SUGAR & STARCH INDUSTRY

SUGAR

• Sugar is the generic name for sweet-tasting, soluble carbohydrates.

• Sugar was first produced from sugarcane plants in northern India in the first
century CE.
• Sugar was very expensive and was then considered a fine spice.
• Sugar sources:
o Sugar cane ~80%
o Sugar beet ~20%
o Corn
SUGAR SOURCES
SUGAR

• Mono- and di-saccharides are referred to as sugar (suffix -ose)

o Monosaccharides (Glucose, Fructose, Galactose, Mannose)
§ Glucose C6H12O6
§ Fructose C6H12O6
§ Galactose C6H12O6
o Disaccharides (Sucrose, Lactose, Maltose)
o Produced during photosynthesis
• Polysaccharides are referred to as starch.
• Derived from Greek word “Sakcharon” which means sugar.
SUGAR - DISACCHARIDES

Disaccharide Unit 1 Unit 2

Sucrose Glucose Fructose
Lactulose Galactose Fructose
Lactose (milk sugar) Galactose Glucose
Maltose (malt sugar) Glucose Glucose
Trehalose Glucose Glucose
Cellobiose Glucose Glucose
Chitobiose Glucosamine Glucosamine
SUGAR

• All sugars are sweet because they contain OH groups with a particular
orientation that can interact with the taste receptor for sweetness in our
tongues.
SUGAR
TERMS
• Bagasse – fibrous residue of sugar cane which remains after crushing
operation.
• Brix – measure of concentration of dissolved solids in solution (⁰Bx)
• Invert sugar – high temperatures and acid conditions can cause chemical
decomposition of the sucrose resulting in simple sugars such as glucose
and fructose.
• Massecuite – Concentrated can juice obtained after boiling, also known as
rab or final syrup
• Molasses – viscous product resulting from refining sugarcane or sugar
beets into sugar.
SUGAR PRODUCTION FROM SUGAR CANE

1. Extraction of Juice
2. Removal of soluble and insoluble impurities
3. Decolorization (if very white sugar will be produced)
4. Removal of water
5. Crystallization of sugar crystals
6. Removal of excess moisture
SUGAR PRODUCTION FROM SUGAR CANE

Water

Sugar Crushing / Juice Sulfitation

Cutting Washing Separator
Cane Milling (Bleaching)

Mother Crystals Water Water Bagasse SO2

Crystallization Evaporation Filtration Clarification Alkalization

Massecuite Water CO2 Lime Milk

Mud Scum

Separation Drying Screening Packaging Sugar

Molasses
SUGAR PRODUCTION FROM SUGAR BEETS

Hot Water

Sugar
Chopping Steeping Extraction Coagulation Filtration
Beets

Water Beet Pulp CO2 Lime Milk Water

Sugar Screening Drying Separation Crystallization Evaporation

Mud Mother Crystals

STARCH INDUSTRY
STARCH

• Odorless, tasteless white substance occurring

widely in plant tissue (grains).
• Polysaccharides
• Source of starches is a grain
• White flour (endosperm only)
• Brown flour (↓bran + endosperm + ↓germ)
• Whole meal (bran + endosperm + germ)
• Germ flour (endosperm + germ)
STARCH

• Gluten
o General name for the proteins found in cereal.
o Has viscoelastic and adhesive properties which give dough its
elasticity, helping it rise and keep its shape.
• Cereal
o Any grass cultivated (grown) for the edible components of its grain,
composed of the endosperm, germ, and bran.
THANK YOU VERY MUCH!