[Sca-cooks] sugar cane
eskesmith at hotmail.com
Fri Jan 5 19:22:30 PST 2007
something else you're not mentioning: sucrose (sugar as we ybderstand it)
and fructose (corn sugar) are different chemicals. Sucrose is a 12-carbon
sugar; fructose, a 6-carbon sugar. They have different sweetness levels,
and, apparenty, different physiological digestivve properties. Someone else
with access to more current (and more accessible) textbooks than mine may be
abve to provide further information.
>From: "Terry Decker" <t.d.decker at worldnet.att.net>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] sugar cane
>Date: Fri, 5 Jan 2007 18:25:42 -0600
>Sugar (sucrose) is "really" evaporated cane juice, or more precisely, it is
>a multicrystallized sugar having been processed multiple times..
>cane juice is made in a single process where it is cooked out of the cane,
>filtered for impurities and cooked down to original consistency (I haven't
>found a good enough description of the process to figure out if the
>cook down to crystal and rehydrate). Presumably the product retains more
>the character and nutrients of the natural cane juice.
> > Uh, Bear, isn't "evaporated Cane juice" kinda the same stuff as sugar?
> > Lady Anne du Bosc
> > Known as Mordonna The Cook
> > Mka Pat Griffin
> > Vert between four caldrons or a cross checky sable and argent
> > -----Original Message-----
> > As a small aside, Smuckers is producing some soft drinks, ginger ale,
> > vanilla cream soda, root beer, etc., with evaporated cane juice rather
> > than
> > high fructose corn syrup. They've got great flavor.
> > Bear
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