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What is Processed Sugar?

Mary McMahon
Updated May 16, 2024
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Processed sugar is sugar which has been refined so that it has a regular texture and flavor. A classic example of processed sugar is white sugar, a sugar product which is widely sold all over the world. This form of sugar is widely used in baking and sweetening because it behaves in a predictable manner, and it is easy to control. The alternative is unprocessed sugar, or sugar alternatives like agave, honey, and stevia.

This type of sugar is sometimes referred to as “refined sugar,” referencing the fact that it is prepared in a refinery. Processing sugar starts with pressing the cane or beets to extract the naturally sweet liquid inside, and allowing that liquid to dry into a loose crumble. The crumble is washed and dried to extract impurities and pull out the molasses, resulting in white sugar. Molasses can be added back in to make light and dark brown sugar, or the sugar can be sold in the pure white form.

Some sugar refineries market “unprocessed” or “minimally refined” sugar, sugar which is not taken through every step of the refining process. This type of sugar has more impurities and it is harder to work with, but it also has more vitamins and minerals than refined sugar. Classically, this sugar is made from the first pressing of the sugar cane, and it may be lightly washed and allowed to air dry to form crystals. This type of sugar is sometimes referred to as “natural” in an attempt to appeal to consumers who seek out natural products.

Some people believe that unprocessed sugar is healthier, because it contains more of the vitamins and minerals which are naturally present in the sugar. High consumption of sugar in general does carry the increased risk of tooth decay, the development of diabetes, and other health problems, and processed sugar in particular is heavily implicated in studies on the health effects of sugar.

The risks of processed sugar are often blared across the covers of health magazines, but, in fact, all sugars have similar potentially deleterious health effects, especially when combined with fats and heavily milled grains in “energy dense” foods which have a high calorie content, and minimal nutritional value. The issue with processed sugar in particular is that it is a highly concentrated form of sugar with little nutritional value beyond its calories, in contrast with types of sugar which include impurities, or sugars which are naturally embedded in things like fruit, delivering fiber and nutrition along with a sweet treat.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By anon329393 — On Apr 09, 2013

Sugar is sugar is sugar and all of it can and will turn to fat if you get too many of your calories from sugar. Just my opinion, but it's the conclusion I have come to from all that I've read so far.

By reader888 — On Feb 21, 2011

Processed sugar may have lost some of the nutrients in the process, but if it was a choice between something made with high fructose corn syrup or processed sugar, I would pick the sugar every time.

It's better for you than corn syrup and it tastes better too.

By claire24 — On Feb 18, 2011

I've tried using unprocessed sugar, and have found that even though it may be better for you, I still like processed sugar better. The unprocessed sugar seems too sweet to me. The taste is stronger.

I try to eat relatively healthy, but when it comes to sugar I'm sticking to the processed kind.

By anon38464 — On Jul 26, 2009

You do not mention the question of the use of bone or animal charcoal to "refine" (filter?) white sugar. Aside from it's concern to vegetarians, I am wondering if the animal charcoal or something else is responsible for an unpleasant, rather unnatural odor I've noticed on 2 or 3 occasions (not every time) after putting white sugar into boiling water to make a thin syrup.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

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