Food chemistry is such an interesting subject although it is hard when come to memorizing time. There was an interesting fact I learnt during the lecture today that most of us doesn't know, even myself.
Look at the two bowls of Tau Fu Fa. Which one would you like to choose or which one which one you usually order from a stall? The brown sugar one? or the white sugar one?
In my opinion, most people would like to choose the bowl in left hand side which is the brown sugar one even myself also used to choose that. But starting from today, I'll change my choice to the right hand side bowl which is the white sugar one. Why???
As what we knew from our parent, brown sugar bring more benefit to our health compared to the white sugar. No doubt! It is. But then, today I was told that brown sugar is better compared to white sugar but this doesn't means that all food with brown sugar are better than that with white sugar. Tau Fu Fa is an interesting example.
Brown sugar was said to be better to consume as it is the direct product obtained after the evaporation of the sugar cane juice. Unlike white sugar which need to undergo re-crystallization with adding of some bleaching agent to make the sucrose white after the brown sugar is obtained. But when come to Tau Fu Fa, certain amount of coagulant is used to make the tau fu fa texture. When the coagulating agent is mixed with brown sugar, there will be some chemical reaction occur and this will lead to kidney stone. On the other hand, if it is eat with the white sugar which had undergone re-crystallization, this kind of chemical reaction will not happens. This is why tau fu fa is not recommended to consume with brown sugar.
p/s: It's depends on you whether to believe this or not. The fact above is just the lesson learnt from lecturer session. More information to be find out in order to prove this.
我也希望我可以抑制此时此刻的情绪，
