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Introduction
Sugar can also be referred to sucrose; a carbohydrate that occurs naturally in plants such as fruits and vegetables. It is produced through photosynthesis – a process that plants carry out to convert energy (light, water and oxygen) into food.
Each year there is over 120 million tons of sugar being produced from over 120 countries. Almost 70% of sugar is produced from sugar cane – a tall grass with big stems that can be found in large quantity in tropical countries. The other 30% is produced from sugar beet – a root crop similar to a parsnip.
Sugar beet can be found in lower temperature areas of the Northern Hemisphere. Sugar is then separated from these plants and modified for commercial use.
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Types of sugar:
- Granulated Sugar
- Regular, Fine and Extra Fine Sugar
- Fruit Sugar
- Bakers Sugar
- Superfine, Ultra fine or Bar Sugar
- Confectioners or Powdered Sugar
- Coarse Sugar
- Sanding Sugar
- Brown Sugar
WHITE REFINED SUGAR ICUMSA 45 - SHALL CONFORM WITH THE FOLLOWING SPECIFICATIONS AND/OR INTERNATIONAL STANDARD SPECIFICATIONS, FIT FOR HUMAN CONSUMPTION
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ICUMSA
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45 RBU ATTENUATION INDEX UNITS METHOD NO.: 4-1978
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COLOR
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SPARKLING CRYSTAL WHITE
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POLARIZATION AT 20’C
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99.8% MIN
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MOISTURE
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0.04% MAXIMUM
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SULPHATED ASH CONTENT
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0.04% MAXIMUM
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REDUCING SUGAR
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0.05% MAXIMUM BY WEIGHT
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AS
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1 PPM MAXIMUM
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OS
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2 PPM. MAXIMUM
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CU
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3 PPM. MAXIMUM
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HPN STAPH AUREUS
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NIl
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SUBSTANCE
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SOLID CRYSTAL
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SOLUBILITY
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100% DRY AND FREE FLOWING
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SEDIMENTS
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NONE
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SMELL
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FREE OF ANY SMELL
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GRANULATION
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FINE
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MAGNETIC PARTICLES
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4 MG/KG MAXIMUM
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SO2
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20 PPM MAXIMUM
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RADIATION
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NORMAL WITHOUT PRESENCE OF CESIUM OR IODINE: CERTIFIED
PHYTOSANITARY CERTIFICATE OF NO RADIATION, NO VIRUS, NO INSECT PARTS, HUSKS,
NO POISONOUS MATTER AND NON GENETIC AND IS SUITABLE FOR HUMAN CONSUMPTION
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CROP
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2009 OR LATER CROP.
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