(from minerals) Refinery brown sugars also develop what’s described as a licorice aroma from the long, slow heating of the syrups The Compositions of White and Brown Sugars “Soft” brown sugars retain a coating of the syrup from which they were crystallized; “coated” sugars are white sugars that have had a thin film of brown syrup added after they’ve been crystallized and washed Sugar White Sugar Sucrose 99.85 White Sugar Glucose + Fructose 0.05 White Sugar Other Organic Material 0.02 White Sugar Minerals 0.03 White Sugar Water 0.05 Sugar Brown Sugars Sucrose Soft 85–93 Sucrose Coated 90–96 Glucose + Fructose Soft 1.5–4.5 Glucose + Fructose Coated 2–5 Other Organic Material Soft 2–4.5 Other Organic Material Coated 1–3 Minerals Soft 1–2 Minerals Coated 0.3–1 Water Soft 2–3.5 Water Coated 1–2.5 Whole Sugars It’s still possible to taste what might be called whole sugar, crystalline sugar still enveloped in the cooked cane juice from which it formed This is the sugar sold in Indian groceries as jaggery or gur, and in Latin American shops as piloncillo, papelon, o r panela The flavor is highly variable, and ...Brown Sugars Sucrose Soft 85–93 Sucrose Coated 90–96 Glucose + Fructose Soft 1.5–4.5 Glucose + Fructose Coated 2–5 Other Organic Material Soft 2–4.5 Other Organic Material Coated 1–3 Minerals Soft 1–2 Minerals... which it formed This is the sugar sold in Indian groceries as jaggery or gur, and in Latin American shops as piloncillo, papelon, o r panela The flavor is highly variable, and ... Minerals Coated 0.3–1 Water Soft 2–3.5 Water Coated 1–2.5 Whole Sugars It’s still possible to taste what might be called whole sugar, crystalline sugar still enveloped in the cooked cane juice from