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Sugarcane sugar - past, types and properties of sugar from sugarcane
Table of Contents
1. History of cane sugar production
Cane sugar was first utilized by the inhabitants of Polynesia. From Polynesia, it spread to India and then to Persia. The expansion of Arab peoples in the 7th century contributed to the further spread of this plant. Over time, sugarcane cultivation spread to Africa and Spain. When three thousand years ago pure cane sugar was already being produced in India, honey was still being made in Europe. However, sugar only migrated to Europe during the Crusades (the 11th century). The first mentions of this product appeared in England in 1099. In the 14th century, sugar was sold in London for 2 shillings per pound, making it a luxury item (this price was equivalent to a month's salary for a worker). As a result, sugar was only found on the tables of the rich. Having a sculpture or sugar ornament was a sign of high social status. In those days, due to its high price, sugar was considered a miraculous remedy for strengthening, e.g., for people with disabilities. However, the greatest increase in sugar production occurred after the discovery of America. Columbus brought sugarcane from his voyages to begin cultivation on the lands of the Caribbean. There was an excellent climate for the growth of this plant, so sugarcane cultivation quickly developed on a massive scale. A large number of workers were needed for the work, mainly slaves imported from Africa and India. Until the end of the 19th century, sugar was still a luxury item. Only after the tax was lifted did it become accessible to the average citizen.2. Sugar varieties
Two kinds of sugar are highly favoured in Poland: white sugar (crystalline, beet sugar) and brown sugar (cane sugar). Both products, whether white or brown sugar, are primarily made up of sucrose, which constitutes at least 99.7% of the product. In reality, the primary distinction between these two types of sugar lies in their origin and manufacturing process.3. Production of sucrose from sugarcane
The initial step involves carrying out the cleaning of the raw material. Subsequently, it is necessary to crush the raw material. Sucrose is extracted (extracted) using hot water. The obtained juice is purified by applying limestone milk. The aim is to alter the pH, which facilitates the removal of impurities (through filtration). Water is evaporated until the crystallization process begins. After centrifugation, the finished product remains. In the case of brown sugar, the purification process is skipped, resulting in the retention of molasses in the product, imparting its characteristic hue. Due to this, trace amounts of minerals such as iron, calcium, magnesium, or potassium remain. However, the small quantity of these elements cannot constitute a significant source of them in human diet.4. Confrontation of Cane Sugar and White Sugar
It is worth noting that there are no significant differences between these products. The only benefit of using cane sugar is the taste, which differs from white sugar, and the small amounts of minerals, including iron, magnesium, potassium and calcium. However, these are marginal amounts, not significant in the context of covering the daily needs of the human body. Some people prefer the taste of cane sugar and therefore use this product for sweetening drinks and baking. In Poland, it is not popular as a foodstuff, but is used in Asian, Indian and Mexican cuisine. The price of cane sugar is higher than that of white sugar. However, it is important to remember that there are often forgeries of cane sugar by adding caramel to give the color of beet sugar. Cane sugar is often presented as a healthy and dietary product, but in terms of nutritional value, it does not differ significantly from white sugar.
