- - White soft sugar
- - Granulated sugar
- - Brown soft sugar
- - Light brown crystal sugar
- - White crystal sugar
- - Kibi-zato sugar
- - Calcium-fortified sugar
- - Cup sugar
- - Frost sugar
- - Powdered sugar
- - Individually packed gum syrup
- - Low-calorie sweetener
- - Rock sugar
- - Liquid sugar
- - Cup Oligo / GOS
- - Large pack for commercial use
White soft sugar
About half of the sugar used in Japan is of this type. It can be used for a wide range of purposes including cooking, confectionery, and beverages.
This is the most widely used type of sugar in the world. Its crystals are slightly larger than those of white soft sugar, giving this highly pure sugar a dry and powdery feel. It has a simple sweetness with no peculiarities, not overpowering the flavors of other ingredients. This type of sugar is good for use in drinks such as coffee and tea and for baking Japanese sweets.
Brown soft sugar is made from completely refined sugar liquid by crystalizing the liquid remaining after repeatedly producing white soft sugar, granulated sugar, and the like. The color of brown soft sugar comes from repeated heating in the refining process. Its components are not very different from those of white soft sugar.
Kibi-zato sugar, on the other hand, is made by boiling down sugar liquid during refining. For that reason, the flavor of sugarcane is accented in Kibi-zato sugar.
Flavored with a smooth sweetness and a distinctive body, it is nevertheless free of overly strong odor or taste notes, giving it a wide range of uses not only in cooking, but also for instance in confectionery and coffee.
This type of sugar is characterized by its large sugar crystals. That makes it just right for homemade fruit liqueurs. "Rock type" is larger than "crystal type" as time is taken in production to slowly form crystals. With its large surface area, "rock type" quickly dissolves in water than "crystal type", making it good for fruit liqueurs where the fruit is steeped for a shorter period of time.
Liquid sugar is produced for commercial users such as beverage manufacturers.Under a stringent system of hygiene management, the composition, concentration and other properties are finely adjusted in line with the requirements of the customer product. The product is delivered by tanker truck.
Cup Oligo / GOS
Developed by Nissin Sugar using biotechnology, Cup Oligo is an oligosaccharide made from the lactose contained in milk. Its main component, galactooligo saccharide (GOS) , is effective in promoting the growth of Bifidus bacteria. Cup Oligo has superior physical properties as a food sweetener and—as a substance also present in breastmilk— is reliable in terms of safety. Available in two types, syrup or powder, depending on customer requirements, it can be used by manufacturers to make their own health-conscious food products.