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Home , Butterscotch, Caramel, Caramel color, Corn syrup, Disaccharide, Flavored syrup

A summary of basic information : 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 or treated with , "." 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 as a sucrose, usually obtained commercially in an effort by the Mormons to introduce sugar beets . One is D-, commercially crystalline form from or sugar beets. in and to set up a factory. Machinery was called dextrose. The other is D-, also Sucrose is technically defined as a disaccharide of brought to Lake City by ox-carts but the fac­ called levulose. This mixture of dextrose and the 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 : successful beet sugar processing 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 . 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 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 Sugar, Types and lJses- Refined sugar is retention properties. It prolongs the freshness of are formed originally by : The available in granulated and powdered forms for baked goods and . It is used in the energy of sunlight, transformed into chemical the home and manufacturing, and in form of invert in beverages, preserves, energy by the chlorophyll in , acts on form for the table. icings, and conserved . water and atmospheric 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 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 , Granulated sugar is classified, depending on the plant moved northward to and crystal size, as: Liquid Sugars (sugar syrups) are clear solutions . 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 used for growing for several centuries previously. Sugar­ Ultra-fine, for industrial -baking, dry canned foods, confectionery, beverages, baked cane cultivation and refining spread east to mixes and coating confectionery. Also packag­ goods, flavored syrups, frozen , pickles and about 100 B.C., but reached Mediterranean Eu­ ed for consumer use in cake-making and mixed ice . Light (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 . 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 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 . 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 by the action their colonies in the , from which tioners' 6X type), Fine (Confectioners' 4X type), of heat and , or enzymes. Two types of refin­ Columbus brought cane to the 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 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 (now 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. and to prevent caking. is most often used by food processors. It is 74% as established their own in the sweet as sugar and frequently sold blended with 1600's to handle sugar from the . 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 . Raw sugar is relatively high in puri­ , or sugar, occurs in milk. It is , were known to the ancient world. It wasn't ty, about 97%, but contains extraneous materials generally made from 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, 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. and higher saccharides. They are products from the beet, with the result that beet culture and of the incomplete of starch and are ob­ sugar factories spread from to France, Turbinados are generally off-white and usually tained by treating starch with acids, enzymes or a Austria and . These developments came to 99%+ pure sugar. combination of the two. There are many corn the attention of , whose struggle with , or "soft" sugar, is a mass of fine syrups, ranging from dry or highly viscous, low England had resulted in the 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, -. It is valued high conversion, sometimes crystallizable prod­ issued a decree supporting a vast increase in primarily for 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 " (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 , 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 cultiva­ rich flavor, is desirable for , mince tion and processing have become a major , , , 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. 13) are produced for produced in the refining of sugar. It contains other the world's sugar. household use. substances that occur naturally in the plants as well as sugar. The highest grade is Edible the resulting solution to cool to room temperature sugarcane, are thirsty; a single beet may take up Molasses. It is most often seen as a table syrup or without stirring or other agitation. fifteen gallons of water in a growing season of as an ingredient in a blend of table syrups. It is 4. Crystallization. This is a process that separates about seven months. When the is mature, the suitable for use in gingerbread, and excess sugar out of a supersaturated solution. It plants are taken from the , the leafy tops are cut , and whole breads, , baked begins by the formation of minute crystals that act off to be used as feed, and the beets are beans and certain candies. Edible molasses as nuclei for the growth of larger ones. The size of hauled to nearby factories for processing. provides nutrition in the form of sugar and certain the crystals can be controlled by a) stirring the Carried into the factories on moving belts or in -primarily iron. Blackstrap Molasses is solution while still hot orb) allowing the solution flumes, the beets are thoroughly washed and are the final molasses in the sugar manufacturing to grow cold before stirring. The uniform, small then sliced by machine into strips about the size process. It contains no not already pre­ crystals in granulated sugar are the result of con­ and shape of "shoe-string" potatoes. These strips sent in edible molasses. trolled crystallization. are placed in large tanks to be treated with hot is essentially an invert sugar. It is formed 5. . Dry sugar melts when heated water, which soaks the sugar from them. The beet by an , honey , from to a sufficiently high temperature (about 175 pulp becomes a valuable feed for farm animals. gathered by bees. Honey varies in composition degrees C. or 347 degrees F.). As it melts, the color The sugar-laden is purified, filtered, and con­ and flavor, depending on the source of the nectar changes from white to yellow to brown to form the centrated through a series of processes similar to (clover, blossom, sage, etc.). Constituents liquid we know as color. Caramelization those in a cane . In American fac­ include 27-44% levulose, 22-41% dextrose, 3-16% contributes to the brown color in the crusts of tories, beet sugar processing does not stop at the maltose, 0.25-7.5% sucrose, 0.13-13% higher baked food that contain sugar. "raw sugar" stage. A single, continuous processing sugars, 13-23% water, and 0-13% undetermined 6. Peptization. This is the process that tenderizes operation converts the beets to the clean, fully substances. Honey is used in food products where molecules. Since do not form true refined, granulated sugar which is screened, its distinctive flavor is desired. solutions in water, the peptizing action of sugar is weighed, packed and marketed. Sugar and Syrup are products of the of essential to success in baking and many other Sugar Consumption- The amount of sugar the sugar maple tree. contains about areas of general cookery. Americans eat, per person, has changed little dur­ 93% of solids and about 66%. A 7. Preservative action. A preservative is any sub­ ing the last 50 years except during wartime. Ac­ representative analysis on a dry basis (excluding stance that prolongs the life of foods by inhibiting cording to the U.S. Dept. of , annual undetermined substances) would show: the growth of micro-organisms. A concentrated per capita consumptioh holds fairly steady at Maple Sugar Maple Syrup sugar solution acts as a preservative. It dehydrates about I00 pounds. Less than 25% of this is packag­ Sugar 90.69% 95.12% ed for home use. Most sugar is delivered to in­ Invert Sugar 6.19% 2.24'/o or cells through the process of os­ Ash 0.98% 1.00'/, mosis, in which water from their bodies moves dustrial users such as canners, bottlers, toward the sugar syrup. This inactivates the bakers, confectioners, and makers. De­ The characteristic flavor of maple products does liveries of sugar in 1974 were as follows: not manifest itself until the raw sap has been micro-organisms. boiled. Maple products, like honey, are used when How Sugar is Made-All green plants make sugar Deliveries. their distinctive and aroma are pleasant ad­ in their leaves. Sugarcane and sugar beet are In metric tons Bakery products. . etc. t.308.000 ditions to other food . plants that are able to make sugar in greatest Confectlon:iry. . etc. 924.000 Swee n s in S ga is influenced by many factors, quantities and are therefore our chief source of Ice cream. products 517.000 supply. Sugarcane, a giant grass, thrives in a Beverages 2.131.000 including temperature, pH, and the presence of Canned. bottled, frozen foods. other substances that need not themselves be warm, moist climate, storing sugar in its stalk. The Jams. Jellies 1161.000 sweeteners. The relative of important sugar beet grows best in a temperate climate and Other foods 466,000 stores its sugar in its silvery-white . Non4ood products 116,000 sugars and sugar products are: Non-lndustrlal users SUGAR OR SUGAR PRODUCT SWEETNESS VALUE Cane Sugar. Our domestic cane sugar supplies (Institutions. wholesalers. Levulose 173 come from Florida, , , Puerto stores. etc.J 3.236.000 Invert Sugar 130 Rico, a developing canegrowing area in Texas, TOTAL DELIVERIES' 9.559.000 Sucrose 100 and a number of foreign countries which market Dextrose 74 •Of total delivtries, 1,341,000 me1ric tons were delivered in con­ Sorbltol 60 raw sugar here for further refining. Sugarcane is sumer size packages (less 1han 50 pounds per package). Mannltol 50 grown from sections of the stalk, each containing 32 an "eye" or bud. During the growing season, Sugar in Nutrition -Almost half the Maltose 32 which may range from nine months to as much as in the average U.S. diet comes from car­ Lactose 16 36 months, the cane shoots up as high as fifteen bohydrates, in the form of sugars and . Reference-Frted, Myer: Food Product Developmenl, February- After it is eaten, sugar passes through the mouth March /970 feet or more. At harvest time the cane is cut off without chemical change. During it is How Sugar Performs-Sugar's properties have near the ground by machine or bulldozer, or with a heavy knife called a . converted into equal parts of two simple sugars­ made it a) the world's most widely-used sweetener glucose (dextrose) and fructose-which enter the Stripped of their leaves and shipped to the mill, the and b) one of the most versatile ingredients in food bloodstream through the walls of the small in­ stalks are crushed and shredded, separating the preparation. Seven of sugar's qualities are par­ testine. The blood carries the sugars and their ticularly important: fibers to prepare them for grinding. A series of compounds to the tissues and the liver, where any heavy iron rollers extract the juice, under great I. Sweetening. In addition to helping to satisfy the excess is removed and stored as , a starch­ pressure. (The remaining fiber, known as , strong demand for sweet-tasting food, like compound. When more energy is needed in is used for fuel at the mill, or may be processed into sugar makes other foods more pleasing. Sprinkled the body, the liver converts glycogen into glucose, chemical by-products: paper or wallboard.) The on grapefruit, for example, it takes away the which is delivered by the bloodstream to the mus­ juice is treated to remove non-sugars and im­ sourness; stirred into , it offsets the cle or organ. Body cells break down this blood purities and is then concentrated by boiling. bitterness. sugar into and water, and energy is 2. Susceptibility to hydrolysis. Hydrolysis can be Sugar is crystallized from the thickened syrup, released. The carbon dioxide is carried by the described as a process of splitting of the sucrose called massecuite, in a centrifuge with a perforated blood to the lungs and is exhaled .. The water is molecule that occurs in most sugar cookery. The basket. The syrup is thrown off while the basket thrown off by the lungs, the kidneys, and as sugar molecule, when heated in solution, picks up retains the crystals. These crystals, known as raw perspiration .. a water molecule, then splits to form one glucose sugar, are light brown in color because a thin film Sugar provides I 8 of energy per teaspoon. and one fructose molecule of equal weights. (See of molasses clings to them. Further refining at Ingestion of sugar results in higher blood sugar Invert Sugar) domestic refineries produces after I) levels within one to four minutes. Carbohydrates 3. . Sugar is very soluble in water and the molasses is rinsed off the raw sugar, which is and proteins supply about 4 calories per gram ( 113 can form unsaturated, saturated or supersaturated then dissolved in warm water; 2) the syrup is calories per ounce). The same weight of solutions. An unsaturated solution exists when treated and filtered to remove impurities and supplies about 9 calories per gram (255 calories sugar will completely dissolve in it, without in­ color; 3) the sugar is crystallized by boiling in per ounce). When the body receives too few car­ creasing the temperature of the solution. A vacuum pans, washed, centrifuged and dried. It is bohydrates and fats for energy needs, it uses pro­ saturated solution exists when undissolved sugar then packaged. tein for energy, instead of for growth. Car­ will not dissolve in the solution until the Beet Sugar. Sugar beets are now grown in the Un­ bohydrates are therefore "protein-sparing." temperature is raised. A super-saturated solution ited States from to California. The average Sucrose represents about one-third of our total can be obtained only by adding undissolved sugar beet weighs about two pounds, and stores up to consumption of carbohydrates. It is one of our to a saturated solution, heating it, then permitting fourteen teaspoons of sugar in its root. Beets, like cheapest sources of food energy.

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