Palm sap sugar is a natural sweetener used as a sucrose replacement due to its potential for creating food products with distinctive characteristics. The physicochemical properties of several coarse palm sugars were investigated. In this study, coarse coconut sugars (CCS1, CCS2) and coarse palm sugars (CPS1, CPS2, and CPS3) of Indonesian origin from different producers were investigated. Coarse pure sucrose was used as the reference sample. The results showed that moisture content of palm sap sugars was higher than that of sucrose. While crude protein, reducing sugars and ash were only present in the palm sap sugars. Maillard reaction and caramelization which occur during sugar production were responsible for the dark color of palm sap sugars. Due to the presence of moisture, crude protein, reducing sugars, and ash as impurities, the melting and glass transition temperature of palm sap sugars were lower than those of sucrose. Moreover, particle densities and particle sizes of palm sap sugars were lower and less uniform, respectively, when compared to those of sucrose. The presence of relatively high moisture and reducing sugars as hygroscopic material may be responsible for the presence of “wet” layers sticking to the surface of palm sap sugar crystals, visualized using scanning electron microscopy. The variation on the physicochemical properties of palm sap sugars can be attributed to the raw materials and processing methods used by the sugar producers.

棕榈树汁糖是一种天然甜味剂，可替代蔗糖，因为它具有创造具有特色的食品的潜力。研究了几种粗棕榈糖的理化性质。在这项研究中，对来自不同生产国的印尼粗椰子糖（CCS1，CCS2）和粗棕榈糖（CPS1，CPS2和CPS3）进行了调查。将粗纯蔗糖用作参考样品。结果表明，棕榈树汁糖的水分含量高于蔗糖。而粗蛋白，还原糖和灰分仅存在于棕榈树汁糖中。制糖过程中发生的美拉德反应和焦糖化是棕榈树汁糖颜色深的原因。由于存在水分，粗蛋白，还原糖和作为杂质的灰分，棕榈树汁糖的熔化和玻璃化转变温度均低于蔗糖。此外，与蔗糖相比，棕榈树汁糖的颗粒密度和粒径分别更低和更不均匀。使用扫描电子显微镜观察，相对高的水分和还原糖作为吸湿材料的存在可能是粘附在棕榈汁糖晶体表面的“湿”层的存在的原因。棕榈树汁糖的理化性质的变化可归因于制糖者使用的原材料和加工方法。与蔗糖相比。使用扫描电子显微镜观察，相对高的水分和还原糖作为吸湿材料的存在可能是粘附在棕榈汁糖晶体表面的“湿”层的存在的原因。棕榈树汁糖的理化性质的变化可归因于制糖者使用的原材料和加工方法。与蔗糖相比。使用扫描电子显微镜观察，相对高的水分和还原糖作为吸湿材料的存在可能是粘附在棕榈汁糖晶体表面的“湿”层的存在的原因。棕榈树汁糖的理化性质的变化可归因于制糖者使用的原材料和加工方法。