"soap made from terpene. The ingredients listed in the safety data sheet include >30% sodium carbonate. Sugar soap Sugar soap, as typically found in Commonwealth countries, is a cleaning material of variable composition sold for use on surfaces affected by greasy or tarry deposits which are not easily removed with routine domestic cleaning materials. Its name arises from the fact that, when in dry powder form, it resembles table sugar. The solution is alkaline and its uses include cleaning paintwork in preparation for repainting. The precise ingredients and their proportions (and consequentially what hazards, if any, are associated) vary between"
"of sugar a day needs a permanent workforce of about 150 for 24-hour production. Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane (""Saccharum spp."") and sugar beets (""Beta vulgaris""), in which sugar can account for 12% to 20% of the plant's dry weight. Minor commercial sugar crops include the date palm (""Phoenix dactylifera""), sorghum (""Sorghum vulgare""), and the sugar maple (""Acer saccharum""). Sucrose is obtained by extraction of these crops with hot water; concentration of the extract gives syrups, from which solid sucrose can be crystallized. In 2013, worldwide production of table sugar amounted to"
"on 14 September 2007 that it had offered ""to eliminate all duties and quotas on the import of sugar into the EU"". The US Sugar Association has launched a campaign to promote sugar over artificial substitutes. The Association aggressively challenges many common beliefs regarding negative side-effects of sugar consumption. The campaign aired a high-profile television commercial during the 2007 Primetime Emmy Awards on FOX Television. The Sugar Association uses the trademark tagline ""Sugar: sweet by nature"". Sucrose Sucrose is common table sugar. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose. Sucrose is produced naturally in"
"foods. The production of table sugar has a long history. Some scholars claim Indians discovered how to crystallize sugar during the Gupta dynasty, around AD 350. Other scholars point to the ancient manuscripts of China, dated to the 8th century BC, where one of the earliest historical mentions of sugar cane is included along with the fact that their knowledge of sugar cane was derived from India. Further, it appears that by about 500 BC, residents of present-day India began making sugar syrup and cooling it in large flat bowls to make raw table sugar crystals that were easier to"
"Sucrose Sucrose is common table sugar. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose. Sucrose is produced naturally in plants, from which table sugar is refined. It has the formula CHO. For human consumption, sucrose is extracted, and refined, from either sugar cane or sugar beet. Sugar mills are located where sugar cane is grown to crush the cane and produce raw sugar which is shipped around the world for refining into pure sucrose. Some sugar mills also process the raw sugar into pure sucrose. Sugar beet factories are located in colder climates where the"
"Dr. Andrew Weil recommended not changing from HFCS, calling the term corn sugar ""too vague"" and the CRA's attempt to change HFCS's name ""Orwellian"". However Dr. Barry Popkin felt that ""corn sugar"" was an appropriate term. On May 31, 2012, the Food and Drug Administration ultimately rejected the petition. In its decision, the FDA defined sugar as a ""solid, dried and crystallized food"" while syrup was ""an aqueous solution or liquid food."" In addition, the term ""corn sugar"" had already been approved as another name for dextrose, which has been commonly used as a food ingredient since the 1970s. Among"
"led to the development and use of various artificial sweeteners. Scientifically, ""sugar"" loosely refers to a number of carbohydrates, such as monosaccharides, disaccharides, or oligosaccharides. Monosaccharides are also called ""simple sugars,"" the most important being glucose. Most monosaccharides have a formula that conforms to with n between 3 and 7 (deoxyribose being an exception). Glucose has the molecular formula . The names of typical sugars end with -""ose"", as in ""glucose"" and ""fructose"". Sometimes such words may also refer to any types of carbohydrates soluble in water. The acyclic mono- and disaccharides contain either aldehyde groups or ketone groups. These"
"Assugrin Assugrin is a brand name for a sugar substitute that is a blend of cyclamate and saccharin. Produced in Switzerland by MCM Klosterfrau Vertriebsgesellschaft, Assugrin was the main table sweetener in West Germany. Cyclamate sugar substitute was discovered in 1937 by two American chemists and tested over the subsequent twenty years. After cyclamate was declared safe for consumption in the mid-1950s, the Hermes Company announced their new product, Assugrin, in 1954. Almost a decade later, in 1965, Hermes company came up with a mixture of saccharin and cyclamate. It was later introduced to the market under Assugrin brand with"
"Sugar tit Sugar tit is a folk name for a baby pacifier, or dummy, that was once commonly made and used in North America and Britain. It was made by placing a spoonful of sugar, or honey, in a small patch of clean cloth, then gathering the cloth around the sugar and twisting it to form a bulb. The bulb was then secured by twine or a rubber band. The baby's saliva would slowly dissolve the sugar in the bulb. In use the exposed outfolded fabric could give the appearance of a flower in the baby's mouth. David Ransel quotes"
"Acesulfame potassium Acesulfame potassium ( ), also known as acesulfame K (K is the symbol for potassium) or Ace K, is a calorie-free sugar substitute (artificial sweetener) often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number (additive code) E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova). In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3""H"")-one 2,2-dioxide. It is a white crystalline powder with molecular formula and a molecular weight of 201.24 g/mol. Acesulfame K is 200 times"
"globe according to their country of origin: e.g. panela, rapadura, jaggery, muscovado, piloncillo, etc. Although brown sugar has been touted as having health benefits ranging from soothing menstrual cramps to serving as an anti-aging skin treatment, there is no nutritional basis to support brown sugar as a healthier alternative to refined sugars despite the negligible amounts of minerals in brown sugar not found in white sugar. Turbinado, demerara and so-called ""raw"" sugars are made from crystallized, partially evaporated sugar cane juice and spun in a centrifuge to remove almost all of the molasses. The sugar crystals are large and golden-coloured."
"sugar beet was also introduced to Chile via German settlers around 1850. It remains a widely cultivated commercial crop for producing table sugar, in part due to subsidies scaled to keep it competitive with tropical sugar cane. Beta vulgaris Beta vulgaris (beet) is a plant which is included in Betoideae subfamily in the Amaranthaceae family. It is the economically most important crop of the large order Caryophyllales. It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetable known as chard or spinach"
"20th centuries, several synonyms were in use for erythritol: erythrol, erythrite, erythoglucin, eryglucin, erythromannite and phycite. Zerose is a tradename for erythritol. Erythritol Erythritol ((2""R"",3""S"")-butane-1,2,3,4-tetrol) is a sugar alcohol (or polyol) that is considered safe (GRAS) as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. Erythritol was first isolated in 1852, but didn't become commercialized as a sugar alcohol until the 1990s in Japan. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with"
"University of Sydney (Australia) Glycemic Index Research Service measured the GI of coconut sugar to be 54, and considers any GI over 55 to be high. Coconut sugar Coconut sugar (also known as coco sugar, coconut palm sugar, coco sap sugar or coconut blossom sugar) is a palm sugar produced from the sap of the flower bud stem of the coconut palm. Other types of palm sugar are made from the Palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm. Used as a sweetener in many countries, coconut sugar has no significant nutritional"
"which cites an association-sponsored study. Splenda Splenda is the commercial name and registered trademark of a sucralose-based artificial sweetener owned by the American company Heartland Food Products Group and manufactured by the British company Tate & Lyle. It is available in both granular and dissolvable tablet forms. Sucralose was discovered by Tate & Lyle and researchers at Queen Elizabeth College, University of London, in 1976. Tate & Lyle subsequently developed sucralose-based Splenda products in partnership with Johnson & Johnson subsidiary McNeil Nutritionals, LLC. The Splenda brand was transferred to Heartland Food Products Group after their purchase of the line with"
"instance, is used as table sugar. Polysaccharides, which include starch and glycogen, are often referred to as 'complex' carbohydrates because they are typically long multiple-branched chains of sugar units. The difference is that complex carbohydrates take longer to digest and absorb since their sugar units must be separated from the chain before absorption. The spike in blood glucose levels after ingestion of simple sugars is thought to be related to some of the heart and vascular diseases, which have become more common in recent times. Simple sugars form a greater part of modern diets than in the past, perhaps leading"
"sugar were produced worldwide in 2013. The word ""sucrose"" was coined in 1857 by the English chemist William Miller from the French ""sucre"" (""sugar"") and the generic chemical suffix for sugars ""-ose"". The abbreviated term ""Suc"" is often used for ""sucrose"" in scientific literature. Saccharose is an obsolete name for sugars in general, especially sucrose. The name ""saccharose"" was coined in 1860 by the French chemist Marcellin Berthelot. In sucrose, the components glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage."
"Saccharin Sodium saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines. Saccharin derives its name from the word ""saccharine"", meaning ""sugary"". The word saccharine is used figuratively, often in a derogative sense, to describe something ""unpleasantly over-polite"" or ""overly sweet"". Both words are derived from the Greek word σάκχαρον (""sakcharon"") meaning ""gravel"". Related, saccharose is an obsolete name for sucrose (table sugar). Saccharin is"
"different values for the bulk densities: Manufacturers of sugary products, such as soft drinks and candy, and the Sugar Research Foundation have been accused of trying to influence consumers and medical associations in the 1960s and 1970s by creating doubt about the potential health hazards of sucrose overconsumption, while promoting saturated fat as the main dietary risk factor in cardiovascular diseases. In 2016, the criticism led to recommendations that diet policymakers emphasize the need for high-quality research that accounts for multiple biomarkers on development of cardiovascular diseases. Sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which"
"Sugar alcohol Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, that comprise a class of polyols. They are white, water-soluble solids that can occur naturally or be produced industrially from sugars. They are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness. Xylitol and sorbitol are popular sugar alcohols in commercial foods. Sugar alcohols have the general formula HOCH(CHOH)CHOH. In contrast, sugars have"
"26 million tonnes of table sugar in 2013. EU-27 is in second place at 18 million and China is third at above 16 million. Low prices of sugar are expected to stimulate global consumption and trade, with exports forecast 4 percent higher at 59 million tonnes. The low prices of glucose syrups produced from wheat and corn (maize) threaten the traditional sugar market. Used in combination with artificial sweeteners, they can allow drink manufacturers to produce very low-cost goods. In the United States, there are tariffs on the importation of sugar, and subsidies for the production of maize (corn). High-fructose"
"a United States patent issued in 1975 to the assignee Hoechst Aktiengesellschaft for one process of manufacturing acesulfame potassium. Subsequent research showed a number of compounds with the same basic ring structure had varying levels of sweetness. 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide had particularly favourable taste characteristics and was relatively easy to synthesize, so it was singled out for further research, and received its generic name (acesulfame-K) from the World Health Organization in 1978. Acesulfame potassium first received approval for table top use in the United States in 1988. As with other artificial sweeteners, concern exists over the safety of acesulfame potassium. However,"
"graduated to becoming a necessary food in the 19th century. This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic and social changes. Eventually, table sugar became sufficiently cheap and common enough to influence standard cuisine and flavored drinks. Sucrose forms a major element in confectionery and desserts. Cooks use it for sweetening — its fructose component, which has almost double the sweetness of glucose, makes sucrose distinctively sweet in comparison to other carbohydrates. It can also act as a food preservative when used in sufficient concentrations. Sucrose is important to the structure of"
"are ""khandsari"" and ""khand"" (sometimes spelt ""khaand""). In most other forms of English the name is ""muscovado"", which derives from the Portuguese """" (unrefined sugar). There is no legal definition of muscovado, and no international standards for it such as ""Codex Alimentarius"" or ""Protected Designation of Origin"". This has led to manufacturers calling various sugar products ""muscovado"", and has led to confusion between muscovado and brown sugar, and even with jaggery. The process of refining sugar was invented in the Indian subcontinent 8,000 years ago, where sugarcane has been grown for thousands of years since the Bronze Age Indus Valley"
"flavor beverages throughout Central America. In Europe and America, prior to the discovery of insulin in 1923, diabetics—as well as consumptives—were often given a substance called ""Atlantic starch"" or ""diabetic sugar"", derived from inulin, a naturally occurring form of fruit sugar, extracted from dahlia tubers. Inulin is still used in clinical tests for kidney functionality. Dahlia Dahlia ( or ) is a genus of bushy, tuberous, herbaceous perennial plants native to Mexico. A member of the Asteraceae (or Compositae), dicotyledonous plants, related species include the sunflower, daisy, chrysanthemum, and zinnia. There are 42 species of dahlia, with hybrids commonly grown"
"Nib sugar Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking. The product usually is made by crushing blocks of white sugar, then sifting to obtain fragments of a given diameter. The sugar may also be made in an extrusion process. It is known as ""pärlsocker"" (pearl sugar) in Sweden, and as ""perlesukker"" in other Scandinavian countries. In Finland it is called ""raesokeri"" (""hailstone sugar"") or rarely ""helmisokeri"" (also pearl sugar). In Scandinavia, ""pärlsocker"" is used"
"Health Inspection Service (APHIS) through the Animal Welfare Act. Sugar glider The sugar glider (""Petaurus breviceps"") is a small, omnivorous, arboreal, and nocturnal gliding possum belonging to the marsupial infraclass. The common name refers to its preference for sugary foods like sap and nectar and its ability to glide through the air, much like a flying squirrel. They have very similar habits and appearance to the flying squirrel, despite not being closely related—an example of convergent evolution. The scientific name, ""Petaurus breviceps"", translates from Latin as ""short-headed rope-dancer"", a reference to their canopy acrobatics. The sugar glider is characterised by"
"counter to his efforts. The article includes links to Ivan's Facebook page and a study on HFCS. On September 14, 2010, the Corn Refiners Association applied for permission to use the name ""corn sugar"" in place of ""high-fructose corn syrup"" on food labels for products sold in the United States. According to a press release, ""Consumers need to know what is in their foods and where their foods come from and we want to be clear with them,"" said CRA president Audrae Erickson. ""The term 'corn sugar' succinctly and accurately describes what this natural ingredient is and where it comes"
"Galactose Galactose (, ""galacto-"" + ""-ose"", ""milk sugar""), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 30% as sweet as sucrose. It is a C-4 epimer of glucose. Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates. The word ""galactose"" was coined by Charles Weissman in the mid 19th century and is derived from Greek ""galaktos"" (milk) and the generic chemical suffix for sugars ""-ose"". The etymology is comparable to that of the word ""lactose"" in that both"
"Treacle Treacle () is any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cookery, found in such dishes as treacle tart and treacle sponge pudding. Historically, the Middle English term ""treacle"" was used by herbalists and apothecaries to describe a medicine (also called theriac or theriaca), composed of many ingredients, that"
"patent expired on 8 July 2015. Neotame Neotame is an artificial sweetener made by NutraSweet that is between 7,000 and 13,000 times sweeter than sucrose (table sugar). In the European Union, it is known by the E number E961. It is moderately heat-stable, extremely potent, rapidly metabolized, completely eliminated, and does not appear to accumulate in the body. The major metabolic pathway is hydrolysis of the methyl ester by esterases that are present throughout the body, which yields de-esterified neotame and methanol. Because only trace amounts of neotame are needed to sweeten foods, the amount of methanol derived from neotame"
"sanding sugar. ""Pearl sugar"" is relatively large, opaque white spheroids of sugar. Both crystal and pearl sugars are typically used for sprinkling on sweet breads, pastries, and cookies in many countries. Some American manufacturers deem the elongated opaque sprinkles the official sprinkles. In British English, these are ""sugar strands"" or ""hundreds-and-thousands"" (the latter term alludes to their supposed uncountability). In the Northeastern United States, sprinkles are often referred to as jimmies. ""Jimmies"", in this sense, are usually considered to be used as an ice cream topping, while sprinkles are for decorating baked goods, but the term can be used for"
"as milled sugar), sugar syrup, invert sugar and a plethora of sugar substitutes including ""smart sugar"" which is essentially a blend of pure sugar and a sugar substitute. Each of these product types is designed to meet the needs of specific market segments. Invert sugar and sugar syrups, for example, are marketed to food manufacturers where they are used in the production of conserves, chocolate, and baked goods. Sugars marketed to consumers appeal to different usage segments – refined sugar is primarily for use on the table, while caster sugar and icing sugar are primarily designed for use in home-baked"