Cane sugar - benefits and harm. What is the difference between real cane sugar and regular cane sugar?

Most people actively use sugar in everyday life. It is added to a wide variety of dishes and food products, and many do not even think about the benefits and dangers of such a substance. However, you can buy several types of sugar and sweeteners in stores, differing in composition and even in their taste characteristics. So sugar can be made from different plants, including sugar cane and sugar beets, as well as stevia. Let's look at this page www.. And also, which sugar is healthier: cane, beet or stevia?

Sugarcane composition

This plant has long been used for making sugar; many people are sure that sugar from it is much healthier than regular beetroot. It is believed that sugar cane contains 14-17% fiber, 63-65% water, approximately 17-22% juice dry matter. This plant is also a source of 0.1-1% reducing sugars, 1.5-2.5% soluble impurities and 12-20% sucrose.

Sugar beets - what is their composition?

As for sugar beets, this product is a source of 70-80% water, 3-5% fiber and hemicellulose, 20-22% carbohydrates (including 16-20% sugar), 1-2% nitrogenous substances and 0.5 -0.8% ash. One hundred grams of this vegetable contains 0.4 mg of vitamin PP, 0.1 mg of vitamin E, and approximately 10 mg of ascorbic acid. Sugar beets contain vitamin B9 (13mcg), B6 ​​(0.07mg), B5 (0.1mg), B2 (0.04mg) and B1 (0.02mg). It also contains 0.01 mg of beta carotene.

Sugar beets are a source of a number of minerals, including rubidium (453 µg), nickel (14 µg), cobalt (2 µg), vanadium (70 µg), boron (280 µg) and molybdenum (10 µg). It also contains fluorine (20mcg), chromium (20mg), manganese (0.66mg) and copper (140mg). Sugar beets contain a certain amount of iodine (7 mcg), zinc (0.425 mg), iron (1.4 mg), sulfur (7 mg) and chlorine (43 mg). It also saturates the body with potassium (288 mg), phosphorus (43 mg), sodium (46 mg), magnesium (22 mg) and calcium (37 mg).

Stevia - chemical composition

The herb stevia has a fairly diverse composition. It contains 18% diterpene glycosides, 30-45% flavonoids (more than twelve varieties), 10-15% chlorophylls and xanthophylls, 2.5-3% hydroxycinnamic acids. Also, this plant contains 1.6%-2% oligosaccharides, 3-5% free sugars, 1.5-3% amino acids (of which there are 8 essential). This herb also contains 0.18% mineral compounds (zinc, chromium, phosphorus, iron, calcium, magnesium, selenium, sodium and iodine) and 0.1% vitamin complex (A, C, D, E, K and P) .

Which sugar is healthier: cane or beet sugar or stevia?

Experts say that approximately a third of all sugar in the world is produced from sugar beets, and the remaining 70% comes from cane sugar, which grows in the tropics and subtropics. In principle, both of these types of sugar can be refined or unrefined. But it is basically impossible to find unrefined beet sugar on sale.

If we compare the beneficial qualities of refined beet sugar and refined cane sugar, they are practically the same and equal to “zero”. After all, the processing of such products during manufacturing leads to the elimination of the lion's share of useful substances from them. Also, both types of sugar have the same effect on the body.

If we talk about the beneficial qualities of unrefined cane sugar, then they are, of course, slightly higher than those of refined products. However, the unique properties of such a product are greatly exaggerated. Scientists say that the amount of vitamins and minerals in cane sugar is negligible - slightly more than in a glass of water.

In addition, cane sugar can be harmful to health if it is transported incorrectly (for example, next to rodent poison, which is often practiced on ships).

As for stevia, it is a plant that is popular among fans of proper and balanced nutrition. It is believed that such a product can have a positive effect on health, namely, strengthen the immune system, improve metabolic processes, etc. In addition, stevia is characterized by zero calorie content, and its sweetness is due to the presence of unique glycosides in its composition. Products based on it can be used as a sweetener for diabetes.

Some scientists claim that stevia can optimize blood pressure and digestive processes, prevent the development of cancer, and overcome allergies and other pathological conditions.

It is worth noting that today there is not a single fully confirmed negative quality of stevia, with the exception of allergic reactions. The only significant drawback of this product is its relatively high cost. Of course, it is better not to consume such leaves during pregnancy and breastfeeding. You also need to remember that there are often fakes on the market.

If you do not suffer from any health problems, you can easily consume regular sugar. But stevia, of course, is a worthy alternative This product may be useful for diabetics and people suffering from obesity.

Beets have been known to people for a long time - the first mentions of this vegetable crop go back to the second millennium BC. Since then, breeders have developed many of its varieties. Among them there are leaf forms, for example, chard, but most are root vegetables.

Root forms of beets are divided into food and fodder. The current one appeared precisely from forage varieties. This happened quite late - in the 18th century.

Modern varieties and hybrids of sugar beets contain up to 18% sugar. The best of them are Crystal, Manege, Nesvizhsky, etc. We will tell you further how exactly sugar is extracted from them.

Technology and equipment at the sugar factory

We will briefly describe how sugar is produced from the root crop in special factories (you can learn about how sugar beets are used and what is obtained during its processing). Production at the plant takes place in several technological stages.

1. Preparatory stage (cleaning and washing line). Beets brought directly from the field or from storage may contain stones, fragments, and pieces of metal. This is dangerous for the equipment. The beets may just be dirty.

   In order to avoid loss of sugar during washing, the water temperature is controlled - it should not be above 18 degrees. After washing, the beets are rinsed with chlorinated water - at the rate of 10-15 kg of bleach per 100 tons of beets. Then the beets are fed onto the conveyor. There she is blown with a strong stream of air. This removes remaining water and light adhering impurities.

   Equipment:

   • hydraulic conveyors (simultaneously with feeding, the beets are washed from dirt);
   • sand traps, stone traps, tops traps;
   • water separators;
   • washing machines.
2. Grinding. How is it made? The prepared sugar beets are weighed and sent to the storage hopper. From here, under its own weight, it is supplied for crushing to centrifugal, drum or disc beet cutters. The width of the resulting chips is in the range of 4-6, and the thickness is 1.2-1.5 millimeters.

   Equipment:

   • conveyor with magnetic separator;
   • beet cutter;
   • scales;
3. Diffusion. The main process that occurs in diffusion plants is the leaching of sugar from the crushed material. The chips are treated with hot water and release sugar and other soluble substances into the solution. This process occurs at a temperature of about 70-80 degrees in a slightly acidic environment.

   An environment rich in sugars is a fertile environment for the development of microorganisms. This leads to product damage and more dangerous consequences - for example, possible explosions. Therefore, during the diffusion process, a formalin solution is periodically added to the apparatus.

   Its final concentration is small - 0.02% of the total mass of the product, but is sufficient to suppress active microflora. The product that is obtained at this stage is diffusion juice. It is a cloudy liquid that quickly darkens in air. It contains a large amount of pulp.

   The pulp is separated on pulp heads. The second product is beet pulp. It is pressed and either sent directly to livestock feed or dried.

   Equipment:

   • diffusion installation (screw or rotary);
   • pulp dryer
4. Purification of diffusion juice. The juice obtained after diffusion is a complex mixture of many soluble organic matter of the most varied nature. To clean the juice from these impurities, a defecation process is carried out.

   The process with this unappetizing name is carried out in two stages. It comes down to treating the juice with lime (milk of lime). The reaction of the solution reaches a pH value of 12.2 - 12.4, that is, the solution becomes alkaline.

   In this case, organic acids are neutralized and proteins precipitate. Other unwanted impurities also react. The reaction products either precipitate immediately or are removed at the next stage - the saturation stage. The term “saturation” refers to the well-known process of “carbonation,” that is, saturation of a solution with carbon dioxide. In this case, a fine suspension of calcium carbonate (ordinary chalk) is formed, which absorbs coloring impurities.

   Then the solution is filtered and saturated again. Before this, if necessary, repeated bowel movements are sometimes performed. Next, the resulting clear but still colored solution is treated with sulfur dioxide (sulfur dioxide). This process is called sulfitation. At the same time, the alkaline reaction of the solution decreases and its discoloration occurs. The viscosity of the syrup also decreases.

   Equipment:

   • defecation apparatus;
   • filter with heating device;
   • saturator;
   • sulfitator;
   • settling tank
5. Condensation and crystallization. The juice obtained after sulfitation is an ordinary unsaturated solution of sucrose. If you thicken a solution to a saturated state, then, as you know from a school physics course, the crystallization process will begin.

   The resulting crystals will begin to precipitate. This is what happens in vacuum devices. There, the solution, previously evaporated to a state close to saturated, begins to boil at reduced pressure and condenses to a supersaturated state. The process of mass crystallization begins.

   The precipitated sugar crystals are separated in centrifuges and carried through several more stages of final processing. There they lighten and turn into the familiar, well-known granulated sugar.

   Equipment:

   
   

The sugar yield from 1 ton of root vegetables after processing is approximately 100-150 kg. The spread of indicators depends, not least of all, on agricultural technology and weather conditions in the current year (read more about where beets grow, what climate and soil they “like”).

A factory indicator of production efficiency is the sugar extraction coefficient. It shows the ratio of the mass of sucrose in the finished product (granulated sugar) to the mass of sucrose in the feedstock. Typically it is approximately 80%.

How to get the product at home?

Let’s say right away that it’s unlikely to be possible to prepare the usual refined sugar at home. But sugar syrup is not difficult to prepare. It will be real natural product, made with your own hands. The most simple equipment is suitable for this.

Will be required:

• arbitrary quantity;
• enamel dishes (pots, basins);
• meat grinder, knife, wooden spatula;
• gauze or other cloth for filtering.

How homemade sugar is made:

1. Sort the beets, remove roots and damaged areas. Do not remove the skin!
2. Rinse.
3. In its entirety, place in a pan of boiling water and cook for an hour.
4. Drain the water. Let cool slightly and remove the skin from the warm beets.
5. Grind with a meat grinder or knife, whichever is preferable. The cut plates should be no thicker than 1 mm.
6. Place the chopped beets in a canvas bag and place under a press. Place a basin for the flowing juice. If there is no press, you can squeeze out the juice manually, twisting the bag, as when squeezing clothes.
7. After the first squeeze, pour the pulp with hot water (not boiling water) in a volume approximately equal to half the volume of the beets, let it stand. Place the beets on a sieve and let the liquid drain into a bowl with the previously squeezed juice. Squeeze out the grounds again.
8. Heat the resulting juice to 70-80 degrees and filter through double gauze.
9. Evaporate the filtered juice on the stove to the desired thickness. In this case, it is advisable to use wide and flat, enameled or tinned dishes.
10. Properly prepared syrup has the consistency of liquid honey. It is stored, like honey, for a very long time.

The syrup obtained during evaporation must be constantly stirred with a wooden spatula - it burns easily.

From 5 kilograms of sugar beets about 1 kg of syrup is obtained, or, in terms of 600 grams of pure sugar.

Getting solid sugar

The syrup must be carefully boiled down in the same way as sugar is boiled down to make homemade candy. Pour the boiled syrup into flat metal molds. Place in a cool place. There the syrup will quickly cool and crystallize. Then all that remains is to remove it from the mold and chop it into pieces of the desired size.

Useful video

We invite you to watch a video about how sugar is extracted from beets:

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Cane sugar is an elite food product. He's different brown and contains many valuable useful elements and at the same time has high energy qualities.

Product Feature

Sugar belongs to the category of sweet food components with a crystalline structure. Made from sugar cane stalks grown in tropical countries.

The golden-hued product has a wonderful caramel taste. True connoisseurs of brown sugar prefer to add it to hot drinks and also use it for baking to add a special, unique flavor.

Which type of cane sugar should you choose?

Before using cane sugar in your diet, you should obtain brief information about its possible varieties. The product is:

• refined white– undergoing all stages of purification, including conversion into syrup and further finishing to a snow-white mixture.
• unrefined brown– practically not subject to the refining process, resulting in a brown tint of varying degrees of intensity of natural coloring.

In turn, the unrefined dark type of sugar is the most valuable and nutritious and is divided into types:

• Demerara– consists of strong, sticky, light brown sugar particles;
• Muscovado– has a persistent, unique aroma, produced in the form of moist small crystals;
• Turbinado– this is a steam-processed product;
• Black– has the softest consistency, unlike other types, dark in color with a pronounced taste and smell of the original plant material.

Health Benefits

Cane sugar serves as a source of easily absorbed carbohydrates for the human body, which nourishes the brain.

Light brown sugar is a tasty product that has a beneficial effect on human health. It preserves all the important chemical elements that make up the reed. Among them:

• iron;
• B vitamins;
• potassium;
• vitamin C;
• calcium;
• copper;
• magnesium;
• phosphorus;
• sodium;
• zinc.

• eliminating problems with blood vessels;
• improving the functions of the metabolic system;
• strengthening the functioning of the nervous system;
• energy saturation;
• suspension of cough reflexes during ARVI and colds;
• maintaining normal activities internal organs, including liver, spleen;

In addition, unrefined cane sugar contains dietary fiber, which stimulates the gastrointestinal tract.

What is the difference between cane sugar and regular sugar?

People leading healthy image Living a healthy diet should be aware of the difference between cane sugar and regular sugar from sugar beets. It's all about the nutritional composition of the products.

Unrefined cane sugar contains more beneficial chemical elements. Sugar made from beets contains much less valuable substances.

At the same time, we should not forget that in order to achieve a therapeutic effect from the use of cane sugar, it is worth using unrefined varieties.

The harm of cane sugar

Brown unrefined cane sugar has a lower nutritional value than beet product. Despite this, using the product in quantities exceeding the recommended norm favors the development of obesity. The body's absorption of glucose contained in sugar is converted into energy necessary for brain function. Excessive amounts may cause adverse health effects, including:

• negative changes in metabolic processes;
• problems with the pancreas;
• decrease in immune strength;
• development of diabetes mellitus.

How to distinguish a fake from a quality product?

In order to avoid buying a counterfeit product, you need to learn to recognize the authenticity of real brown sugar. To do this, consider the following points when choosing a product:

• the inscription on the packaging material must contain the word “unrefined”;
• the manufacturer can only be imported;
• appearance– crystalline form, the presence of moisture, stickiness, and compaction is unacceptable. Sugar candies should be the same size and color.

A quality product can be easily identified based on the smell and appearance of the product.

Find out what experts think about cane sugar from the video.

The terms "cane" and "brown" are usually thought of as synonymous, although maple and palm sugar can be caramel-colored.

It should also be understood that the sweet cane product is white and refined. In this case, it is no different from beetroot. Confirmation of this is GOST, which applies to the product obtained from beets and cane after cleaning. It contains, regardless of the raw material, 99.8-99.9% sucrose.

Brown is a raw, unrefined, unrefined product. Each of the sucrose crystals is enveloped by a thin film of molasses (treacle), which gives it a characteristic taste and color. It should contain at least 88% carbohydrates, in practice, most brands this figure is much higher – 97-98%.

There are the following types of cane sugar:

• Demerara. The sweetness from South American countries has a caramel-like aroma and taste; the brown (brown) color of the crystals seems a little sticky. An ideal addition to coffee, suitable for sprinkling on fruit baked goods.
• Muscovado. Large crystals may be dark or light, since this sugar comes in two varieties. It has a pronounced molasses smell. Suitable for making sauces, muffins, gingerbreads, baked bananas.
• Turbinado. Lighter, slightly golden due to partial steam cleaning. It is produced in Hawaii. Pairs well with fruit dishes.
• Black Barbados. This is the darkest variety with a rich aroma. It can be added instead of caramel to desserts and yoghurts.

The color of sugar is formed during the production process. The more intensely the syrup is heated, the more it caramelizes, and the darker the finished product will be. Unrefined sweetness is produced in the form of sand, pieces or pressed into cubes.

Health benefits and harms of cane sugar

Gur (brown sugar) can be beneficial or harmful, it all depends on the quantity. Glucose and fructose included in its composition are necessary for the body. They:

• provide energy;
• support muscle performance;
• necessary for normal functioning of the liver, heart, brain;
• help recover from serious illnesses, intoxications, and physical exertion.

The minerals and set of vitamins present in the caramel product also provide benefits.

Only excessive amounts of both pure sugar and foods containing it are harmful to humans. Moreover, the exact amount eaten per day is very difficult to calculate. The main problems that arise when there is an excess of carbohydrates in the diet:

• diabetes;
• problems with weight, figure;
• damaged teeth, caries;
• atherosclerosis, cardiovascular pathologies.

No matter what sugar is made from, it still remains a quickly digestible carbohydrate. It is especially dangerous for diabetics. Despite the fact that the unrefined product has a lower glycemic index (about 55 units), you should not eat it a lot.

Interesting!

The breakdown of sucrose begins in the oral cavity under the action of ptyalin, an enzyme secreted by the salivary glands.

When you can and cannot use it

Sugar can and should be consumed in reasonable quantities, as it is a source of calories. Splitting into simple carbohydrates, it nourishes the brain and muscles, helps to be active, think quickly, and concentrate. It is preferable to eat sweet dishes in the first half of the day, as well as within an hour after training, then carbohydrates will not create problems for either your health or your figure.

It is necessary to limit the consumption of sweets in the following conditions:

• diabetes, hereditary predisposition to it;
• obesity, overweight;
• pancreatitis and pathologies of the pancreas;
• pregnancy;
• breast-feeding.

A contraindication to the use of gur is also an allergy to it.

Daily consumption rate

Whatever the numbers say about chemical composition and the benefits of the cane product, none of the types of sugar can be considered as a source of vitamins and minerals. For example, daily norm calcium for an adult is 800-1200 mg, in 100 g of brown sweetness this mineral is 85 mg. To compensate for the mineral deficiency, you will have to eat deadly doses of the product.

It doesn’t matter whether a person prefers refined sugar or gur, you can’t eat more than 50 g of it per day. The WHO continually calls for reducing the amount of sugary foods on menus to curb the rise in the number of people with diabetes. The optimal daily dose is 25-30 g.

Cane sugar and regular sugar: what's the difference?

Sugar cane is used to produce cane sugar, and sugar beets are used to produce beet sugar. The main difference between the two popular varieties is that beets are always peeled and white. In this case, almost everything is removed from the product except the main substance. Refined sugar contains 99.9% carbohydrates, and its calorie content is 390-400 kcal per 100 g.

Cane brown sugar is unrefined, unlike regular sugar; in addition to carbohydrates (96-97%), it also contains additional substances that are beneficial to the body. These are B vitamins, minerals - calcium, potassium, magnesium, sodium compounds. It also has a slightly lower calorie content - about 380 kcal per 100 g. This is why brown sugar is better than white sugar.

There is no difference between refined sugar from sweet plants: neither in taste, nor in benefits. If we compare brown with white, then cane sugar differs from regular sugar in that:

• it contains more vitamins and minerals;
• its calorie content is lower;
• has pleasant flavors;
• contains less carbohydrates.

Which sugar is sweeter and better, cane or beet sugar?

Gur tastes less sweet, primarily due to the fact that its crystals are larger. The smaller they are, the sweeter the product. The powder will be the most sugary, since when it is used, a very large area of ​​​​contact of the product with taste buds is obtained.

Traces of molasses in the unrefined carbohydrate give it a slight bitterness, thereby reducing the sweetness. There is a big “minus” to this: you can eat more of the aromatic, non-sweetening product. Some eat pieces of it like caramel, without counting the portion.

White refined sugar has smaller crystals, which means beet sugar is sweeter.

How to choose the right cane sugar

It's never a bad idea to read the product label. It should say: raw unrefined sugar from cane. Moreover, the information must be in a clear, accessible language, indicating the country where the product comes from, as well as its type.

The best cane sugar is produced in Cuba, the island of Mauritius, and Latin American countries. It is preferable that it be packaged at the place of manufacture, and not in the CIS, then there is less chance of buying a fake.

Real cane sugar and how to distinguish a fake from the original

All manufacturers position their product as real, but this is just advertising. It sometimes reaches the point of absurdity and the inscription “such sugar will never cause excess weight”.

Unfortunately, no one has carried out detailed laboratory studies that would help identify counterfeits in the vastness of the former USSR. After visual assessment and tasting, commodity experts come to disappointing conclusions: the majority of unrefined sweet products on supermarket shelves are refined sugar processed with molasses.

Natural organic cane sugar can be purchased on the IHerb website with an additional 5% discount.

How to check cane sugar for authenticity at home

This question interests everyone, but there is no simple and reliable home method for determining the authenticity of cane sugar. The origin of the sweet can be unambiguously confirmed only in the laboratory through a very complex and expensive carbon isotope analysis. So popular traditional methods How to dissolve it in water or drop iodine will not give any result.

When counterfeiting cane sugar, regular beet sugar will be tinted with the same molasses or food coloring color E150, approved for use. Therefore, the counterfeit product will also give a brown tint when dissolved in water.

As for iodine, you need much more starch in the product for it to turn blue. And in a colored solution, tiny changes in color cannot be noticed by the eye.

Only those who have tried the real product and constantly use it will be able to distinguish a fake by taste; they should have bright aroma and taste. Externally, the crystals of unrefined carbohydrate are never as uniform in size and perfectly smooth as those of colored refined sugar.

Cane sugar tastes better than regular sugar and can transform your morning cup of coffee or fruit dessert. But it should be remembered that in large quantities it is also dangerous to health.