Light brown sugar

Light brown sugar is a type of sugar made from sugar cane or sugar beet. It is produced by adding molasses to refined white sugar, which gives it its characteristic colour and flavour. The amount of molasses determines the shade of brown and the intensity of the flavour.

Manufacturers add light brown sugar as a sweetener and to impart a subtle caramel flavour and moisture to baked goods. It is commonly found in cakes, cookies, and desserts, where its properties contribute to texture and taste. It can also be used in savoury dishes, such as marinades and glazes.

Light brown sugar is primarily composed of sucrose, similar to white sugar. The NHS advises limiting intake of free sugars, which should not exceed 5% of total dietary energy. While it contains trace amounts of minerals from molasses, these are not significant at typical consumption levels. The UK does not classify it as a food additive; it is a food ingredient.