Adamson University College of Engineering Chemical Engineering Department

SUGARS

Submitted to:
Engr. Anabella Vilando

Submitted by:
GROUP 1 Canopin, Carlota Doroteo, Jillian Marbida, Angelique Pascual, Nonie Sunga, Paola Nadine

SUGARS
HISTORY
-First extracted in North America in 1689, using cane from West Indies -Beet sugar was discovered (1747) -In 1880, beet replaced sugar cane as the main source of sugar in Europe.

SOURCES
Canes - belongs to the grass family (Poaceae), an economically important seed plant family that includes maize, wheat, rice, and sorghumand many forage crops. - main product of sugarcane is sucrose - Sucrose, extracted and purified in specialized mill factories, is used as raw material in human food industries Beet Sugar - is a plant whose root contains a high concentration of sucrose. - is a temperate climate biennial root crop. It produces sugar during the first year of growth in order to see it over the winter and then flowers and seeds in the second year. Corn -Corn sugar is a natural sweetener that is made utilizing starch that is extracted from kernels of corn.

TYPES
White Sugar - crystallized sucrose extracted from either sugarcane or sugar beets. Types of White Sugar o Fruit Sugar - slightly finer than "regular" sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. o Bakers Special Sugar- finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry.

o Bar Sugar- slightly finer than "regular" sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Brown Sugar- consists of sugars crystals coated in a molasses syrup with natural flavor and color Types of Brown Sugar o Evaporated Cane Juice- common name for the food-grade cane based sweetener produced directly from milled cane using a single-crystallization process. Has light golden colour . o Turbado Sugars- Is a raw sugar that has been refined to a light tan color by washing in a centrifuge to remove surface molasses. o Muscabado or Barbados Sugar- a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. Liquid Sugar - is white granulated sugar that has been dissolved in water before it is used . Invert Sugar - Sucrose can be split into its two component sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Invert sugar is sweeter than white sugar.

MISCELLANEOUS SUGARS
Lactose -milk sugar -made from waste skim milk Sorbitol -sugar substitute -produced in reduction of glucose Mannitol -used in pill manufacture and electrolytic condensers Xylitol -sugar alcohol -found in fibers of fruits and vegetables Gluconic Acid-forms useful calcium and iron salts.

Trivia:

The trick to curing hiccups is to get the nerves that regulate breathing synchronized by taking a teaspoon of granulated sugar. Sugar possesses antibiotic properties and can be used to heal wounds A spoonful of sugar added to a vase will prolong the life of freshly cut flowers A can of Coke has 39 grams of sugar and a can of Pepsi has 41 grams of sugar. That is about seven teaspoons or 13 lumps of sugar per can! Sure and Sugar are the only two words in the English language that are spelt su and pronounce as sh.

Article Review
The Harmful Effects of Sugar and Choosing Healthy Alternatives Thursday, February 21, 2008 by: Teya Skae (NaturalNews) Most of us have heard the good advice that we need to eat less sugar - and rightly so. However, despite the numerous warnings by health authorities of the ill effects of sugar, the majority of the population is still consuming sugar on a daily basis in some form or other. "Sugar" is both a broad category and a misleading one. Let's examine it for our health's sake. We do not have to consume white, refined sugar to be consuming sugar. Sugar includes glucose, fructose (as in fruit sugar), lactose (as in milk), sucrose (as in table sugar), maltose or malts (as in rice malt and honey), jam (contains concentrated juice, which is high in fruit sugar), maple syrup, corn syrup, palm sugar (traditionally used in macrobiotic cooking), and the very deceiving organic brown sugar, which is not all that different from white sugar. Even alcohol is a sugar. All of these sugars are problematic in many different ways. The sugar industry is not in decline and obesity is on the increase. Sugar is a major culprit in the case against obesity. For obese individuals, consuming even a teaspoon of sugar a day would cause metabolic imbalances that contribute to obesity. Sugar is to be avoided, not only by the obese but by healthy individuals. Is there rationale behind the statement, 'Sugar is to be avoided'? Definitely! Nancy Appleton, PhD, clinical nutritionist, has compiled a list of 146 reasons on 'how sugar is ruining your health' in her book Lick the Sugar Habit. Here are some of them: * Sugar can decrease growth hormone (the key to staying youthful and lean) * Sugar feeds cancer * Sugar increases cholesterol

* Sugar can weaken eyesight * Sugar can cause drowsiness and decreased activity in children * Sugar can interfere with the absorption of protein * Sugar causes food allergies * Sugar contributes to diabetes * Sugar can contribute to eczema in children * Sugar can cause cardiovascular disease * Sugar can impair the structure of DNA * Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children * Sugar contributes to the reduction in defense against bacterial infection (infectious diseases) * Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections) * Sugar contributes to osteoporosis The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch. With 146 proven reasons why sugar is bad for us, is there perhaps one single reason as to why we might need it? The only interesting thing about sugar is that it tastes good and makes us temporarily feel good. This is an area worth exploring. According to Traditional Chinese Medicine (TCM), a 5000 year-old wisdom of self-contained knowledge of healing, we all need sweetness in our life. We need six tastes: sweet, sour, salty, astringent, bitter and pungent to stimulate the taste buds on our tongue at main meals, in order to experience satiety. Satiety and cravings are the result of imbalances in brain chemistry and have nothing to do with fullness of the stomach. When foods hit our tongue, our taste buds relay the bio-chemical information to the brain, stimulating various parts of the hypothalamus the 'satiety centre'. The tongue is also a mini representation of the body, just like in reflexology, and contains points that stimulate all the organs in the body. Avoiding sweetness would be unnatural and unnecessary, as this will inevitably lead to imbalances and sweet cravings. This is why people have such a hard time giving up sugar; it is almost impossible to get children to stay away from it. Many people really try hard to avoid sugar, and do not sweeten their tea or coffee, yet they crave sugar

in some other form, such as chocolates, cakes, ice cream or even fruit - dates and figs. Dates are 99% sugar, in the form of fructose. When a person is in metabolic balance they do not crave sugar. If they do, it is a sign of a metabolic imbalance and it can be corrected without having to consume sugar. The wonderful thing is that we do not have to give up the sweetness of sugar in order to be healthy; we just need to replace it with better alternatives. While giving up sugar is very difficult, replacing it is now very easy. There are two natural, organic sugar alternatives that are sweet, easy to use and cook with stevia and xylitol. They may sound like chemicals but they are completely natural and have been proven not only safe but beneficial for our well-being. The best one to use is Stevia (Stevia rebaudiana) from the Asteraceae family, which was rediscovered by Dr. M. S. Bertoni in 1888. Stevia is a herb that has been used as a sweetener in South America for hundreds of years. It is calorie-free, which means it has no effect on our bodies' production of insulin. Stevia, in its powdered concentrate, is 300 times sweeter than sugar, so only tiny amounts are needed for sweetening. Stevia is widely used all over the world. In Japan, for example, it claims 41% of the sweetener market, including sugar, and was used in Japanese Diet Coke until the company replaced it with aspartame (to "standardize" worldwide). There have not been any reports of toxicity with stevia, which is consumed by millions of people daily. However, in the US, the FDA, and in Australia, the FSANZ, do not allow stevia to be used as a food additive. But in China, Japan, Taiwan and Korea, stevia is fully approved and has proven to be safe, with no toxicity reported from its use to date. In Australia stevia is sold as a supplement and it is readily available from various distributors. A wonderful article that puts the whole sugar industry in perspective is published by the Herb Research Foundation: Stevia Leaf - Too Good To Be Legal? by Rob McCaleb (http://www.dorway.com/stevia2.html) . The only thing that deters people using stevia is that it can taste a little bitter in drinks and in some recipes, but this can be overcome by using another wonderful sweetener, called xylitol, in combination with stevia for ideal sugar replacement. Xylitol is a natural substance found in fibrous vegetables and fruit, as well as in corn cobs and various hardwood trees, like birch. It is a natural, intermediate product that regularly occurs in the glucose metabolism of humans and animals, as well as in the metabolism of several plants. Xylitol is so natural that our bodies produce up to 15 grams of it daily during normal metabolism. Xylitol has been known to organic chemistry since the 1890's. Studies on both humans and rodents have shown that xylitol, when administered orally, is well tolerated and safe to levels of at least 40g per day (which equates to some 10-12 teaspoons of sugar) with no subjective or objective adverse findings. Importantly, much less insulin is released into the blood during xylitol administration than during glucose administration. This is obviously a very good thing for insulin-sensitive individuals or for anyone concerned with weight loss, as insulin (apart from driving the glucose into the cells) also tells the body to store even slight excess carbohydrates as fat, rather than to use them as energy.

Relatively high quantities of xylitol are found in plums, raspberries and cauliflower (0.3 to 0.9 g per 100 g dry matter; the quantities vary depending on plant varieties). Even though xylitol is derived from fruits and vegetables, it is not the same as fructose. Xylitol is a five-carbon sugar, which means that it is antimicrobial (prevents the growth of bacteria), whereas all other forms of sugar are six-carbon sugars, which cause bacterial and fungi overgrowth. Xylitol looks, feels and tastes exactly like sugar - though that is where the similarity ends! While sugar wreaks havoc on the body, xylitol heals and repairs. It also builds immunity. There are many benefits of using xylitol as a sugar substitute: * Glycemic index of 7 (sucrose is 60) * Minimal effect on blood sugar and insulin levels * Inhibits yeast, including Candida Albicans (It actually helps fight candida) * Inhibits plaque and dental cavities by 80% (Dentists use it and recommend xylitol toothpaste) * Retards demineralization, and promotes re-mineralization, of tooth enamel Based on scientific and public health evaluations, xylitol has been approved in virtually all industrialized countries to be used in oral hygiene products and in other products to promote oral health. In its crystalline form, it can replace sugar in cooking, baking, and as a sweetener for beverages. Xylitol is used in chewing gum, mints and hygiene products, such as nasal and mouth washes, because it inhibits bacteria. Unlike many artificial sweeteners, it leaves no unpleasant aftertaste. Xylitol is formally approved in over 50 countries worldwide. Xylitol has no known toxic levels (Except that quantities over 90 gm/day may have a laxative effect). The amount tolerated varies with individual susceptibility and body weight. Most adults can tolerate at least 40 gm/day. The only problem with xylitol is that it costs more than sugar, however, if we combine it with stevia in the ratio of 12:1 (12 parts of xylitol to 1 part of stevia), it becomes more cost effective and is a healthy way to sweeten our taste buds and satisfy our brain! Imagine eating cakes and chocolates that not only taste good but are also good for our teeth? You can literally have your cake and enjoy it without the guilt or empty detrimental sugar calories!

Learn more: http://www.naturalnews.com/022692.html#ixzz227BFCP00