Sugar

Sugars are classified in a number of ways including crystal size (granulated, powdered, or superfine) and color (white or brown). Sugars of various crystal sizes provide unique functional characteristics that make the sugar suitable for different foods and beverages. Sugar color is primarily determined by the amount of molasses remaining on or added to the crystals, giving pleasurable flavors and altering moisture. Heating sugar also changes the color and flavor (yum, caramel!). Some types of sugar are used only by the food industry and are not available in the supermarket.