Refined Cane Sugar Research Articles

Determination of Sucrose Additives and Geographical Origin Markers in Honey Using Isotope Ratio Mass Spectrometry and Ultra High Performance Liquid Chromatography – Evoparative Light Scattering Detection

Abstract Honey can easily be adulterated with various cheaper sweeteners for higher commercial profits. Commonly used adulterants include high fructose maize syrup and refined cane sugar, which origin is C4 plants. Isotope ratio mass spectrometry (IRMS) can be used to determine the adulteration of honey with C4 plants. A significant δ13C value difference between honey and its protein provide valuable information of honey authenticity. The IRMS analysis of honey and its proteins and ultra high performance liquid chromatography – evoparative light scattering detection analysis for adulterated honey were performed to assess honey authenticity and origin. Principal component analysis of the obtained IRMS data was performed in order to determine discrimination between groups and for visualisation of observations. The results showed that isotope ratio values in combination with principal component analysis could be useful for determination of adulterant and discrimination of honey of different geographical origins. The chromatography results show ascending increase of the deliberately added sucrose, but do not fully recover the expected value.

Combined enzymatic degradation of dextran and starch towards enhancement of the raw cane sugar juice filtration efficiency

By assessing the polarization, colour, dextran, starch, phenols, proteins, melassigenic cations (Na+, K+) and Ca2+, reducing sugars and pH, presented study evaluates the main factors influencing non-sugars content and juice filterability in 17 raw cane sugar samples of different geographical origin. ?-amylase and dextranase were applied for combined enzymatic degradation of starch and dextran as main undesirable compounds in raw cane sugar juices (15 ?Brix and pH 5.5) at four different concentrations (10:12.5, 20:25, 30:37.5 and 40:50 ppm) and 55 ?C during 30 min. Decrease of starch and dextran concentrations in juices remarkably increased filterability in range of 20-75% for different raw cane sugar juices. Combined enzymatic effect of ?-amylase and dextranase mixture in concentration 30:37.5 ppm showed best result for improving filterability of raw cane sugar juices through reduction in starch and dextran content as main non-sugar impurities. Selecting the raw cane sugar with appropriate quality parameters facilitates the refining process. Simultaneous addition of ?-amylase and dextranase mixture (30:37.5 ppm/juice) can improve filterability of low polarization raw cane sugar juice up to 41% and contribute to the refining process enhancement and thus obtention of high-quality refined cane sugar.

Fructooligosaccharides production by immobilized Pichia pastoris cells expressing Schedonorus arundinaceus sucrose:sucrose 1-fructosyltransferase.

Fructooligosaccharides (FOSs)—fructose-based oligosaccharides—are typical prebiotics with health-promoting effects in humans and animals. The trisaccharide 1-kestotriose is the most attractive inulin-type FOS. We previously reported a recombinant sucrose:sucrose 1-fructosyltransferase (1-SST, EC 2.4.1.99) from Schedonorus arundinaceus (Sa) that efficiently converts sucrose into 1-kestotriose. In this study, Pichia pastoris PGFT6x-308 constitutively expressing nine copies of the Sa1-SST gene displayed fructosyltransferase activity in undisrupted biomass (49.8 U/ml) and culture supernatant (120.7 U/ml) in fed-batch fermentation (72 hr) with sugarcane molasses. Toluene permeabilization increased 2.3-fold the Sa1-SSTrec activity of whole cells entrapped in calcium-alginate beads. The reaction with refined or raw sugar (600 g/l) yielded 1-kestotriose and 1,1-kestotetraose in a ratio of 8:2 with their sum representing above 55% (wt/wt) of total carbohydrates. The FOSs yield decreased to 45% (wt/wt) when sugarcane syrup and molasses were used as cheaper sucrose sources. The beads retained 80% residual Sa1-SSTrec activity after a 30-day batchwise operation with refined cane sugar at 30°C and pH 5.5. The immobilized biocatalyst is attractive for the continuous production of short-chain FOSs, most particularly 1-kestotriose.

FUNCTIONAL PROPERTIES OF TABLE SUGARS DERIVED FROM THE SAP OF THE INFLORESCENCES OF 03 COCONUT (COCOS NUCIFERA.L) CULTIVARS IN COTE DIVOIRE

This study is part of a context of diversification of the uses of the Ivorian coconut tree. The objective was to determine the functional characteristics of crystalline sugars derived from the sap of inflorescences of three coconut cultivars. Red and white sugars from cane were taken as controls. Variations in final temperatures coupled with distinct cooking times were carried out in order to evaluate the effect of the time/temperature couple on the studied parameters. Thus, three different treatments were applied.The functional characterization of the sugars studied shows that coconut sugars are an important source of total polyphenols with levels ranging from 34.64 to 143.12 mg/100g.No polyphenolic compounds were assayed in white cane sugar. Coconut sugars from treatment 1 are less energetic than those from the other two treatments. On the other hand, brown and white sugars from sugar cane are more energetic than those from coconut trees.In view of all the above, coconut sugars, especially those from treatment 1, are natural sweeteners with a low energy value. In addition, they are rich in polyphenols and flavonoids, unlike refined cane sugar and its red counterpart which contains very few nutrients.Thus, coconut sugars produced in Cote dIvoire can be considered as a phytonutrient substitute, capable of replacing sugarcane sugars.

Eliciting willingness to pay for fairtrade products with information

Since its foundation, Fairtrade certification has successfully entered the mainstream market in most developed countries, and certified products can be found on the shelves of the most famous retailers. However, using labels to inform consumers about the ethical sustainability of products does not imply that they will read or use them at the time of purchase, and providing additional information has been identified as a viable method to increase the pool of buyers of certified products. Using Becker-Degroot-Marschak experimental auction and white refined cane sugar packs, we elicit the homegrown value that consumers in Milan (Italy) associate with Fairtrade certification, and we investigate the effect of providing additional information about Fairtrade on their willingness to pay. Our results show that consumers positively evaluate the presence of the certification on the products as they are willing to pay a premium for the certified products, and the premium increases when consumers are exposed to additional information regarding the Fairtrade system. Furthermore, combining the results of the auction with data collected through questionnaires, we analyze consumers' profiles concerning their attitude towards Fairtrade certification and response to information.

Clarification of sugarcane juice by ultrafiltration membrane: Toward the direct production of refined cane sugar

The conventional process for producing white sugar is energy intensive and inefficient. This paper discusses an intensified sugar refining process that utilizes ultrafiltration (UF) membrane technology as an alternative to a chemical purification process to remove color and simplify further refining. The inclusion of sodium bicarbonate combined with UF filtration improved the occlusion index of the cane juice, by removing excess calcium ions and polysaccharides, which led to improvements in crystal growth rate, crystal size, and sugar color. The UF permeate could be directly boiled and crystallized to produce United States Food Grade white sugar. Pilot studies of the UF process achieved a refined sugar of 83 ICUMSA from a clarified syrup of 11,425 ICUMSA and 85% purity. Application of a UF membrane system in sugar mills can eliminate various refining processes such as affination, phosphatation, and/or granular carbon/bone char/ion exchange for decolorization. Therefore, the UF-assisted process would produce high-quality food-grade sugar products meeting commercial specifications with considerable savings in both capital and operating costs.

Impacts of Mandatory GE Food Labeling: A Quasi‐Natural Experiment

AbstractIn July 2016, Vermont became the first U.S. state to require mandatory labeling of foods containing genetically engineered (GE) ingredients. The introduction of the Vermont law serves as a quasi‐natural experiment on the economic effects of mandatory GE labeling. We investigate the market response in the U.S. sugar market. Almost all beet sugar is GE, while cane sugar is GE‐free. Prior to 2016, cane and beet sugar were regarded as homogenous. However, in mid 2016, refined cane sugar began selling at a premium over refined beet sugar. We find the mandatory labeling initiative generated about a 13% price discount for beet sugar and a premium of about 1% for cane. Food manufacturers’ concerns over mandatory labeling caused them to switch inputs. This resulted in a redistribution of welfare in the U.S. sugar industry.

Productions and Functional Properties of Palm Sugars

Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup and powder) were investigated in comparison with refined cane sugar. It was found that palm sugars exhibited better nutritional qualities than refined cane sugars. Palm sugars in both syrup and powder forms showed similar results, except in some properties. They contained a high content of fructose and glucose. They also exhibited better antioxidant properties, as evidenced by the high content of phenolic compounds and flavonoids. This contributed to their great antioxidant activities when assessed by DPPH radical scavenging activity and FRAP assay. The addition of palm sugar extracts to the reaction mixture effectively protected against DNA damage. For pGI, the mixture of corn starch and palm sugars showed slow digestion rate and, consequently, lower pGI values than those of refined cane sugars. Nutritional and functional properties of palm sugars were thought to be influenced by their retained phytonutrients, as they were processed under mild conditions.

Optimisation of the use of products from the cane sugar industry for poly(3-hydroxybutyrate) production by Azohydromonas lata DSM 1123 in fed-batch cultivation

Thailand is the second largest cane sugar exporter in the world. The potential use of Thai cane sugar industrial products, including cane juice, 60-Brix syrup, raw cane sugar, refined cane sugar and cane molasses, as carbon and nutrient sources for the production of polyhydroxybutyrate (PHB) by Azohydromonas lata DSM 1123 was investigated in this study. The aim of this study was to investigate the use of the less-expensive raw materials to attain a competitive advantage based on a partial cost analysis of the raw material cost. Process optimisation led to a PHB production of 16.9±0.2g/L with 83.9±2.5% PHB content in the cell dry mass, a YP/S value of 0.40g PHB/g sucrose and a productivity of 0.234g PHB/(Lh) using 60-Brix syrup and a fed-batch cultivation process. Finally, using 60-Brix syrup and fed-batch cultivation yielded a 77% cost reduction compared with using refined cane sugar and batch cultivation.

Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of <i>Lactobacillus acidophilus</i> in Probiotic Ice Cream and its Sensory and Antioxidant Properties

In this study, probiotic ice cream are inoculated with Lactobacillus acidophilus (La-05; L), made with either refined (cane sugar; R) or unrefined sugar (coconut palm sugar; U) at concentrations of 15%, 18% and 21% (w/w). The changes in ice cream eating qualities, antioxidant capacity and the survival of La-05 were evaluated. Probiotic ice cream made with unrefined sugar had better microbial survival than when refined sugar was used. Ice cream made with 18% unrefined sugar showed the highest La-05 survivability. There were no significant effects on the sensory score among the probiotic ice cream with different sugar levels. However probiotic ice cream made with unrefined sugar was most preferred by panelists. The antioxidant capacity of the ice cream showed those made with unrefined sugar tend to have a higher antioxidant activity compared to those made with refined sugar. The replacement of refined with unrefined coconut palm sugar developed the viability of La-05, antioxidant capacity and total acceptability of probiotic ice creams.

DNA and Protein Analysis throughout the Industrial Refining Process of Sugar Cane

The amount, nature, and fate of DNA and protein in the major purification fractions generated during industrial scale refining of sugar cane into raw sugar by the diffuser and tandem roller mills was determined. The presence and size of sugar cane DNA were estimated using PCR and sugar cane specific primers that amplified fragments of various sizes from different segments of the repetitive intergenic region (IGS) of the 25S rDNA. Both the maximum fragment size capable of amplification and the amount of DNA decreased as refining progressed, indicating sequential degradation during the milling. However, PCR still detected minute quantities of sugar cane DNA in raw sugar (<10e-3 ppm). Using a bicinchoninic acid assay on trichloroacetic acid precipitated sodium dodecylsulfate-extracts, protein was found in all mill fractions and decreased from 4500 to 10 ppm as sugar cane was refined to raw sugar. Analysis of these extracts by one- and two-dimensional gel electrophoresis suggested a gradual degradation of proteins during refining. Shotgun proteomic analyses identified complex populations of sugar cane proteins, or peptides thereof, in all mill fractions, but the population complexity decreased during processing. Retail-purchased refined cane sugar showed no detectable protein or DNA (<2 ppm protein; 0.001 ppm DNA).

Use of date-palm (Phoenix dactylifera L.) brown sugar as a sweetener for making Dahi

This research was conducted to test the feasibility of using date palm(Phoenix dactylifera L.) brown sugar as an alternative to refined cane sugar in preparing sweet dahi. Quality assessment tests were conducted on four different types of dahi prepared by adding different levels of date palm brown sugar, such as 10% (A), 12% (B), 14% (C) and 12% refined cane sugar (D, as control). All the samples were analyzed for organoleptic, chemical and microbiological qualities. The scores for smell and taste, body and texture, color and appearance, and total scores for four types of dahi samples showed significant differences at various levels (p&lt;0.01 to p&lt;0.05). It was found that scores for all the organoleptic parameters of sample B were the highest among the samples, whereas sample D obtained the lowest scores. Total viable count of bacteria and coliform count, and sugar content, ash content, and protein content were differed significantly (p&lt;0.01). Contents for fat also showed significant difference (p&lt;0.05), though dry matter content, % acidity, and pH value showed insignificant differences. It could be concluded that sample B (containing 12% date palm brown sugar) was the best in terms of organoleptic, chemical and microbiological qualities.DOI: http://dx.doi.org/10.3329/bjas.v43i1.19387 Bang. J. Anim. Sci. 2014. 43 (1): 62-67

Microbiological purity of raw and refined white cane sugar

The study presents the evaluation of microbiological purity of raw cane sugar, refined cane sugar, and various commercial brown sugars for human consumption. The paper shows that there is a significant need to work out microbiological standards for brown sugars for direct human consumption.

The Product Carbon Footprint of EU beet sugar (Part I)

The calculations made to obtain the PCF of EU white sugar from sugar beet have revealed that the results are extremely sensitive to methodological choices and this article provides some recommendations in that regard. A comparison of EU beet sugar with two examples of raw cane sugar imported and refined in the EU, showed that the PCF range for EU refined cane sugar is on average similar, if not higher (642–760 kg CO2eq/t sugar) than the total methodological PCF range for the EU beet sugar average case (242–771 kg CO2eq/t sugar). A review of the published literature revealed, on the one hand, that land use change emissions for cane sugar can be very significant but are rarely taken into account, and on the other hand, that overseas transport and refining adds a significant amount of emissions to the PCF of raw cane sugar imported into the EU. An overall land use efficiency comparison between cane and beet production systems also concluded that significantly more land (51%) is required by cane systems to produce an equivalent set of products (sugar and co-products) with an equivalent amount of GHG emissions. Finally, the limitations of PCFs as a tool to evaluate the overall environmental sustainability of EU beet sugar were also analysed

Sustainable production of raw and refined cane sugar

Sustainable production is becoming an increasingly important issue in the process industries. In the cane sugar industry, pressure for sustainable production has come largely from the importers of ethanol from sugarcane. This has focused attention on sustainable production in the sugar industry in general. Some of the major producers of white sugar are aware of the advantages in the market place of sustainable manufacturing processes in terms of brand enhancement and are using the low carbon footprint of sugar to their advantage. This paper aims to introduce the main elements of sustainability and the major sustainability issues facing producers. The estimation of the carbon footprint for raw and refined sugar production is described and the aspects of production affecting greenhouse gas emissions are identified. Opportunities for refiners in terms of reducing the carbon footprint of their products and the implications are described. Attempts to certify production as sustainable have led to the need for formal certifiable sustainability standards in the sugar industry. The process of developing credible sustainability standards is described. Substantial progress has been made in this respect by the Better Sugar Cane Initiative (now referred to as Bonsucro) in the development of standards for the certification of sustainable production, paving the way for auditing and certification in 2011.

CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTURE

ABSTRACT The influence of available low‐cost carbohydrates as carbon sources on Brettanomyces bruxellensis growth, acetic acid and ethanol production was studied in order to ascertain the viability of this yeast to eventually become an industrial acetic acid producer. Six different raw materials were included as carbon sources (glucose, sugarcane molasses, refined cane sugar, pineapple, sugarcane and beet juices). B. bruxellensis develops in a complex culture medium like plant juices and sugarcane molasses better than in a medium with a simple carbohydrate such as glucose. The maximum acid acetic yield (0.24 g/g) and productivity (0.14 g/L/h) were attained in tests carried out with sugarcane molasses containing 60 g/L sucrose. The strain produced low levels of ethanol in a refined sugarcane medium, but was able to produce a substantial quantity of acetic acid (13 g/L).

製糖工業と膜分離技術

Clarification and concentration of sugar juices and liquors in sugar factory and refinery by membrane separation technique are discussed. Ultrafiltration is superior to traditional clarification methods in purification of sugar cane and sugar beet juices. The permeation flux in the ultrafiltration is influenced by pH and temperature of both the juices, and by addition of bagasse to the cane juice. The sugar juices are partially concentrated by reverse osmosis. Polysaccharides contained in refined cane sugar are removed by ultrafiltration. Affination syrup is considerably decolorized by ultrafiltration and the ultrafiltrate is more easily decolorized with adsorbents than the original affination syrup. Final cane molasses is efficiently clarified by a self-rejecting membrane formed dinamically on a porous ceramic tube. Reverse osmosis is applicable to concentraion of sweet water or waste water contaning sugar. Waste effluent from regeneration of decolorizing ion-exchange resin in a sugar refinery is fractionated into two fractions, i.e. a salt solution (permeate) and a colored solution (retentate) through a reverse osmosis membrane with a properly low salt rejection, and the salt solution has almost the same capacity to regenerate a exhausted resin as a freshly prepared salt solution has. The economy for the ultrafiltration or reverse osmosis process is also discussed.

Analysis and Characterization of Some Cane Sugar Impurities

Soluble high molecular weight (M.W.) and insoluble impurities impure and refined cane sugar were isolated by membrane and ultrafiltration. The utrafiitration retentates were mostly insoluble. Soluble high M.W. materials were composed largely of polysaccharides, with a trace to a few percent of proteins and phenolics. Analysis of acid hydrolyzed retentates from refined sugar by high‐pressure‐liquid chromatography showed only glucose. In raw and washed mill sugars, arabinose, xylose, galactose, ribose and fructose were also identified. Isolated acid beverage floes were found to contain mainly polysaccharides.

Elimination of high-molecular-impurities in refined cane sugar by ultrafiltration and influence of the impurities on the permeation flux.

Elimination of high-molecular-impurities in refined cane sugar by ultrafiltration and influence of the impurities on the permeation flux.

Fractionation of the Color of Pure Maple and Other Sirups by Gel Filtration

Abstract The colorants of pure maple, cane and maple, refined cane sugar, and light brown sugar sirups were separated into two fractions, one of high- and the other of lowmolecular weights, by means of gel filtration. The ratio of the amounts of high- to the low-molecular weight fractions of pure maple was the lowest of the four sirups and serves as a means of differentiation from these sirups. The color fraction ratio was highest for blended cane-maple sugar sirup. Many maple sirups are also distinguished by a pink band formed on the gel filtration column.