Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
TABLE 4.1
Chemical Composition of Sugar Beet in g/100 g Beet
Component Content
Water 73.0–76.5
Dry substance 23.5–27.0
Sucrose 14.0–20.0
Nonsucrose 7.0–9.5
Water-insoluble compounds (cellulose, pectin,
lignin, proteins, saponins, lipids, ash)
4.5–5.0
Soluble compounds (monosaccharides, raffinose,
organic acids)
2.5
Nitrogenous compounds (betaine, amino acids,
amides, NH4 salts)
1.0–1.2
Inorganic compounds (K + , Na + , Ca2+ , Mg2+ , Cl – ,
SO 2–
4 , PO4 3– , Fe3+ /Al3+ , SiO2)
0.4–0.5
TABLE 4.2
General Composition of Sugarcane Juice in g/100 g Soluble Dry Substance
Component Content
Sugars 75.0–94.0
Sucrose 70.0–90.0
Glucose 2.0–4.0
Fructose 2.0–4.0
Oligosaccharides 0.001–0.05
Salts 2.5– 7.5
Of inorganic acids 1.5–4.5
Of organic acids 1.0–3.0
Organic Acids 1.5–5.5
Carboxylic acids 1.1–3.0
Amino acids 0.5–2.5
Other Organic Nonsugars 0.54–1.45
Protein 0.5–0.6
Starch 0.001–0.18
Soluble polysaccharides 0.03–0.5
Waxes, fat, phosphatides 0.01–0.15
4.2 PRODUCTION OF BEET SUGAR
The fundamentals of production of beet sugar are separated into five operations: (1)
beet preparation, (2) diffusion or extraction, (3) juice purification, (4) evaporation,
and (5) crystallization.