To prevent white granulated sugar from clumping, place a cheese cloth filled with rice at the bottom of the sugar container. The rice absorbs the moisture, which causes the sugar to clump up. White sugar should be stored in a sealed container to keep moisture out of it.
White sugar should be stored to protect it from exposure to moisture, light and high temperatures. Clumped sugar is still good to use after being broken apart. Most white sugars have a use-by date of about two years. White sugar is typically made from sugar cane and sugar beet. The sugar cane is cut down and put in a press to remove the juices. The juice from the sugar canes is boiled and then cooled to allow the sugar crystals to develop. The molasses is removed from white sugar. Raw sugar is brownish in color because it retains some of its molasses. Brown sugar has more molasses added to it, which gives the sugar its brown color. Superfine sugar is white sugar that has been ground into finer crystals. Powdered sugar is white granulated sugar that has been pounded into a powder. After it is powdered, about 3 percent cornstarch is added to prevent clumping.