BEET
The presence of a large amount of sugar in beets was discovered by the French botanist Olivier de Serres in 1575. But only in 1747, the German scientist Andreas Sigismund Markgraf was able to extract sugar from the root crop and achieve a solid consistency. And, since at that time the needs of Europe in sugar were completely satisfied by cane, only the student of the Margrave Charles Achard achieved success - after 50 years. Achard grew sugar beets near Berlin, it was to the Prussian king Friedrich - Wilhelm III - he demonstrated his first sugar, and it was in Prussia that the first sugar factory was built. But the know-how was immediately adopted by the economical French, who did not want to continue to pay big money for the Caribbean product. And in 1812, Napoleon was presented with the first sugar bar. France became the main supplier of sugar in Europe, a hundred years later, the consumption of beet and cane sugar was almost equal. 
PALM
This variety is also called jaggery - from the Indian word jagri, converted from "sakara", which exists in the language of one of the ancient peoples inhabiting India. The word "sugar" clearly came from him. And just like jaggery, unrefined palm sugar can be bought in Europe and the USA. Palm sugar is the hardened juice of the sugar palm, which is mostly distributed in Southeast Asia - in India, Burma, Indonesia, Malaysia, the Philippines, and Thailand. From all other sugars, jaggery is distinguished by its color - a darkened dull gold, a delicate taste and a bright smell, often with a strong molasses accent, which does not spoil it at all. You can buy palm sugar either in soft form, almost like honey, or in hard form - in tiles. However, for Russia it is still a super-exotic product. 
MALT
The name says it all: malt sugar is made from malt, a fermentation product of sprouted, dried, and ground grains. Cereals suitable for sugar production can be very different. In the countries of the East - for example, in Japan, malt sugar is produced from millet and rice rich in starch. Malt sugar is significantly inferior in sweetness to beet and cane sugar, which may explain why traditional Japanese desserts are so neutral in taste. 
Sorghum
Sugar sorghum, from the juice of which sorghum sugar is produced (its stems contain up to 18%), is also a cereal. Like malt sugar, sorghum is accepted in the East. In the Celestial Empire, molasses is made from sugar sorghum - the so-called sorghum honey. In the northern states of the United States during the Civil War, attempts were made to establish the industrial production of sorghum sugar, but production turned out to be inefficient from an economic point of view. As it turned out, the content of mineral salts and gum is too high in the juice of the plant, and the net yield of sugar in the form of crystals is relatively small. 
MAPLE
If there is maple syrup, then there must be maple sugar. The national Canadian product was first mentioned in documents in 1760. It was about maples growing in Canada, which give juice that is healthy and refreshing at the same time. And this juice turned out to be suitable for the production of sugar. There were two sugar-intensive types of maple in North America - sugar and silver, and both went into business in ancient times, when the Indians guessed to process maple sap. They poured it into pots, exposed it to the cold, and by morning they received solid sugar, which they called sweet ice. Maple sugar has received some distribution in the world, even came to Russia, where it received the name "agorn" (from German Ahorn - maple). But by now, American sugar has been forgotten here. In America, for the production of maple sugar on an industrial scale, the same technology is used as in the processing of sugar cane.The history of sugar, types of sugar by raw material
Cane sugar, beet sugar, maple sugar, palm sugar, sorghum sugar, nutritional value of sugar, sugar myths
Section 1. Production and technology of sugar.
Sugar -This common name for sucrose. Cane and beet sugar (granulated sugar, refined sugar) is an important food product. Regular sugar (sucrose) refers to carbohydrates that are considered valuable nutrients that provide the body with the energy it needs. Starch also belongs to carbohydrates, but its absorption by the body is relatively slow. Sucrose is quickly broken down in the digestive tract into glucose and fructose, which then enter the bloodstream.
Production and technology of sugar
Glucose provides more than half of the body's energy costs. The normal concentration of glucose in the blood is maintained at 80-120 milligrams of sugar per 100 milliliters (0.08~0.12%). Glucose has the ability to maintain the barrier function of the liver against toxic substances due to its participation in the formation of so-called paired sulfuric and glucuronic acids in the liver. That is why taking sugar orally or injecting glucose into a vein is recommended for certain liver diseases, poisonings.
History of sugar
Homeland of sugar - India. In Europe, sugar was known to the Romans. Brown sugar grains were prepared from sugar cane juice and imported to Europe from India. Egypt, a province of the Roman Empire, was an intermediary in trade with India. Sugarcane later appeared in Sicily and southern Spain, but this tradition was lost with the fall of the Roman Empire.
The history of sugar in Russia begins around the 11th-12th centuries. When sugar was first brought in, only the prince and his entourage could taste it. The first "sugar chamber" in Russia was opened by Peter I at the beginning of the 18th century, and raw materials for sugar were imported from abroad. In 1809, the production of sugar from domestic raw materials - sugar beet - began to improve.
Brown sugar It is unrefined cane sugar.
Brown sugar consists of sugar crystals coated with cane molasses with a natural flavor and color. It is produced by boiling sugar syrup using a special technology. There are many varieties of brown sugar, which differ mainly in the amount of molasses they contain. Dark cane sugar has a more intense color and stronger molasses flavor than light cane sugar. Sometimes brown sugar is called "tea" or "coffee". Manufacturers position brown sugar as an elite environmentally friendly delicacy product. While nutritionists note that brown sugar may contain unwanted impurities and has a high calorie content.
Cane sugar
Sugar cane stalks, a plant growing wild in India, were the original raw material for the extraction of sugar; in Europe, cane sugar became known even before our era as a medicine. Under the rule of the Arabs in the ninth century, the cultivation of sugar cane was established in Egypt, Sicily, and southern Spain; at the end of the 10th century, the production of sugar in the form of conical heads was already carried out in Venice, but sugar became more widespread in Europe only during the Crusades. In 1490, Columbus moved sugar cane from the Canary Islands to Santo Domingo (Haiti), and from that time its culture in the West Indies and Central America began to develop rapidly and colonial granulated sugar began to cover the general need for it in Europe, in which, starting from the 16th century, refineries appeared to purify it. Nevertheless, sugar remained a luxury item for a long time, until the 19th century. Most of the sugar consumed in the world today comes from sugar cane.
Sugar cane is a perennial herb cultivated in tropical and subtropical regions. Its cultivation requires a frost-free climate with sufficient rainfall during the growing season to take full advantage of the plant's enormous growth potential. Harvested mechanically or by hand, the stems are cut into pieces and quickly transported to a processing plant. Here, the raw material is either crushed and the juice is extracted with water, or the sugar is extracted by diffusion. The juice is then purified with slaked lime (defecation) and heated to kill the enzymes. As a result, the liquid syrup is passed through a series of evaporators, after which the remaining water is removed by evaporation in a vacuum container. The supersaturated solution then crystallizes to form sugar crystals. The molasses, which is a by-product of the process, and fibers from the stems, known as bagasse, are burned to provide energy for the sugar extraction process. Raw sugar crystals have a sticky brown coating and can be eaten as is, or bleached with sulfur dioxide or carbonic acid (saturation) to produce a white product.
Beet sugar
In 1747, Andreas Margraf published in the memoirs of the Berlin Academy of Sciences his observations on the possibility of extracting sugar from beet roots (beta alba) and even indicated the procedure, which has been essentially preserved to this day. The honor of setting up the first factory for extracting sugar from sugar beets belongs to Margraf Achard's student, but the first experiments on a factory scale were unsuccessful and the production of beet sugar was put on solid ground in 1806 by Napoleon (distribution of land for the cultivation of sugar beets, establishment of schools at factories, issuance of bonuses) , who saw in him one of the means to maintain the continental system and independence from English imports. The high price of colonial cane sugar (about 8 francs per kilogram) made it profitable to produce local sugar, and at the same time, production improvements introduced in France (graters, hydraulic presses, straining through bone charcoal, heating and thickening the juice with steam) led to its rapid development. : in 1828, 103 plants were already operating in France and delivered up to 5 million kg of sugar. The methods developed in France were then transferred to Germany and other European countries. In Russia, the first factory for the extraction of beet juice, mainly for processing into alcohol, was founded by Major General Blankenigel in 1802 in the Tula province, then the sugar factory was set up by Ivan Akimovich Maltsov in 1809, the further development of Russian beet sugar production owes much to the family of Counts Bobrinsky . In 1897, 236 factories operated in Russia, the productivity of which was up to 45 million poods per year.
Sugar beet is a biennial plant, a fleshy root crop is formed in the first year. It is cultivated in temperate regions with moderate rainfall and requires fertile soil. The crop is harvested mechanically in autumn, with the removal of tops and adhering soil. Root crops can be stored without loss for several weeks before they are sent to a processing plant. Here the beets are washed and cut, the sugar syrup is extracted with hot water by diffusion. The juice delivered from the diffusers passes through the measuring tanks, and usually 120 kg of juice is obtained from 100 kg of beetroot, which, to separate from the entrained particles of pulp, is passed through filters made of wood chips or coarse fabric or through metal sieves. After that, the juice is heated to 60 ° C in reshofers, that is, in boilers equipped with tubes through which the juice passes, and steam is let into the space between the tubes; after that, the juice enters the defecator(s) and is purified several times with lime (defecation) and then with carbonic acid (saturation). The chemical process of defecation and saturation consists in the fact that lime, when heated, displaces weak bases into a precipitate, gives insoluble salts with dibasic organic acids, decomposes inverted sugar, gives insoluble compounds with leguminous protein substances, and, finally, an excess of it entrains in the sediment present in the juice suspension; at the same time, alkaline bases, freed from salts of organic acids, enter into combination with sucrose, forming alkaline sugars, and excess lime simultaneously gives lime sugar; at the same time, nitrogenous substances partly begin to decompose with the release of ammonia. The subsequent treatment of the defecated juice with carbonic anhydride is mainly aimed at removing excess lime, which, precipitating in the form of carbon dioxide, further clarifies and discolors the juice, as well as decomposes alkaline and calcareous sugars; saturation is stopped at a known alkalinity of the juice (part of the alkalinity depends on the presence of carbonic alkali salts), in order to protect the juice from decomposition by microorganisms. In addition, a very large number of means and methods have been proposed for purifying juice instead of lime and carbonic acid, but all these proposals have not acquired practical significance.
The juice purified by the indicated means is so freed from non-sugar that it can be brought by simple evaporation to a concentration at which sugar crystals will precipitate from the boiled mass. Condensed juice, or syrup, called utfil (Hutfüllmasse), during filtering, is subjected to final boiling in vacuum apparatuses. Separation of crystals from molasses is carried out with the help of centrifuges, putting into the rotating drum of the centrifuge either hot, freshly released massecuite (hot whitening), or allowing it to cool (cold whitening), and it solidifies into a solid mass, which is necessary to make it homogeneous, with in order to evenly load the centrifuge, stir what is done in the apparel mixers. The centrifuge drum filled with utfil ejects molasses through the mesh walls (the first runoff) and retains sugar crystals, which are pierced either first with a clerk, or directly with steam, washing the molasses that is retained on the crystals; this part of the flowing liquid is usually collected separately (second drip). At the end of the gap, the sugar crystals, which make up the so-called white sand, or the first product, are removed from the centrifuge and dried, passing through rotating cylinders through which a stream of heated air passes. With hot whitening, up to 50% of the first product is obtained from 100 parts of the waste file, with cold up to 53-55%, although already somewhat less pure. White sand contains 99-99.8% sugar. The drips obtained from the first product are processed and separated from the molasses. Thus, a second product, or the first yellow sand, is obtained, containing 90-95% sugar. Molasses, separated from the second product, after processing gives the third product, with a sugar content of 85 to 90% (second yellow sand). Usually, after the crystals of the third product are isolated, molasses is obtained, containing so much non-sugar that it is called black, or fodder, and is used in large quantities as a material for distillation, as well as for livestock feed.
Maple sugar is a traditional sugar in the eastern provinces of Canada, extracted from the sap of sugar maple since the 17th century, for which the trunks are drilled in February and March and then juice containing up to 3% sugar begins to flow out of the holes. The flow of sap continues for several weeks, so that a large amount is obtained from each tree. The sap is evaporated to make "maple syrup" and then sugar is extracted from the syrup (up to 3-6 pounds annually from each tree). It is used by the local population instead of ordinary cane sugar. The maple syrup industry generated over $100 million in 1989.
Palm sugar or jagre - is extracted in South and Southeast Asia, the Moluccas and many islands of the Indian Ocean from sweet juice flowing in large quantities from cuts on young flower cobs of various types of palm trees. In India, on the Coromandel coast, in the Maldives and Moluccas, and partly in Sri Lanka, it is obtained mainly from coconut palm sap (the so-called coconut sugar). One coconut palm is able to produce more than 250 kg of juice per year, containing up to 20% sucrose, and with skillful use, without too much violence on the trees, you can get good juice yields for many years. Sugar, obtained from palm sap by evaporation, is molded in coconut shells and delivered to the market in the form of round loaves. Its consumption is limited mainly to the places of production. Palm sugar is also extracted from the date palm, arenga and other palms.
The extraction of sugar from the stalks of sugar sorghum (Sorghum saccharatum (L.) Pers.) has been practiced since ancient times in China, later it became widespread in the northern states of the United States during the Civil War, when the supply of cane sugar by sea was blocked by England, but sorghum sugar was not received. wide distribution, as sorghum did not live up to expectations as a convenient raw material for sugar extraction. This is explained by the fact that although sorghum juice is very rich in sucrose, the extraction of the latter in its pure form is associated with significant difficulties due to the high content of mineral salts, gum-like substances and inverted sugar in the juice; as a result, the yields of pure crystalline sugar are very small. To extract sugar from sorghum, among other things, the diffusion method is also used. Sorghum cut contains 5-11% ordinary and 1-9% inverted sugar; the composition of one waste file, for example, was as follows: sucrose 53.5%, invert sugar - 13.6%, organic matter (not sugar) - 5.1%, ash - 4.7% and water - 23.1%. With a much greater benefit, sorghum goes to distillation. However, sorghum for sugar production retains its agricultural potential, as sorghum can be grown in dry areas where cultivation of other sugar crops is either impossible or unprofitable. Also, sweet sorghum does not require special machines and special cultivation techniques; the same methods and mechanisms that are used for corn are suitable for its cultivation.
Sugar production technology
The main raw materials for the production of sugar are sugar beet, which contains 15-22% sucrose, and sugar cane.
Getting granulated sugar begins with the preparation of sugar beets. Root crops are washed, cleaned of impurities and crushed into shavings. Then the chips are heated with water to 70-75 °C. In this case, the diffusion of soluble substances into water occurs with the formation of a dark gray diffusion juice, which, in addition to sucrose, contains other substances.
Purification of diffusion juice consists in treating it with lime and then with carbon dioxide. The first process is called defecation, and the second - saturation. During defecation, sucrose partially reacts with lime, forming sugars that precipitate. After defecation, the juice becomes light yellow in color with a flocculent sediment. Then the juice is subjected to saturation - the transfer of lime into insoluble calcium carbonate and the decomposition of sugars to sucrose. After double saturation, the juice is filtered and treated with sulfur dioxide (sulphurization). As a result of this treatment, the juice becomes light yellow, transparent, containing about 14% sucrose.
From the purified juice, sugar is isolated by crystallization. To do this, the juice is evaporated to a content of 65% solids. The resulting syrup is treated with adsorbents, filtered and sulfitized again. Transparent colorless condensed syrup enters the vacuum apparatus, where further water evaporation and sugar crystallization take place. As a result, a thick mass (7.5% water) is formed - the massecuite of the first crystallization and the intercrystalline liquid - green molasses. To separate the latter, the massecuite is processed in centrifuges. The sugar crystals settled there are washed with a small amount of water, steamed and centrifuged. This separates the so-called molasses containing water-soluble sugar crystals. It is collected and sent to vacuum apparatus for re-boiling.
Green molasses is also boiled in vacuum apparatus and a second crystallization massecuite is obtained. If the sugar content in the molasses of the second crystallization massecuite remains high, then the third crystallization massecuite is obtained from it. The molasses of the massecuite of the last crystallization - molasses - is used to produce ethyl alcohol, citric acid, amino acids and for other purposes.
The resulting sugar from the centrifuges is sent for drying. Then it is passed through a magnetic trap, sorted and packaged.
Refined sugar is obtained from granulated sugar. For production, pure beet sugar and raw cane sugar are used. It is dissolved in hot water until the syrup is thick. Then it is treated with adsorbents, ion exchangers (artificial resins) and filtered. The filtered syrup enters the vacuum apparatus, where it is condensed to a massecuite massecuite and centrifuged. To ensure the whiteness of the refined massecuite, a suspension of ultramarine (blue dye) is added to it.
They produce cast and pressed refined sugar. Upon receipt of cast refined sugar, hot massecuite is poured into cone-shaped molds 60 m high, slowly cooled, watered with cleres (saturated solution of pure sugar) on top. At the same time, as it flows out from the bottom of the mold, the clere washes off the molasses from the sucrose crystals and carries away its remains. Washing with clairs is carried out several times. The sugar is then dried, knocked out of the molds and broken into pieces.
The manufacturing process of cast refined sugar is quite laborious. More often produce pressed refined sugar. In its production, the massecuite is whitewashed in centrifuges. The resulting refined porridge (2% moisture) is pressed. The pressed bars are dried and after cooling they are split into pieces of the correct shape. By adjusting the moisture content of the refined porridge, the strength of the sugar can be changed.
To obtain compressed refined sugar with cast properties, more moisture is left in the refined porridge (3-3.5%), for instant, on the contrary, less (1.5%).
Assortment of sugar
Crystalline sugar is the type of sugar most familiar to the consumer worldwide. It is granulated sugar, consisting of white crystals. Depending on the size of the crystal, granulated sugar provides the unique properties of granulated sugar. These properties are in demand by food companies in accordance with their specific needs. In addition to the size of the crystals, special additives add variety to the types of sugar.
Regular Sugar. Sugar commonly used in household use. This is exactly the white sugar that most cookbook recipes have in mind. The same sugar is most widely used by food companies.
Fruit Sugar. Smaller and better quality than regular sugar. Used in dry mixes such as gelatin desserts, pudding mixes and dry drinks. The high degree of crystal homogeneity prevents smaller crystals from separating or settling to the bottom of the package, which is an important quality of good dry mixes.
Pekarsky (Bakers Special). The size of the crystals is even smaller. As the name suggests, this type of sugar was created specifically for industrial baking of muffins.
Ultrafine (Superfine, Ultrafine, Bar Sugar, Caster Sugar). The smallest crystal size. Such sugar is ideal for pies and meringues with a very fine texture. Due to its easy solubility, ultrafine sugar is also used to sweeten fruits and frozen drinks.
Confectionery powder (Confectioners Sugar, Icing Sugar). The basis of confectionery powder is ordinary granulated sugar, ground into powder and sifted through a fine sieve. Approximately 3% corn starch is added to prevent sticking. The powder is produced in various degrees of grinding. It is used for glazing, in the confectionery industry and in the production of whipped cream.
Coarse Sugar. Sugar with a crystal size larger than regular sugar. A special processing method makes this sugar resistant to changes at high temperatures. This property is important in the production of sweets, confectionery and liqueurs.
Sugar dusting (Sanding Sugar). Sugar with the largest crystals. It is used mainly in the baking and confectionery industries for sprinkling products. The facets of the large crystals reflect the light, giving the products a sparkling look.
Brown sugar consists of sugar crystals coated in treacle syrup with a natural flavor and color. It is produced either by special boiling down of sugar syrup, or by mixing white sugar with molasses.
There are many varieties of brown sugar, which differ mainly in the amount of molasses (molasses) they contain. Dark brown sugar has a more intense color and stronger molasses flavor than light brown sugar.
Light brown sugar is used in the same way as white sugar. Dark brown sugar has a rich flavor that makes it a specific addition to various foods.
There are several types of liquid sugar that have been used in the food industry. Actually liquid sugar is a solution of white sugar and can be used wherever crystalline.
Sugar with the addition of molasses is an amber-colored liquid. It can be used to give products a specific flavor.
Finally, invert syrup. Inversion or chemical breakdown of sucrose gives a mixture of glucose and fructose. Such sugar is used only for industrial purposes.
Requirements for the quality of sugar
Granulated sugar is a free-flowing product consisting of crystals ranging in size from 0.2 to 2.5 mm, with clearly defined edges. It should be non-sticky and dry to the touch, white with a luster, sweet taste, without foreign tastes and odors.
Solubility in water is complete, the solution should be transparent. Moisture content of granulated sugar should be no more than 0.14%, sucrose content - no less than 99.75, reducing substances - no more than 0.05 (per dry matter), ash - no more than 0.03%, color in Stammer units - no more than 0.8.
In sugar used for industrial processing, the content of sucrose (on dry matter) is not less than 99.55%, reducing substances - not more than 0.065, ash - not more than 0.05, humidity - not more than 0.15%.
According to organoleptic indicators, refined sugar must meet the following requirements: color is white, without spots, a slightly bluish tint is allowed, the taste of dry sugar and aqueous solution is sweet, without foreign tastes and odors, solubility is complete, the solution is transparent, a subtle bluish tint is allowed.
Physical and chemical parameters depending on the type of sugar are normalized as follows: moisture content (0.1-0.4%), sucrose (not less than 99.9%), reducing substances (not more than 0.03%), crumbs (not more than 1.0-2.5%), complete solubility (not earlier than 1-8 minutes), strength (at least 15-40 in kgf / cm2).
Packaging and storage of sugar
Sugar retains its original properties only when it is reliably protected from external conditions during storage, transportation and sales, which should be ensured primarily by its packaging. This issue is most reliably resolved only for refined sugar, packaged at the factory in consumer packaging. 50 kg (net) sugar-deco is packed in clean new and used fabric bags of categories I and II; in fabric bags with polyethylene and paper liners; bags made of material with viacose base, polypropylene. Granulated sugar intended for transportation by road is allowed to be packed in 40 kg packs in five- or six-layer paper bags with one or two laminated layers. Fabric bags are still the main container for bulk granulated sugar. The bags should be tight so that sugar crystals do not wake up. However, the burlap does not protect the sugar from dust and other contaminants. Fire and pile get into the sugar from the material of the bag. Burlap has a characteristic smell associated with its processing. Bags are the most significant focus of sugar infection. In addition, the fabric gets wet easily. Increasing requirements for product quality leads to the need for a rational solution to the issue of sugar packaging.
Refined granulated sugar industry produces in large packaging in bags and in consumer containers. Unrefined granulated sugar is mainly sold in bulk form. It is packaged in consumer packaging at trade enterprises in places of consumption. In large cities and industrial centers, specialized enterprises have been created where granulated sugar is packed mechanically in 0.5-1.0 kg bags in paper (two- and single-layer) or polyethylene.
Lump refined sugar is produced mainly in consumer packaging and partly packed in 40 kg fabric bags. For refined sugar in bags, higher standards for the content of fines are established than in packs (GOST 22-78 with change No. 2). In bags, refined sugar gets dirty, the edges of the pieces are chipped, fines and powder are formed. Rafinade, packaged in packs and paper boxes with a net weight of 0.5 and 1 kg, is placed in an outer container - in plank and plywood boxes weighing up to 30-35 kg or wrapped in wrapping paper in the form of bags of 20 kg. There is experience in packing packs of lump sugar into packs of 20 pieces on automatic machines. using shrink film. Bulk refined sugar is also packed in boxes lined with paper. The net weight of packages of each shipped individual batch of sugar must be the same, the container must be homogeneous. The method for determining the net weight - according to GOST 26521-85. Packaged sugar is marked with non-staining paint in accordance with the requirements of the current standard.
The properties of sugar during storage depend on its composition. Sucrose is resistant to normal air and temperature conditions in the range of 0-30 ° C, in its pure form it is not moistened at a relative humidity of up to 90% or more. However, sucrose must be reliably protected from contact with free moisture, since it is not able to bind moisture and has a high solubility. Due to the higher content of impurities, granulated sugar is more hygroscopic than refined sugar. At the same temperature (20 °C), the curve of water sorption by sand sugar has an inflection at a relative air humidity of about 70%, and by refined sugar - 85%. At higher relative humidity, sugar absorbs moisture, and at lower relative humidity it dries out. In a room where the relative humidity is 80-90%, granulated sugar becomes noticeably moist.
The change in the moisture content of sugar during storage is the cause of its various defects. In the presence of free moisture, granulated sugar becomes sticky, loses its flowability, crumple, and lumpy refined sugar loses strength. Humidification stimulates the development of microbiological processes, as a result of which decomposition products of sugars accumulate, pH decreases, and sucrose inversion occurs. This increases the hygroscopicity of sugar, it becomes unsuitable for further storage. When moisture evaporates from damp sugar, the crystals coalesce and form a dense colored mass, which is difficult to separate from burlap or other container material.
When sugar is stored, moisture may condense on the surface of the container due to changes in ambient temperature. This most often happens when warmer, moister air enters a low-temperature warehouse. The moisture capacity of air upon contact with cold sugar decreases, and excess moisture is released in the form of dew. Sugar stored in containers made of vapor-tight film materials can also be moistened during temperature fluctuations due to moisture evaporating from the surface of the crystals and condensing in the most rapidly cooling surface layers of sugar.
There are certain rules for the ventilation of warehouses, taking into account temperature and humidity conditions. Maintaining an even temperature is one of the most important requirements when storing sugar.
Lumpy refined sugar should not be stored below 0°C. Rapid cooling causes moisture to move in the pores of the refined sugar from the inner layers to the outer ones, in which it condenses and dissolves sugar. After the evaporation of moisture, outgrowths of small crystals form on the surface of the pieces, which worsen their presentation.
Store sugar in dry, clean, well-ventilated warehouses. When storing sugar, commodity proximity must be observed. Storage together with sharp-smelling products is not allowed.
In warehouses, sugar in bags and boxes is stacked on wooden racks, pallets or floors covered with tarpaulin, paper, etc. The height of a stack of lump refined sugar, depending on the type of packaging and sugar strength, is 2-5 m, and powdered sugar capable of caking - 1.8 m. In the most unfavorable conditions, sugar is located in the lower rows of the stack. The relative humidity of the air at the level of the lower row should not exceed 70% for granulated sugar, and 80% for refined sugar.
In the bulk method, granulated sugar is stored in reinforced concrete or metal vertical cylindrical containers (silos). Sugar in silos should not lose flowability and be cemented. Therefore, sugar of high purity, low color, with a moisture content of 0.02-0.06% is poured into long-term bulk storage, its crystals must be uniform and not contain fractions with crystals less than 0.2-0.3 mm. It should not develop microbiological processes. During storage, maintain a constant temperature of 20-22 ° C and relative humidity of 60-65%.
Since 1987, GOST 26907-86 has been put into effect, which establishes long-term storage periods (in years): granulated sugar in heated warehouses - up to 8, in unheated warehouses - 1.5-4; refined sugar - up to 8 and 5, respectively; granulated sugar in silos - no more than 2. The air temperature in heated warehouses for long-term storage of packaged sugar should not be below 12 °C.
Excessive sugar intake
For a long time, sugar consumption and intravenous administration of concentrated glucose solutions were considered effective in various diseases of the cardiovascular, nervous and digestive systems.
In recent years, researchers have been leaning toward the need to limit the use of this product. It has been established that in old age, excessive consumption of sugar contributes to the disruption of fat metabolism, leads to an increase in the concentration of cholesterol and sugar in the blood, and introduces disorganization into cell functions.
The nature of microcarbohydrates taken with food influences the increase in blood cholesterol: lactose is the most active in this respect, compared to sucrose, which in turn contributes more to hypercholesterolemia than glucose. An increase in the concentration of sugar in the blood, changing the permeability of the arterial wall, creates favorable conditions for the deposition of lipids in it and increases the adhesion of platelets.
It is no coincidence that nutritionists insist that in the diet of older people, especially those with a tendency to obesity, the amount of sugar should not exceed 15% of the total daily amount of carbohydrates.
Cardiologists argue that as a result of increasing the caloric intake due to sugar in people who are not engaged in physical labor, conditions are created for overweight and the rapid development of atherosclerosis.
The thing is that the easily digestible, but undigested carbohydrates consumed in excess, enter the bloodstream from the intestines and irritate (and if this is repeated often, they can disable) the insular apparatus of the pancreas.
Under normal conditions, the hormone of the pancreas - insulin performs the functions of a regulator of carbohydrate metabolism in the body. Thanks to insulin, sugar is distributed in the liver and muscles in the form of glycogen, and part of the sugar is converted into fat. The body's need for carbohydrates in middle age is 400-500 grams, and in the elderly it is 100 grams less, that is, 300-400 grams.
It should be borne in mind that carbohydrates are not only sugar, but also honey, fruits, flour products, cereals. The so-called simple sugars (cane, beet, grape) are easily soluble in water and quickly absorbed into the blood. To slow down the transfer of sugar from the blood to the tissues, it is recommended to replace refined carbohydrates (sweets, confectionery, etc.) with starch.
Sugar substitutes
Instead of sugar, you can use honey or fruits that contain both fructose and glucose. In liver cells, fructose is phosphorylated and then broken down into trioses, which are either used for fatty acid synthesis, which can lead to obesity, as well as increased triglyceride levels (which in turn increases the risk of atherosclerosis), or used for glycogen synthesis ( also partly converted to glucose during gluconeogenesis). Fruits and berries are especially useful for the body due to the content of vitamins, organic acids and mineral salts in them. Bee honey also contains vitamins, organic acids, salts, enzymes, proteins and has a beneficial effect on the body to the same extent, but the sucrose content (up to 2%) and high calorie content also require limiting its consumption to 50-60 grams per day. It should also be noted that honey is an allergen.
Sugar substitutes (xylitol, sorbitol, aspartame), which are similar in sweetness and appearance to food sugar, can be used in the treatment of obesity. To meet a person's need for sweets, 40 grams of xylitol per day is enough. However, there is evidence that continuous use of xylitol in the elderly may accelerate the course of the atherosclerotic process.
Thus, the value of sugar as a food product leaves no doubt. It is only necessary to remember the old proverb: "Too much food is a disease and trouble."
And here is how J. La Bruyère wrote: “Intemperance turns into a deadly poison the food prescribed for the preservation of life.”
In the bottom antiamphibious mine, installed in coastal water near its bank of the river (reservoir) at a depth of up to two meters, a cork made of pressed sugar is used as a fuse. Having installed such a mine, they open the lid, which closed the water access to the cork. In a maximum of two hours (the time strongly depends on the temperature of the water), the sugar cork will dissolve, which will cause the mine to cock. Such a device allows you to set a minefield of such mines, without the danger of being blown up by mines that have just been installed.
Refined sugar in the form of cubes was invented in 1843 in the Czech Republic. Inventor - Swiss Jacob Christoph Rad was the manager of the sugar factory in Dacice. At the place where the sugar factory was located, a monument is now erected - a snow-white cube, symbolizing refined sugar.
Experiments on rats have shown that the use of sugar is addictive, while "the changes produced by sugar in the brain are very similar to those that occur under the influence of cocaine, morphine or nicotine."
It will be possible to set fire to a piece of sugar if a little ash is poured into the place of ignition, for example, tobacco, since the latter contains lithium salts that catalyze the combustion of sucrose.
Refined sugar (cube 1cm) completely dissolves in a glass of 60 °C water within 11-24 seconds without stirring the water. (when testing GOST 12577-67)
Granulated sugar is packaged in bags weighing 900 g, 1 kg, bags 2.5; 5; 10; 50 kg
The chemical formula of sugar is C12H22O11.
Raw sugar - a product of cane or beet processing in the form of individual crystals, consisting mainly of sucrose of a lower purity than granulated sugar, and not intended for direct consumption. The content of sucrose is from 95 to 99.55%, color: from yellowish to yellow-brown, the crystal is dull, covered with a treacle film.
But before you panic, you should figure out what is known about sugar, is this product really so harmful that it should be completely excluded from your diet.
Is it true that sugar is bad for health?
Based on the imaginary harmfulness of sugar, it turns out that you need to completely abandon its use. In particular, nutritionists are alarmed by the so-called hidden form of sugar, which is hidden in ready-made foods. In fact, a person has to consume sugar invisible to the eye, therefore, there is much more of it in the diet than the body needs.
When a person has to drink carbonated sweet water often, consume a lot of sweets, while ignoring healthy foods, it is not surprising that in a few years he will be overcome by problems of the gastrointestinal tract and, probably, extra pounds. So, we can confidently say that if you eat right, do not overeat, your main diet is healthy foods, then sometimes you need to treat yourself to a sweet dessert, it improves your mood.
Is it true that the body receives the bulk of sugar from sweets and other sweets?
Some people believe that sweets are the main source of sugar and refuse to eat them. In fact, sugar enters the body not only from sweets, but also from all kinds of drinks, from sauces. For example, one tablespoon of tomato sauce contains a teaspoon of sugar.
Is it true that sugar from sweets is significantly different from the sugar found in fruits?
In fact, all sweet fruits contain a similar composition of sugar as in sweets. Another thing is that its concentration in fruits and berries is less. When it enters the body, it is able to bring with it useful vitamins, minerals and minerals. Meanwhile, the body burns sugar, which has to be obtained from rolls and sweets, more slowly. As a result, blood sugar levels rise, as does blood pressure.
Is it true that sugar consumption causes diabetes?
There is no doubt that diabetes and sugar are linked. But the most common type of diabetes is the second type, provoked, as a rule, by overeating any food, including those that contain sugar. The disease develops according to this scheme: a large amount of food that the body consumes needs to release a large amount of glucose, and, consequently, insulin.
The disease does not appear in an instant, it is a long process. Over time, the cells are unable to absorb excess insulin, resulting in a sharp increase in blood sugar levels. This is how diabetes is formed. And although diabetes is called diabetes, the consumption of sugar is not the main cause of the development of the disease.
Sugar has its pros and cons.
Sugar is a highly refined, easily digestible carbohydrate, especially refined sugar. Sugar has no biological value other than calories. Sugar has a high energy value, it provides a lot of empty calories, which would be worth getting from other foods, which, in addition to calories, would also bring vitamins, minerals, etc. Sugar is bad for your teeth because the bacteria in your mouth converts it into acids that erode tooth enamel and cause cavities.
Sugar makes people happy. During grief attacks, a person usually eats something sweet, after which the pancreas produces insulin, which in turn leads to the release of serotonin, the hormone of happiness. Sugar gives energy. When ingested, sugar is converted into glucose, which provides energy.
Sugar is the main ingredient in confectionery. Sugar is added to various drinks - tea, coffee, cocoa. Sugar serves as a preservative for various products made from fruits and berries - jams, jams, jellies.
For diseases that require a low-carbohydrate diet, various sugar substitutes are used in food.
Sources
Wikipedia - The Free Encyclopedia, WikiPedia
studentbank.ru - Free abstracts
ukrsugar.kiev.ua - Sugar of Ukraine
health.obozrevatel.com - Browser
Sugar is a high-calorie food product. According to statistics, a person annually consumes about sixty kilograms of this carbohydrate.
India is considered the birthplace of the product, where it has been known for about 2500 years. Brown grains were made from sugar cane and supplied to European countries from India. Egypt acted as an intermediary in this trade.
In Russia, it first appeared around the 11th century. At that time, only the king and his entourage could consume this valuable product.
In 1802, the production of sugar from beets was established, first near Tula, and then in other regions of the country.
By composition and properties, sugar is divided into disaccharides, monosaccharides and polysaccharides.
Monosaccharides include fructose (fruit sugar), dextrose or glucose (grape sugar) and galactose. Disaccharides include maltose (malt sugar), lactose (milk sugar) and sucrose (cane and beet sugar). The human intestine assimilates only monosaccharides.
Currently, various types of sugar are produced - palm, cane, beet, white and brown. All its types are produced in purified and unrefined form.
Refined (refined) sugar is steamed, turned into syrup and filtered, after which it turns into a beautiful white mass, which is evaporated and then dried.
Honey is a special kind of sugar. It contains about 20% water, trace elements and minerals and about 80% sugar in the form of sucrose, glucose and fructose.
The beneficial properties of brown sugar for the human body are explained by the content of molasses and a whole range of useful components in it. Although the calorie content of brown sugar is much higher than that of white sugar.
There are the following types of sugar: Baker's, Fruit, Regular, Crystalline, Ultra Fine, Coarse, Liquid, Powdered and Powdered Sugar.
The most famous among consumers are granulated sugar and sugar in the form of refined sugar. Lump and candy sugar are considered less popular. Most often they are served in restaurants with various drinks.
Nutritional value and calorie content of sugar
One hundred grams of this sweet product contains 99.8 g of mono- and disaccharides, 0.1 g of ash, 0.1 g of water, 3 mg of calcium, 0.3 mg of iron, 3 mg of potassium and 1 mg of sodium.
Calorie content of sugar - 399 kcal per 100 g of product. Scientists believe that women can consume no more than four teaspoons of this product daily, men - no more than six spoons, and children - one teaspoon per day.
Useful properties of sugar
An important benefit of sugar lies in its ability to activate blood circulation in the spinal cord and brain. There is an opinion among scientists that sugar brings undoubted benefits in diseases of the spleen and liver, since glucose supports the barrier function of the liver, participating in the synthesis of glucuronic and paired sulfuric acids.
This product indirectly increases the release of serotonin in the brain - the “feel good hormone”.
Sugar is considered one of the main sources of carbohydrates for the human body. The benefits of sugar include the fact that this sweet product saturates a person’s muscles with the necessary energy, eliminates headaches, and relieves fatigue for a short period of time.
The harm of sugar
Speaking about the dangers of sugar, it should be remembered that this product is internal and external.
The first is found in cereals, fruits, and some vegetables. Sugar of this type is not considered harmful, since it is retained in the human body in the amount necessary for normal life.
External sugar is found in molasses, cakes, candy, drinks, and other sweet foods. Eating this type of sugar in large quantities harms the body.
White refined sugar from beets or cane contains no fiber, vitamins, proteins or minerals. This product is 99% pure simple carbohydrate.
When sugar enters the body, it immediately enters the blood plasma. It is absorbed into the blood so quickly that it requires an excessive concentration of insulin. A sharp jump in insulin levels leads to a decrease in the concentration of this carbohydrate in the blood, resulting in hypoglycemia. A similar condition manifests itself in increased fatigue, loss of energy, slowness of movement, dizziness, anemia, low blood pressure, darkening of the eyes, hair loss, cyanosis.
The greatest harm of sugar is that it removes calcium and other minerals from the body, absorbs valuable nutrients, and depletes the protein reserve. All this leads to the development of caries, rickets, osteoporosis - painful destruction of bones.
A sharp increase and a sharp decline in the concentration of glucose in the blood causes a feeling of false hunger.
Adequate protein intake and excessive sugar intake lead to obesity, while a lack of protein in the body and excessive sugar intake very often cause thinness.
Excessive consumption of sugar reduces the strength of the immune system by seventeen times. Doctors in London have discovered that this sweet product is able to partially change the bacteria on the mucous membrane of the intestinal walls. This leads to the breakdown of bile salts and the formation of substances that cause cancer.
Cardiovascular disease is caused by a combination of sugar and animal fats deposited on the walls of arteries in the form of cholesterol.
Excessive consumption of sugar-containing foods increases the risk of developing diabetes, brain and blood diseases, and also contributes to premature aging. Carbohydrate is deposited in the collagen of the skin, reducing its elasticity.
Eating sugar contributes to the formation of harmful free radicals that kill the human body from the inside.
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Granulated sugar (sugar), coarse-grained, per tablespoon, including the spelling "diabetes".
crystal sugar , also called refined sugar, is the most used type of sugar. It is made from sugar cane (cane sugar) or from sugar beets (beet sugar). At the same time, sugar beet has been known for only a few hundred years, and man has been growing sugar cane for about 10,000 years in the Melanesian Islands and Polynesia. Two thousand years later, it was also cultivated in India and Persia.
General information:
From Wikipedia: "Sugar- the household name of sucrose (12C * 11 H 2 O). Cane and beet sugar (granulated sugar, refined sugar) is an important food product. Regular sugar refers to carbohydrates that are considered valuable nutrients that provide the body with the energy it needs. Sucrose is quickly broken down in the digestive tract into glucose and fructose, which are then released into the bloodstream. Glucose provides more than half of the body's energy costs. The normal concentration of glucose in the blood is maintained at the level of 80-120 milligrams of sugar per 100 milliliters (0.08-0.12%)".
Types of sugar by raw material:
- Cane sugar:"Stalks of sugar cane, a plant that grew wild in India, were the original raw material for the extraction of sugar; in Europe, cane sugar became known before our era as a medicine. ... Most of the sugar consumed in the modern world is produced from massecuite (raw sugar) crystals have a sticky brown coating and can be eaten as is, or they can be bleached with sulfur dioxide or carbonic acid (saturation) to obtain a white product.
- Beet sugar:"WITHsugar beets are cultivated in temperate regions with moderate rainfall and require fertile soil. Root crops can be stored without loss for several weeks before they are sent to a processing plant. Here the beets are washed and cut, the sugar syrup is extracted with hot water by diffusion. ... The juice purified by the indicated means is so freed from impurities that it can be brought by simple evaporation to a concentration at which sugar crystals will precipitate from the boiled mass.
- Maple Sugar:"Ttraditional sugar in the eastern provinces of Canada, extracted from the sap of sugar maple since the 17th century, for which the trunks are drilled in February and March, and then juice containing up to 3% sugar begins to flow out of the holes. The juice is evaporated to produce "maple syrup", and then sugar is extracted from the syrup. It is used by the local population instead of ordinary cane sugar. The Maple Syrup Industry Made Over $100 Million in 1989.
- palm sugar:"Palm sugar or jagre- extracted from the sweet juice flowing in large quantities from cuts on the young flower cobs of various types of palms. In some areas it is obtained mainly from the sap of the coconut palm (so-called coconut sugar). Palm sugar is also extracted from the date palm, arenga and other palms.
Release forms:
"Sugar is produced in the following types:
- granulated sugar
- pressed and lumpy
- powdered sugar
- candy sugar
- syrup
- formerly produced in the form of "sugarloaf"
Excessive sugar intake:
"In recent years, researchers have been leaning toward the need to limit the use of this product. It has been established that in old age, excessive sugar consumption contributes to the disruption of fat metabolism, leads to an increase in the concentration of cholesterol and glucose in the blood, and introduces disorganization into cell functions."
"Cardiologists say that as a result of increasing the caloric intake due to sugar in people who are not engaged in physical labor, conditions are created for overweight and the rapid development of atherosclerosis."
