SADC Grain Commodities White Sugar
SADC Grain Commodities White Sugar comes from sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules composed of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). In the body, compound sugars are hydrolysed into simple sugars. Table sugar, granulated sugar or regular sugar refers to sucrose, a disaccharide composed of glucose and fructose.
Product families
Applications
- Other Non-Alcoholic Beverages
- Bakery
- Confectionery
- Desserts & Fruit Preparations
Product Families
- Sweeteners & Syrups
Other characteristics
- End Uses
- Confectionery Products, Desserts
- Functions
- Nutritive Sweetener
- Ingredient Name
- Sugar
- Labeling Claims
- Natural, Naturally Derived
- Natural
- Naturally Derived
- Markets
- Food & Nutrition
- Ingredient
- Sugar
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- HIGHLIGHTS
Longer chains of monosaccharides are not regarded as sugars, and are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.. Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of unbounded simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tons. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.
- Food Ingredients Features
- Sweet taste
- Food Ingredients Functions
- Nutritive Sweetener
- Food and Nutrition Applications
- Confectionery Products
- Desserts
Technical data
Table 1 of 1
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture | max. 0.04 | % |
| Moisture by Weight | 0.04 | % |
| Solubility (Dry Free Fine Flowing) | 100 | % |
| Reducing Sugar by Weight | max. 0.05 | % |
| Polarization | min. 99.80 | % |
| So₂ | 70 | mg/K |
| Granulation | Fine Standard | — |
| Smell | Free Or Any Smell | — |
