Does brown sugar ever go bad?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “does brown sugar ever go bad” with an in-depth analysis of whether or not the brown sugar expires. Moreover, we are going to discuss the tips to properly store brown sugar.
Sugarcane cultivation and processing currently provide livelihoods for 100 million people across the world.3 Looking at the country level, the sugarcane industry employs over 1 million people in Brazil, nearly 25% of its rural workforce. The Thai sugarcane supply chain employs 1.5 million people, including 107,000 smallholders, and around 0.5 million people depend on the sugarcane industry for their livelihoods in South Africa (1).
So without much ado, let’s dive in and figure out more about it.
Does brown sugar ever go bad?
So the brown sugar does not really expire but it can go bad if not stored and handled properly. The absorption of moisture from the environment can result in non-reversible caking and deterioration (2). In addition, even being a microbiologically safe product, due to its low water activity, when brown sugar is exposed to moisture, microorganisms, especially molds, grow, causing negative effects to human health (4).
How long does ground brown sugar last?
It won’t be wrong to say that the brown sugar lasts for ages when it is kept in a cool, dry, and dark place in an air-tight container. But it is recommended to use it within 2 years to enjoy its peak quality (3).
You can easily store your brown sugar in an air-tight bottle or container in a cool and dry corner of your pantry away from direct sunlight and humidity. A packaging material with an efficient moisture barrier should be used to store sugar (2).
The package of brown sugar would have the best by date but that does not mean that your brown sugar would expire afterward. So you can use your properly stored brown sugar for ages.
What is the meaning of different dates written on food packages?
- “Sell by” date indicates the particular date before which food item should be sold to the customer, it is the recommended date before which food item should be sold.
- “Best before” or “Best by” date tells the time during which the food item has its best or peak quality. It is an indicator of quality rather than safety.
- “Expires on” date refers to the date after which the flavor and overall quality of the food item begin to deteriorate gradually.
You can read more about the dates on food labels here.
How to properly store brown sugar?
- Brown sugar should be kept in air-tight containers or air-tight jars to reduce its exposure to air. The exposure to oxygen accelerates the degradation of food (2).
- You should never use wet spoons to take the brown sugar out of its container or jar.
- It is best practice to store brown sugar at room temperature as the fluctuations in temperature can affect the quality of brown sugar negatively. Moreover do not store them near a stove or air conditioner.
- It is not advised to store the brown sugar in the refrigerator as the moisture content of the refrigerator is quite high and it can reduce the quality of the brown sugar. If you still want to store it in the refrigerator then it is recommended to keep it in vacuum-sealed containers.
- Brown sugar should be kept in a cool, dry, and dark place. A cool and dry corner of your pantry can serve this purpose nicely.
- Do not unnecessarily open the lid of the brown sugar jar or bottle and seal it again as soon as possible after scooping out the brown sugar that you need.
Other FAQs about Sugar which you may be interested in.
Does the presence of lumps mean that brown sugar has expired?
No, the presence of lumps does not necessarily mean that your brown sugar has gone bad.
Moreover, brown sugar, like all other sugar types, attracts insects and rodents because of its sugary flavor so if you see some insects in your sugar container, it is better to get rid of them owing to the sanitation and cleanliness concerns.
Does the texture of brown sugar change with time?
Yes, the texture of brown sugar can change with time. Brown sugar tends to make hard lumps if it has been sitting for a while in your pantry or kitchen cabinet. The formation of lumps takes place when the brown sugar is exposed to air and absorbs moisture from the environment. If the absorbed moisture is not too high, it is still safe to consume the product (4).
Why does sugar not expire?
Sugar may contain microorganisms, such as spores and yeast. However, they don’t grow unless moisture from the environment migrates into the product. Sugar contains a very low amount of water molecules in its composition. It is a food of low water activity, which does not favor the growth of microorganisms, because there is not enough water for their development. If sugar is stored properly safe from moisture, it will last for years.
So sugar is hygroscopic in nature which means that it has the ability to absorb water molecules from the air (it attracts the water molecules).
Conclusion
In this brief guide, we answered the question “does brown sugar expire” with an in-depth analysis of whether or not the brown sugar expires. Moreover, we discussed the tips to properly store brown sugar.
Citations
- Voora, Vivek, Steffany Bermúdez, and Cristina Larrea. Global Market Report: Sugar. Winnipeg, MB, Canada: International Institute for Sustainable Development, 2020.
- Kilcast, David, and Persis Subramaniam, eds. The stability and shelf-life of food. 2000.
- Storing sugar. Utah State University.
- Jesus, Daniele Almeida de. Qualidade microbiológica de amostras de açúcar mascavo. Diss. Universidade de São Paulo, 2010.
