Unrefined Sugar - The Definitive Guide

Sugar has become a highly contentious topic, and it’s sometimes hard to filter the rampant hype from the cold, hard facts. The truth about sugar lies somewhere between the extremes.

It can affect your health like any type of sugar, but it’s not to be feared like the plague either.

What is unrefined sugar?

Unrefined sugar can refer to a variety of minimally processed cane sugars that are very different from white table sugar and other types of refined sugar typically used for baking and sweetening.

In this ultimate guide to raw sugar, we’ll take an in-depth look at raw sugar, by all its names. All types of sugar have advantages, disadvantages, and simple differences.

Before making your next purchase decision, you can arm yourself with data.

What is sugar?

To understand the differences between types of sugar, we must start by understanding what sugar is, at its most basic level.

Sugar occurs naturally in most plants, and is responsible for the varying levels of sweetness in our natural foods.

Different types of sugarcane plants produce slightly different types of sugar, often referred to by their place of cultivation, such as Demarara.

Sugar beets are not as temperamental when it comes to where they grow and a large refinery today can produce 1500 tons of sugar every 24 hours with minimal labor compared to sugar cane facilities.

Today, sugar beets provide about 30% of the world’s sugar as a whole, but account for more than 50% of US sugar consumption.

What is unrefined sugar?

All granulated sugar is refined to some degree, as it needs to be extracted.

However, a generally accepted definition of unrefined sugar is minimally refined.

By extracting sugar from sugar beets or cane sugar, molasses is produced. If all of the molasses remains in the sugar, the sugar is considered unrefined.

Some of the less refined sugars that are often considered unrefined are:

• Whole cane sugar - It is made from the first crystallization of sugar cane juice, without using bleaches or chemical products, which allows the sugar to preserve its molasses.
• Sucanat - It is a registered trademark name that means “natural sugar cane”. This sugar is produced through a minimal cane sugar refining process in which the sugar and molasses are separated and then recombined to create a consistent end product.
• Jaggery - Traditionally from India, jaggery is made from date palm or sugar cane and is not granulated, but instead formed into a solid dough or paste.
• Rapadura - Traditionally from Brazil, for rapadura sugar only the water is removed by dehydrating it over low heat, leaving a caramel flavor from the molasses and more natural nutrients.

The less refined sugar that it is possible to buy comes from traditional and artisanal producers of cane sugar. They are normally only made in very small batches for the local market they serve and very little modern machinery is used.

Most often, unrefined sugar is packaged in the form of a block or cone. This is because the high concentration of molasses left in the sugar is very sticky.

If it granulates before packaging, it will need anticoagulant agents so it doesn’t clump together or you’ll end up with clumps. Solid sugar can be grated relatively easily using a cheese grater or knife.

Unrefined vs. Unrefined Sugar

Many people assume that raw sugar is unrefined, but this is not true. Raw sugar is less refined than white or brown table sugar, but more refined than described above.

What is unrefined sugar?

Raw sugar has had some, but not all, of the molasses removed. It is the middle ground between refined sugar and unrefined sugar.

Normally, unrefined sugar is between 8 and 15% molasses, while raw sugar is close to 2% molasses.

Unrefined sugar is considered only partially refined.

It’s also interesting to note that raw sugar has been cooked, so it’s technically not raw. Sugar cane or beets are heated to release the sugar, clarified to remove some of the molasses, and then dehydrated to create a solid.

In most cases, a centrifuge is used to spin the liquid syrup to remove the crystals that are used for the sugar. The resulting syrup is molasses.

According to the manufacturer, the clarification process may involve pressure filtration, which is relatively natural, although some companies use chemicals to purify their sugar.

Also depending on the type of sugar that is manufactured, after its clarification, molasses can be added to the final product.

Darker raw sugars, such as muscovado, have more molasses, although it has been reintroduced into the sugar as another step in the manufacturing process.

Raw sugar can be found in various grind sizes, from large, coarse crystals to a finer consistency similar to brown sugar.

Types of unrefined sugar

Just as there are a wide variety of unrefined sugars, there are also many different types of unrefined sugars.

The most common types of unrefined sugar are

• Muscovado sugar - This type of sugar is not excessively refined and has more in common with unrefined sugars than the others in this section, but lime is added during the clarification process. Muscovado is usually quite dark and moist compared to other raw sugars.
• Demerara Sugar – Named for the South American country of its origin, Demerara is lightly processed, though it is sent through a centrifuge to remove a considerable amount of molasses. The end result is large, crunchy beans that are light brown in color and have a natural caramel flavor.
• Turbinado sugar : Made from sugar cane, turbinado sugar has had its molasses removed and reintroduced in specified amounts. The granules are smaller and darker than those of demerara sugar, and usually have a slightly higher molasses content.

Is unrefined sugar healthy?

In the nutritional space, there is a general consensus that the less processed or refined a food is, the healthier it is to eat. This is not always true.

Some foods need to be processed to remove toxins and poisons, but that’s a topic for another meal. Other foods simply lack nutritional value, refined or not. Some foods are unhealthy for some people and healthy for others.

Many people choose raw sugar over white sugar believing that raw sugar is healthier for them.

While it’s true that there are a bit more trace elements and minerals in raw sugar, and even more in unrefined sugar, the reality is that any type of sugar is essentially pure sucrose.

Your body will not treat one type of sugar any differently than another, with the exception of naturally occurring sugars eaten as part of whole foods, such as apples.

Sugar of any kind has very little nutritional value, including raw sugar, and should not be considered healthy.

Unrefined vs. Refined Sugar

Refined sugar, as you probably guessed by now, is the most processed and refined of all sugars.

It goes through multiple cycles to cook as much molasses out of the sugar syrup as possible and is also carefully clarified to remove all traces of impurities.

The result is a crisp white color, a delicate granule, and 99% or more pure sucrose.

What is refined sugar?

Refined sugar is made much like unrefined or raw sugar, but goes through the process several times until almost all of the molasses is removed.

Refined white sugar is more clarified than other sugars, very carefully refined to remove all traces of impurities and color. This is often achieved with chemicals.

The following types of sugars are considered refined:

• White sugar
• Brown sugar, both golden and brown
• confectioner’s sugar
• ultrafine sugar
• Sugar lumps
• Powdered white sugar

Brown Sugar vs. White Sugar

Brown sugar and white sugar differ mainly in taste and texture. White sugar has a pure sweetness and a fine, dry granule.

Brown sugar, on the other hand, is much wetter and denser. It has a richer, fuller-bodied caramel or toffee flavor, due to the molasses, and is stickier than white sugar.

Unrefined vs. Brown Sugar

Brown sugar is a very confusing commodity for many of us, who are programmed to view “brown” as the healthy alternative to “white” foods.

In some cases, this is somewhat true of brown sugar, since unrefined sugars that have traces of molasses are usually brown in color. However, sugar that is marketed as brown sugar is an entirely different product.

Brown sugar is essentially refined white sugar to which molasses has been added back.

It has gone through the entire refining process and then has been treated with molasses to give it a golden colour, a moist, spongy texture and a more intense caramel flavor.

unrefined brown sugar

If you find sugar specifically labeled “unrefined brown sugar,” it’s most likely one of the types of unrefined sugar mentioned earlier in this article.

As already stated, the brown color is due to the natural molasses in the sugar, so if it has not been removed, the sugar will be naturally brown.

Refined brown sugar is carefully measured to create a very consistent, toffee-like color and flavor. Although added to sugar on purpose, brown sugar has less molasses than raw sugar, although it usually has more than raw sugar.

Depending on whether the brown sugar is light gold or dark brown, it can have anywhere from 3 to 7% molasses.

Unrefined sugar, or unrefined brown sugar, is usually much darker than brown sugar and has between 8-15% molasses.

unrefined sugar for baking

If you plan to bake with raw sugar, you should know that it does not dissolve like refined sugar.

The granules are usually much larger, and the higher molasses content can change the flavor and texture of the baked good.

Unrefined and unrefined sugars are also lighter than table sugar, so they may need more liquid to get to the right consistency. Unfortunately, there is no exact ratio that works for all unrefined and raw sugars when used to replace refined sugar.

It can be different for each recipe, so you’ll have to experiment a bit.

Raw sugar vs. white sugar

White sugar is the most commonly used sugar for baking. It may also be called granulated sugar or table sugar.

The crystals are carefully ground to create small, consistent granules that do not clump together. This makes it easy to sprinkle, mix, measure and dissolve the sugar without a problem.

Raw sugar and unrefined sugar bring a more natural flavor to a recipe, adding a smoky caramel undertone.

However, this is by no means the only difference you need to be prepared for if you try to substitute raw or unrefined sugar for white sugar in a recipe.

If you’re working with very moist recipes, you may not notice much of a difference in terms of fermentation, but low-moist doughs won’t be able to effectively melt the sugar, resulting in grainy, dense baked goods.

If you are using dry raw sugars, you can get around this problem by first grinding the granules into a finer powder using a food processor or blender.

If you prefer to work with solid, unrefined sugars, you can use a fine grater to help dissolve the sugar. None of these solutions are guaranteed or foolproof, but they help resolve the texture issue.

Brown Sugar vs. White Sugar

Brown sugar is more commonly used to make dense cakes or cookies, while white sugar is used for fluffier products that have more rise.

Brown sugar is also often used in sweet and sour or sweet and savory recipes, such as barbecue sauce. The molasses flavor has more character and earthiness that adds depth to sauces.

Granulated Sugar vs. Powdered Sugar

Powdered sugar, sometimes called baker’s sugar, is ground finer than conventional granulated table sugar, helping it dissolve even more quickly for baking.

For recipes that call for velvety smoothness, icing sugar is used. This is table sugar that has been ground further than powdered sugar into a fine powder.

It doesn’t have granules and clumps easily, so it’s often mixed with cornstarch to prevent it from clumping when storing or baking.

Types of Sugar - Final Comparative List

Sugar Alternatives - Natural unrefined sugars

We stated at the beginning of this article that most plants naturally contain sugar, so it should come as no surprise that you’re not limited to any of the options listed above to satisfy your sweet tooth.

Many natural sugars are minimally or not processed at all, simply to ensure safety.

If unrefined sugars don’t work for you but you’re still looking for something less refined than white table sugar, consider some of these natural alternatives:

• Honey - Raw honey is processed and refined by bees, rather than humans, using healthy natural enzymes instead of harsh chemicals. However, some brands undergo post-processing.
• Maple Syrup/Maple Sugar - Maples grown in cold environments produce sap that can be heated to make a sweet, amber-colored syrup. If the syrup continues to cook, it will eventually dehydrate completely, leaving behind solid granules of sugar.
• Coconut Sugar - This type of sugar is extracted from the nectar of the flowers of the coconut palm tree and then heated just enough to evaporate the water, creating a syrup.
• Date Paste/Sugar - Dates are incredibly sweet in nature and can be ground into a paste to use as a natural alternative to sugar. If maltodextrin is added, the paste can be dried and ground into more conventional sugar granules.
• Traditional molasses - Traditional molasses is not the same as the light, regular, or black molasses you usually find in supermarkets, which is a byproduct of the sugar industry. Traditional molasses will probably be called cane molasses or cane syrup and is made directly from cane juice. Some of the water has been evaporated to create a syrup and impurities have been filtered out, but the sugar has not been removed as in conventional molasses.

Natural Sugar vs. Refined Sugar

Natural sugar, when consumed in conjunction with foods in which it is found naturally, is processed very differently by your body.

Refined white sugar contains more than 99% sucrose, which is a combination of glucose and fructose.

Glucose is immediately metabolized into energy in your bloodstream, and fructose is converted to energy in your liver, which takes longer.

When you consume sugar as part of a whole food, you are getting more than just sugar. You are also consuming the various vitamins, minerals, fiber, and other nutrients in that food.

Your body has to work harder to extract the sugar, so you won’t have as immediate a rise in blood sugar or fructose concentration in your liver.

In general, a slower, more natural release of sugar is more effective for your metabolism, which is why there’s such a big movement recommending avoiding added sugars.

Added sugar includes both unrefined and refined sugar.

Cane Sugar vs. Beet Sugar

Both cane sugar and beet sugar come naturally from plants, with similar processing methods.

To make sugar, canes are crushed or beets are chopped and then boiled to extract the natural sugars.

This system has several levels, especially with cane sugar, but at the end a concentrated sugar syrup is extracted and crystallized, forming the tiny granules we know as sugar.

Nutritionally speaking, cane sugar and beet sugar are essentially identical. Purists often prefer cane sugar to beet sugar, because sugar beets are well known for being genetically modified.

It is very difficult, though not impossible, to find organic, non-GMO sugar made from sugar beets.

However, they taste different and may act differently when used in your recipes, especially in terms of texture.