The largest amount of sugar is produced here. See what "Sugar" is in other dictionaries. Is it true that sugar is less sweet now than before

Section 1. Production and technology of sugar.

Sugar — this is the common name for sucrose. Reed and beet sugar(sugar, refined) is an important food commodity. Plain sugar (sucrose) refers to carbohydrates that are considered valuable nutrients to provide the body with the energy it needs. Starch also belongs to carbohydrates, but its absorption by the body is relatively slow. Sucrose, on the other hand, is rapidly broken down in the digestive tract into glucose and fructose, which then enter the bloodstream.

Sugar production and technologies

Glucose provides more than half of the body's energy costs. Normal blood glucose concentration is maintained at 80-120 milligrams of sugar per 100 milliliters (0.08 ~ 0.12%). Glucose has the ability to maintain the liver barrier function against toxic substances due to its participation in the formation of the so-called pair sulfuric and glucuronic acids in the liver. That is why taking sugar by mouth or injecting glucose into a vein is recommended for certain liver diseases, poisoning.

Sugar history

Granulated sugar is packed in bags weighing 900 g, 1 kg, bags 2.5; 5; ten; 50 Kg

The chemical formula of sugar is C12H22O11.

Raw sugar is a processed product of cane or beet in the form of individual crystals, consisting mainly of sucrose of a lower purity than granulated sugar and not intended for direct consumption. Sucrose content from 95 to 99.55%, color: from yellowish to yellow-brown, dull crystal, covered with a treacle film.

But before falling into a panic, it is worthwhile to figure out: what is known about sugar, is this product really so harmful that it needs to be completely excluded from your diet.

Is sugar really bad for your health?

Based on the alleged harmfulness of sugar, it turns out that you need to completely abandon its use. In particular, nutritionists are alarmed by the so-called latent form of sugar, which is hidden in ready-made food. In fact, a person has to consume sugar invisible to the eye, therefore, there is much more of it in the diet than the body needs.

When a person often has to drink carbonated sweet water, eat a lot of sweets, while ignoring healthy foods, it is not surprising that after a few years he will be overcome by gastrointestinal problems and, probably, extra pounds. So, we can confidently say that if you eat right, do not overeat, your main diet is made up of healthy foods, then sometimes you need to indulge yourself with a sweet dessert, this improves your mood.

Is it true that the body gets the bulk of sugar from candies and other sweets?

Some people believe that sweets are the main source of sugar and refuse to consume them. In fact, sugar enters the body not only from sweets, but also from all kinds of drinks, from sauces. For example, one tablespoon of tomato sauce contains a teaspoon of sugar.

Is it true that sugar from sweets is significantly different from sugar found in fruits?

In fact, all sweet fruits contain a sugar similar in composition to that of sweets. Another thing is that its concentration in fruits and berries is less. When it enters the body, it is able to bring with it useful vitamins, minerals and minerals... Meanwhile, the body burns sugar, which has to be obtained from rolls and sweets, more slowly. Because of this, blood sugar levels rise, as does blood pressure.

Is it true that sugar consumption triggers diabetes?

There is no doubt that diabetes and sugar are linked. But the most common type of diabetes is the second type, usually triggered by overeating any foods, including those that contain sugar. The disease develops according to the following scheme: a large amount of food that the body consumes needs to release a large amount of glucose, and, consequently, insulin.

The disease does not appear in an instant, it is a long process. Over time, cells are unable to absorb excess insulin, and as a result, blood sugar levels rise sharply. This is how diabetes is formed. Although diabetes is called diabetes mellitus, sugar consumption is not the main cause of the disease.

Sugar has both pros and cons.

Sugar is a highly refined, easily digestible carbohydrate, especially refined sugar. Sugar has no biological value, except for calories. Sugar has a high energy value, it provides a lot of empty calories that would be worth getting from other foods that, in addition to calories, would also bring vitamins, minerals, etc. Sugar is harmful to teeth because the bacteria in the human mouth converts it into acids, which destroy tooth enamel and promote tooth decay.

Sugar makes people happy. During bouts of grief, a person usually eats something sweet, after which the pancreas produces insulin, which in turn leads to the release of serotonin, the hormone of happiness. Sugar gives energy. When ingested, sugar is converted into glucose, which supplies energy.

Sugar is the main ingredient in the confectionery trade. Sugar is added to various drinks - tea, cocoa. Sugar serves as a preservative for various commercial items made from fruits and berries - preserves, jams, jellies.

For conditions that require a low-carb diet to be treated, a variety of sugar substitutes are used in the diet.

Sources of

Wikipedia - The Free Encyclopedia, WikiPedia

studentbank.ru - Free abstracts

ukrsugar.kiev.ua - sugar of Ukraine

health.obozrevatel.com - Observer

Investor encyclopedia... - husband. sweet, white substance, deposited in galleys (crystals), extracted from various vegetable juices: sugar cane, beet, etc. Grape sugar, manna. The milk sugar precipitated from the whey is only sweetish. Lead sugar, ... ... Dahl's Explanatory Dictionary

What is sugar? Sugar in everyday life is usually called sucrose. Sugar has a sweet taste and consists of a carbohydrate of fructose and glucose. Sugar is made en masse from sugar beets and less often from sugar cane. In addition to the main types of sugar, there are other types, varieties, types.

Common sugar (granulated sugar and refined sugar) is pure sucrose. Sugar is divided into disaccharides and monosaccharides. Monosaccharides include: glucose - grape sugar - and fructose - fruit sugar. Disaccharides are: sucrose - cane or beet sugar - and maltose - malt sugar. In addition to sucrose and maltose, a well-known disaccharide is milk sugar (or it is also called lactose).

Testimonial advises. Before eating, it is important to remember that sugar is a high carbohydrate food and high in calories. Only 100 grams of sugar contains 400 kcal.

Sugar is a valuable food product, moderate consumption of sweets in food improves mood, provides the body with energy. Sugars have a beneficial effect on the brain, contribute to the production of joy hormones in the human body.

The topic of sugar is often the subject of discussion among lovers of sweets and adherents of healthy eating. To find out whether it is worth giving up the use of sugar, how harmful a sweet product called by nutritionists "white death" along with salt, you need to understand the product in detail. Much of what we know about the dangers of sugar is actually myth. Information about sugar can be false. In fact, the correct use of the product can be beneficial, and only eaten in excess of the norm can harm.

What is known about sugar, its types, types, varieties, effects on the body - we figure it out before completely eliminating sugar from our diet.

The chemical composition of sugar

The constituents of ordinary sugar are sucrose and a group of complex substances. It is the sugar formula that is absent in chemistry. The chemical formula of sucrose is C 12 H 22 O 11. Sucrose, in turn, consists of fructose and glucose. Now we know what is contained in sugar, what is the chemical composition of the carbohydrate we eat every day.

Sugar in the form of complex compounds is included in most food products. It is found in breast milk, it is part of cow's milk, the sugar content is high in vegetables, fruits, berries and nuts. Plants generally contain glucose and fructose. In nature, glucose is more often found in the composition of plants. Glucose is also called dextrose or grape sugar. Fructose is referred to as fruit sugar or levulose.

Fructose is considered the sweetest natural sugar. Glucose is less sweet than fructose. The glucose content exceeds the amount of fructose in plant organs. Glucose is found in polysaccharides such as starch and cellulose.

In addition to glucose, there are other natural sugars:

Maltose.
Lactose.
Mannose.
Sorbose.
Methylpentose.
Arabilose.
Inulin.
Pentose.
Xylose.
Cellobiose.

In different countries, sugar is obtained from various plant products. For the production of sugar in Russia, sugar beet is widespread, containing up to 22% sucrose. Cane sugar in the form of brown crystals or grains is obtained from sugarcane juice and is imported from India.

Sugar production

The production of sugar on an industrial scale began in India in the 16th century. The sugar industry in Russia and the first plant for the production of a sweet product from imported raw materials appeared in 1719 in St. Petersburg. In the 19th century, sugar in Russia began to be obtained from beets grown in their own fields. Most of the sugar factories of the Russian Empire worked in the territory of today's Ukraine.

Later, in the USSR, the sugar industry began to develop rapidly in Ukraine, sugar factories for the production of beet sugar were opened in various regions of Kyrgyzstan, Uzbekistan and the republics of the Caucasus. In the 30s of the XX century, the USSR held the first place in the world for the production of sugar from sugar beets. In the 70s, the number of sugar factories was already 318 units. Currently, there are about 70 sugar beet processing plants in Russia.

What is sugar made of now?

In Russia, sugar is made from sugar beets. What is sugar made from in different countries, besides cane and beets? In different countries, it is obtained from various natural sources, as a rule, plants are used as raw materials. Types of sugars for raw materials:

The Chinese make sorghum from the sap of the cereal plant.
Maple syrup is often used in Canada. To prepare maple sugar, take the juice of sugar maple.
The Egyptians derive their sweet food from the beans.
Palm sugar (or jagre) is extracted from the sap of sweet palm species in South, Southeast Asia, on most of the islands of the Indian Ocean.
In Poland, the sweetness is obtained from birch sap.
The Japanese make malt sugar from starchy rice.
Mexicans feast on molasses from agave, the sap of the plant.

In addition to the listed types of raw materials, sugar is extracted from various sugar-bearing plants, including flowers. The raw material for sugar production can be starch. From cornstarch, sweetness is more commonly referred to as corn syrup. There are hundreds of different types of sugars in nature. But in its pure form, refined, artificially refined sugar is not found in nature, it is obtained industrially.

Getting sugars

How is sugar made? The sugar production technology has remained unchanged for many years. In order to extract sugar from beets or to obtain a product from sugarcane stalks, plant raw materials in production go through several stages of a complex technological process.

First of all, the beets are washed to remove dirt and cut into shavings.
To neutralize microbes, the raw material is poured with a lime solution.
The purified mass is crushed.
The surface of the crushed raw material mass is treated with active substances, as a result of a chemical reaction, the raw material is released.
Sugar syrup is filtered.
The next stage is the evaporation of the syrup. It is used to remove excess water.
Crystallization by vacuum.
The product obtained as a result of crystallization consists of crystals of sucrose and molasses.
The next step in the extraction of hard sugar is the separation of sucrose and molasses using a centrifuge.
In conclusion, drying is applied, after drying, you can eat sugar.

The technology for the production of beet sugar is similar to the production of a sweet cane product.

Types of sugar

What types of sugar are there? Sugar, as you know, is produced in different types, its main types:

Reed.
Beetroot.
Palm.
Malt.
Sorghum.
Maple.

In addition to the main types, there are types of sugar intended for use in confectionery, such sugar cannot be bought in a store. We buy and eat plain white granulated sugar or granulated sugar. A less popular type is refined lump sugar. At home, consumers widely use a product made from sugar beet, which is what we buy in the store.

Types of sugars

Sugar is classified by type and type. Sugars have the same composition, the difference lies in the degree of processing and the quality of cleaning the goods from impurities.

There are these types of granulated sugar

Regular Sugar - regular or also called crystalline. Crystalline is the most commonly eaten type of sugar. The size of the crystals affects the taste of the crystalline sugar. It is an essential ingredient in homemade sweet dishes. It is used when preparing for the winter, cooking homemade, it is he who is found in homemade and cooking recipes.
Bakers Special - bakery has the smallest crystal size. Fine sugar is used by bakers in cooking for baking,.
Fruit sugar - fruit sugar with fine granules. It is appreciated more than usual for its uniformity of structure. It is used in the preparation of sweet puddings,.
Coarse Sugar is coarse and has large granules, which makes it an indispensable ingredient in the production of liqueurs and sweets.
Superfine, Ultrafine, Bar Sugar - ultrafine product with the finest crystals, due to which sugar crystals quickly dissolve in water of any temperature. Ideal meringue component for strudel, thin crust.
Confectioners (Powdered) Sugar - confectionery powder. On store shelves, the finest grinding powder is presented under the usual name, powdered sugar. In home cooking, it is used for cream, egg, preparation of creams, powder is included in the composition for cakes,.
Sanding Sugar - sugar dusting. The product has large crystals. It is used, as a rule, in the confectionery industry; sugar dusting is not used at home.

Assortment of sugar

The basis of the assortment of sugar in the store is granulated sugar and refined sugar. Brown sugar is now considered less popular with consumers than white sugar. Sugar assortment:

Solid and free flowing.
Granulated sugar.
Crushed, lumpy and sawn sugar.
Lollipop, stone.

Beet white sugar

White or regular sugar is a common food sweetener. It is obtained by processing sugar cane or sugar beet. Sugar industry enterprises produce the main types of white sugar - granulated sugar and refined sugar. White sugar is commercially available in the form of granulated sugar and refined sugar in pieces.

Rafinated sugar

Refined sugar is produced from granulated sugar. In order to obtain refined sugar, granulated sugar is dissolved in water, the resulting syrup is additionally purified - refined. As a result of refining, refined sugar is obtained with an increased content of sucrose, it is the product that is maximally purified from impurities.

Refined sugar is produced in the following range:

Pressed crushed refined sugar.
Pressed refined sugar in cubes.
Pressed instant refined sugar.
Small-sized compressed refined sugar is a road option.
Refined sugar of increased biological value with additions of Schisandra or Eleutherococcus.

Refined sugar is packed in cardboard boxes and in this form the goods from sugar factories are sent to stores.

Granulated sugar

Refined granulated sugar is produced from refined sugar syrup. Depending on the size of the crystals, sugar sand is presented in the following assortment:

Small.
Average.
Large.
Very large.

Unlike refined sugar, white sugar contains a small amount of nutrients: calcium, sodium, iron and potassium. Granulated sugar is packed in bags and packages.

Vanilla sugar

Culinary experts often call vanilla sugar vanilla or vanillin. What is the difference between vanilla and vanilla sugar? In order to understand how regular sugar differs from vanilla sugar, you need to know what vanilla sugar is.

Vanilla is regular granulated sugar flavored with vanilla pods. Real vanilla is considered an expensive and valuable product. Vanillin is a substance derived from vanilla, its artificial substitute.

Brown cane sugar

Cane sugar is obtained from cane juice. There are many varieties of cane sugar, the main difference between the species is in the quantitative content of molasses (molasses) in sugar. Brown is unrefined cane sugar. Dark unrefined has a dark color and aroma of molasses, unlike light brown sugar.

Unrefined cane sugar is considered a healthy substitute for regular white sugar. Before making the right choice between refined cane sugar, unrefined and unrefined, you need to know what types of cane sugar are.

Types of cane sugar

High quality
Special.
Special.
Refined refined
Unrefined.
Brown unrefined.

Cane is sold in a refined and unrefined form, there are special varieties of cane sugar.

Cane sugar varieties

Demerara sugar variety. Unrefined, light brown with large crystals. It has a strong molasses aroma. Demerara is used as a natural sweetener for tea and coffee. Demerara is added to, its large crystals are used for sprinkling, buns,.
Muscavado sugar. Unrefined sugar, crystalline and saturated with molasses aroma. The crystals are slightly larger than normal brown, but not as large as Demerar.
Turbinado sugar. Partially refined. Large crystals from yellow to brown. Has a pleasant caramel flavor. Ideal for sweet and savory.
Barbados (Soft molasses sugar / Black Barbados sugar). Soft, thin and moist. It has a dark color and a strong aroma due to the high content of molasses. Used to make gingerbread, gingerbread, gingerbread houses and gingerbread.

What are the differences

Beet white sugar is edible only when it is refined. You can buy cane in refined, unrefined and unrefined forms. This is what distinguishes cane sugar from white sugar.

Liquid sugars

In addition to crystalline sugar, there is liquid sugar. In liquid form, it is a white sugar solution and can be used for its intended purpose, as a crystalline one.

An amber liquid with the addition of molasses is used to give food products a special aroma.

Another type belongs to liquid types - invert sugar.

What is invert sugar

Invert Sugar is a liquid sugar made from a mixture of glucose and fructose. It is used only in the industry for the production of carbonated drinks. Invert sugar is used only in liquid form.

What sugar is better to buy

Before buying sugar, you need to understand which sugar is better to buy for, white beetroot or brown dark cane sugar. How to choose?

All sugar - white and brown - is food addictive. When cooking, as you know, it is impossible to do without sugar. You can buy inexpensive granulated sugar, good quality refined sugar, or low-quality, but expensive brown sugar, which is popular with supporters of healthy eating. Under the guise of cane sugar, simple sugar dyed with sugar color is often sold. If you want to buy real cane sugar, its packaging must indicate:

Unrefined.
Cane sugar type: Demerara, Muscovado, Turbinado or Black Barbados.

Crystals should be of different sizes, the same crystalline sugar indicates the chemical processing of the product.

You can safely buy white granulated sugar in its original packaging, on which a conscientious manufacturer, as a rule, indicates the following data on the pack:

Category. The category is either the first or Extra.
GOST R 55396-2009.
Nutritional value of the product.
What raw material is the sand or refined sugar made of: beet sugar or raw cane sugar?
Year of manufacture and date of packing.

Lump sugar packs contain the same information as granulated sugar packs. Powdered sugar made in a sugar factory contains harmful additives. They are added so that the powder remains free-flowing and does not stray into lumps. It is more useful to prepare the powder at home, for its preparation you will need to grind simple granulated sugar in a mill.

Sausages, sausages.
Ketchups,.
Instant porridge in bags, breakfast cereals.
Canned meat.
Low-fat yoghurts, curds.
Juices, soda, cocktails.
Syrups, ice cream.
Frozen foods.
Confectionery, bakery.
Beer, kvass.

In addition to food, sugar is used for the manufacture of medicines, in the tobacco industry, in the leather industry, and it is widely used in the chemical industry.

Why sugar is harmful to the human body

Sugar is primarily harmful to people with a sedentary lifestyle. The refined product is quickly absorbed by the human body and instantly raises blood glucose levels.

Elevated blood sugar levels are known to contribute to the development of diabetes. The load on the pancreas increases, and the gland does not have time to produce the required amount of insulin required for normal human activity.

Excessive consumption of sugar damages teeth and figure. Overweight and sweet in appearance, in addition to fats, harm the body. Compliance with the norms of consumption of sucrose instead of harm benefits the human body. Sugar eaten in excess of the norm is harmful.

Sweet consumption rate

According to the standards of the World Health Organization (WHO), the norm for sugar consumption is:

For women, the daily allowance is 50 g per day.
For men 60 g per day.

Remember! Excessive consumption leads a sweet tooth more often than others to obesity, metabolic disorders, cardiovascular diseases and diabetes mellitus.

What can replace sugar

Sugar substitutes are used as a dietary supplement, as a rule, by people suffering from diabetes. For healthy people, it is better to replace sucrose and artificial sweeteners with natural sweet foods, they are less nutritious and more useful:

Honey.
Stevia (or grass is also called honey grass).
Maple syrup.
Agave syrup.
Jerusalem artichoke or ground pear syrup.

How to store sugar properly at home

Sugar, as a food product, has its own shelf life. For the correct preservation of all long-term stored food products, it is necessary to observe the conditions for their storage at home.

The shelf life of sugar is calculated in years. Sugar is a shelf-stable product. After the expiration date, it retains its original taste for a long time.

All types of sugar have the same shelf life. At home, granulated sugar and refined sugar in pieces should be stored in a dry place at a temperature no higher than 25+. This storage period will be about 8 years.

The shelf life of the product in a cold room is reduced to 5-6 years. For long-term storage, it is better to keep sugar in a cloth bag; for use throughout the year, it can be poured into glass containers, plastic dishes, or left in its original packaging.

In addition to the well-known types of sugars, there are other types. Today, you can often hear that brown sugar is healthier than white sugar. This is actually a myth. A refined beet or cane product does not contain vitamins, minerals and fiber.

Nutritionists advise replacing sucrose with fructose from fresh fruits whenever possible, cutting back on sweets and monitoring blood glucose levels to stay healthy for many years, and eat healthy foods.

The life of a modern person cannot be imagined without sugar.
Humanity still does not reliably know in what century people were able to produce sugar and how long ago they began to use it in the diet. According to scientists, the history of the emergence of sugar dates back to India more than 3000 years BC. NS..
For the first time, sugar could be obtained from sugar cane. The first mentions of the product are described in the Indian ancient epic "Ramayana", and sugar got its name from the Indian word "sarkara", which in translation means - sweet.
In the Middle East, sugar was discovered at the beginning of the 4th century BC. e., thanks to the Arabs who brought the product from India. It is believed that the method for producing refined sugar was first thought up in Persia. The Persians were the first to come up with a method for obtaining a sweet refined product, several times digesting raw and refining it. After a while, Portuguese and Spanish traders and travelers learned about the miracle of the plant.

Good to know: sugar was originally called not sugar at all, anything "sweetness", "honey made without bees", "sweet salt" but not sugar.

Introducing Europeans to sugar

Europeans first learned about cane sugar in 325 BC. NS. thanks to the great naval commander and explorer Neark after his travels in the Indian Ocean. However, the product was not widely used at that time. Only at the beginning of the 7th century, when the Arabs conquered Asia and brought the plant to the Mediterranean, sugar gradually began to conquer hearts. The plant has successfully acclimatized in the valley of the great Nile and Palestine. After a while, the reed appears in Syria and then conquers Spain and North Africa.

A new stage in the popularization of sugar began in the XII century, thanks to the campaigns of the crusaders in the Syrian and Palestinian lands, from where the plant enters the Mediterranean countries. Historically and geographically, with the development of sugar trade in the XIV-XV centuries. Venice was the sugar capital. All sugar shipments from India stopped here. Here, the processing and purification of raw materials was carried out, giving the sugar the shape of a cone, after which the product spread throughout the entire territory of the old world.

Good to know: at the beginning of the 14th century in England, the cost of one teaspoon of sugar was equivalent to one modern American dollar.

At the beginning of the XV century. after the Portuguese colonized new territories, sugarcane began to be grown in Madera. The Canary Islands, under Spanish control, are becoming a place of active cultivation of the plant. Now every European country has sought to establish its own production of a sweet product.

Good to know: until the French Revolution of 1789, France was the first among the leading countries in the consumption of sugar from cane.

America's first sugar

After Christopher Columbus discovered America, the history of sugar received a new round of development. For the first time for the new world, sugarcane seedlings were planted on the island of San Domingo, where the first sugar was produced by 1505. Thirteen years later, 28 enterprises for the cultivation and processing of sugar cane operated on the island. After some time, the plant enters the territory of Peru, Mexico and Brazil.
For 300 years, most of the world's sugar production has been concentrated in the Caribbean. But the story of the spread of sugarcane is not over. It turned out that the climate of Indonesia, Hawaii, the Philippine archipelago and the French colonies located on the islands in the Indian Ocean are very favorable for growing the plant. And already by the beginning of the 19th century, the whole globe knew about sugar cane.

How did sugar come from sugar beet?

The fact that sugar is in beets first became known in 1575, thanks to the works of the famous explorer Olivier de Seurat. Only two centuries later, in 1747, this discovery was proved by the German chemist Andreas Sigismund Marggraf. Thanks to his experiments, he was able to isolate a small amount of sugar from three types of beets. The scientist himself, then did not yet understand what a great discovery he made. He published data about his work in a French scientific journal, but no reaction from readers and the scientific world followed.
After some time, Sigismund Marggraf had a follower and student Karl Franz Ahard, who was able in 1799. to present the scientific work done at a high audience. Ahard was able to prove that getting sugar from beets is much more profitable than from sugar cane. As a result, already in 1801. the first sugar factory for the production of sugar from beets appears.
After Karl Achard opened his own factory, his life was filled with great difficulties. Life was not easy for the scientist, because the cane sugar traders declared an unspoken war on him, ridiculing his name in magazines, cartoons and even tried to bribe him. Karl Ahard died in great poverty in 1821. But in 1892. on the building of the academy where scientists Sigismund Marggraf and Karl Ahard worked, memorial plaques with their portraits were installed.

When did sugar appear in Russia?

For the first time sugar was brought to Russia from Europe in the XI-XII centuries. At that time, this product in Russia was available only to wealthy and wealthy people. The first sugar factory in Pervoprestolnaya was opened by Peter I and had the name "Sugar Chamber". Raw materials for production were imported exclusively from abroad. At the beginning of the 19th century, Russia was able to establish its own production of raw materials, growing sugar beets, first near Tula, and then in other regions of the great power.

Who came up with a way to get sugar from beets? when did this sugar become widespread?

Beets have been cultivated since ancient times. In ancient Assyria and Babylon, beets were grown as early as 1,500 BC. Cultivated forms of beets have been known in the Middle East since the 8th-6th centuries. BC. And in Egypt, beets were the main food for slaves. So, from wild forms of beets, thanks to appropriate selection, varieties of fodder, table and white beets were gradually created. The first varieties of sugar beet were developed from white varieties of table beet.

Historians of science associate the emergence of a new alternative to cane, sucrose, with the epoch-making discovery of the German scientist-chemist, a member of the Prussian Academy of Sciences A.S. Marggraf (1705-1782). In a report at a meeting of the Berlin Academy of Sciences in 1747, he outlined the results of experiments on obtaining crystalline sugar from beets.

The resulting sugar, according to Marggraf, was not inferior to cane sugar in its taste. However, Marggraf did not see broad prospects for the practical application of his discovery.

Further in the study and study of this discovery went a student of Marggraf - F.K.Ahard (1753-1821). Since 1784, he actively took up the improvement, further development and implementation of the discovery of his teacher in practice.

Akhard understood perfectly well that one of the most important conditions for the success of a new, very promising business is the improvement of raw materials - beets, i.e. increasing its sugar content. Already in 1799, Akhard's works were crowned with success. A new branch of cultivated beet appeared - sugar beet. In 1801, on his estate in Kuzern (Silesia), Achard built one of the first sugar factories in Europe, where he mastered the production of sugar from beets.

A commission sent by the Paris Academy of Sciences conducted a survey of the Akhardov plant and concluded that the production of sugar from beets was unprofitable.

Only the only British industrialists at that time, who were monopolists in the production and sale of cane sugar, saw sugar beet as a serious competitor and several times offered Achard large sums on condition that he refused to carry out his work and publicly declare the futility of sugar production from beets. ...

But Akhard, who firmly believed in the prospects of the new sugar plant, did not compromise.

Since 1806, France abandoned the production of sugar from cane and switched to sugar beet, which over time became more widespread. Napoleon gave great support to those who showed a desire to grow beets and produce sugar from them, because saw in the development of a new industry the possibility of the simultaneous development of agriculture and industry.

It is rare to meet a person who is indifferent to sweets, even if he has just stopped eating cakes and pastries for health reasons. It is difficult to imagine harvesting berries and fruits without sugar. Jams, compotes, marshmallows, a huge amount of confectionery, sweet tea or coffee - all this requires a huge amount of valuable food. What sugar is extracted from in the world today is the topic of this article.

Sugarcane, beetroot

It is these plants that immediately come to mind when it comes to traditional raw materials, methods of sugar production. This is accompanied by associations:

Sugarcane. Freedom-loving inhabitants of hot tropical countries grow on their plantations, chopping it when it grows, under the root with sharp machetes. Then it is boiled in large vats, preparing sugar syrup - the basis for obtaining a solidified, lumpy product. "Born in the USSR" recalls the Island of Freedom - socialist Cuba, which at that time was the main supplier of snow-white sand at 94 full-weight Soviet kopecks per 1 kg.

Sugar beet, which few people have seen among city dwellers. The sugar from it was no longer white, but somehow grayish, nondescript, but cheaper - 88 kopecks. It was grown, as it is today in Russia, in huge quantities, in order to then extract from it the sweet component - sucrose.

What else is sugar produced in the world, except for traditional raw materials, where cane accounts for up to 60%, and almost everything else remains:

Maple tree sap. This sugar is produced in Canada.
From sorghum stalks. In ancient times it was prepared in China, later in the USA.
From the sap of different types of palm, including date.
Malt. From germinated and then dried, milled cereal plants. Most often it is not an independent product, but a component of raw materials for the production of alcoholic beverages.
Made from cornstarch. However, this is usually a syrup, like that obtained from maple, and it is called sugar both out of habit because of its sweet taste, field of application, and for marketing reasons.

For the inhabitants of Russia, all the listed varieties, varieties and methods of producing sugar-containing products are exotic, and their use is usually limited by the exuberant imagination of numerous gurus - self-styled chefs who are selflessly busy preparing dishes according to complex recipes from the rarest ingredients on TV screens.

How is sugar made

The technologies for the production of a valuable product, regardless of the feedstock, do not differ much:

Collection of raw materials.
Cleaning from dirt, organic impurities. This is especially true for sugar beets.
Shredding.
Double pressing (with the addition of water) to extract the juice - for sugar cane.
Extraction of sucrose with hot water - for beets.
Purification of the resulting dark solution containing various amounts of dissolved sucrose, depending on the type, grade of raw materials, from organic oxides, chemical impurity compounds with milk of lime, sulfur dioxide, binding, precipitating unnecessary substances.
Settling the solution, removing the resulting sediment.
Multiple filtering.
Removal of excess moisture by evaporation.
Crystallization of sugar under vacuum.
Separation of sucrose and molasses (molasses) by centrifugation.
Final drying.

The last stages of the technological process - how sugar is made - are repeated until the finished product is obtained - snow-white, crystalline sand, and then packaged.

Finally, about a well-known food product:

The homeland of sugar is India.
Habitual granulated sugar, regardless of the raw material used for its production, has the same nutritional value, the number of calories.
The brown sugar obtained with the addition of cane molasses does not become natural, healthier, but only more expensive.
By the way, under the guise of an exotic product from hot countries, tinted sugar from beets is always on sale.
Small sugar, despite the persistent misconception, is not sweeter than large sugar, including lumpy sugar, but only dissolves faster.
The homeland of refined sugar, which has a cubic shape, is the Czech Republic. The year is 1843.

Knowing what sugar is extracted from, which makes everyday life sweeter, is informative. But do not forget that excessive use of it can not only make you go to the dentist in a hurry, but also lead to diabetes.