difference between Rapadura, Sucanat, and evaporated cane juice? - Mothering Forums
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#1 of 18 Old 09-28-2007, 03:01 PM - Thread Starter
 
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I thought that the three were the same, but I saw some "evaporated cane juice" in the bulk bin at the HFS today and it looked like slightly coarser sugar that was slightly yellow in color--nothing like Rapadura or Sucanat. So what does evaporated cane juice really mean? And are Rapadura and Sucanat the same thing?
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#2 of 18 Old 09-28-2007, 03:14 PM
 
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Great question! I wonder the same thing...sorry I can't help though...

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#3 of 18 Old 09-28-2007, 03:16 PM
 
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Technically, the names are mostly misnomers. Historically speaking, Rapadura is the name of a candy which we have adopted to name this sugar product. Sucanat is a registered trademark which has become fairly synonymous with it's product (kinda like Kleenex). Evaporated cane juice is essentially a finer version of Turbinado and is made exactly how it sounds. It does contain considerably less molasses (hence less vitamins and minerals) than the others.

All from Wikipedia:
Quote:
Rapadura is the Portuguese name for a traditional candy common in Latin American countries such as Brazil and Venezuela (where it is known as papelón) and the Caribbean. It is essentially pure dried sugarcane juice, in the form of a brick, and is largely produced on site at sugarcane plantations in the very warm tropical regions.
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Sucanat (a contraction of "Sugar Cane Natural") is non-refined cane sugar. Unlike refined and processed white sugar, Sucanat retains its molasses content; it is essentially pure dried sugar cane juice. The juice is extracted by mechanical processes, heated and cooled at which point the small brown grainy crystals are formed. Sucanat is a registered trademark of Ragus Holdings, Inc.
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Turbinado sugar is a type of sugar cane extract. It is made by steaming unrefined raw sugar.

So-called raw sugars comprise yellow to brown sugars made by clarifying the source syrup by boiling and drying with heat, until it becomes a crystalline solid, with minimal chemical processing.

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#4 of 18 Old 09-28-2007, 03:26 PM
 
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I think they are sort of misleading. Rapadura is what the NT books says to use. Not sure I really think it's good for you. I don't use it, but I use molasses sometimes. It's better than white sugar, and probably better than cane juice.
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#5 of 18 Old 09-28-2007, 05:10 PM
 
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Originally Posted by cristeen View Post
Technically, the names are mostly misnomers. Historically speaking, Rapadura is the name of a candy which we have adopted to name this sugar product. Sucanat is a registered trademark which has become fairly synonymous with it's product (kinda like Kleenex). Evaporated cane juice is essentially a finer version of Turbinado and is made exactly how it sounds. It does contain considerably less molasses (hence less vitamins and minerals) than the others.

All from Wikipedia:
When used in the TF sense, Rapadura is the name of the unrefined dehydrated cane juice that is a trademark of Rapunzel. Sucanat is from Wholesome Sweeteners. Wholesome Sweeteners says there is a difference between evaporating and dehydrating the cane juice. "Evaporated cane juice" can include products from which some of the molasses has been removed, making it more refined than either Rapadura or Sucanat.
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#6 of 18 Old 09-28-2007, 06:05 PM
 
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Originally Posted by JElaineB View Post
When used in the TF sense, Rapadura is the name of the unrefined dehydrated cane juice that is a trademark of Rapunzel. Sucanat is from Wholesome Sweeteners. Wholesome Sweeteners says there is a difference between evaporating and dehydrating the cane juice. "Evaporated cane juice" can include products from which some of the molasses has been removed, making it more refined than either Rapadura or Sucanat.
So I'm :

My bottom line question...are sucanat and rapadura basically equivalent for TF purposes? I can only buy sucanat at my HFS (no rapadura)

I'm guessing that lighter color and probably cheaper evaporated cane juice would not be as desirable...though might be better tasting in a recipe where the strong molasses flavor isn't desire?
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#7 of 18 Old 09-29-2007, 10:30 AM - Thread Starter
 
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Originally Posted by 425lisamarie View Post
Rapadura is what the NT books says to use. Not sure I really think it's good for you.
I don't really think it's good for you, either. However, if I can get DH to eat baked goods made with Rapadura/Sucanat and other TF foods vs. nasty store-bought stuff, I'll use it.
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#8 of 18 Old 09-29-2007, 06:59 PM
 
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Originally Posted by momto5girls View Post
So I'm :

My bottom line question...are sucanat and rapadura basically equivalent for TF purposes? I can only buy sucanat at my HFS (no rapadura)

I'm guessing that lighter color and probably cheaper evaporated cane juice would not be as desirable...though might be better tasting in a recipe where the strong molasses flavor isn't desire?
Yes, Rapadura and Sucanat brands can be used interchangably for TF purposes. They are still sugar, just the most unrefined sugar available. The evaporated cane juice is more refined, so it has less nutrients. If you want less molasses flavor it would act very much like white sugar in recipes, and the level of nutrients is much less than Rapaura or Sucanat.
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#9 of 18 Old 09-29-2007, 07:59 PM
 
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Originally Posted by caedmyn View Post
I don't really think it's good for you, either. However, if I can get DH to eat baked goods made with Rapadura/Sucanat and other TF foods vs. nasty store-bought stuff, I'll use it.
Yeah me too. We aren't sweet free, just white sugar free, I still use it. I mean I don't think it's doing anything to boost health, but I don't think it's doing much bad either....but other ingredients in the cookies or whatever ARE healthy so I don't care. I like my sweets sometimes
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#10 of 18 Old 09-29-2007, 09:29 PM
 
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I figure they might not be *exactly* identical, but close enough for government work. Or my kitchen.

I agree that they're not exactly *good* for you, but they're not actively BAD for you like white sugar. More just sort of neutral.

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#11 of 18 Old 10-01-2007, 08:33 PM
 
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I use rapadura/sucanat (or whatever brand I'm able to get) as a substitute for brown sugar in recipes. I use evaporated cane juice as a sub for white sugar in recipes. It's certainly not a "health food" but it's less refined than standard white sugar and it keeps my kids away from junkier stuff.

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#12 of 18 Old 10-02-2007, 02:43 PM
 
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I use evaporated cane juice for my (non TF coffee!! : ) and I have tried baking with rapadura but it certainly makes things taste different. I haven't convinced my dh yet.

This may be old news but I recently read that most white sugar comes from sugar beets and they will be gmo very soon! So I think baking with any one of these three choices is a whole lot better than buying anything with regular sugar!

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#13 of 18 Old 10-02-2007, 03:02 PM
 
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The best way to disguise rapadura or sucanat in baked goods is to make it chocolate. The chocolate blends with the darker flavor perfectly, and the color hides the darker sugar.

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#14 of 18 Old 01-03-2009, 09:59 PM
 
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High heat changes the structure of a molecule. Which type of "sugar" uses the lowest heat to make it?

I have heard that milk is spray dried with high heat, and the Sucanat I have looks a lot like dry milk's texture.

Thanks!
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#15 of 18 Old 01-04-2009, 12:37 AM
 
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I don't think high heat is used with any, since heat actually melts sugar (even sucanat - I've made caramel with it!) and turns it into caramel. I'm pretty sure that the cane juice is simply boiled until enough water is removed to crystallize what remains - so the temp would be kept low to avoid melting the sugars. In any case the only significant nutrients involved are minerals that would not be affected by heat - it's not like milk products where you have proteins and fats that can be damaged.

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#16 of 18 Old 01-04-2009, 09:52 AM
 
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so for the mexican connousiers TF mamas...

is rapadura the same as "piloncillo"?
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#17 of 18 Old 01-04-2009, 12:19 PM
 
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I don't really understand the differences tbh... but I use sucanat (dehydrated cane juice) as a replacement for brown sugar and evaporated can juice (which looks/tastes basicly like white sugar) as a replacement for white... Surely neither one is 'good' for you, but I can get both organic & fair trade from my co-op and I take great pains to buy as much og/ft as I possibly can...
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#18 of 18 Old 01-04-2009, 07:11 PM
 
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piloncillo seems more refined to me. tastes more like just brown sugar. yummy! i notice now that i get sick if i have things w/ white sugar too much but can use sucanat/rapadura (yes, i think they're the same these days but weren't at the time nt was written, was the answer in another similar thread) w/o much of an issue if not in excess.
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