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Powdered sugar

Powdered sugar is refined white sugar that has been finely ground. It is perfect for adding a finishing touch to desserts and is a main ingredient in frosting.
0%
Water
 100
Macronutrient carbohydrates 100%
/00
Macronutrient proteins 0%
/00
Macronutrient fats 0%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Powdered sugar is a popular ingredient in many sweet pastry recipes as it can be used to make finished products even more eye-catching and enticing. It can be sifted on top as a finishing touch and used to make frosting and icing. It is made by pulverizing granulated sugar and adding a little starch to prevent clumping. Powdered sugar is also called confectioners’ sugar, and in Canada and England it is known as icing sugar.

Culinary uses:

Powdered sugar is ideally suited for frostings and icings because it blends and dissolves easier. It can also be dusted on top of baked foods to add a finishing touch, and you can use it to make whipped cream. Since it’s so light, your whipped cream won’t be weighted down and will turn out nice and fluffy. For homemade whipped cream, it’s therefore a better choice than granulated sugar.

Purchasing:

There are some major differences between conventional and organic powdered sugar. Conventional powdered sugar usually has added cornstarch, which is an anticaking substance and often contains GMOs, and that has a chalky taste and texture. Organic cornstarch, on the other hand, uses tapioca starch as this product is cheaper than organic, non-GMO cornstarch. Tapioca starch gives powdered sugar a creamier and smoother feel.

In contrast to cornstarch, tapioca begins to thicken and absorb liquids before the boiling point is reached and is therefore a better choice for thickening sauces and frostings that aren’t heated or are only heated at low temperatures.

However, tapioca-based powdered sugar does have some downsides. Since it’s highly absorbent and readily dissolved, if you try to dust a cake (even with a thick layer) of organic powdered sugar, it will melt away in just a short amount of time. Conventional cornstarch-based powdered sugar won’t dissolve and is a better choice if you are aiming for eye-catching presentation that will last.

Making your own powdered sugar:

You can make your own powdered sugar by blending a cup of granulated sugar and a tablespoon of corn starch in a high-speed blender. And if you prefer, use can use potato, tapioca, or arrowroot starch instead. Sift the sugar through a strainer and use immediately or store in an air-tight container.

Nutritional information:

Powdered sugar is made from white granulated sugar, which is 97 % to almost 100 % carbohydrates and contains less than 2 % water and no dietary fiber, protein, or fat.

General information:

From Wikipedia: Powdered sugar, also called confectioners' sugar, icing sugar, and icing cake, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow. Although most often produced in a factory, powdered sugar can also be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. ... Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles. Finer particles absorb more moisture, which results in caking. Corn starch or tricalcium phosphate is added at 3 to 5% concentration to absorb moisture and to improve flow by reducing friction between sugar crystals. Because of these anticaking agents, it cannot always be used as a substitute for granulated sugar.1

Other varieties:

Caster sugar (also referred to as superfine or baker's sugar) has a larger particle size than powdered sugar, approximately half that of granulated sugar. It is commonly used in baking and cold mixed drinks because it dissolves faster than granulated white sugar. Caster sugar can be easily prepared at home by grinding white sugar in a food processor to make it finer. The most common food caster sugar is used in is meringue.

Snow powder (or snow sugar) is a non-melting form of icing sugar usually consisting of dextrose, starch and anti-binding agents, useful for retaining its structure when dusted onto cakes or pastries that require refrigeration. It is mostly used for decorative purposes. There is also titanium dioxide in it, which gives it a vibrant white colour. Use of this sugar is for visual appeal without the sugar melting into the pastry from moisture. It is mostly used on baked goods that are slightly wet like fruit bars and tarts. It will not melt even if it is sprinkled on whipped cream or ice cream. Snow sugar is less sweet than regular powdered sugar because dextrose (a type of sugar made when starchy plants are broken down into monosaccharides using enzymes) is around 20% less sweet than regular sugar.1

Literature / Sources:

  1. Wikipedia. Powdered sugar, en.wikipedia.org/wiki/ Powdered_sugar

Nutrient tables

Nutritional Information per 100g
2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy 389 kcal
1'628 kJ
19.4%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids 0 g0.0%
Recommended daily allowance according to the GDA: 70g
Saturated Fats 0 g0.0%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber) 100 g37.0%
Recommended daily allowance according to the GDA: 270g
Sugars 98 g108.7%
Recommended daily allowance according to the GDA: 90g
Fiber 0 g0.0%
Recommended daily allowance according to the GDA: 25g
Protein (albumin) 0 g0.0%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:2.0 mg)5.1 mg0.2%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kcal
MinCopper, Cu 0.01 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
MinSelenium, Se 0.60 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
VitRiboflavin (vitamin B2) 0.02 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
ElemCalcium, Ca 1.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
MinIron, Fe 0.06 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemMagnesium, Mg 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
ElemPhosphorus, P 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ElemPotassium, K 2.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 2.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
MinZinc, Zn 0.01 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg

Detailed Nutritional Information per 100g for this Ingredient

Explanations

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Nutritional Information per 100g

Essential fatty acids, (SC-PUFA) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Nutritional Information per 100g

Vitamins 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Riboflavin (vitamin B2) 0.02 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin C (ascorbic acid) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Thiamine (vitamin B1) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Niacin (née vitamin B3) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin B6 (pyridoxine) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg
Folate, as the active form of folic acid (née vitamin B9 and 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg

Nutritional Information per 100g

Essential macroelements (macronutrients) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Calcium, Ca 1.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Magnesium, Mg 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Phosphorus, P 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Potassium, K 2.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 2.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Nutritional Information per 100g

Essential trace elements (micronutrients) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Copper, Cu 0.01 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Selenium, Se 0.60 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
Iron, Fe 0.06 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0.01 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Manganese, Mn 0.00 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg

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