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Powdered sugar - Wikipedia

From Wikipedia, the free encyclopedia

(Redirected from Icing sugar)

Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent—such as corn starch, potato starch or tricalcium phosphate^[1]^[2]—to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle.

Use

Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration.

Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles.^[3] Finer particles absorb more moisture, which results in caking. Because of anticaking agents, it cannot always be used as a substitute for granulated sugar. Canadian regulations limit powdered sugar to 5% starch or an anticaking agent.^[4]

Other varieties

Caster sugar

Caster sugar (also referred to as superfine, bar, or baker's sugar) has a larger particle size than powdered sugar, approximately half that of granulated sugar,^[5] and has no added starch. It is commonly used in baking and cold mixed drinks because it dissolves faster than granulated white sugar. Caster sugar can be easily prepared at home by grinding white sugar in a food processor to make it finer.^{[citation needed]} The most common food caster sugar is used in is meringue.^{[citation needed]}

Snow powder

Snow powder (or snow sugar) is a non-melting form of icing sugar used for visual appeal on cakes or pastries that require refrigeration. It usually contains glucose, starch, and anti-binding agents (such as titanium dioxide, which gives it a vibrant white color), and retains its structure and look even when dusted onto baked goods that are slightly wet, such as fruit bars and tarts. It will not melt even if it is sprinkled on whipped cream or ice cream.^[6] It is mostly used for decorative purposes.

Snow sugar is less sweet than regular powdered sugar because glucose is around 20% less sweet than table sugar, which also contains fructose. Fructose tastes more than twice as sweet as glucose.

History

Factory-made powdered sugar became available during the 19th century.^[7] Before that, sugar came in the form of a sugar loaf, and bakers ground and sieved the lumps of sugar to get fine icing sugar.^[7]

References

^ Asadi 2006, pp. 451–452.
^ Chen & Chou 1993, p. 530.
^ "The Crushing Difference Between Granulated & Confectioners' Sugar". O Chef. Archived from the original on 2008-01-19. Retrieved 2008-01-16.
^ "Consolidated federal laws of canada, Food and Drug Regulations". laws.justice.gc.ca. Legislative Services Branch. 2019-06-03. Retrieved 2019-07-16.
^ "C&H Baker's Sugar". C&H Sugar. Retrieved 30 October 2015.
^ "What is Snow Sugar?". Baking Bites. Retrieved 2018-02-22.
^ ^a ^b Holt, Geraldene (2015-04-01). "Icing". The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 353. ISBN 978-0-19-931361-7.

Bibliography

Media related to Powdered sugar at Wikimedia Commons

Asadi, Mosen (2006). Beet-Sugar Handbook. John Wiley & Sons.
Chen, James C. P.; Chou, Chung Chi (1993). Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists (12th ed.). John Wiley & Sons.

Sugar as food commodity

List of sugars and sugar products

Chemistry

Monosaccharide
- Fructose
- Galactose
- Glucose
- Xylose
Disaccharide
- Lactose
- Maltose
- Sucrose
- Trehalose
Added sugar
Reducing sugar

Sources

Products

Syrups	List of syrups Agave syrup Barley malt syrup Brown rice syrup Cheong Maesil-cheong Mogwa-cheong Yuja-cheong Corn syrup Glucose syrup Golden syrup High-fructose corn syrup High-maltose corn syrup Honey Inverted sugar syrup Kuromitsu Maple syrup Mizuame Molasses Pine honey Steen's cane syrup Table syrup Treacle Yacón syrup
Solid forms	Brown Peen tong Candi sugar Chancaca Crystalline fructose Gelling Gula melaka Jaggery Misri Molasses sugar Muscovado Nib Non-centrifugal cane sugar Panela Plantation Reserve Powdered Preserving Sucanat Sugar candy Barley sugar Butterscotch Candy Hard Rock candy Toffee Sugar glass Sugarloaf Wasanbon White
Other forms	Caramel Cotton candy floss Maple sugar foods Rum Sugar alcohol Sugar confectionery Sugarcane juice Tuzemák Unrefined sweeteners

Industry

Production	Boilery Plantation Casa-grande Refinery Sugar bush Sugarcane mill Engenho Batey Zafra Sugar marketing
By region (current)	Australia Bundaberg Sugar CSR Wilmar Sugar Cuba Caribbean Kenya India Mauritius Philippines Rwanda Sri Lanka South Africa Illovo Sugar Tongaat Hulett Tanzania Uganda United Kingdom British Sugar Tate & Lyle United States Sugar Association U.S. Sugar Program
By region (historical)	Danish West Indies Fiji Hawaii

History

Culture

Research

Robert Lustig
John Yudkin
- Pure, White and Deadly (1972)

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