From: allen:  AFAIK, sucrose syrup is sucrose syrup, and all the same regardless 
of  source, although that is an interesting question.  There are various  grades 
of table sugar in different countries.  Mexican table sugar, for  example is tan 
in colour.

I think it depends upon the degree of purity.  White table sugar comes from the 
very same source as what we here in the States call brown sugar (and there is 
light and dark brown sugar).  I think it depends upon the degree of processing 
and purity, with the white table sugar beings more highly processed and 
purified.  The brown sugars have more "ash" content.

Mike in LA



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