrial uses. http://en.wikipedia.org/wiki/Brown_sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products. Particle size is variable but generally less than granulated white sugar, products for industrial use e.g. as an ingredient for industrial production of cakes may be based on caster sugar (crystals of approximately 0.35 mm). Manufacture Many brown sugar producers produce brown sugar by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs. This also allows the production of brown sugars based predominantly on sugar obtained from beet. Brown sugar prepared in this manner is often much coarser than its unrefined equivalent and its molasses may be easily separated from the crystals by simple washing to reveal the underlying white sugar crystals; with unrefined brown there is inclusion of molasses within the crystal which will appear off-white if washed. This is mainly done for inventory control and convenience. The molasses usually used is that obtained from sugar cane, because the flavor is generally preferred over beet sugar molasses. Although in some areas, especially in the Netherlands, sugar beet molasses is used. The white sugar used can be from either beet or cane as odour and color differences will be covered by the molasses. Brown sugar can be made at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25% of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead. It is, however, simpler to substitute molasses for an equal portion of white sugar while cooking, without mixing them separately. When a recipe calls for "brown sugar" it is usually referring to dark brown sugar, light brown sugar should only be used when specified.[citation needed] -----Original Message----- From: Carlos Pérez [mailto:[email protected]] Sent: Friday, August 10, 2007 7:53 PM To: [email protected] Subject: CS>Caramelized sugar Hello, friends, A lady friend of ours that just began using our EIS/CS is trying to improve her family's health. She has practically turned to raw fruts and vegetables, coconut and other tropical nuts, low-gluten, no-transfats, no commercial oils (only extra virgin cold pressed olive oil). She uses mostly unprocessed raw honey or whole cristalyzed sugar cane syrup (¨panela¨/¨papelón¨), but due to normal family addictions she is having trouble totally eliminating white sugar. She wants to know if ground Caramelized sugar, as a transition, is any better than white sugar. Since my chemistry knowledge is very limited, I could not answer that, and therefore have to call call for help from the chemistry knowledgeable members of the group. Thanks in advance. Carlos _ -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
