The comparative sweetness and preserving quality of cane and beet sugars

✍ Scribed by Ogilvie, James P.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1922
• Weight: 350 KB
• Volume: 41
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000411601

✦ Synopsis

T tlic prcscnt tirnc various grndcs of white cnnc and bcct sugnr arc sold on our A ninrlwt, i~iid l~rontlly these rimy bc dividctl into ( I ) rcfiiictl and (2) tlircct-consumption sugnrs.

13y n rcfiuicd sugnr is gencrnlly undcrstood n product wliicli 1s olitiiinctl by rc-nicltlig rnw cnnc or bcct sugar, ptissing tlic rcsulting liquor through nniniul cliarconl to clccolorisc nnd purify it, and finnlly ro-crystiillising. Uriinulntcd and cube su&nrs so produccd in rcfincrics in this country arc of n rcniurknblc dcgrcc of purity, and tliuir sucrosc contcnt gcncrnlly rcnclics 99.95 per ccnt., tlm triiccs of nioisturc, ash, reducing sugars, nntl orgiinic non-sugars which niny bc prcscnt 1)cing IiurcUy cnpnblc of dctcrrninnt ion cvcn I)y tlic i~pplic;ttio~i of spcciiil mcthods. (htcrn. Sugar J., 19'20, 654). It is conccdcd by nll tlint tlicrc cnn IIC no diflcrcncc in tlic swcctncss or prcscrving quiility of such IL highly rcfiiicd product (wliicli is in ciTcct ])urc sucrosc), wlicthcr it is dcrivcd originally from tlic cnnc or tho bcct.