Raw sugar

Sugar refers to those foods without which the vast majority of the population of planet Earth do not imagine their lives. Sugar plays a significant role not only in culinary art, but also in the life of the human body. By sugar is meant sucrose, which is considered a valuable nutrient.

Precisely, through sugar, a person receives the energy necessary for a normal life. Therefore, it is very important to receive a certain amount of sugar with products every day. When sucrose enters the human body, it begins to break down into two main components - glucose, as well as fructose. In turn, glucose satisfies more than half of all energy costs of the human body.

Glucose performs many vital functions in the human body, which is why it is so important to maintain a certain level of substance in the blood. Researchers believe that for the first time sugar began to be produced and eaten in ancient India. In European territory, the Romans and Greeks were the first to appreciate the distinctive taste and useful characteristics of sugar.

In the modern food industry, food producers produce various types of sugar. The product is classified depending on two main parameters - production technology, as well as raw materials used for sugar production. The following main varieties of sugar are distinguished:

cane sugar is produced from the stems of the sugar cane plant; beet sugar is obtained as a result of processing special sugar beet varieties;



maple sugar has long been produced in Canada from sugar maple juice;

palm sugar is made in Southeast Asian countries from the sweet juice of coconut palm juice;

sorghum sugar is obtained by their sugar sorghum stems.



In addition to the above species, refined sugar, granulated sugar, candy sugar and raw sugar are distinguished into a separate group. The five "sugar powers" or sugar producing countries include Brazil, China, India, as well as Thailand and the European Union. Raw sugar is a kind of semi-finished product or not fully processed food. As a rule, raw sugar is made from cane.

The product is distinguished by its moderately sweet taste, which contains 94 to 99% sucrose. The most common raw sugar is light brown or gray. However, white raw sugar is also produced. It is worth noting that raw cane sugar has a distinctive and pronounced fruit taste, in which pear notes are guessed. The quality of raw cane sugar is subject to special requirements.

Since other varieties of the product are made on the basis of raw sugar, the raw materials must meet all the standards provided for by sanitary and epidemiological standards. Important indicators of raw sugar quality are: moisture level and pH, sucrose content in the chemical composition of the product, as well as color and amount of reducing substances.