what are refined sugars ?
Grades and Types of Refined Sugar ....
There are several grades of refined sugar, each of which has its own particular application to and effect
on the character of the many types of confectionery manufactured.
Even amongst the highest grade refined white sugars there are differences in the minute content of impurities
in the mother liquor surrounding the crystals, which are capable of producing wide variations in the final product.
For instance, a white refined sugar which might be ideal for the production of high-grade marshmallows would
would possibly be quite unsuitable for the manufacture of clear crystal mints.
Such differences must be known to the confectioner when purchasing sugar for specific merchandise, and in
this matter the advice and knowledge
of the sugar chemist is invaluable.
Refined Soft Sugars
In the case of the refined brown sugars, the increasing intensity of flavour so desirable in many types of
confectionery depends on the increasing amount of impurities present in the mother liquor surrounding
the crystals.
As the degree of refinement decreases, so does the flavour increase, and we get a series of graded
refined sugars of definite sweetness and sweetness plus flavour values from which selection may be
made to meet specific requirements.
These gradations apply equally to syrups from golden syrup down to molasses.
The following list shows approximate sucrose content of Tate and Lyle refined brown sugars widely
used in the confectionery industry :
Grade 10 Pieces Polarisation 96 ْ
Grade 20 Pieces Polarisation 95 ْ
Grade 30 T. L. Pieces Polarisation 92 ْ
Grade 40 Pieces Polarisation 89 ْ
Universal standardisation
It is - perhaps - rather unfortunate that universally accepted terminology or standardisation of different grades of refined sugar has not yet been adopted for world trade.
Each refinery has its own particukar grading system - so that if a confectioner in South Africa or Brazil desires to use a formula devised in England stating a particular grade of sugar - which may not be procurable in his part of the country - he has no standard to guide him in the adaptation of a similar grade produced by another refiner.
Small differences might render formula useless - and the adoption of an attitude of "near enough" can lead only to mediocrity.
The fact that such standards have never been applied by international sugar refiners is eloquent of the many difficulties to be surmounted. It is - however - a probability that this matter will be discussed in the near future by the authorities concerned.
There is no doubt that the establishment of a common set of standards would materially assist better understanding of sugar - wherever - its source of production - throughout the confectionery world.
Relative Value Test
A useful method of testing relative values of refined brown sugars is made possible by the
Lovibond Tintometer. A 10 percent. solution of the sugar is prepared and viewd in a I-in.
cell in the tintometer, using series 500 glasses. Taking the above-mentioned Tate and Lyle series
of brown sugars as a standard ....
Grade 10 gives a reading in the region of 0.5
Grade 20 gives a reading in the region of 1.0
Grade 30 gives a reading in the region of 10.0
Grade 40 gives a reading in the region of 40.0
Grades and Types of Refined Sugar ....
There are several grades of refined sugar, each of which has its own particular application to and effect
on the character of the many types of confectionery manufactured.
Even amongst the highest grade refined white sugars there are differences in the minute content of impurities
in the mother liquor surrounding the crystals, which are capable of producing wide variations in the final product.
For instance, a white refined sugar which might be ideal for the production of high-grade marshmallows would
would possibly be quite unsuitable for the manufacture of clear crystal mints.
Such differences must be known to the confectioner when purchasing sugar for specific merchandise, and in
this matter the advice and knowledge
of the sugar chemist is invaluable.
Refined Soft Sugars
In the case of the refined brown sugars, the increasing intensity of flavour so desirable in many types of
confectionery depends on the increasing amount of impurities present in the mother liquor surrounding
the crystals.
As the degree of refinement decreases, so does the flavour increase, and we get a series of graded
refined sugars of definite sweetness and sweetness plus flavour values from which selection may be
made to meet specific requirements.
These gradations apply equally to syrups from golden syrup down to molasses.
The following list shows approximate sucrose content of Tate and Lyle refined brown sugars widely
used in the confectionery industry :
Grade 10 Pieces Polarisation 96 ْ
Grade 20 Pieces Polarisation 95 ْ
Grade 30 T. L. Pieces Polarisation 92 ْ
Grade 40 Pieces Polarisation 89 ْ
Universal standardisation
It is - perhaps - rather unfortunate that universally accepted terminology or standardisation of different grades of refined sugar has not yet been adopted for world trade.
Each refinery has its own particukar grading system - so that if a confectioner in South Africa or Brazil desires to use a formula devised in England stating a particular grade of sugar - which may not be procurable in his part of the country - he has no standard to guide him in the adaptation of a similar grade produced by another refiner.
Small differences might render formula useless - and the adoption of an attitude of "near enough" can lead only to mediocrity.
The fact that such standards have never been applied by international sugar refiners is eloquent of the many difficulties to be surmounted. It is - however - a probability that this matter will be discussed in the near future by the authorities concerned.
There is no doubt that the establishment of a common set of standards would materially assist better understanding of sugar - wherever - its source of production - throughout the confectionery world.
Relative Value Test
A useful method of testing relative values of refined brown sugars is made possible by the
Lovibond Tintometer. A 10 percent. solution of the sugar is prepared and viewd in a I-in.
cell in the tintometer, using series 500 glasses. Taking the above-mentioned Tate and Lyle series
of brown sugars as a standard ....
Grade 10 gives a reading in the region of 0.5
Grade 20 gives a reading in the region of 1.0
Grade 30 gives a reading in the region of 10.0
Grade 40 gives a reading in the region of 40.0