"loosen the dried molasses found on raw sugar crystals. The sucrose saturated content of the initial ""green"" syrup impedes sugar crystals from dissolving during the process of washing. The purpose is to mix the green syrup with raw sugar crystals to form a ""magma"" of 8–10% moisture content at around 60–65 degrees C that is then washed with water in a centrifuge. After the first washing (often termed affination) the ""washed off"" molasses combines with the sucrose syrup to generate refiners return syrup, which is generally re-used several times until deemed spent. The spent refiners return syrup is sold off"
"Vinasse Vinasse is a byproduct of the sugar or [ethanol] industry. Sugarcane, or Sugar beet is processed to produce crystalline sugar, pulp and molasses. The latter are further processed by fermentation to ethanol, ascorbic acid or other products. Juice sugarcane can also be processed directly by ethanol fermentation. After the removal of the desired product (alcohol, ascorbic acid, etc.) the remaining material is called vinasse. Vinasse is sold after a partial dehydration and usually has a viscosity comparable to molasses. Commercially offered vinasse comes either from sugar cane and is called cane-vinasse or from sugar beet and is called beet-vinasse."
"The purified syrup is then concentrated to supersaturation and repeatedly crystallized under vacuum to produce white refined sugar. As in a sugar mill, the sugar crystals are separated from the mother liquor by centrifuging. To produce granulated sugar, in which the individual sugar grains do not clump together, sugar must be dried. Drying is accomplished first by drying the sugar in a hot rotary dryer, and then by blowing cool air through Centrifugal Blower/fan it for several days in so-called conditioning silos. The finished product is stored in large concrete or steel silos. It is shipped in bulk, big bags"
"Soy molasses Soy molasses is brown viscous syrup with a typical bittersweet flavor. A by-product of aqueous alcohol soy protein concentrate production, soy molasses is a concentrated, desolventized, aqueous alcohol extract of defatted soybean flakes. The term ""soy molasses"" was coined by Daniel Chajuss, the founder of Hayes Ashdod Ltd., which first commercially produced and marketed soy molasses in the early 1960s. The name was intended to distinguish the product from “soybean whey” or “condensed soybean solubles”, the by-products available at the time from soy protein isolate and acid washed soy protein concentrate production. The alcohols are removed from the"
"also available as a retail product. Glucose syrup is often used as part of the mixture that goes into creating fake blood for films and television. Blood mixtures that contain glucose syrup are very popular among independent films and film makers, as it is cheap and easy to obtain. Glucose syrup Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called ""corn syrup"", but glucose syrup is also made"
"out of the pulp is combined with the raw juice, or more often introduced into the diffuser at the appropriate point in the countercurrent process. The final byproduct, vinasse, is used as fertilizer or growth substrate for yeast cultures. During diffusion, a portion of the sucrose breaks down into invert sugars. These can undergo further breakdown into acids. These breakdown products are not only losses of sucrose, but also have knock-on effects reducing the final output of processed sugar from the factory. To limit (thermophilic) bacterial action, the feed water may be dosed with formaldehyde and control of the feed"
"Corn syrup Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose."
"Glucose syrup Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called ""corn syrup"", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava. Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose."
"in a vacuum, to produce white refined sugar. As in a sugar mill, the sugar crystals are separated from the molasses by centrifuging. Additional sugar is recovered by blending the remaining syrup with the washings from affination and again crystallizing to produce brown sugar. When no more sugar can be economically recovered, the final molasses still contains 20–30 percent sucrose and 15–25 percent glucose and fructose. To produce granulated sugar, in which individual grains do not clump, sugar must be dried, first by heating in a rotary dryer, and then by blowing cool air through it for several days. Today,"
"by enzymatic hydrolysis using glucose amylase or by the use of acids. The enzymatic hydrolysis has largely displaced the acid-catalyzed hydrolysis. The result is glucose syrup (enzymatically with more than 90% glucose in the dry matter) with an annual worldwide production volume of 20 million tonnes (as of 2011). This is the reason for the former common name ""starch sugar"". The amylases most often come from ""Bacillus licheniformis"" or ""Bacillus subtilis"" (strain MN-385), which are more thermostable than the originally used enzymes. Starting in 1982, pullulanases from ""Aspergillus niger"" were used in the production of glucose syrup to convert amylopectin"
"sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups will provide a chewier texture, while higher-DE syrups will make the product more tender. In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and browning of the marshmallow. Corn syrup is flavorless and cheap to produce which is why candy companies love using this product. Invert sugar is produced when sucrose breaks down due to the addition of water, also known as hydrolysis. This molecule exhibits all the characteristics of honey except the flavor because it is the primary sugar found in"
"centrifuges. The mother-liquor is again crystallized in vacuum pans. Due to the low purity the evapo-crystallization alone is not sufficient to exhaust molasses, and so the so-called massecuite (French for “boiled mass”) is passed through cooling crystallizers until a temperature of approx. is reached. Then the massecuite is re-heated in order to reduce its viscosity and then purged in the C-produced centrifugals. The run-off from the C-centrifugals is called molasses. The spun-off sugar from the B-product and C-product centrifuges is re-melted, filtered, and added to the syrup coming from the evaporator station. Some cane sugar mills have so-called back-end refineries."
"source of phytochemicals and soy sugars. Soy molasses Soy molasses is brown viscous syrup with a typical bittersweet flavor. A by-product of aqueous alcohol soy protein concentrate production, soy molasses is a concentrated, desolventized, aqueous alcohol extract of defatted soybean flakes. The term ""soy molasses"" was coined by Daniel Chajuss, the founder of Hayes Ashdod Ltd., which first commercially produced and marketed soy molasses in the early 1960s. The name was intended to distinguish the product from “soybean whey” or “condensed soybean solubles”, the by-products available at the time from soy protein isolate and acid washed soy protein concentrate production."
"syrup is made from corn starch using an enzymatic process that converts it to sugars. There are a range of syrups used in food production, including: A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar. Simple syrup was invented in 1895 by Simple Samuel. It is a basic sugar-and-water syrup used by bartenders as a"
"When made from corn syrup, the final product is high fructose corn syrup (HFCS). Glucose is mainly used for the production of fructose and in the production of glucose-containing foods. In foods, it is used as a sweetener, humectant, to increase the volume and to create a softer mouthfeel. Various sources of glucose, such as grape juice (for wine) or malt (for beer), are used for fermentation to ethanol during the production of alcoholic beverages. Most soft drinks in the US use HFCS-55 (with a fructose content of 55% in the dry mass), while most other HFCS-sweetened foods in the"
"to the crystallizers. Recycled sugar is dissolved into it, and the resulting syrup is called mother liquor. The liquor is concentrated further by boiling under a vacuum in large vessels (the so-called vacuum pans) and seeded with fine sugar crystals. These crystals grow as sugar from the mother liquor forms around them. The resulting sugar crystal and syrup mix is called a ""massecuite"", from ""cooked mass"" in French. The massecuite is passed to a centrifuge, where the High Green syrup is removed from the massecuite by centrifugal force. After a predetermined time, water is then sprayed into the centrifuge via"
"poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and has dried. This method is still used for rose petals and was applied to orange flowers in the past (when almonds or orange peel are treated this way they are called pralines). Candied violets are still made commercially in Toulouse, France, where they are known as ""violettes de Toulouse"". They are used as decorating or included in aromatic desserts. The French are also known for their violet syrup, most commonly made from an extract of violets. In the United States,"
"Formerly, glucose syrup was only produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Currently, glucose syrup is mainly produced by first adding the enzyme α-amylase to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium ""Bacillus""; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as ""γ-amylase"". Glucoamylase is secreted by various species of the fungus ""Aspergillus""; the enzyme is"
"a spray bar to wash the sugar crystals which produces Low Green syrup. The centrifuge then spins at very high speed to partially dry the crystals the machine then slows down and a plough shaped arm is deployed which ploughs out the sugar from the sides of the centrifuge from the top to the bottom onto conveying plant underneath where it is transported into a rotating granulator where it is dried using warm air. The high green syrup is fed to a raw sugar vacuum pan from which a second batch of sugar is produced. This sugar (""raw"") is of"
"in a multiple-effect evaporator to make a syrup with about 60 weight percent sucrose. The syrup is further concentrated under vacuum until it becomes supersaturated, and then seeded with crystalline sugar. Upon cooling, sugar crystallizes out of the syrup. Centrifuging then separates the sugar from the remaining liquid (molasses). Raw sugar has a yellow to brown color. Sometimes sugar is consumed locally at this stage, but usually undergoes further purification. Sulfur dioxide is bubbled through the cane juice subsequent to crystallization in a process, known as ""sulfitation"". This process inhibits color forming reactions and stabilizes the sugar juices to produce"
"the world's largest industry was the production of raw sugar in tropical America. Sugar became the first commodity, besides precious metals, to be shipped from colonial America to Europe. Sugar refining purifies the raw sugar. It is first mixed with heavy syrup and then centrifuged in a process called ""affination"". Its purpose is to wash away the sugar crystals' outer coating, which is less pure than the crystal interior. The remaining sugar is then dissolved to make a syrup, about 60 percent solids by weight. The sugar solution is clarified by the addition of phosphoric acid and calcium hydroxide, which"
"to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product. If mixed with sugar, water, and cream of tartar, corn syrup can be used to make sugar glass. Corn syrup Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and"
"was used as an antidote treatment for poisons, snakebites, and various other ailments. ""Triacle"" comes from the Old French ""triacle"", in turn from (unattested and reconstructed) Vulgar Latin ""triacula"", which comes from Latin ""theriaca"", the latinisation of the Greek θηριακή (""thēriakē""), the feminine of θηριακός (""thēriakos""), ""concerning venomous beasts"", which comes from θηρίον (""thērion""), ""wild animal, beast"". Treacle is made from the syrup that remains after sugar is refined. Raw sugars are first treated in a process called affination. When dissolved, the resulting liquor contains the minimum of dissolved non-sugars to be removed by treatment with activated carbon or bone"
"by hand, chopped into lengths and conveyed rapidly to the processing plant (commonly known as a sugar mill) where it is either milled and the juice extracted with water or extracted by diffusion. The juice is clarified with lime and heated to destroy enzymes. The resulting thin syrup is concentrated in a series of evaporators, after which further water is removed. The resulting supersaturated solution is seeded with sugar crystals, facilitating crystal formation and drying. Molasses is a by-product of the process and the fiber from the stems, known as bagasse, is burned to provide energy for the sugar extraction"
"molecules as well as to stabilize the sugar juices during evaporation. Refineries, often located nearer to consumers in North America, Europe, and Japan, then produce refined white sugar, which is 99 percent sucrose. These two stages are slowly merging. Increasing affluence in the sugar-producing tropics increased demand for refined sugar products, driving a trend toward combined milling and refining. Sugarcane processing produces cane sugar (sucrose) from sugarcane. Other products of the processing include bagasse, molasses, and filtercake. Bagasse, the residual dry fiber of the cane after cane juice has been extracted, is used for several purposes: The primary use of"
"(at least for some time) and a source of methane that can be used to generate heat or electricity. Moreover, other uses of vinasse involving also the formulation of nutritive solutions for hydroponics, formulation of culture media for plant tissue culture and culture media for algal growth. Vinasse composition Treated vinasse is originated by a decantation and filtration process. Vinasse Vinasse is a byproduct of the sugar or [ethanol] industry. Sugarcane, or Sugar beet is processed to produce crystalline sugar, pulp and molasses. The latter are further processed by fermentation to ethanol, ascorbic acid or other products. Juice sugarcane can"
"transferred to a clarification tank which allows the suspended solids to settle. The supernatant, known as clear juice is drawn off of the clarifier and sent to the evaporators. The clarified juice is concentrated in a multiple-effect evaporator to make a syrup of about 50 percent sucrose by weight. This syrup is further concentrated under vacuum in a vacuum boiling pan until it becomes supersaturated, finely ground sugar crystals suspended in alcohol are introduced into the vacuum pan as seed crystals around which sucrose is deposited and these crystals then grow in size until they are ready to be discharged"
"that could be sold either as raw sugar direct to market for making alcohol, or as muscovado exported sugar refineries such as those in Glasgow or London. In the British Empire, raw sugars that had been refined enough to lose most of the molasses content were termed raw and deemed higher quality, while poor quality sugars with a high molasses content were referred to as muscovado, though the term ""brown sugar"" was sometimes used interchangeably. Muscovado is made from the juice of sugar cane that is evaporated until crystallisation occurs. The viscous suspension of crystals and mother liquor (molasses) is"
"skimming off. In cooling, the liquid crystallizes, usually in the process of stirring, to produce sugar crystals. Centrifuges usually remove the uncrystallized syrup. The producers can then either sell the sugar product for use as is, or process it further to produce lighter grades. The later processing may take place in another factory in another country. Sugarcane is a major component of Brazilian agriculture; the country is the world's largest producer of sugarcane and its derivative products, such as crystallized sugar and ethanol (ethanol fuel). Beet sugar producers slice the washed beets, then extract the sugar with hot water in"
"White sugar White sugar, also called table sugar, granulated sugar or regular sugar, is the sugar commonly used in North America and Europe, made either of beet sugar or cane sugar, which has undergone a refining process. The refining completely removes the molasses and makes the white sugar actually sucrose (with a purity higher than 99.7%), whose molecular formula is CHO. The origin of the sugar thus produced is therefore chemically indistinguishable (sugar cane or sugar beet): it's however possible to identify its origin through a carbon-13 analysis (similar to radiocarbon dating used in archeology). From a chemical and nutritional"
"has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does. Once the syrup reaches or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring. Cotton candy, also known as candy floss, is a form of spun sugar. Typical machines used to make cotton candy include a spinning head enclosing a small bowl into which granulated sugar is poured. Colored sugar or separate sugar and food coloring are used"
"""industrial"" products tend to be negatively perceived, among them specially refined sugar and non-caloric sweeteners. This might open opportunities for the revival of NCS consumption. Non-centrifugal cane sugar Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO since 1964 and by the World Customs Organization (WCO) since 2007. WCO defines NCS as ""cane sugar obtained without centrifugation"". It also states that ""the product contains only natural anhedral microcrystals, of irregular shape, not visible to the naked"
"Non-centrifugal cane sugar Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO since 1964 and by the World Customs Organization (WCO) since 2007. WCO defines NCS as ""cane sugar obtained without centrifugation"". It also states that ""the product contains only natural anhedral microcrystals, of irregular shape, not visible to the naked eye, which are surrounded by residues of molasses and other constituents of sugar cane"". NCS is produced in most sugarcane growing regions of the world,"