BROWN SUGAR
Brown sugar or brown sugar is a sucrose sugar product that has a distinctive brown color due to the presence of molasses. It is an unrefined or partially refined soft sugar consisting of sugar crystals containing some residual molasses content (natural brown sugar) or produced by adding molasses to refined white sugar (commercial brown sugar).
Codex Alimentarius requires brown sugar to contain at least 88% sucrose plus invert sugar. Commercial brown sugar contains 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic nature of molasses and is often labeled "soft". The product can be processed to give a better flowing product for industrial use. The addition of dyes or other chemicals may be allowed in some areas or for industrial products.
The particle size is variable, but usually less than granulated white sugar. Products of industrial use (for example, the industrial production of cakes) can be based on powdered sugar with crystals of about 0.35 mm