The less sulfur dioxide, the higher the grade of sugar. National standards are divided into mandatory standards (letter code GB) and recommended standards (letter code GB/T). Mandatory standards must be implemented by the industry, and recommended standards encourage the industry to adopt them.

Generally speaking, the purity is about 99.75%, and there is little sulfur dioxide left in the crystallized white sugar, which will not cause harm to human body. In addition, sulfur dioxide can also be used as a food additive to make red wine and fruit wine. The sulfur dioxide in white sugar is not directly added, but the sulfur residue of bleaching agent, and the dose determines the toxicity.

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Precautions:

1, if you are making sponge cakes or Qifeng cakes, it is best to use white sugar, especially fine-grained ones, because large-grained sugar cannot be dissolved because of high sugar consumption or short stirring time. If there are white sugar particles in the finished cake, the quality of the cake will decrease. If conditions permit, it is best to use fine sugar.

2. Sugar is not suitable for cooking with eggs. Many people usually like to sprinkle some sugar when cooking scrambled eggs with tomatoes, or many places have the habit of eating poached eggs in sugar water, but this is actually wrong. Boiling eggs with white sugar will make amino acids in protein of eggs form fructosyl lysine conjugates. This substance is not easily absorbed by the human body and will have a negative impact on health. So don't blindly add sugar.

3. Eating sugar with raisins will hinder the absorption and metabolism of copper in human body, eating with clams will hinder the absorption and metabolism of copper in human body (generally shellfish), and drinking with black tea is not conducive to the function of black tea.

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