White sugar

At least six specifications of standards for granulated sugar quaUty are appHcable ia the United States. These include Codex JUimentarius Food Chemicals Codex (ECC) (4), US. Pharmacopeia (USP) and National Formula (NE) (5), National Soft Drink Association (6), National Canners Association, and Mihtary Standard-900 for white sugar. These standards are intended to set limits on various components, including, but not necessarily limited to, polarization, invert or reducing sugar, ash, moisture, color, sulfur dioxide, arsenic, lead, and copper. 

Knight and Allen. This is a copper reduction method for reducing sugars in white sugar up to 0.02%. It utilizes EDTA to determine excess unreacted copper. Tests undertaken in 1994 to extend the range of this method were unsuccesshil. In spite of poor performance in ring tests, it remains an official ICUMSA method. 

The European Union (EU) has a systematic classification of white sugars, shown in Table 10. Codex JUimentarius also has issued specifications for white sugars (17). The EU standards are widely used throughout Eastern Europe and Asia. Other countries, eg, Brazd and the People s RepubHc of China, have their own domestic specifications, which are also appHed to imports. 

Table 10. Quality Criteria for White Sugar, According to EC Sugar Market Regulations ...

Liquid sucrose and Hquid invert, generally made by redissolving white sugar and inverting with invertase enzyme, are refinery products in Europe and outside the United States. In the United States they have been almost completely replaced by cheaper com symps made by enzymatic hydrolysis of starch and isomerization of glucose. 

CodexAlimentarius,]o m. PAO/with Pood Standards, White Sugar. 

OPEN PAN SULFITATION (OPS) A sugar cane mill process wherein sugar solutions are concentrated by boiling in an open pan at atmospheric pressure, rather than under a vacuum, and bleached (see SULFITATION) to produce a white sugar product. 

PLANTATION WHITE White sugar produced in a cane sugar factory by the sulfite bleaching of cane juice. 

Sugar (sucrose) is obtained from either sugar beets or sugarcane. Sugar beets are traditionally diffused with water to extract the sugar from the pulp. The sugar is then crystallized, mechanically separated, and washed to produce white sugar. 

Table 9 Specifications for some brown sugars produced by British Sugar these products are made by adding cane sugar molasses to white sugar produced from sugar beet brown sugars can be made by partially refining cane sugar but not by partially refining beet sugar...

Hoks, D. and Elfrink, E., A new fluidized bed white sugar drier/cooler, Zuckerindustrie, 118 (1993) 465-468. 

Pakowski, Z. and Grochowski, J., Drying of white sugar in a fluid bed simulation and design of industrial scale dryers-coolers. Drying Tech., 15 (1997) 1881-1892. 

---