Sugar substitute sucralose, orange for monk fruit extract (a natural sweetener), and green for stevia (also natural). In 1969, cyclamate was banned for sale in the US by the Food and Drug Administration. In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages; it had 30% of the global market, which was projected to be valued at $2.8 billion by 2021. A class of sugar substitutes is known as "high-intensity sweeteners." These are compounds with many times the sweetness of sucrose, common table sugar. As a result, much less sweetener is required and energy contribution
Brown sugar involved is too small to matter. More importantly, adding dark brown sugar or molasses will impart a stronger flavor, with more of a suggestion of caramel. Brown sugar that has hardened can be made soft again by adding a new source of moisture for the molasses, or by heating and remelting the molasses. Storing brown sugar in a freezer will prevent moisture from escaping and molasses from crystallizing, allowing for a much longer shelf life. One hundred grams of brown sugar contains 377 Calories (nutrition table), as opposed to 387 Calories in white sugar (link to nutrition table). However, brown