Characteristics of large-grain white sugar

There are many types of white sugar, and they are not only different in color, but also divided into several types of granules. What we usually eat are small-grain or powdered white sugar. Large-grain white sugar is not common. Each type of white sugar has its own characteristics. So today I will introduce to you the characteristics of large-grain white sugar.

White sugar is a type of table sugar. Its particles are crystalline, uniform, white in color, and have a pure sweet taste, slightly lower in sweetness than brown sugar. Commonly used in cooking. Appropriate consumption of white sugar has the effects of tonifying the middle and replenishing qi, harmonizing the stomach and moistening the lungs, nourishing yin and stopping sweating.

GB 13104-2014 defines white sugar as sucrose crystals made from sugarcane or beets through processes such as extracting sugar juice, purifying, boiling, crystallizing and separating honey. [1] Softened sugar is in powder form and is suitable for cooking. It has a similar sweetness to granulated sugar. There are two types of soft sugar: refined soft sugar and traditionally made soft sugar. The former is white in color, with fine and soft grains and good quality; the latter is slightly yellowish and dark in color and of poor quality.

White sugar is the most widely used table sugar in daily life. It contains more than 95% sucrose crystals, has a lower water content than granulated sugar, and has larger crystal particles. It is made through refining and bleaching. It is a commonly used condiment and the most commonly used sweetener. The "granulated sugar" referred to in daily life usually refers to white granulated sugar.

Raw materials introduction

Sugar is a condiment made from plants such as sugarcane or beets, and its main ingredient is sucrose. Guangxi, Yunnan, Guangdong, Hainan, Fujian, Taiwan and other provinces as well as Xinjiang and Northeast China are the main sugar producing areas in my country. Sugar is an important condiment that can increase the sweetness and umami flavor of dishes and add color to products. It is the main seasoning ingredient for making dishes, especially beet varieties.

Classification

Level classification

According to GB 317-2006 Technical Requirements for White Sugar, white sugar is divided into four grades: refined, premium, primary and secondary.

The main physical and chemical indicators of white sugar, such as sucrose content, color value, sulfur dioxide content, reducing sugar, loss on drying, conductivity ash, and total colony count, are all major factors affecting the sample pass rate, but the color value and sulfur dioxide content are the most important. The sulfur dioxide content of first-grade white sugar is 30 mg/kg and the color value is 150 IU. [2]

Sensory requirements[3] :

1. The grains are uniform and the particle size should be no less than 80% within the following range:

——Coarse grain: 0.800～2.50mm;

——Large grain: 0.630～1.60mm;

——Medium grain: 0.450～1.25mm;

——Fine particles: 0.280～0.800mm.

2. The crystals or their aqueous solutions are sweet and have no peculiar smell.

3. Dry, loose, white, shiny, without obvious black spots.