Sugar industry Sugar — high calorie foods; its

Sugar industry

Sugar - high calorie foods; its energy value is about 400 kcal per 100 g It is easily digestible and easily absorbed by the body, then there is a concentrated and rapidly mobilized source of energy. Sugar - the best source of energy for the human body, stimulating strength, intelligence, memory and endurance. In 1575, the French botanist Olivier de Serres discovered that beet contains a high percentage of sugar, but only in 1747, the German chemist Andreas Sigismund Markgraf could not simply be extracted from sugar beet sugar itself, but bring it to a solid state.

Sucrose is found in many plants, including carrots, cantaloupe, corn, maple, palm, etc. But most of all it in the juice of sugar cane and sugar beet.

Sucrose - Colorless crystalline substance, well soluble in waterе

Sugar obtained from sugar cane and sugar beet, have the same composition - is sucrose. Several different taste of beet and cane sugar depends on the technology and the degree of purification

Люди еще до начала новой эры использовали сахар, полученный из сахарного тростника

Andreas Sigismund Marggraf found under the microscope sugar crystals in thin slices of beet roots, which led eventually to the emergence of the sugar beet industry

Consumption of sugar (in kg.) Per capita

Sugar beet Sugar beet (Beta vulgaris) is a biennial plant, the tuberous root of which containing a high proportion of sucrose. It is cultivated in temperate regions with adequate rainfall and requires a fertile soil. The crop is harvested mechanically in the autumn and the crown of leaves and excess soil removed. The roots do not deteriorate rapidly and may be left in a clamp in the field for some weeks before being transported to the processing plant. Here the crop is washed and sliced and the sugar extracted by diffusion. Milk of lime is added to the raw juice and carbonatated in a number of stages in order to purify it. Water is evaporated by boiling the syrup under a vacuum. The syrup is then cooled and seeded with sugar crystals. The white sugar that crystallizes out can be separated in a centrifuge and dried. It requires no further refining.

Sugarcane Sugarcane (Saccharum spp.) is a perennial grass in the family Poaceae. It is cultivated in tropical and sub-tropical regions for the sucrose that is found in its stems. It requires a frost-free climate with sufficient rainfall during the growing season to make full use of the plant's great growth potential. The crop is harvested mechanically or by hand, chopped into lengths and conveyed rapidly to the processing plant. Here, it is either milled and the juice extracted with water or extracted by diffusion. The juice is then clarified with lime and heated to kill enzymes. The resulting thin syrup is concentrated in a series of evaporators, after which further water is removed by evaporation in vacuum containers. The resulting supersaturated solution is seeded with sugar crystals and the sugar crystallizes out, is separated from the fluid and dried. Molasses is a by-product of the process and the fiber from the stems, known as bagasse, is burned to provide energy for the sugar extraction process. The crystals of raw sugar have a sticky brown coating and either can be used as they are or can be bleached by sulphur dioxide or can be treated in a carbonatation process to produce a whiter product.

Brown sugars are granulated sugars with the grains coated in molasses to produce a light, dark, or demerara sugar. They are used in baked goods, confectionery, and toffees. Sugar cubes are white or brown granulated sugars pressed together in block shape. They are used to sweeten drinks. Liquid sugars are strong syrups consisting of 67% granulated sugar dissolved in water. They are used in the food processing of a wide range of products including beverages, ice cream, and jams. Invert sugars and syrups are blended to manufacturers specifications and are used in breads, cakes, and beverages for adjusting sweetness, aiding moisture retention and avoiding crystallization of sugars. Syrups and treacles are dissolved invert sugars heated to develop the characteristic flavors. Treacles have added molasses. They are used in a range of baked goods and confectionery including toffees and licorice.

Low-calorie sugars and sweeteners are often made of maltodextrin with added sweeteners. Maltodextrin is an easily digestible synthetic polysaccharide consisting of short chains of glucose molecules and is made by the partial hydrolysis of starch. The added sweeteners are often aspartame, saccharin, stevia, or sucralose. Polyols are sugar alcohols and are used in chewing gums where a sweet flavor is required that lasts for a prolonged time in the mouth. In winemaking, fruit sugars are converted into alcohol by a fermentation process. If the must formed by pressing the fruit has a low sugar content, additional sugar may be added to raise the alcohol content of the wine in a process called chaptalization. In the production of sweet wines, fermentation may be halted before it has run its full course, leaving behind some residual sugar that gives the wine its sweet taste.

Refining Cane sugar requires further processing to provide the free-flowing white table sugar required by the consumer. The first stage is known as affination and involves immersing the sugar crystals in a concentrated syrup that softens and removes the sticky brown coating without dissolving them. The crystals are then separated from the liquor and dissolved in water. The resulting syrup is treated either by a carbonatation or by a phosphatation process. Both involve the precipitation of a fine solid in the syrup and when this is filtered out, a lot of the impurities are removed at the same time. Removal of colour is achieved by using either a granular activated carbon or an ion-exchange resin. The sugar syrup is concentrated by boiling and then cooled and seeded with sugar crystals causing the sugar to crystallize out. The liquor is spun in a centrifuge and the white crystals are dried in hot air and ready to be packaged or used.

10 Things You Don't Know About Sugar 1. Sugar can damage your heart 2. Sugar specifically promotes belly fat 3. Sugar is the true silent killer 4. Sugar may be linked to cancer production and may effect cancer survival 5. Your sugar "addiction" may be genetic 6. Sugar and alcohol have similar toxic liver effects on the body 7. Sugar may sap your brain power 8. Sugar hides in many everyday "non-sugar" foods 9. An overload of sugar (specifically in beverages) may shorten your life 10. Sugar is making us fat

Pure fruit juice contains 12g of sugar per 100ml; a can of Coke contains 8g of sugar per 100ml. Moderate amounts of most sugary foods do not produce dramatic rises in blood sugar as was always thought. Many starchy foods (bread, potatoes and many kinds of rice) are digested and absorbed at a faster rate than sugar. During World War II, only 120g sugar was allowed to be bought per person per week as part of their rations. When a spoonful of sugar is added to a vase, it prolongs the life of freshly cut flowers. Sugar is used as a preservative in jams and jellies. In these foods, it inhibits the growth of microorganisms.

http://www.mindbodygreen.com/0-4543/14-MindBlowing-Facts-About-Sugar-Infographic.html http://www.webmd.com/diet/rm-quiz-sugars-sweeteners

Home task: answer questions in writing How many calories in a teaspoon of sugar? Does sugar contain preservatives or other additives? Is sugar chemically altered or bleached during processing? How does brown sugar differ from white sugar? What is the shelf life of sugar? What is the best way to store sugar? Can sugars damage your teeth?