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SUGAR: a Fact Sheet About Sugar and Its Uses Wh T Su a Chemists Recognize Over a Hun­ a Factory Built at Northampton, Massachusetts in Invert Sugar

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SUGAR: a Fact Sheet About Sugar and Its Uses Wh T Su a Chemists Recognize Over a Hun­ a Factory Built at Northampton, Massachusetts in Invert Sugar A summary of basic information SUGAR: A Fact Sheet about sugar and its uses Wh t Su a Chemists recognize over a hun­ A factory built at Northampton, Massachusetts in Invert Sugar. When a solution of sugar is heated in I dred sweet substances that are described as the 1830's was unsuccessful although it did the presence of an acid or treated with enzymes, "sugars." But only one of these is by common produce some sugar. Fourteen factories were built the sugar breaks up into the two sugars of simpler usage called "sugar." It is the natural sweetener in this country during the next 30 years, including chemical structure that characterize sucrose as a sucrose, usually obtained commercially in an effort by the Mormons to introduce sugar beets disaccharide. One is D-glucose, commercially crystalline form from sugarcane or sugar beets. in Utah and to set up a factory. Machinery was called dextrose. The other is D-fructose, also Sucrose is technically defined as a disaccharide of brought to Salt Lake City by ox-carts but the fac­ called levulose. This mixture of dextrose and the carbohydrate family-"disaccharide" because tory was abandoned in two years. The first levulose in equal weights, is known as invert sugar. it is a chemical union of two monosaccharides: successful beet sugar processing plant in the na­ Water combines chemically with sugar to produce glucose (dextrose) and fructose (levulose)­ tion was built by E. H. Dyer in 1870 at Alvarado, the two simpler sugars during inversion. As a "carbohydrate" because it is a chemical compound California. Today sugar beets are raised in 25 result, there is a gain of 5.26 pounds of solids for in which hydrogen and oxygen in the proportion states, and the United States is the third largest every I 00 pounds of the original sugar. Invert of two to one, as in water, are combined with car­ producer of beet sugar in the world. sugar resists crystallization and has moisture­ bon. Its formula is C 12H 22 0 11 • All carbohydrates Sugar, Types and lJses- Refined sugar is retention properties. It prolongs the freshness of are formed originally by photosynthesis: The available in granulated and powdered forms for baked goods and confectionery. It is used in the energy of sunlight, transformed into chemical the home and food manufacturing, and in tablet form of invert syrups in beverages, preserves, energy by the chlorophyll in green plants, acts on form for the table. icings, and conserved foods. water and atmospheric carbon dioxide to form plant sugars. Granulated Sugar. The white, refined sugar used PROCESS OF INVERSION in the home and in commerce comes from sugar­ Sugar Water Dextrose Levulose Su ar in History-New data seem to place the cane and sugar beets. It is 99.9% pure, contains no (C12H22011) + (H,0) ~ (C,HuO,) + (C,HuO,) origin of sugarcane in the South Pacific about waste, keeps indefinitely, and is easily assimilated. 100 lbs. 5.26 lbs. 52.63 lbs. 52.63 lbs. 8,000 years ago. Probably a native of New Guinea, Granulated sugar is classified, depending on the plant moved northward to Southeast Asia and crystal size, as: Liquid Sugars (sugar syrups) are clear solutions India. Sugar was specifically mentioned for the that contain a highly purified sugar. There are Fine, the "regular" granulated sugar used in first time in 325 B.C. by an officer of Alexander's many grades. Among them are: Water-white foods and beverages and served at table. invading army in India, where it may have been (uninverted) a sparkling clear syrup used for growing for several centuries previously. Sugar­ Ultra-fine, for industrial cake-baking, dry canned foods, confectionery, beverages, baked cane cultivation and refining spread east to China mixes and coating confectionery. Also packag­ goods, flavored syrups, frozen fruits, pickles and about 100 B.C., but reached Mediterranean Eu­ ed for consumer use in cake-making and mixed ice cream. Light straw (uninverted) may be used rope relatively late, probably as a result of the drinks. interchangeably with water-white, whenever a Arab conquests after 636 A.D. The following forms are mainly produced for small amount of color and a slightly higher industrial use only: A scarce European luxury, sugar was brought into percentage of non-sugars will not adversely affect the western world in the 13th century, with Vene­ - Very-fine, for dry mixing with other finely the final product. Liquid sugars are also available tian merchants acting as intermediary traders. By divided materials for food processing. in partially and completely inverted grades. 1300, Venice was the sugar capital of the world. Medium coarse, known as a "strong" sugar Some Other Commerical Sugars- Levu/ose. or D­ The colonization of the island of Madeira by the because it resists color changes and inversion fructose is one of the two components of invert Portuguese early in the 15th century led to the at high temperatures. (See Invert Sugar.) Used sugar. It is intensely sweet, highly soluble and is successful introduction of sugarcane. Portuguese for confectionery and cordials. produced in small quantities, mainly for phar­ enterprise subsequently brought sugar to the west Coarse, sometimes preferred in place of maceutical applications. coast of Africa and then to Brazil. By 1583 there medium-coarse sugar. Dextrose, or D-glucose is the second component were more than I 00 Brazilian sugar factories. Powdered Sugars, usually classified as Ultra Fine of invert sugar. Dextrose is also called corn sugar. The Spaniards introduced sugar cultivation into (Confectioners' IOX type), Very Fine (Confec­ It is made commercially from starch by the action their colonies in the Canary Islands, from which tioners' 6X type), Fine (Confectioners' 4X type), of heat and acids, or enzymes. Two types of refin­ Columbus brought cane to the Caribbean on his Medium and Coarse. They are used for icings, ed dextrose are available commercially: dextrose second voyage in 1493. By 1550, sugar had become frostings, uncooked candies and for dusting on hydrate, containing 9% by weight of water of one of the most valuable products on the island of finished products. Confectioners' sugars are crystallization, and anhydrous dextrose, con­ Hispaniola (now Haiti and the Dominican usually packed with small amounts of cornstarch taining less than 0.5% of water. Dextrose hydrate Republic) and a pirate's prize. England and to prevent caking. is most often used by food processors. It is 74% as France established their own refineries in the sweet as sugar and frequently sold blended with 1600's to handle sugar from the West Indies. Raw Sugar is the solid product from cane sugar sugar. processing which is transferred from the sugar mill Sugar from Beets. Beets, cultivated for food and to the refinery. Raw sugar is relatively high in puri­ Lactose, or milk sugar, occurs in milk. It is fodder, were known to the ancient world. It wasn't ty, about 97%, but contains extraneous materials generally made from whey and skim milk. Com­ until 1744, however, that a German chemist, An­ which preclude its use, without further refining, in pared to sugar it is only slightly sweet and marked­ dreas Marggraf, established that sugar from the the U.S. ly less soluble in water. It is used primarily in phar­ white beet, Beta vulgaris var. crassa. was the same maceuticals. as sugar from cane. His pupil, Franz Achard, Turbinado Sugar. When raw sugar crystals are Corn Syrups are liquids containing dextrose, developed practical methods of extracting sugar separated in a centrifuge and then washed with steam, the product is known as "turbinado" sugar. maltose and higher saccharides. They are products from the beet, with the result that beet culture and of the incomplete hydrolysis of starch and are ob­ sugar factories spread from Prussia to France, Turbinados are generally off-white and usually tained by treating starch with acids, enzymes or a Austria and Russia. These developments came to 99%+ pure sugar. combination of the two. There are many corn the attention of Napoleon, whose struggle with Brown Sugar, or "soft" sugar, is a mass of fine syrups, ranging from dry or highly viscous, low England had resulted in the cutting off of all crystals covered with a film of highly-refined, conversion types (slightly hydrolyzed) to thin, shipments of sugar from the Caribbean. In 181 I he colored, molasses-flavored syrup. It is valued high conversion, sometimes crystallizable prod­ issued a decree supporting a vast increase in primarily for flavor and color. Four grades are ucts. A special com syrup on the market is a "high French beet sugar production. Within two years commonly available for food manufacturing­ fructose corn syrup" (HFCS) which is made by 334 factories had been constructed and 35,000 Numbers 6, 8, 10 and 13. The higher numbers are treating a high conversion corn syrup with en­ tons of sugar had been produced. Even though the darker and more flavorful. Lighter types are used zymes. HFCS approximates invert sugar in com­ French industry was almost discontinued with the in baking and making butterscotch, condiments, position. Corn syrups have a variety of uses in a signing of the peace treaty in 1814, it was revived and glazes for ham. The dark brown sugar, with its number of industrial food applications. twenty years later. Since then sugar beet cultiva­ rich flavor, is desirable for gingerbread, mince tion and processing have become a major meat, baked beans, plum pudding, and other full­ Molasses consists of concentrates extracted from agricultural activity of most European countries. flavored foods. A light brown (about No. 8) and a sugar-bearing plants, such as the thick liquid Sugar from beets now accounts for about 40% of dark brown (about No.
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