Chemical and Functional Properties of Food Saccharides

4
CONTENTS
© 2004 by CRC Press LLC
Production of Saccharides
Jan Grabka
4.1 Introduction
4.2 Production of Beet Sugar
4.2.1 Beet Preparation Processes
4.2.2 Extraction
4.2.3 Juice Purification
4.2.4 Evaporation
4.2.5 Crystallization
4.2.6 Commercial Sugar Varieties
4.2.7 By-Products and Waste
4.3 Production of Cane Sugar
4.3.1 By-Products and Waste
4.4 Production of Other Saccharides Essential in Food Technology
References
4.1 INTRODUCTION
Sugar beets and sugar cane are the two most important and competing source
materials for production of saccharides in the sugar industry. 1,2 The composition of
sugar beets and sugar cane varies widely, depending on the genetic strain, agronomic
factors, soil and weather conditions during growth, plant diseases, and treatment
between harvesting and slicing. The content of sugar in mature beets ranges from
14−20% of the beet mass, whereas in mature cane this value ranges from 8−16%
of the cane mass. Table 4.1 presents the typical chemical composition of sugar beet.
Table 4.2 outlines the average composition of dry substance in sugar cane juice.
Production of other sweeteners such as glucose syrups (corn or potato syrups),
dextrose (glucose), izoglucose (high-fructose corn syrup), and fructose is developing
rapidly. Sweetener consumption is highest in the industrialized countries, though
limited to some degree by health and economic considerations. Sugar cane and sugar
beets are among the plants producing the highest yields of carbohydrates per hectare
and are considered ideal raw materials in the production of ethanol, which can be
used as an ecologically more acceptable motor fuel.