Raw sugar is minimally processed, retaining some natural molasses. It has a coarse texture and light brown color, offering a mild caramel flavor. Often used as a sweetener in beverages and baking, it provides a less refined, more natural alternative to white sugar.
Sugar is essential in baking, providing sweetness, texture, and color to cakes, cookies, and pastries, while helping with fermentation and moisture retention for better product quality.
Used to sweeten tea, coffee, and soft drinks, sugar enhances flavor and balances bitterness, making beverages more enjoyable and refreshing for consumers worldwide.
Sugar acts as a natural preservative in jams, jellies, and syrups by inhibiting microbial growth, extending shelf life while maintaining taste and texture of preserved foods.
Sugar provides a quick, easily digestible source of energy, fueling the body and brain by rapidly increasing glucose levels essential for daily activities and physical performance.
Sugar’s adaptability allows it to be used in a variety of culinary applications—from baking and cooking to beverages and sauces—making it an indispensable ingredient across global cuisines.
Sugar naturally preserves food by reducing water activity, preventing spoilage and microbial growth, which helps maintain freshness and extends the shelf life of many processed products.
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