SUGAR

The Product

SUGAR – the final product from the sugar plant, constituted of crystallized saccharase grains, involved or not by a honey coating. FERMENTABLE SUGARS – sugars that can suffer alcoholic fermentation.

REDUCING SUGARS – sugars that reduce the cupric acid to cuprous oxide, from Fehling liquor. This sugars are mostly monosaccharide, specially the glucose and fructose, which are found in both sugarcane and commercial sugar, and in the intermediate products and fluids during the process at the sugar and alcohol industries. 

TOTAL REDUCING SUGARS (TRS) – content of reducing sugars in a product containing sugar, from which all the saccharase has been broken in glucose and fructose.

CRYSTAL SUGAR – White sugars, made from syrup with the addition of sulfite. The crystals are washed in the centrifuge and dried in a dryer.

They are divided into:

a)	standard crystal- lower quality and used mainly as raw material in sugar refineries;
b)	superior crystal- appropriate to human consumption in the internal market.
c)	Special crystal – produced for the external market.

 

DEMERARA SUGAR – in its production sulfite was not added to the syrup and the cooked dough was not washed in the centrifuge, keeping intact the honey coating that involves the crystals. It is used as raw material in the sugar refineries.

LIQUID SUGAR – commercialized as syrup not crystallized.

MASCAVO SUGAR – honey sugar is evaporated in open large frying pans and crystallized by shock and do not have isolated crystals, but conglomerates in the brown color. In its production there is no honey segregation.

REFINED SUGAR – results of the refine operation. Classified in two sub categories: refined amorphous, crystallized by shock in the dough mixers, but is not composed by isolated crystal grains but by small agglomerates; refined granulated, produced by crystallization in a vacuum cooker, with high indexes of isolated and perfect crystals.