The world around us has become so familiar that we often do not even notice the little things that make up our life. For example, if you want to drink tea or coffee, we boldly take sugar to enhance the taste. But what is this substance? What color is the sugar? Does it have shine? After all, there is such a variety of this product on the shelves in the store. Much depends on the type of this product. If we talk about what color it is white, and if it is reed, then the options may be different.

An important food product

There are several types of sucrose, which in everyday life is called sugar. It has a high nutritional value as it is an easily digestible carbohydrate. Once in the body, it is split into two components (fructose and glucose), and immediately enters the bloodstream. Thanks to this, a person is able to live, since glucose is the source of more than half of all the energy that the body requires during the day. But its concentration should not exceed the norm, because this can lead to serious diseases. Glucose has the opposite effect in case of poisoning or some liver diseases. It has a beneficial effect on this organ, so it is sometimes injected directly into a vein. In many countries around the world, sugar is the main ingredient in the preparation of products in the confectionery industry. For example, caramel, meringue and dragees are 80-95% of this sweet substance, chocolate and sweets - 50%, flour - 30-40%. The color of sugar can be different, it depends on what raw material it was made from and whether it underwent additional bleaching.

Discovery history

India is home to everyone's favorite sugar. The word itself has ancient Indian roots, but it got into the Russian language from Greek. The Romans were the European pioneers of this product. They bought it at home and took it to their homelands. The intermediary in this trade was Egypt, which at that time was. This product was made from First, the juice was extracted, and then, in the process of processing, sweet grains appeared. The resulting sugar color was brown.

Over time, the Romans began to cultivate reeds in southern Spain and Sicily, but with the collapse of their state, all production was stopped. In Russia, sugar first appeared in the XI-XII centuries. But only a select few knew his taste, namely the prince and his retinue. Peter I decided that it was necessary to make this product in his own country and opened the first "sugar chamber" in the 18th century, but everything was not so simple. After all, raw materials still had to be imported from overseas countries. In 1809, a breakthrough was made in this area, as it was discovered that sugar could be obtained from the local root vegetable, beets. Since then, this product has not left the tables of all residents of Russia and the amount of its consumption is only growing every year.

Brown sugar

As mentioned above, this type of sweetness is made from cane. The crystals are covered with molasses (molasses), which is the reason for the color and smell of sugar. The technology is quite simple (syrup is made, and then it is boiled down), but still it has its own specifics. There are many varieties of brown sugar. They differ in the amount of molasses present in the crystals. Often, because of the specific shades, this species is called "coffee" or "tea". Manufacturers position this product as more elite and environmentally friendly, which increases its price. But nutritionists warn: due to the fact that sugar is not refined, it may contain unwanted impurities, and the calorie content of such a product is no lower than usual. Often the desired color of the sugar is achieved by bleaching with carbonic acid or sulfur dioxide.

Beetroot making

The pioneer in this area is considered Andreas Margraf, who published his work in 1747. It talked about the potential for sugar extraction from beetroot roots. He also described the order of this process, which has survived to this day. His student Ahardu tried to build a factory for the production of this sweet, but failed. Only in 1806, on the instructions of Napoleon, the production process was established. He believed that this would help France become more independent and not depend on foreign imports.

The first plant for the manufacture of this raw material in Russia was built in 1806, but the resulting product was suitable only for distillation into alcohol. And in 1897, 236 factories were already operating throughout the country, which together produced up to 45 million poods of sugar a year. The technology for making this product from beets is as follows: by diffusion, syrup is extracted from the root vegetable, passed through filters to separate the pulp, the liquid is heated to 60 degrees, while separating excess water. Then the juice is purified with lime and carbonic acid. The resulting concentrate is evaporated until crystals appear, filtered and placed in centrifuges, which separate the desired product from the molasses. The resulting substance is dried and sugar is obtained with different concentrations of sucrose.

What color beet sugar is allowed for sale? The correct answer is white, only a slight shade of yellow is likely.

Organoleptic properties

Organoleptic is a method that allows you to determine the quality of a product using the senses, namely sight, hearing, taste, smell and touch. Most often in Russia, sugar is produced by the Experts, before allowing the sale of the produced product, they assess what color the sugar is, whether it has a gloss, what it tastes like. Ideally, it should consist of crystals of the same size and shape that have pronounced edges and shine. The smell and taste of both dry matter and its solution should be sweet, without any impurities. It should dissolve in water completely, but it does not change. The color of sugar is white, a slight yellow tint is possible. An obligatory property is flowability, without getting lumps.

Refined

Refined sugar is additionally refined sugar in the form of lumps. It is made from the previously described granulated sugar. Its properties are very similar to those of its "relative". The product is produced with another round of purification and recrystallization. This makes it even more concentrated. Then it is sent to the presses, which form solid bars that are split into pieces. The color and gloss of sugar in this case should be white with a possible bluish tint, without impurities, but there are no specific standards here. The taste and smell should also be free of impurities, just sweet.

Maple sugar

In addition to the well-known varieties, there are several more that are also on the market. One of them is maple sugar. Its production began in the 17th century in eastern Canada. The raw material for it is sap. In February and March, the trunks of this tree are drilled to extract the liquid that begins to flow from the hole. It contains up to 3% sugar. The flowing process continues for several weeks, which allows you to collect a fairly large amount of the required juice. It undergoes processing, namely evaporation, as a result of which "maple syrup" is obtained, and the final product is extracted from it. One tree per year can yield 3 to 6 pounds of sugar.

The local population has long switched to this sweetener, forgetting about overseas options. Moreover, it is several times sweeter than usual. If we talk about what color the sugar should be, then we can confidently say that it is brown, since maple syrup has just such shades. In addition, this sweetener is very beneficial as it is rich in B vitamins.

Palm sugar

In the south and southeast of Asia, another type of sugar is produced - palm, or jagre. Various types of palms are suitable for this. On young cobs of flowering trees, incisions are made, from which the sweet juice flows. Often it is the coconut palm that is chosen for such production, but a good harvest can also be harvested from the arena or Up to 250 kg of juice is extracted from one plant per year, the concentration of sucrose in which reaches 20%. If the workers know how to properly care for the tree, then it can be used for many years.

As in other technologies, evaporation is used here, but it is done in a coconut shell, which gives the product a semicircular shape. It is mostly consumed by the producers themselves, that is, by local residents. If you are wondering what color the sugar obtained in this way has, then you can answer that it is brown. If you add it to tea or coffee, it will make the drink not only sweet, but also give it an unsurpassed aroma.

Sorghum sugar

Already in ancient China, there was a practice of extracting a sweetener from sorghum. During the American Civil War, England blocked supplies to the northern states. This led to the spread of another species, namely sorghum. But after these events, production was never established, because from the point of view of raw materials, this plant is quite inconvenient. And the difficulty lies in the fact that the resulting juice is rich not only in sucrose, but also in a variety of mineral salts that prevent the formation of pure crystals. But in regions where drought lasts most of the year, sorghum can be a very worthy substitute for other sugar sources. Moreover, its cultivation does not require special machines or mechanisms. It is very difficult to find this product on store shelves, but it should be remembered that the color of the sugar should be amber. It is most often sold as a syrup.

Thus, sugar is a substance that has firmly entered our life. In order to determine its quality, experts pay attention to indicators such as taste, shape, smell and color of sugar. Photos of its different species can be found on the pages of nutrition magazines. This will help you choose a higher quality product. It should also be remembered that the color of salt and sugar is significantly different: salt is pure white, and sugar can have a shade of yellow or even be brown, depending on the type.

Sugar - an easily digestible and high-calorie product (375 kcal / 100 g), which has a strengthening effect on the nervous system, increases the sensitivity of the senses (vision, hearing), enhances attention.

In Russia, sugar is the main raw material in the confectionery industry. It is used in the production of caramel, sweets, chocolate, marmalade, marshmallow, dragee, cookies, gingerbread, cakes, pastries and other types of confectionery. Confectionery products such as caramel, fondant sweets, sugar dragees, meringues are 80-95% sugar. In chocolate and many types of sweets, the proportion of sugar is about 50%, and in flour - 30-40%.

The consumption of white (refined) sugar in highly developed countries reached 140-150 g per day per person, as a result of which the negative aspects of its action began to appear. Therefore, in most countries of Europe and America, along with refined (white), yellow sugar is used, obtained in the process of producing raw cane sugar (a product of incomplete purification). In addition to sucrose, yellow sugar contains invert sugar (glucose and fructose), minerals (chromium, manganese, etc.), organic acids, i.e. complex of biologically active substances.

Brown sugar is also obtained from cane, it is only partially processed, retaining its natural color and natural flavor. Thanks to the tiny cane particles remaining in the sugar, the body receives vital fiber, which prevents the accumulation of fat.

In England, dark brown sugar is very popular, which has a very specific taste and rich aroma. As a rule, due to its commodity properties, brown sugar is mainly used in confectionery and exotic sauces.

The raw material for sugar production is sugar cane, which grows in tropical and subtropical climates, or sugar beet. The main cane sugar producers are India, Brazil, Cuba, Mexico, Australia. In Russia, sugar is produced mainly from sugar beets, less often from raw cane sugar containing pre-refined sucrose (at least 80%). Sucrose of raw cane sugar is characterized by a crystalline structure, and its crystals are covered with a film of cane molasses.

The identifying feature of the difference between cane sugar and beet sugar is the ratio of C 13 carbon to C 12 carbon. It has been found that sugar cane absorbs more carbon C than sugar beet. Therefore, an increased ratio of carbon C 1, from the norm, indicates that the sugar is derived from cane.

Produced from sugar beets and raw cane sugar, it practically does not differ in terms of the quality of the current regulatory and technical documentation, however, for the confectionery industry, the role of sugar, which is the main type of raw material, in the formation of the quality of products is one of the most significant components.

An essential identifying feature of their difference is the ratio between nitrogen-containing and non-nitrogenous acids. Nitrogen-containing acids prevail in granulated beet sugar, and nitrogen-free acids in raw cane granulated sugar. They also differ in the content of mineral substances. So, calcium in granulated sugar from cane is 5-10 times more than from beets.

There are two main types of sugar produced in Russia: granulated sugar and refined sugar.

To organoleptic quality assessment granulated sugar includes appearance, taste, smell and color.

Granulated sugar is composed of sucrose crystals. They should be uniform in size, regular in shape, with clearly defined edges, with a shine, crumbly, dry to the touch, without lumps of unwhitened sugar.

Taste and smell dry granulated sugar and its aqueous solution are sweet, without foreign taste and smell; complete solubility in water; the solution is clear or slightly opalescent. without insoluble sediment, mechanical and other impurities.

Color white or white with a yellowish tinge in granulated sugar for industrial processing. Granulated sugar must be free-flowing; for granulated sugar intended for industrial processing, lumps are allowed, falling apart when lightly pressed.

Of physical and chemical indicators the quality of granulated sugar is determined: the mass fraction of sucrose (not less than 99.75%); mass fraction of reducing substances (no more than 0.05%), humidity (no more than 0.14%); ash content (no more than 0.04%); chromaticity (no more than 0.8 cu); mass fraction of ferro-impurities (no more than 0.0003%).

Identification of flaws in granulated sugar

The most common defects granulated sugar - moisture, loss of flowability, the presence of non-crumbling lumps as a result of storage at high relative humidity and sudden temperature changes. Defects of technology are uncharacteristic yellowish or gray color, the presence of lumps of unbleached sugar, impurities (scale, pile). Sugar can acquire extraneous taste and smell when packing in new bags, as well as due to non-compliance with the commodity neighborhood.

Damp and highly moistened granulated sugar is an incorrigible marriage; when it dries, it loses flowability, shine and turns into a dense monolith.

According to the method of packaging for retail sale, granulated sugar can be unpacked, packed in paper and plastic bags with a net weight of 0.5 and 1.0 kg, as well as packaged in artistically designed bags with a net weight of 20 g, made of a combined material.

Quantitative identification allows you to establish the compliance of the actual net weight of packaging units of granulated sugar with the corresponding labeling data and the permissible deviations provided for by the standard.

Rafinated sugar - food product, which is additionally refined (refined) sugar in the form of lumps, crystals and crushed crystals, intended for sale in the trade network and industrial processing. The main classification feature of refined sugar is the way it is produced. Depending on the latter, refined sugar is subdivided into pressed, refined granulated sugar and refined powder.

Refined sugar is produced in the following assortment: pressed crushed in bags, packs and boxes; pressed instant in packs and boxes: pressed in small packing; refined granulated sugar in bulk in bags and packages: refined granulated sugar in small packaging: sucrose for champagne; refined powder in bulk in bags and packages.

Lumpy pressed refined sugar is produced in the form of separate pieces having the shape of a parallelepiped. Its identification feature is the thickness of the pressed crushed refined sugar cube, which can be 11 and 22 mm. Deviations from the thickness at the place of the split of the pieces are allowed ± 3 mm.

Depending on the granulometric composition, refined granulated sugar is produced with the following crystal sizes (mm): from 0.2 to 0.8 - fine; from 0.5 to 1.2 - medium; from 1.0 to 2.5 - large. Sucrose for champagne is obtained in the form of crystals ranging in size from 1.0 to 2.5 mm.

For refined granulated sugar and sucrose for champagne, deviations from the upper limit of the indicated dimensions by 20% are allowed, from the lower - by 5% of the sugar crystals mass.

Refined powder represents crushed refined sugar crystals no more than 0.2 mm in size.

The identification of the type of refined sugar is established in accordance with the requirements of the standard for organoleptic and physicochemical indicators.

Refined sugar should be in the form of white lumps, consisting of crystals, without visible foreign inclusions and contamination.

Refined sugar is characterized by a sweet taste and characteristic smell, without foreign tastes and odors, white, pure color. Refined granulated sugar should be free-flowing without lumps, and the sugar solution should be transparent or slightly opalescent with a subtle bluish tint.

For the identification examination of the quality of refined crushed sugar, instant sugar and in small packaging, the strength indicator (crushing resistance) is important.

physical and chemical indicators refined sugar are given in table. one.

Table 1. Physical and chemical parameters of refined sugar

The strength of the pressed refined sugar is less than that of the coiled sugar, due to the fact that during the manufacture of the latter, with additional crystallization of sugar during the cooling of the massecuite, poured into molds, the sugar crystals are more firmly adhered to each other.

Quantitative identification reveals the compliance of the actual net weight of sugar packaging units with the data indicated on the labeling and the permissible deviations provided for by the standard.

Crushed and pressed instant sugar is packed in packs and boxes with net weight of 0.5 and I.0 kg.

Lump compressed refined sugar is wrapped in two pieces in separate bags, first in parchment, then in an artistically designed label made of label paper.

Refined granulated sugar is packed with net weight of 0.5 and 1.0 kg, refined powder - 0.25; 0.5 and 1.0 kg in paper and plastic bags or in decorative bags with a net weight of 5-20 g.

Identification of refined sugar defects

The presentation of moistened refined sugar deteriorates, the surface of the pieces is covered with a fine-crystalline film. With strong moisture, sugar lumps lose their shape, stimulate the development of microorganisms, crumbs are formed, and the color deteriorates.

Counterfeiting sugar

Assortment falsification of sugar can be carried out as follows: substitution of refined sugar with granulated sugar, refined powder - with powdered sugar, therefore, this falsification can be distinguished by organoleptic and physicochemical indicators.

Refined sugar has a whiter color, sometimes with a bluish tint compared to granulated sugar, contains more sucrose (99.9%), fewer reducing substances (less than 0.1%), increased color.

Fine-crystalline granulated sugar should be free-flowing, non-sticky, dry to the touch, without impurities and lumps of unbleached sugar. Refined granulated sugar differs from ordinary sugar by the presence of larger white crystals with well-defined edges and shiny surfaces.

Quality falsification of sugar most widely used in its implementation, includes the introduction of foreign additives (wheat flour, semolina, salt. chalk. stucco) or high humidity. These types of falsifications are easily recognized by external visual inspection, microscopy and the addition of water.

The increased moisture content of granulated sugar (more than 0.14%) leads to an increase in weight and. accordingly, to clumping. This sugar can be distinguished by the loss of luster on the edges of the sucrose crystals.

The scale residues observed in sugar when magnetic cleaning is not carried out, which is visible in the form of black inclusions, can also be attributed to high-quality falsification.

Sugar is characterized by quantitative and informational falsifications, which are detected by the same methods as for starch.

Sugar is a food product consisting of pure sucrose.

Sucrose is a disaccharide that consists of one glucose molecule and one fructose molecule.

The energy value of 100 g of sucrose is 400 kcal. Sucrose is quickly absorbed by the human body, increases its efficiency, relieves fatigue, and has a beneficial effect on the central nervous system.

The physiological norm of sugar consumption per day for an adult is about 100 g. Excessive sugar consumption can lead to disruption of carbohydrate metabolism in a person, and subsequently cause obesity, diabetes and other diseases.

According to the raw material, sugar is subdivided into beet, cane, sorghum.

According to the degree of purification, sugar is produced in the following types: raw sugar, granulated sugar, refined sugar, ersatz sugar, sugar for industrial processing.

According to the characteristics of production, sugar is divided into cast, pressed, instant, sand, powdered sugar. According to the size of the crystals, granulated sugar is produced: fine (0.2-0.8 mm), medium (0.5-1.2 mm), large (1.0-2.5 mm), sucrose for champagne (1, 0-2.5 mm).

The main raw materials for sugar production are sugar beets and sugar cane.

Granulated sugar is produced from sugar beets. Beets are washed, crushed, diffusion juice is obtained, juice is purified, syrup is obtained, syrup is boiled (massecuite is obtained), sugar crystals are separated from intercrystalline syrup in centrifuges, sugar is dried, and packed.

Massecuite is a mixture of sucrose crystals and intercrystalline liquid (molasses).

Ordinary granulated sugar contains at least 99.75% sucrose on dry matter.

Refined sugar is obtained by refining (refining) granulated sugar syrup. Distinguish between cast and pressed refined sugar. The sucrose content in it is not less than 99.9%.

The assortment of refined sugar: pressed crushed, cast crushed, pressed instant, pressed with the properties of cast, pressed in cubes, pressed road (in small packaging), refined granulated sugar, refined powder.

The quality of sugar is determined by organoleptic and physicochemical indicators. The color of granulated sugar is white with shine. Refined sugar should be in the form of white lumps, consisting of crystals, without impurities and inclusions.

The taste of sugar in dry form and in solution is sweet without any foreign taste or smell. Sugar must completely dissolve, the solution must be transparent, without mechanical and other impurities.

The standard normalizes physical and chemical indicators: mass fraction of sucrose, mass fraction of reducing substances, moisture content, strength (kgf / cm 2) for refined sugar, mass fraction of fines, mass fraction of impurities, etc.

Unacceptable defects in granulated sugar: moisture, loss of flowability, the presence of non-scattering lumps (occurs as a result of non-compliance with storage or transportation conditions);

Foreign taste and smell;

Foreign impurities (pile, fire from bags, iron scale, etc.);

Uncharacteristic yellow or gray color, the presence of crystals of unbleached sugar (the technology of sugar production is violated).

Storing sugar. Sugar is stored in clean, dry, well-ventilated rooms in compliance with the commercial neighborhood, protecting it from moisture and pollution.

The relative humidity of the air during storage of sugar should not exceed 70%, and during storage of refined sugar - no more than 80%. Subject to the storage conditions, sugar can be stored for a long time.