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Corn Protein in Icing
Corn Protein in Icing Protein ingredients can be added to confectionery products to aid in water and fat retention. Another benefit is protein fortification. An experiment was run to evaluate the impact of adding corn protein to an icing formula. The experiment compared a control and test sample. Corn protein was produced by Cargill with at least 85 wt% corn protein (dry basis) and less than about 1.5 wt% oil (dry basis), as described in patent application WO20161544CPI. The formula could be adapted to use corn protein with a minimum of 65 wt% protein and less than 3 wt% oil (dry basis) and anticipate the same finding. An example involves white icings. Icings with and without the addition of corn protein were prepared using the formula and process procedures listed. Corn protein replaced powdered sugar in this example. FORMULA Ingredients Control (%) Test (%) Powdered Sugar 57.8 52.8 Corn Protein 0.0 5 Water 18.2 18.2 Granulated Sugar 11.3 11.3 GelogenTM 5.8 5.8 Corn Syrup Solids 4.6 4.6 Hard Fat Flakes 2.3 2.3 Total 100.00 100.00 PROCESSING PROCEDURE 1. Add water, granulated sugar, corn syrup solids and Gelogen to the Vorwerk pitcher 2. Heat the mixture to 100°C and hold for a minimum of 3 minutes with the hole in the center covered 3. Turn off heating (set to 50°C) 4. Add the fat and allow it to melt (approx. 30 seconds – 1 minute) 5. Increase the mixing spread and add the powdered sugar 6. -
SUGARCANE BIOENERGY in SOUTHERN AFRICA Economic Potential for Sustainable Scale-Up © IRENA 2019
SUGARCANE BIOENERGY IN SOUTHERN AFRICA Economic potential for sustainable scale-up © IRENA 2019 Unless otherwise stated, material in this publication may be freely used, shared, copied, reproduced, printed and/or stored, provided that appropriate acknowledgement is given of IRENA as the source and copyright holder. Material in this publication that is attributed to third parties may be subject to separate terms of use and restrictions, and appropriate permissions from these third parties may need to be secured before any use of such material. ISBN 978-92-9260-122-5 Citation: IRENA (2019), Sugarcane bioenergy in southern Africa: Economic potential for sustainable scale-up, International Renewable Energy Agency, Abu Dhabi. About IRENA The International Renewable Energy Agency (IRENA) is an intergovernmental organisation that supports countries in their transition to a sustainable energy future, and serves as the principal platform for international co-operation, a centre of excellence, and a repository of policy, technology, resource and financial knowledge on renewable energy. IRENA promotes the widespread adoption and sustainable use of all forms of renewable energy, including bioenergy, geothermal, hydropower, ocean, solar and wind energy, in the pursuit of sustainable development, energy access, energy security and low-carbon economic growth and prosperity. www.irena.org Acknowledgements Thanks to Kuda Ndhlukula, Executive Director of the SADC Centre for Renewable Energy and Energy Efficiency (SACREE), for pointing out key sugar-producing countries in southern Africa. IRENA is grateful for support provided by the São Paulo Research Foundation, FAPESP. IRENA particularly appreciates the valuable contributions and unfailing enthusiasm of Jeffrey Skeer, who sadly passed away during the completion of this report. -
POWDERED SUGAR Food Additive, Flavor
GHS SAFETY DATA SHEET AMERICAN CRYSTAL SUGAR COMPANY Prepared to U.S. OSHA Standards in compliance with the GHS system (29 CFR 1910.1200(g), rev. 2012 Section Identification 1 POWDERED SUGAR food additive, flavor enhancer, baking Manufacturer's Name ingredient, intended for American Crystal Sugar Co. human consumption 101 North 3rd Street Moorhead, MN 56560 No restrictions on use Emergency Telephone Number: (218) 236-4400 Preparation Date: Telephone Number for Information 21 November 2014 (218) 236-4324 Revised: New Section Hazard(s) No Hazardous Components The dust generated by 2 Identification the transportation and Sugar and starch support combustion handling of sugar is an only poorly and are not by themselves explosion hazard; hazards unless they are involved as measures must be taken secondary fuels in an existing fire. to avoid the creation of fugitive dust and to abate any dust created. Section Composition / Sucrose, sugar, saccharose; Table sugar, beet sugar, 3 Information on C12 H22 O11 : 97% natural sweetener Ingredients IUPAC: (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)- CAS 57-50-1 3,4-dihydroxy-2,5-bis(hydroxymethyl) UNII C151H8M554 oxolan-2-yl]oxy-6-(hydroxymethyl) EINECS 200-334-9 oxane-3,4,5-triol ] RTECS WN6500000 Corn starch: 3% CAS 9005-25-8 RTECS C151H8M554 EINECS 232-679-6 Section First Aid Measures INHALED: not expected to require first EYES: Possible mechanical 4 aid. Exposure to dust may aggravate pre- irritant. Flush granular existing respiratory conditions. Remove material with running to fresh air; get medical attention for any water, holding eyelids open. breathing difficulty. -
Sugar and Sweeteners Outlook: July 2020
Economic Research Service | Situation and Outlook Report SSS-M-383 | July 16, 2020 Next release is August 18, 2020 Sugar and Sweeteners Outlook In this report: U.S. Sugar Outlook Michael McConnell, coordinator Mexico Sugar Outlook U.S. Sugar Production Raised for 2020/21 Due to Harvested Area Forecasts Both the U.S. sugarcane and sugarbeet crops are forecast to increase harvested area in 2020/21, raising U.S. sugar production projections. Higher estimated imports for 2019/20 result in higher carryout, also boosting 2020/21 supplies. The stocks-to-use ratio for 2019/20 is estimated to be 14.5 percent and 13.5 percent for 2020/21. Mexico sugar production estimates are raised for 2019/20, increasing exports to the United States. Lower forecasted domestic deliveries in both 2019/20 and 2020/21 allow for more domestic supplies to be exported, with most of the increase in 2020/21 expected to go to non-U.S. destinations. Sugarbeet planted and harvested area, 2010/11 to 2020/21 1,000 acres 1,400 Planted area Harvested area 1,200 1,000 800 600 400 200 0 2010/11 2011/12 2012/13 2013/14 2014/15 2015/16 2016/17 2017/18 2018/19 2019/20 2020/21 Note: 2020/21 data are forecasts. Source: USDA, National Agricultural Statistics Service. Approved by USDA’s World Agricultural Outlook Board United States Outlook Increased Acreage Raises Sugar Production for 2020/21 In the USDA’s July World Agricultural Supply and Demand Estimates (WASDE), U.S. total supplies of sugar in 2020/21 totaled 13.921 million short tons, raw value (STRV), a 187,000- STRV increase from the June forecast. -
The Economics of Processing Ethanol at Louisiana Sugar Mills
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2011 The economics of processing ethanol at Louisiana sugar mills: a three part economic analysis of feedstocks, risk, business strategies, and uncertainty Paul Michael Darby Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Agricultural Economics Commons Recommended Citation Darby, Paul Michael, "The ce onomics of processing ethanol at Louisiana sugar mills: a three part economic analysis of feedstocks, risk, business strategies, and uncertainty" (2011). LSU Doctoral Dissertations. 2290. https://digitalcommons.lsu.edu/gradschool_dissertations/2290 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. THE ECONOMICS OF PROCESSING ETHANOL AT LOUISIANA SUGAR MILLS: A THREE PART ECONOMIC ANALYSIS OF FEEDSTOCKS, RISK, BUSINESS STRATEGIES, AND UNCERTAINTY A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Agricultural Economics & Agribusiness by Paul M. Darby B.S., University of Louisiana at Lafayette, 2005 December 2011 ACKNOWLEDGEMENTS I would like to thank everyone who has stood beside me in my pursuit of a Ph.D. I would especially like to thank my fiancée, my daughter, my parents, and the rest of my immediate family for all their love and support. -
The Truth Is Sweeter Than Fiction Sugar and the Glycemic Index
Sugar and the Glycemic Index: The Truth is Sweeter Than Fiction Think Sugar Ranks High on the Glycemic Index? Think Again! THE BASICS: GLYCEMIC INDEX AND GLYCEMIC LOAD Comparison of Glycemic Index and Glycemic Load of Certain Foods2 In order to unlock the energy from food and meet basic energy needs, the body must convert the starches and sugars in food Glycemic Index Glycemic Load into glucose. The glycemic index (GI) is a measure of how quickly Apple 40 6 the starches and sugars in a food or beverage are broken down Baked Potato 85 26 to glucose and released into the bloodstream after a food or Brown Rice 50 16 beverage is consumed. The glycemic load (GL) is determined Carrots 92 5 by multiplying a food’s glycemic index by the amount of Corn Flakes 92 24 carbohydrate it contains.1 Orange Juice 50 13 Plain Bagel 72 25 Potato Chips 54 11 THE WHOLE TRUTH ABOUT SUGAR Wheat Bread 53 11 Table Sugar (Sucrose) 58 6 As nature’s original sweetener, sugar has a moderate GI, similar to that of wheat bread. The table to the right provides GI and GL Ranges for glycemic index (GI) and glycemic load (GL) information for a list of common foods and shows that despite GI GL persistent myths, sugar is, in fact, not a high glycemic food. High 70 or more 20 or more Medium 56 to 6 9 11 to 19 Rather, coming in at a GI of 58, sugar is only 3 points above the Low 55 or less 10 or less low GI range (of 55 or below) and also has a low glycemic load. -
Sugar-Sweetened Beverage Handout
HEALTH INDICATOR 13: HEALTH INDICATOR 1:SUGAR-SWEETENED INDIVIDUALS BELOW BEVERAGE 200% FEDERAL CONSUMPTION POVERTY LEVEL (FPL) DESIRED RESULT: REDUCE OVERWEIGHT AND OBESITY DESIRED RESULT: DECREASE THE NUMBER OF PEOPLE LIVING IN POVERTY Rationale for Selection: CURRENT TARGET Rationale for Selection: Obesity continues to be a concern in North Carolina. Sugar-sweetened 33.6%CURRENT 17.0%TARGET (Youth-2017) (Youth) beveragesIncome (SSB) level are the is aleading strong source predictor of calories of a andperson’s added access sugars toin 36.8% 27% the Americanresources diet. and health status. Low income restricts access to 34.2%(2013-17) 20.0% (Adults-2017) (Adults) quality housing, transportation, food, and education, which Context F, G Obesity islimits one of the opportunities largest contributors tofor morbidity people and mortality to live healthy lives. DEFINITION DEFINITION 102 Percent of youth and adults reporting in the United States, for both youth and adults. Across all ages, the “Sugar-sweetened Percent of individuals with incomes at or consumption of one or more sugar- rates of obesity continue to rise. For years, efforts to reduce overweight beverages (SSBs) are below 200% of the FPL sweetened beverages (SSBs) per day and obesityContext have largely been focused on physical activity and healthy the leading dietary eating (e.g., fruit and vegetable intake). New efforts are also targeting Poverty is directly linked to negative health outcomes. Income is centralsource to ofaccessing added resources sugar DETAILSDETAILS sugar-sweetened beverage consumption, which is directly linked Not applicable needed to be healthy such as safe housing, nutritious food, education, and transportation,103 Youth (high school students) and adults to obesity, type 2 diabetes, heart disease, and dental problems.103 for Americans. -
Sugary Drinks Bubbling
California Adolescents Drinking More Soda STILL and Other Sugar-Sweetened Beverages BY THE NUMBERS: SUGARY DRINKS Bubbling OVER 39 … Pounds of sugar in the 45 gallons of sugar-sweetened drinks consumed annually by the average American.6 66 … Percentage of all high-fructose corn syrup in the United States that is consumed from beverages.7 22 … Number of teaspoons of added sugar 1 … Ranking of sugary drinks among all foods as the Americans consume daily (compared to the source of added sugar in the American diet.8 recommended 6-9 teaspoons).1 $850 … Amount spent by the average family each year 16 … Number of teaspoons of sugar in a 20-ounce on soft drinks.3 bottle of soda2 (240 calories3). 149 … Percent increase in volume of average size soda sold 8 … Number of teaspoons of sugar in a 20-ounce in the 1950s compared to the average size soda sold sports drink4 (120 calories3). today (from 6.5 oz to 16.2 oz).9 64 … Number of calories children need to reduce 38 … Percent decrease in energy intake from milk since their daily intake by in order to meet the 1977, the same period in which soda consumption Healthy People 2020 goals for childhood has skyrocketed.10 obesity; less than one sugary drink a day.5 35 … Percent drop in price of the average sugar-sweetened 45 … Number of gallons of soda and other sugar- beverage since the 1980s.11 sweetened beverages the average American consumes annually.6 450 … Number of different types of soft drinks produced by the big three soda companies.12 1. -
The Toxic Truth About Sugar Added Sweeteners Pose Dangers to Health That Justify Controlling Them Like Alcohol, Argue Robert H
COMMENT ECOLOGY How elephants NEUROSCIENCE The LITERATURE How Charles OBITUARY Philip Lawley and the could reduce fire risk in source of the self in Dickens drew on science, but discovery that DNA damage Australia p.30 the brain’s wiring p.31 left room for wonder p.32 can cause cancer p.36 ILLUSTRATION BY MARK SMITH BY ILLUSTRATION The toxic truth about sugar Added sweeteners pose dangers to health that justify controlling them like alcohol, argue Robert H. Lustig, Laura A. Schmidt and Claire D. Brindis. ast September, the United Nations will have a normal lifespan. Conversely, up declared that, for the first time in SUMMARY to 40% of normal-weight people develop human history, chronic non-commu- ● Sugar consumption is linked to a rise the diseases that constitute the metabolic Lnicable diseases such as heart disease, cancer in non-communicable disease syndrome: diabetes, hypertension, lipid and diabetes pose a greater health burden ● Sugar’s effects on the body can be problems, cardiovascular disease and worldwide than do infectious diseases, similar to those of alcohol non-alcoholic fatty liver disease. Obesity contributing to 35 million deaths annually. ● Regulation could include tax, limiting is not the cause; rather, it is a marker for This is not just a problem of the developed sales during school hours and placing metabolic dysfunction, which is even more world. Every country that has adopted the age limits on purchase prevalent. Western diet — one dominated by low-cost, The UN announcement targets tobacco, highly processed food — has witnessed rising alcohol and diet as the central risk factors rates of obesity and related diseases. -
Where Does Sugar Come From?
Where does sugar come from? This is Joe and Jana. They’re here to tell you all about the journey of the jellybean. Sugar, which is the main ingredient in jellybeans, is produced in more than 100 countries around the world. In Australia, sugar is made from a tall tropical grass called sugarcane. Joe grows sugarcane so he knows all about it. What is sugarcane? Where is sugarcane grown? Why is sugarcane important for Australia? Sugarcane is a tall tropical plant In Australia, sugarcane can be seen that is similar to bamboo. To growing along 2,100 kilometers Sugarcane is one of Australia’s most grow successfully, sugarcane of coastline between Mossman in important rural industries, worth needs strong sunlight, fertile far north Queensland and Grafton around $1.5 - $2.5 billion to the soil and lots of water. It needs in northern New South Wales. Australian economy. Approximately 70% of the world’s sugar is produced at least 1.5 m of rainfall each Sugarcane growers manage from sugarcane; the remaining year or access to irrigation. some unique and spectacular 30% is made from sugarbeet. vegetation, animal life and Sugar is made in the leaves of the waterways. Many cane growers Cane growing and sugar production sugarcane plant through a natural live close to rainforests and the has been around for over a process called photosynthesis. Great Barrier Reef. Because of their hundred years in Australia. The Photosynthesis occurs when a proximity, many cane growing sugarcane industry has helped plant, using energy from the sun, families spend their weekends build many coastal towns and transforms carbon dioxide (CO2) and outdoors swimming and fishing. -
17 Products You Didn't Know Had Added Sugar
17 Products you didn’t know had added sugar! Adapted from Healthline.com 1. Low-Fat Yogurt Yogurt can be a highly nutritious food. However, not all yogurt is created equal. Like many other low-fat products, low-fat yogurts have sugar added to them to enhance flavor. It's best to choose full-fat, natural or Greek yogurt. 2. BBQ Sauce BBQ sauce can make a tasty marinade or dip. However, 2 tablespoons of it can contain around 14 grams of sugar, or over 3 teaspoons. In fact, up to 40% of the weight of BBQ sauce may be pure sugar. 3. Ketchup Ketchup is one of the most popular condiments worldwide, but like BBQ sauce, it is often loaded with sugar. A single tablespoon of ketchup contains 1 teaspoon of sugar. 4. Fruit Juice It usually takes a lot of fruit to produce a single glass of fruit juice, so you get much more sugar in a glass of juice than you would get by eating whole fruit. This makes it easy to consume a large amount of sugar quickly. It's best to choose whole fruit and minimize your intake of fruit juices. 5. Spaghetti Sauce All spaghetti sauces will contain some natural sugar given that they're made with tomatoes. However, many spaghetti sauces have extra sugar added to them as well. Check the ingredient list! 6. Sports Drinks Sports drinks can often be mistaken as a healthy choice for those who exercise. However, sports drinks are designed to hydrate and fuel trained athletes during prolonged, intense periods of exercise. -
Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra flavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.