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General information: Demerara is a golden coloured, natural brown sugar produced by extracting sugar cane. In the United Kingdom it is sold as demerara sugar named after the Dutch colony in Guayana in the northern part of South America. That was the place where this sugar was originally produced. Today, the main production center is in Mauritius. Demerara has relatively big crystals und a high remaining content of molasses of 2 - 3%.

Dietetics: Pure cane sugar consists of up to 93 % sucrose which causes a slower rise of the blood sugar level than -> glucose.
For diabetics: if you are well adjusted, the intake of up to 30 g/day is allowed. Tip: 4 sugar cubes (each 3 g) are equivalent to one bread (carbohydrate) unit. One unit equals 10-12 g sucrose.
Chemistry: Demerara consists mainly of sucrose (93 %) and a few other sugers (glucose and fructose). Furthermore, it contains mineral nutrients, trace elements, and vitamins.
Top: sugar cane, bottom: demerara sugar  
Refinement of sugar: the yellowish raw sugar has to be cleaned of rests of sticking molasses. Very pure white sugars of different grains are obtained by recrystallisation and/or treatment with granular activated carbon (refined sugar). Vice versa, adding of syrup or molasses to the yellowish product results in darker cane sugars.
Usage: Demerara sugar is commonly used in baking and to sweeten beverages such as coffee and tea. It tastes slightly like caramel.