CIC Report LEC

The Chemistry of Sugars

GROUP 5 Pabelln Criollo

SUMMARY
Outline

I. Introduction to SugarsJodie Asodisen

II. Different Types of Sugars..Denielle Alip
III. Molasses..Joseph Pamay
IV. Sugar Processes..Angel Rodrigo
V. Sugar Industry..June Cirujales

I. Introduction (Jodie)
SACCHARIDE (a simple sugar) -derived from Latin word "sweet
sand"
Sugar - a sucrose, carbohydrate found in every fruit and vegetables.
All green plants manufacture sugar through photosynthesis.
The process by which plants transform into their food and energy
supply.
Carbohydrates are often classified according to the number of
saccharides they contain.
A monosaccharide contains single carbohydrate
Dissacharide containing 2 carbohydrate units on hydrolysis
Polysaccharide gives many carbohydrates on hydrolysis

II. Types (Denielle Alip)

Different Types of Sugar

I. White Sugar
Regular or white sugar, extra fine or fine sugar
Regular or white sugar, as it is known to consumers, is the sugar found in every homes sugar bowl,
and most commonly used in home food preparation.

Fruit Sugar

Fruit sugar is slightly finer than regular sugar and is used in dry mixes such as gelatin and pudding
desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than regular sugar.

Bakers Special Sugar

The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was
developed specially for the baking industry.

Superfine, ultrafine, or bar sugar

This sugars crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately
textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily.

Confectioners or powdered sugar

This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch
to prevent caking. Powdered sugar is ground into three different degrees of fineness.

Coarse sugar

As its name implies, the crystal size of coarse sugar is larger than that of regular sugar. Coarse sugar is
recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize.

Sanding sugar

Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a
sprinkle on top of baked goods.

II. Brown Sugar

Turbinado sugar

This sugar is raw sugar which has been partially processed, where only the surface
molasses has been washed off. It has a blond color and mild brown sugar flavor, and is
often used in tea and other beverages.

Evaporated Cane Juice

Evaporated Cane Juice is the common name for the food-grade cane based sweetener produced directly
from milled cane using a single-crystallization process.

Brown sugar (light and dark)

Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable
flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter
types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor
of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored
foods.

Brown sugar tends to clump because it contains more moisture than white sugar.

Muscovado or Barbados sugar

Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong
molasses flavor.

Free-flowing brown sugars

These sugars are specialty products produced by a co-crystallization process. The process yields fine,
powder-like brown sugar that is less moist than regular brown sugar.

Demerara sugar

Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly
sticky from the adhering molasses.

III. Liquid Sugar

There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been
dissolved in water before it is used. Liquid sugar is ideal for products whose recipes first require sugar to
be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.

Invert sugar

Sucrose can be split into its two component sugars (glucose and fructose). This process is called
inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains
equal amounts of glucose and fructose.

III. Molasses (Joseph)

Molasses
Molasses is the dark, sweet, syrupy byproduct made during the extraction of sugars
from sugarcane and sugar beets. Molasses can vary in color, sweetness, and nutritional
content depending on the variety or how much sugar has been extracted.
 Molasses Varieties
Light Molasses: This is the syrup left over after the first boiling cycle of sugarcane juice.
This molasses is the lightest in color, has the highest sugar content, and the least viscous
texture.
Dark Molasses: Dark molasses is the byproduct of the second boiling cycle of sugarcane.
This molasses is darker and more viscous than light molasses and contains less sugar. and
contains less sugar.
Black Strap Molasses: This is the final byproduct of the third boiling cycle in the sugar
making process. This variety of molasses contains the least sugar and has the highest
concentration of vitamins and minerals. Black strap molasses has a very dark color and is
extremely viscous in texture. Because this type of molasses is highly concentrated, it has a
deep, spicy flavor.
Sorghum Molasses: Although a similar process is used to make sorghum molasses, it is not
considered a true molasses because it is not made from sugarcane or sugar beets. Sorghum
is a grass cultivated for animal feed, ethanol, and alcoholic beverages, among other things.
Sugar can be extracted from sorghum in the same way as sugarcane and the resulting syrup
is simply referred to as sorghum molasses.

Uses for Molasses

Baked Goods: In the United States, molasses is a common sweetener and flavoring in many
baked goods such as gingerbread, Boston brown bread, and shoofly pie. Molasses is also
responsible for the classic, sweet, rich flavor of baked beans.
Alcohol: Molasses is the sugar used to make rum. Rum is therefore common in regions of
the world where sugarcane or sugar beets are heavily cultivated because of the abundance
of molasses. Molasses is also sometimes used to brew dark ales like stout.
Brown Sugar: Molasses is responsible for the dark, rich flavor and texture of brown sugar.
Brown sugar is produced by combining refined white sugar with approximately 5%
molasses.
Tobacco: Molasses is added to some tobacco products for flavor. Tobacco flavored with
molasses is particularly popular in the Middle East for use in hookahs.

IV. Manufacturing (Angel)

Sugar Present in sugarcane and sugar beet.

Generic name for sweet, soluble Two types of Harvesting

carbohydrates.
Manual Harvesting
Used in prepared foods.
Mechanical Harvesting
Added to foods and beverages.
Transport and Handling
Found in tissues of most plants.
 Animal driven carts Remains after the sugarcane is crushed.

Trolleys Dry pulpy residue.

Trucks Used as a biofuel and in the

manufacture of pulp and building
Material Handling and Storage materials.
Stored in cane yards Useful to generate electricity.
Carried from cane yard to feeding area Burnt to produce steam.
by
Used to rotate turbines to produce
hook/chain power.
Cranes Clarification
Reeling Remove both soluble and
Washing insoluble impurities that have
not been removed by
Cutting of Canes preliminary screening.

To aid the cane crushing Lime and heat as the clarifying

agents.
Cane knives to cut cane into small
pieces

Shredding Filtration

To remove leaves and nodes. Non-sugar impurities are removed by

continuous filtration.
Shred without extracting the juice.
Filtered to extract residual juice in
Hammer mill shredder
Rotary Vacuum Filters
Extraction of Juice
Evaporation
Crushing
Four vacuum-boiling cells arranged in
Crushed to break its hard structure. series so that each succeeding body has
a higher vacuum (and therefore boils at
Cells containing juice are ruptured. a lower temperature).

Subjected to crusher with corrugated Vapors from one body can thus boil the
blades juice in the next onethe steam

Bagasse
 introduced into the first cell does what
is called multiple-effect evaporation.
The vapor from the last cell goes to a
condenser.
The syrup leaves the last body
continuously with about 65 percent
solids and 35 percent water.
Crystallization
Single-stage vacuum pan.
Growth of the crystals continues until
pan is full.
When reached the desired level, the
dense mixture of syrup and sugar
crystals, called massecuite, is
discharged into large containers known
as crystallizers.
Crystallization continues in the
crystallizers as the massecuite is slowly
stirred and cooled.
Centrifugation
Separate the massecuite into raw sugar
crystals and molasses.
Raw sugar is retained in the centrifuge
basket because the perforated lining
retains the sugar crystals.
Mother liquor, or molasses, passes through the
lining. The final molasses (blackstrap
molasses) containing sucrose, reducing sugars,
organic nonsugars, ash, and water, is sent to
large storage tanks.
Drying and Packaging
Damp sugar crystals are dried.
Through heated air in a granulator.
Sorted by size through vibrating screens
and placed into storage bins.
Packed.
Affination
Mingling of raw sugar with a warm,
heavy syrup, which removes the
molasses coating from the sugar crystal.
Purification
Melt syrup is clarified either
by phosphatation or by carbonation.
Decolorization
Two methods:
1. Granular activated carbon (GAC)
2. Ion exchange resine
Evaporation and Crystallization
Sugar syrup evaporated up to super
saturation.
Crystallization
Centrifugation to obtain refined sugar
crystals.
Drying and Storage
Dried and packaged in food-grade
packaging plants.
Refineries also produce syrups in a
range of colours and flavours for the
food-processing industry.
 Cool, dry, moisture and odor free.

Packaging

Containers opaque, airtight, Factors Affecting Sugar Storage

moisture/odor proof
Temperature
Glass canning jars or cans for liquid
sugars Moisture

Raw and Refined Sugar Quality of sugar

Raw sugar Light

Obtained directly from sugarcane juice Grain size and distribution

without refining. Compression
Most natural sugar. By products
Brown in color due to molasses. Bagasse
Refined sugar Beet tops
Have white luster and transparent. Blackstrap molasses
Bleached to remove color and other
impurities.

V. Sugar Industry (June Mark)

Locally
All manufacturers are regulated by the Sugar Regulatory
Administration (SRA) under the Department of Agriculture.
Currently there are at least 29 sugar mills in the Philippines.
Philippines is the 9th most sugar-producing country according to
a website.
In every export, a quedan is issued.
Prices are high because of the fuel which is bioethanol.
Internationally (ULKA Industries)
In India, ULKA industries is one of the most productive sugar
country industry.
I will show the website so that I can explain it to you.
And I will also show you a video about their industry.