Sugar
Processed Sugar
Sugar, commonly known as sucrose is white crystalline substance, tastes sweet, a carbohydrate and 100% soluble in water, is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient. When a recipe specifies sugar, it is best to use the granulated white sugar. Sugar is available in different textures, such as super-fine, confectioner’s or powdered sugar, decorating or coarse, and brown sugar.
Global sugar consumption growth increases by about 2% per annum and in 2007/08 is expected to reach almost 160 million tons.
CHEMICAL FORMULA FOR SUGAR:
12CO2 + 11H2O = C12 H22 O11 + 12 O2
TYPES OF SUGAR:
Sugar products produced worldwide are divided into four basic categories: granulated, brown, liquid sugar and invert sugar.
Granulated: Granulated sugar is the pure crystalline sucrose. It can be classified into seven types of sugar based on the crystal size. Most of these are used only by food processors and professional bakers. Each crystal size provides unique functional characteristics that make the sugar appropriate for the food processor’s special need. The different types of granulated sugar and their suitability for usage is as given in table below.
Granulated Types
Dark Brown Sugar
Liquid sugar: Liquid sugars were developed before today’s methods of sugar processing made transport and handling granulated sugars practical. Liquid sugar is essentially liquid granulated sugar and can be used in products wherever dissolved granulated sugar might be used.
Sugar cane - a large tropical grass
Beet Root
Invert sugar: Inversion or chemical breakdown of sucrose results in invert sugar, an equal mixture of glucose and fructose. Available commercially only in liquid form, invert sugar is sweeter than granulated sugar. It is used in carbonated beverage industry and in food products to retard crystallization of sugar and retain moisture.
HOW IS SUGAR MADE?
Sugar Refining Process
Raw Sugar is made in large refineries by crushing cane sugar (Sachrum officenarum) or beet root (Beta vulgaris) to obtain juice and boiling this juice to remove water and processing the juice so obtained to make unrefined raw sugar. This is sometimes also known as panela. Generally cane sugar is produced by tropical countries and the beet sugar by the cold/European areas.
MJS Commodities strongly advise to include exact requirements in your Letter of Intent (LOI) at all times to ensure that we quote the right product with the best price.
For all inquiries, please contact:
sugar@mjscommodities.com
IMPORTANT: At no time will a seller use a buyer’s contract. It just isn’t done. The seller contract is approved and ready to“go”. The seller’s all have their own approved contracts and that is what must be used.
The owner of the product is the Seller so therefore it is the Seller who determines the Terms and Conditions under which he sells his product. that does not mean that some minor negotiations and amendments can’t be made when the draft contract is sent to the buyer.
As Sellers and mandates, we ask that you and your clients comply with submitting current Letter of Intent (LOI) so we know what your detailed requirements. We do not have the habit of circulating papers in this business due to misuse of information.
