What is raw sugar? Raw sugar. Specifications What is raw sugar

GOST R 52305-2005

Group H41

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

RAW SUGAR

Specifications

Raw sugar. Specifications

OKS 67.180.10
OKP 91 1112

Date of introduction 2006-01-01

Foreword

Tasks, basic principles and rules for carrying out work on state standardization in the Russian Federation are established by GOST R 1.0-92 * "State system of standardization of the Russian Federation. Basic provisions" and GOST R 1.2-92 ** "State system of standardization of the Russian Federation. Procedure for the development of state standards "
________________
* GOST R 1.0-2004 is in effect ***.
** GOST R 1.2-2004 applies.
*** The document is not valid on the territory of the Russian Federation. GOST R 1.0-2012 is in effect. - Note from the manufacturer of the database.

Information about the standard

1 DEVELOPED by the State Scientific Institution Russian Scientific Research Institute of the Sugar Industry of the Russian Academy of Agricultural Sciences (GNU RNIISP of the Russian Agricultural Academy)

2 INTRODUCED by the Technical Committee for Standardization (TC 397) "Products of the sugar industry"

3 APPROVED AND PUT INTO EFFECT by the Order of the Federal Agency for Technical Regulation and Metrology of January 26, 2005 N 4-st

4 INTRODUCED FOR THE FIRST TIME

5 REDISSION. March 2012

Information about changes to this standard is published in the index "National standards", and the text of the changes - in the information indexes "National standards." In case of revision or cancellation of this standard, the corresponding information will be published in the information index "National standards"

1 area of \u200b\u200buse

This standard applies to raw sugar, which is a product of processing raw materials of plant origin (sugar cane) and intended for the production of granulated sugar, refined sugar, liquid and other types of sugar.

2 Normative references

This standard uses normative references to the following standards:
GOST 1770-74 Laboratory glassware. Cylinders, beakers, flasks, test tubes. General specifications
GOST 3118-77 Reagents. Hydrochloric acid. Specifications
GOST 4328-77 Reagents. Sodium hydroxide. Specifications
GOST 6709-72 Distilled water. Specifications
GOST 12026-76 Laboratory filter paper. Specifications
GOST 12569-99 * Sugar. Acceptance rules and sampling methods
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* Abolished on the territory of the Russian Federation, from 01.01.2013 use GOST R 54640-2011.

GOST 12570-98 * Sugar. Methods for determination of moisture and dry matter
_______________

* Abolished on the territory of the Russian Federation, from 01.01.2013 use GOST R 54642-2011.

GOST 12571-98 Sugar. Method for the determination of sucrose
GOST 12575-2001 Sugar. Methods for the determination of reducing substances
GOST 24104-2001 * Laboratory balance. General technical requirements
_______________

* GOST R 53228-2008 is in force on the territory of the Russian Federation.

GOST 25336-82 Laboratory glassware and equipment. Types, main parameters and dimensions
GOST 26927-86 Raw materials and food products. Method for the determination of mercury
GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Methods for the determination of lead
GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium
GOST 28498-90 Liquid glass thermometers. General technical requirements. Test methods
GOST 30414-96 Scales for weighing vehicles in motion. General technical requirements
GOST R 50779.10-2000 (ISO 3534-1-93) Statistical methods. Probability and basic statistics. Terms and Definitions
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51766-2001 Raw materials and food products. Atomic absorption method for the determination of arsenic
Note - When using this standard, it is advisable to check the validity of the referenced standards according to the "National Standards" index, compiled as of January 1 of the current year, and according to the relevant information signs published in the current year. If the referenced document is replaced (changed), then when using this standard should be guided by the replaced (modified) document. If the referenced document is canceled without replacement, then the provision in which the reference to it is given shall apply to the extent that this reference is not affected.

3 Terms and definitions

In this standard, the terms in accordance with GOST R 50779.10 are used: instant sample, combined sample, laboratory sample.

4 Technical requirements

4.1 Feature

4.1.1. Raw sugar must meet the requirements of this standard.

4.1.2. Requirements for the organoleptic characteristics of raw sugar must correspond to those indicated in table 1.

Table 1 - Organoleptic indicators

4.1.3 Requirements for physical and chemical parameters of raw sugar must correspond to those specified in Table 2.

Table 2 - Physical and chemical indicators

4.1.4 Permissible levels of toxic elements, pesticides and radionuclides in raw sugar should not exceed those indicated in and in Table 3.

Table 3 - Permissible levels of toxic elements, pesticides and radionuclides

Index	Permissible level, mg / kg (for radionuclides - Bq / kg), no more
Toxic elements:
Lead
Arsenic
Cadmium
Mercury
Pesticides:
Hexachlorocyclohexane (-isomers)
DDT and its metabolites
Radionuclides:
Cesium-137
Strontium-90

4.2 Safety and environmental requirements
Safety and environmental requirements for raw sugar processing must comply with the requirements established at the sugar industry.

5 Acceptance rules

5.1. Acceptance of raw sugar - in accordance with the requirements of GOST 12569. Raw sugar is accepted in batches. A batch of raw sugar is considered to be any quantity of raw sugar from one hold of a water vehicle (hereinafter referred to as a vessel), which arrived at the address of the enterprise, issued with one certificate of quality and safety.

5.2. The raw sugar, then delivered by rail, is weighed on railway scales in accordance with GOST 30414 with the obligatory stop and uncoupling of the cars, as well as weighing empty, carefully cleaned cars after unloading.

6 Control methods

6.1 Sampling - according to GOST 12569.
Instant samples are taken during sugar unloading with metal circles with a capacity of at least 100 g at regular intervals. Take at least 10 instant samples from each carriage. The selected instant samples are thoroughly mixed to form a combined sample for the wagon and the entire batch of raw sugar transported in one train.
The combined sample for a batch of raw sugar is reduced by quartering. To do this, carefully mixed raw sugar is distributed in an even layer in the form of a square on a tray and divided diagonally into four parts in the shape of a triangle. Sugar from two opposite portions is removed, and the remaining two portions are combined, mixed and redistributed in a square and divided diagonally into four portions. Quartering is repeated until a combined 2 kg sample is obtained. The combined sample is divided into two equal parts, one of which is sent to the laboratory for testing, the other is left for retesting in case of disagreement in assessing the quality of sugar. The shelf life of such a sample is 3 months.
Laboratory samples are placed in a clean, dry glass or polyethylene container with ground glass or well-fitted rubber stoppers. Prepared samples are sealed or sealed. Both laboratory samples are labeled with labels indicating the country of origin, the name of the vessel, net weight, date of shipment, date of sampling and signatures of the sampling persons.

6.2 Mineralization of samples for the determination of toxic elements - according to GOST 26929, sampling and preparation of samples for the determination of radionuclides - according to.

6.3 Test methods

6.3.1 Determination of appearance, color, odor

6.3.1.1 Apparatus and materials
Glass jar with a ground cork with a capacity of 200 cm3.
Thermometer with a measurement range from 0 ° C to 100 ° C, graduation 1 ° C in accordance with GOST 28498.
Metal tea spoon.
White paper.

It is allowed to use other equipment, laboratory glassware, the requirements for the metrological characteristics of which are not lower than those indicated.

6.3.1.2 Test procedure
To determine the appearance, a sample of raw sugar is poured onto a sheet of white paper with a layer thickness of not more than 1 cm. In diffused daylight or a fluorescent lamp, the appearance and color are visually determined.
To determine the smell of raw sugar and its aqueous solution, these products are filled 3/4 of their volume in clean glass jars with ground-in corks that do not have any foreign smell.
The jars with the contents are closed with stoppers and kept in the laboratory for 1 hour at a temperature of 20 ° C ± 2 ° C.
The smell is determined at the level of the rim of the can immediately after opening the cork.

6.3.2. The mass fraction of sucrose is determined according to GOST 12571.

6.3.3. The mass fraction of moisture is determined according to GOST 12570.

6.3.4. The mass fraction of reducing substances is determined according to GOST 12575.

6.3.5. Photometric method for determination of chromaticity
The method consists in measuring the optical density of the test solution relative to the reference, the optical density of which is taken as zero.

6.3.5.1 Apparatus and materials
Laboratory balance of the third accuracy class with the maximum weighing limit of 1 kg in accordance with GOST 24104.
A photometric device (hereinafter referred to as a photometer), which allows you to select the wavelength (420 ± 5), (560 ± 5) nm with a maximum permissible absolute error when measuring the transmittance of no more than 0.5%, with a set of cuvettes 1 length; 3; 5 cm.
The filter is membrane or glass with a pore size of 0.45 microns.
Liquid glass thermometer with a measurement range from 0 ° C to 100 ° C and a graduation of 1 ° C in accordance with GOST 28498.
Bath water.
Refractometer for determination of dry substances of the RPL-3 and URL-1 brands.
Funnel V-100-150 XC in accordance with GOST 25336.
Flask Kn-2-200-34 / 40 / THS in accordance with GOST 25336.
Distilled water in accordance with GOST 6709.
Filter paper in accordance with GOST 12026.
Cylinder 1-100-1 in accordance with GOST 1770.
-meter-ionomer.
Kieselguhr or perlite.
Sodium hydroxide according to GOST 4328, a solution of molar concentration () \u003d 0.1 mol / dm3 is prepared as follows: 4.0 g of sodium hydroxide () is dissolved in distilled water in a volumetric flask with a capacity of 1000 cm3, and the volume is adjusted to the mark with distilled water. Preparation of the reagent from the corresponding fixed channel is allowed.
Hydrochloric acid according to GOST 3118, a solution of molar concentration () \u003d 0.1 mol / dm3 is prepared as follows: 8.2 cm3 of concentrated hydrochloric acid is diluted with distilled water in a volumetric flask with a capacity of 1000 cm3 to the mark. Preparation of the reagent from the corresponding fixed channel is allowed.
It is allowed to use other equipment, reagents and materials, the requirements for the technical characteristics of which are not lower than those indicated.

6.3.5.2 Test preparation
Before measurement, check the zero value of the photometer reading.

6.3.5.3 Test procedure
A sample of raw sugar weighing 50 g is weighed with an error of ± 0.1 g and placed in a flask with a capacity of 200 cm3, 100 cm3 of distilled water is poured and shaken. The flask is placed in a water bath with a temperature of about 50 ° C, the raw sugar is dissolved for no more than 30 minutes. The solution is cooled, brought to 7 ± 0.2 by adding 0.1 N. solution or, filter the solution under vacuum through a membrane or glass filter with a pore diameter of 0.45 μm. The first portions of the filtrate are discarded.
Filtration of the solution through a paper filter is allowed. At the same time, diatomaceous earth or perlite is added to the raw sugar solution at the rate of 1% to the dry matter mass of the solution.
In the filtered solution, the mass fraction of dry substances is determined with a refractometer and, according to Table A.1 (Appendix A), the product of the mass fraction of dry substances of the solution by the value of its density is found.
Before measuring, the cuvette is rinsed three times with the test solution, after which the solution is poured into the cuvette and its optical density with respect to distilled water is determined with a photometer. The measurements are taken three times.

6.3.5.4 Expression of results

The color of the raw sugar in optical density units (ICUMSA units) is calculated by the formula

where is the optical density of the raw sugar solution, measured with a photometer at a wavelength of 420 or 560 nm (the arithmetic mean of the results of three measurements);

100 - coefficient for conversion to percent;

1000 - coefficient for increasing the value of the chromaticity index;
- mass fraction of dry substances in solution,%;
- density of the raw sugar solution, g / cm;
- cuvette length, cm.

6.3.6. Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST R 51301, GOST R 51766, MUK 4.1.985.

6.3.7. Determination of radionuclides - according to MU 5778 *; MU 5779 **; MUK 2.6.1.717 ***.
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* The document is not valid on the territory of the Russian Federation. MUK 4.3.2503-09 is in effect, hereinafter in the text;
** The document is not valid on the territory of the Russian Federation. MUK 4.3.2504-09 is in force, hereinafter in the text;
*** The document is not valid on the territory of the Russian Federation. MUK 2.6.1.1194-03 is in effect, hereinafter in the text. - Database manufacturer notes.

6.3.8. Determination of pesticides - according to the methods approved by the authorized body in the prescribed manner.

7 Transport and storage

7.1. Raw sugar is transported unpacked (in bulk) on ships with subsequent transportation in railway wagons adapted for the transportation of raw sugar.

7.2. It is not allowed to transport raw sugar in contaminated holds, wagons with traces of previously transported heavily contaminated, smelling and poisonous cargo, as well as grain products. Wagons for the transportation of raw sugar must be dry, without cracks, with a leak-proof roof, tightly closing hatches.

7.3. Raw sugar is stored in bulk only in closed warehouses. Simultaneous storage with raw sugar of other materials that can affect the quality of raw sugar is prohibited. Before storing raw sugar, the room is thoroughly cleaned, ventilated, dried and disinfected.

7.4. Warehouses for storing raw sugar should be equipped with ventilation and heating devices to maintain a relative humidity of 60% to 70%. The floors of the warehouse, if necessary, are covered with a layer of concrete capable of withstanding the load of the operating mechanisms.

Appendix A (mandatory). The product of the mass fraction of dry substances of the raw sugar solution by its density

Appendix A
(required)

Table A.1 - The product of the mass fraction of dry substances of the raw sugar solution,%, by its density, g / cm

Mass fraction of dry substances,%	Tenths of a percent of the mass fraction of dry substances

Bibliography

	SanPiN 2.3.2.1078-2001	Food raw materials and food products. Hygienic requirements for food safety and nutritional value
	MUK 2.6.1.717-98	Methodical guidelines for control methods. Radiation monitoring. Strontium-90 and Cesium-137. Food products. Sampling, analysis and hygienic evaluation
	TU 10.04-852-90 *	Kieselguhr
________________
	TU 21-31-44-82	Perlite filter powder
	MUK 4.1.985-2000	Determination of the content of toxic elements in food and food raw materials. Autoclave sample preparation technique
	MU 5778-91	Strontium-90. Definition in food
	MU 5779-91	Cesium-137. Definition in food
	Guidelines for the determination of pesticides in food, feed and the environment // Handbook of the USSR Ministry of Health. - M .: VO "Kolos", 1992. - T.1-2

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www.gostinfo.ru

FA FOR TECHNICAL REGULATION
Information system "Dangerous goods"
www.sinatra-gost.ru

What Einstein told his chef, Volka Robert

What is raw sugar?

“I saw several types of raw sugar in the store. How are they different from refined sugar? "

You will be surprised, but what is called raw sugar today is the same refined ( refined) sugar, only it was refined to a lesser extent than usual.

Many people believe that brown sugar or so-called raw sugar contains a higher percentage of nutrients. It is true that raw sugar does contain quite a few mineral compounds, but there is nothing in it that you cannot get from other foods. (Plus, to get your daily intake of these minerals, you would have to eat a lot of brown sugar that is certainly not beneficial.)

Depending on the production technology and the type of raw materials, today several types of sugar can be found on store shelves:

Cane sugar (made from sugarcane stalks)

Beet sugar (obtained from the processing of special sugar beet varieties);

Maple sugar (made from the juice of the sugar maple tree)

Palm sugar (made from the sweet juice of coconut trees)

FROM aboutrhy sugar (obtained from sugar stalks with aboutpro).

In addition to the above types, refined sugar, granulated sugar, candy sugar and raw sugar are separately distinguished.

A few words about sugar production.

Sugarcane grows in tropical areas as tall, bamboo-like stalks about 2.5 cm thick and up to 3 m high. In a sugar factory, cut sugarcane is ground and squeezed using special equipment. The squeezed juice is clarified by adding lime and subsequent settling; it is then digested under partial vacuum (this helps to lower the boiling point) until the juice thickens to a syrup. It has a brown color due to the concentration of various impurities. When the water evaporates, the sugar becomes so concentrated that it can no longer retain its liquid form and turns into crystals of a solid. After that, the wet crystals are spun in a centrifuge. At the same time, a syrupy liquid - molasses - is discarded and moist brown sugar remains, containing many different yeasts and molds, bacteria, soil, fibers and other residues of plants and insects. This is real raw sugar and is not edible..

The raw sugar is then taken to the factory, where it is purified by washing, redissolving, recrystallizing through digestion and double centrifugation. As a result, the sugar becomes much purer, and after all the processes, an even more concentrated molasses remains, the dark color and strong aroma of which depend on all those foreign elements that are contained in the juice of sugar cane - they are sometimes called "ash".

The unique aroma of molasses is earthy, sweet and slightly smoky. Molasses after the first crystallization of sugar acquires a light color and mild aroma; it is often used as a table syrup (cane syrup). After the second crystallization of sugar, it becomes darker and its smell is stronger; it is usually used in cooking ( syrup). At the last stage, the molasses has the darkest color and the highest concentration; Known as "thick cane molasses," it has a strong, bitter aroma that takes some getting used to.

Health food store owners claim to sell "raw sugar" or "unrefined" sugar (that is, unrefined); but in reality they trade in light brown sugar made from steam washing, recrystallization and centrifugation of the raw sugar. In my opinion, this is nothing more than cleaning.

In Europe, light brown, coarse-grained sugar is used as table sugar. It is produced on the Indian Ocean island of Mauritius from sugarcane grown on fertile volcanic soil.

Raw palm sugar from India is a dark brown sugar made by boiling the sap of certain palm varieties in an open container. Thus, the juice boils at a higher temperature than that created under the partial vacuum in the conventional cane sugar refining process. Due to the increased temperature, it has a strong fudge flavor. Digestion also breaks down some of the sucrose into glucose and fructose, so that this sugar becomes sweeter. Palm sugar is often sold as pressed cubes, like other types of brown sugar in many countries around the world.

MY SUGAR IS SO REFINED!

"Why is it said that refined white sugar is bad for health?"

This is absurd! Some take the word "refined" as an indication that humanity has somehow disregarded the law of Nature and had the nerve to extract unwanted additives from food before eating it. Refined white sugar is just raw sugar with some of the waste removed, that's all.

Raw sugarcane juice contains a mixture of sucrose with all the other components of the cane, which ends up in the molasses. When these components are removed from the juice, how can the remaining pure sucrose be harmful to health? By eating "Healthier" brown sugars, we eat the same amount of sucrose plus some waste, which should have remained in the molasses if more thoroughly cleaned. Why is sucrose not evil in this form?

Whether you use light brown or a slightly more aromatic dark brown sugar, it's just a matter of taste. Many of the brown sugar varieties seen in supermarkets are made by spraying molasses onto refined white sugar, rather than interrupting the refining process somewhere in between.

Merengi "Kisses"

These crispy biscuits are almost pure refined sugar; its tiny granules quickly dissolve in egg white. Unfortunately, meringues are known for their ability to absorb moisture well from the air, so bake them only in dry weather.

For 40 meringues:

3 egg whites, room temperature

? h. l. lemon juice or tartar

12 Art. l. fine refined sugar

one? h. l. vanilla

Preparation

1. Preheat oven to 120 ° C.

2. In a small, deep bowl, beat the egg whites and lemon juice with a mixer.

3. Gradually add 9 tbsp. l. sugar, continuing to beat until the mixture is smooth and stable peaks appear.

4. Add vanilla and remaining 3 tbsp. l. sugar while continuing to beat the mixture.

5. Line a flat baking sheet with baking paper over? h. l. whisk under each of the four corners of the paper to prevent slipping.

6. Spread the mixture in 1 tsp portions. on a prepared baking sheet. If you want to get creative, place the mixture in a piping bag with a star-shaped attachment.

7. Bake for 60 minutes.

8. Turn off the oven and leave the meringues in the cooling oven for 30 minutes.

9. Remove the baking sheet from the oven and cool the meringue for 5 minutes.

10. Store the meringues in an airtight container to keep the cookies crisp.

This recipe is for 3 egg whites. But if you have more egg whites at your disposal, do this: for each excess protein, add two or three drops of lemon juice, whisk with 3 tbsp. l. fine refined sugar and? h. l. vanilla. After whisking, carefully add 1 tbsp. l. fine refined sugar. Then go to step 6.

This text is an introductory fragment.

Pink Sugar This is a flavored pink sugar for rosehip petals and plain sugar tea. Pour granulated sugar on the bottom of the glass jar with a layer of 3 cm, lay the same layer of rosehip petals on it and repeat this until the jar is filled. After 2 days, you can bank

Sugar Sugar is one of the essential products for making pancakes, pancakes and pancakes, so it must be of high quality: white, clean, not sticky, without impurities. It is added to the dough and used to make syrups.

Sugar Refined sugar heads do not contain intentional impurities, but sugar found in trade, for example, in the form of granulated sugar, contains a lot of impurities to the detriment of consumers. Good refined sugar in the heads should be white, separate crystals of it

Sugar Sugar (sucrose) is a spice that belongs to the group of carbohydrates. It is a crystalline substance with a sweet taste, colorless, white or yellowish. Its color is due to the specifics of processing and purification of raw materials. Currently, sugar is mostly

Sugar Sugar provides a delicate bread flavor, softness and crispiness. It is better to use not white, but brown sugar, molasses or

FAST SUGAR The flatmate was a professor of medicine. He lived better than others, together with his wife, a very beautiful woman who walked in a motley sundress with an open back to the waist, which is why Tajik women hissed under veils, and Tajik men looked sideways at tempting

Sugar We used to think of sugar as sweet, but we must not forget that it is also used as a spice. For example, when cooking vegetables or vegetable soups, it is advisable to add 0.5 teaspoon of sugar. To vegetables intended for vinaigrette, it is added twice (when boiled in

Sugar Sugar is a white crystalline powder obtained from sugar beets and sugar cane. The granulated sugar contains 99.7% sucrose and 0.14% moisture. Sugar is readily soluble in water, odorless and odorless. Store sugar in tare and bulk methods in

Sugar and sweets Sugar is necessary for a child, because it is he who is responsible for the rapid delivery of energetically valuable substances to the body. The daily intake of sugar for a baby under 1.5 years old is 35-40 g, from 1.5 to 2 years old - 40-50 g. To this you can add 7 g of pastry

RAW SUGAR * This is not yet refined sugar. Its French name cassonade is due to the fact that the Brazilian Portuguese, who supplied raw sugar to the trade, brought it in boxes called casses. Raw sugar differs from granulated sugar in its powdery

Vanilla sugar 500 g sugar, 2 vanilla pods. Place the sugar or powdered sugar in a tight-fitting container. After 2 weeks, the pods can be removed. The mixture in a closed container will retain its aroma for at least 2 weeks. And the pods will remain suitable for

Brown sugar - for those who love ... sugar Brown sugar is unrefined cane sugar. Its crystals are covered with cane molasses, which retains its natural color and aroma. Such sugar is produced by boiling cane sugar syrup of various

Calories, kcal:

Proteins, g:

Carbohydrates, g:

The history of sugar in Russia begins around the 11th-12th centuries. When sugar was first delivered, only the prince and his entourage could taste it. The first "sugar chamber" in Russia was opened by Peter I in the early 18th century, and raw materials for sugar were imported from abroad. In 1802, the production of sugar from domestic raw materials began to be established - sugar beets, first near Tula, and then in many regions of the country.

The most common raw sugar is light brown and gray (other shades exist). Raw cane sugar has a fruity aroma (pear essence). Goes to be processed at sugar factories: they get food and. The main indicators that determine the quality of raw sugar are temperature, humidity, content of sucrose, reducing substances, color, pH. Raw sugar is hygroscopic.

In an environment with high relative humidity, the intercrystalline solution film absorbs moisture and liquefies (calorizator). At low relative humidity, the film loses moisture and becomes a supersaturated solution, as a result of which new small crystals are formed, which combine into conglomerates. In this case, the sugar mass solidifies.

Raw sugar is subject to deterioration as a result of the hydrolytic decomposition of sucrose and the vital activity of microorganisms. A visible indicator of the deterioration in the quality of raw sugar is an increase in its color, due to the formation of intensely colored compounds - the decomposition products of sucrose.

Calorie content of raw sugar

The calorie content of raw sugar is 362 kcal per 100 grams of product.

Composition of raw sugar

Raw sugar is a sweet-tasting food product, usually of cane origin (calorifier). Polydispersed crystalline substance with particles 0.2-1.5 mm, covered with a thin film of intercrystalline solution (mother syrup), containing 94-99% sucrose, including dyes. Conditioned raw sugar moisture - 0.5-1.0%.

SAMAN - air-dried but not fired clay bricks (sometimes with sand) mixed with chopped straw or other fibrous materials. It is used as a building material. Subject to mechanical damage. Usually presented for carriage in packaged form. Neutral cargo.

UPO - 1.2-1.7 m3 / t.

RAW SUGAR

RAW SUGAR is a food product of sweet taste, usually of cane origin. Polydispersed crystalline substance with particles 0.2-1.5 mm, covered with a thin film of intercrystalline solution (mother syrup), containing 94-99% sucrose, including dyes. Conditioned humidity of raw sugar - 0.5-1.0%. The most common raw sugar is light brown and gray (there are other mushrooms). Raw cane sugar has a fruity aroma (pear essence). It goes for processing at sugar factories: from it they get food sugar line and refined sugar. The main indicators that determine the quality of raw sugar are temperature, humidity, content of sucrose, reducing substances, color, pH. Raw sugar is hygroscopic. In an environment with high relative humidity, the intercrystalline solution film absorbs moisture and liquefies. At low relative humidity, the film loses moisture and becomes a supersaturated solution, as a result of which new small crystals are formed, which combine into conglomerates. In this case, the sugar mass solidifies. Raw sugar is susceptible to spoilage as a result of the hydrolytic decomposition of sucrose and the vital activity of microorganisms. A visible indicator of the deterioration in the quality of raw sugar is an increase in its color, due to the formation of intensely colored compounds - the decomposition products of sucrose.

The angle of repose of raw cane sugar is over 38 degrees. Raw sugar is capable of shrinking, reducing the volume up to 5%. Raw sugar under certain conditions with increased moisture content is prone to fermentation, absorbing oxygen and releasing carbon dioxide. As a rule, it is presented for carriage by sea in bulk.

It is included in the list of cargoes listed in Appendix C of the IMO Armed Forces Code, 1994. General properties and transport features. All types of transported sugar have a number of common properties that must be taken into account during transportation. The main ones are as follows: hygroscopicity - the ability to absorb water vapor (sorption) from the ambient air, the level of hygroscopicity for different types of sugar is not the same and decreases from maximum to minimum in the following order: raw sugar, granulated sugar, refined sugar; under certain conditions, these cargoes can release the moisture contained in them (desorption) into the environment; the ability to shrink (with the exception of refined sugar packed in a rigid container) when transported in bulk up to 5%; caking ability (except for some types of refined sugar); susceptibility to microbial spoilage; ability to absorb atmospheric oxygen and emit carbon dioxide. In addition to general properties, these cargoes have individual characteristics: pressed and cast refined sugar is brittle and crumbles and crumbles under the influence of static and dynamic loads, deteriorating its presentation; raw sugar is capable of self-heating, and the quality of the cargo deteriorates. They are presented for sea transportation: in bulk (raw sugar), in fabric or synthetic bags, in recent years, usually with a polyethylene liner (granulated sugar, sometimes raw sugar); in plywood boxes, pre-packed in paper bags or boxes (refined sugar, lump sugar, powdered sugar, granulated sugar). UPO depends on the content, container and is (m3 / t):
- granulated sugar in bags - 1.2-1.3
- granulated sugar in bulk - 1.1-1.25
- raw sugar in bags - 1.4-1.45
- raw sugar in bulk - 1.25-1.3
- lump sugar in plywood boxes - 1.5-1.7
- refined sugar in plywood boxes - 1.8-1.9

Sugar refers to cargo subject to phytosanitary (quarantine) control. For transport features of sugar in plywood crates, see PASTRY.

Raw sugar is a sweet food product that is a semi-finished product for making sand and refined sugar. Most often made from sugar cane. The structure is polydisperse, contains crystals of various sizes (0.2-1.6 mm) and mother syrup (molasses), smells like fermented pears. The color is usually light brown, less often gray, of various shades. Deviations in sucrose content are allowed - from 94 to 99%, as well as in humidity - up to 1%. It is used for the manufacture of refined sugar in the food and chemical industries.

Features of making raw sugar

The collection and storage of raw materials is carried out in places where sugar cane is grown.

The production of raw sugar can be briefly described as follows:

The reeds are tied into sheaves and laid out on a roller press. With the help of a continuous water jet, up to 93% of the juice can be extracted with little liquefaction.
The juice is sent to the pulp trap (grass mass) and returns to the juice catchers, mixing with the freshly squeezed juice.
Digestion is carried out under vacuum, after which the syrup cannot maintain a liquid form and crystals fall out. These crystals are processed in a centrifuge to produce real raw sugar.

Such a product is not suitable for food. In the composition of the sweet free-flowing mass there is a residual amount of plant fibers, insect residues, mold and yeast. Primary cleaning is carried out with quicklime. At this stage, acidity is neutralized, sugars are precipitated. The precipitate is separated after combining with milk of lime.

After removing the thick defecation sediment, a clear, shiny dark syrup is obtained. Secondary cleaning and neutralization of lime is carried out using sulfur dioxide when heated or sulfitation when cooled. At this stage, the purification ends, the syrup, which has acquired a dark color due to the admixture of organic acids and molasses residues, is evaporated. Crystals are formed during the process. The sugar mass looks heavy, moist. If further processing and bleaching is required, the raw material is packaged in bins and sent for bleaching and refining.

Sugar obtained in this way has increased hygroscopicity, therefore it requires special storage conditions - without access to air. With increasing humidity, the mass liquefies, sucrose decomposes. The product may deteriorate and mold.

Composition and calorie content of raw sugar

Supporters of a healthy diet believe that such a product is more useful, since, due to incomplete purification, it contains molasses containing organic acids and B vitamins.

The calorie content of raw sugar is not much different from the nutritional value of refined sugar - 362 kcal per 100 g, of which 95.3 g are carbohydrates.

Vitamins per 100 g:

Niacin equivalent, PP - 30 mg;
Riboflavin, B2 - 6 mg;
Thiamin, B1 - 6 mg.

Of the microelements:

Calcium is a building material for bone and muscle tissue, which is also responsible for the elasticity of blood vessels;
Potassium - a substance that normalizes heart rate and maintains blood pressure;
Sodium is a stabilizer of water and electrolyte balance;
Iron, which stimulates the production of red blood cells, which distribute oxygen to organs and tissues.

If we compare the content of microelements in refined sugar and raw sugar, we can see that there is 9-10 times more potassium in the unrefined product, calcium - 6 times, iron - 10 times.

Also, raw sugar contains a small amount:

Pectins - accelerate metabolic processes and lower cholesterol levels, create favorable conditions for the vital activity of beneficial microflora, which is located in the small intestine.
Aspartic amino acid - eliminates chronic fatigue and helps remove toxins from the body.
Glutamic amino acid - regulates the acid-base balance and increases the local immunity of the mucous membrane of the digestive organs.
Alanine - prevents age-related changes and increases endurance, prevents the formation of calculi.
Glycine - has a calming effect, prevents insomnia and improves emotional well-being.
Lysine - promotes the production of serotonin, stimulates the work of the endocrine and reproductive systems, accelerates rehabilitation after injuries.
Serina - stabilizes the production of immunoglobulins and antibodies, combining with water, allows you to develop the required volume of muscles, reduces blood sugar levels.

The fruity smell of the product is provided by essential substances that appear during the breakdown of fructose and the release of reducing sugars. It also contains fats and resins.

There are some ingredients in the raw raw material that should be limited. These are dyes and aldehydes that are irritating, but also have anesthetic properties.

Useful properties of raw sugar

A product made from sugar cane, when consumed in small quantities, has a beneficial effect on the body. Its main function is to replenish the body's energy supply and quickly recover from physical and emotional stress.

The benefits of raw sugar:

It normalizes blood pressure and stabilizes the nervous system, has a calming effect, and increases the production of serotonin.
Speeds up falling asleep.
Normalizes fat metabolism, helps to get rid of toxins and toxins accumulated in the intestinal lumen.
Increases bone strength and improves the quality of hair and teeth.

Official research has proven that the introduction of raw materials into the diet has a positive effect on the urinary system, suppresses the development of bacteriuria. Also sugar stabilizes the production of red blood cells and stabilizes the spleen.

Contraindications and harm of raw sugar

Vegetarians and nutritionists often advise replacing refined sugar with raw sugar, arguing that it is healthier. In fact, there are so few additional components in the composition of sweetness that you can replenish the organic reserve with the help of other products.

With intolerance to the raw materials from which the raw material was made, allergic reactions may develop. Molasses (molasses) retains the properties of the original product.

The harm from raw sugar can occur if stored improperly. The presence of molasses creates favorable conditions for the development of fungal flora, and the product can be poisoned. Damage is indicated by the appearance of an unpleasant odor.

Do not overuse raw:

Body fat builds up quickly and weight increases.
The likelihood of developing diabetes increases.
Teeth are destroyed, caries begins, hair splits.
The body quickly loses calcium, the bones become fragile.
Protein-lipid metabolism is disturbed.
The lumen of the blood vessels narrows, sclerotic plaques form.
Degenerative-dystrophic changes progress.

Note! The permissible dose of raw sugar for women is 40 g per day, for men - 60 g.

When switching to a "healthy" lifestyle, you need to adhere to the same recommendations as when using refined sugar. Moreover, it is very difficult to buy raw in stores. The brown sugar that says “raw” on the packaging is most likely regular cane or palm sugar. Organic acids and B vitamins are absent in such a product.

Raw sugar recipes and drinks

Due to the high amount of organic acids and the high content of molasses, not everyone likes the raw taste. To an unfamiliar person, he may seem bitter. But this is not a reason to refuse a useful product. To increase the sweetness, the product is heated and then cooled.

Delicious Raw Sugar Recipes:

Pumpkin Pancakes... In a deep bowl (preferably enameled) beat 1 egg, pour in 1.5 cups of milk, a glass of pumpkin puree, 2 tbsp. l. sunflower oil. Knead separately - 2 cups flour, 3 tbsp. l. raw, 2 tbsp. l. baking soda, 1 tsp. cinnamon, Jamaican rum and salt. Both kneads are combined and mixed from top to bottom to saturate the dough with oxygen. Fried in hot sunflower oil on both sides, served with sour cream.
Caramel porridge... Heat the saucepan over low heat, beat an egg in it, pour in 3/4 cup of milk and add half a glass of raw and the same amount of oatmeal. Cook until the porridge becomes viscous, like caramel. A piece of butter is added before serving.

Raw sugar drinks:

Rum... 5 l of water is boiled, the raw material is dissolved - 2.5 kg, stirred until dissolved, covered with a lid and poured into a fermentation vessel. Dilute yeast, 25 g, on nutritious wort. Maintain a constant temperature of 25-28 ° C. Pour in cool, unboiled water, another 5 liters, mix, introduce the wort with yeast. The dishes should be 85% full. A water seal is installed - the simplest is a rubber glove with a puncture on the finger. Once the glove is deflated, the sweetness decreases - this takes up to 10 days. The precipitate is separated, and the liquid is distilled through a moonshine still without separation into fractions. The sediment is left in a cube. The strength of the moonshine should be at 20 °. Repeated distillation is carried out, increasing the fortress to 45 °. The first portion is drained - you cannot drink it, it contains toxins from molasses. The resulting distillate is brought to the desired strength and tinted with caramel. Hydro-module for raw - 1 part sugar, 4 water, 100 dry yeast.
Mojito... One and a half peeled limes are kneaded in a glass with 10 g of fresh mint and a teaspoon of raw. Pour 8 tbsp. l. crumbs of ice, transfer everything to a shaker, beat. Pour into a glass, separating citrus fibers, add 150 g of cold sprite, decorate with mint.

Note! When making drinks, preference should be given to raw cane.

Raw is an intermediate raw material in the preparation of refined sugar. The product, which was made using sugar beets, is rarely used in the food industry - it is immediately processed in a sugar factory. But palm or reed often serves as a dining room.

The best raw sugar is considered to be made on the island of Mauritius. The raw material, sugar cane, is grown on volcanic soil. In such a reed, there is an increased amount of trace elements - they are introduced by moisture that rises along the stems of the plant.

The sweetest and darkest raw is obtained in India from the juice of Arenga sugar palms. A special feature of the production is digestion in open boilers. The high temperature causes the partial breakdown of glucose into fructose and sucrose. It smells like creamy caramel. Unlike other varieties of sweets, pressing is included in the pre-sale preparation. They sell sugar in the form of geometric shapes - cubes and rectangles.

In the United States, you can also buy raw maple sugar, from which gingerbread and puddings are later made, and in India, sorghum - from the stems of the plant of the same name. This product is used as an ingredient in fruit caramelization.

When purchasing raw materials, one cannot be sure that they are buying this particular product. Under this name they sell dark brown refined sugar, which was first completely refined, and then molasses was again introduced using spraying. This explains the high cost of sweetness for "healing" the body. Real raw material is 1.5 times cheaper than refined sugar, since the production process is cheaper.

Raw cane is delivered to sugar factories by rail, in closed wagons, packed in bags of sealed waterproof fabric. Bulk storage is not allowed - it is moved to storage using conveyors or loaders and placed in several layers, placing it on wooden racks. The stacks are positioned to provide free air access, otherwise the bags will damp. Laying along walls is not allowed.

The relative humidity in the warehouse is not higher than 60%, the temperature is within 5-10 ° С. If the conditions are violated, the moisture content of the sugar rises and the product quickly deteriorates. In this case, it will be impossible to make high-quality refined sugar.

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