Sugar

The word sugar is derived from a Sanskrit word sharkara. It refers to a class of sweet eatable substances made up of carbohydrates (Compounds of carbon, oxygen and hydrogen). Sugar is produced mainly from sugarcane (from stem) and sugar beet (from root), grown mainly in tropical and sub-tropical regions receiving ample amount of rainfall. The cane sugar goes through a series of processes to get white table sugar suitable for users. In industries, the raw sugar first goes through a process called Affination (Process of removal of sticky brown coating on raw sugar), in which sugar crystals are treated with concentrated syrup, which is further treated with phosphate or carbon (phosphation process). The resulting mixture is then treated with activated carbon which is further boiled and crystallized into white table sugar.

Sugar can be broadly classified into two main categories, namely:

• Monosaccharide (general formula – C6H12O6) containing five hydroxyl groups and a carbonyl group
  • Glucose
  • Fructose
  • Galactose
• Disaccharide (general formula – C12H22O11) containing two monosaccharide units combined with the loss of a water molecule
  • Sucrose
  • Maltose
  • Lactose

Sugar is found in many forms, mainly:

• Brown sugars ( used in baked goods, chocolates, confectioneries and candies )
• Invert sugars ( used in bakery products like bread and cakes )
• Liquid sugars ( used in making jams and ice creams )
• Polyols ( used as sweetener in chewing gums )

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