Sugar and Sugar Derivatives: Changing Consumer Preferences

Sugar and Sugar Derivatives: ChangingConsumer Preferences

Narendra Mohan • Priyanka SinghEditors

Sugar and SugarDerivatives: ChangingConsumer Preferences

EditorsNarendra MohanNational Sugar Institute, KalyanpurKanpur, India

Priyanka SinghDepartment of Sugar ChemistryU.P. Council of Sugarcane ResearchShahjahanpur, India

ISBN 978-981-15-6662-2 ISBN 978-981-15-6663-9 (eBook)https://doi.org/10.1007/978-981-15-6663-9

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Foreword

It gives me an immense pleasure to write foreword to this book entitled Sugar andSugar Derivatives: Changing Consumer Preferences by Prof. Narendra Mohan,Director, National Sugar Institute, Kanpur, jointly authored with Dr. (Mrs.) PriyankaSingh, Scientific Officer, UP Council of Sugarcane Research, Shahjahanpur.

Change is the law of life and those who look only to the past or present are certainto miss the future. Change is inevitable. Growth is optional. The task of forecasting“Changing Consumer Preferences” becomes all the more challenging, when con-sumer is a human being and it involves his desire for constant change, for betterliving. Further, emergence of newer and increasing knowledge leads to growth of notonly existing but also newer wants.

In such a complex scenario, I personally believe that ability to foresee ahead ofothers, the futuristic scenarios of a currently prevailing want of a consumer and torecommend a road map to address his changing preferences is the characteristics ofonly few gifted individuals.

It is in this backdrop that one must recognize and appreciate the importance of theinitiative taken by two gifted individuals, Prof. Narendra Mohan and Dr. (Mrs.)Priyanka Singh, in bringing out the book Sugar and Sugar Derivatives: ChangingConsumer Preferences.

Prof. Narendra Mohan with a mature blend of youthful energy and never endingquest for combining his own expertise with a magnificent obsession of identifyingand assimilating the knowledge and expertise available not only in India but alsoelsewhere in the world is in the recent times perhaps the best gift to Indian sugarindustry in general and to National Sugar Institute in particular.

Dr. (Mrs.) Priyanka Singh is currently the Scientific Officer, UP Council ofSugarcane Research, Shahjahanpur, and an eminent scholar with a highly distin-guished academics and recipient of “Woman Scientist Fellowship” award from theDepartment of Science and Technology, Government of India. She is a recognizedauthority on the subject of “Sustainable Sugarcane Production” and an author ofmore than 40 research papers in diverse areas connected with sugarcane.

This book which is a collaborative effort of such eminent authors could not havefound better authors. The contents of this book practically encompasses not only allaspects of present practices and scenarios of sugarcane growing, processing intoconventional end products such as sugar, power, ethanol, but also traverses into the

vv

near future as well as far ahead into the future and visualizes innovative improvementsin agronomy, technology for enhancing significantly improved efficiency, productiv-ity, and economics of production. Further, it identifies a large number of downstreamvalue-added diversifications for overall economic sustainability and growth of sugarindustry in the coming years.

We all are aware that India is an agrarian society, and sugar industry is the secondlargest agro-based industry in India. The sugar industry during the last seven decadeshas revolutionized the rural economy and landscape and brought in a high degree ofsocioeconomic benefits to rural India. In order to enhance and sustain this growthstory, it is not only essential to continue to focus and support in every possiblemanner by providing scientific and technological support, but also to continuallyidentify newer avenues for newer products and applications for the usage of sugar-cane and fructify them into commercial use to meet the changing requirements of theconsumer or create a new choice or demand for a consumer by introducing a newproduct or process.

I once again wholeheartedly compliment the authors for such an excellent bookand also compliment all the contributors for the variety of topics contained in thisbook, and do sincerely hope that this becomes a guiding light for currently unchart-ered future.

Deccan Sugar Technologists’ AssociationPune, India

S. S. Gangavati

vi Foreword

Preface

Sugarcane occupies a commanding position as an agro-industrial crop and is com-mercially grown in about 115 tropical and subtropical countries of the world.However, volatility in sugar prices is leading sugarcane industries worldwide tobroaden their revenue base by moving from a single commodity manufactured to oneof renewable biomass for the production of a broad range of value-added products.The comprehensive use of sugarcane through its by-products and other value-addedproducts is one of the major lines of action that sugar-producing countries areattempting these days for its sustainability. The concept of cane diversificationinvolves its agro-industrial utilization in environmentally friendly alcohol, alcoholderivatives, bioenergy, antibiotics, bio-based chemicals, surfactants, paper and resi-due recycling for sustainable agriculture to maintain an eco-friendly environment.For many years, sugarcane was regarded as a single product crop, i.e., sugar, and itsactual potential was not recognized by the sugar industry. Manufacturing alliedproducts was a discretion rather than a necessity and the by-products were notjudiciously utilized for value addition and for safeguarding the environment. How-ever, scientific and technical experiences accumulated through years of intensiveresearch in the field of by-products and co-product utilization in many countries havegiven a new ray of hope to the sugar industry for its sustainability, especially indeveloping countries. It has therefore become necessary that the sugar industry,which has been so far processing the sugarcane mainly for sugar, should now focuson the establishment of sugar-agro-industry complexes. The book will provide acomplete knowledge of the potential use of the sugarcane crop not only as a sourceof sweetening agent (sugar, different types of sugar, sugar derivatives), but also formany other uses including a source of bioenergy.

Further, it is important to mention that with the increase in added sugar consump-tion, consumers are now tempering their love for sugary foods in response to globalrecommendations to limit calories from added sugars. In fact, a recent study foundthat 57% of respondents were trying to limit or avoid sugars in general. Thissignificant shift may be influenced by a variety of factors like lifestyle trends focusedon healthier lifestyles and cleaner eating and media and healthcare messaginglinking excessive sugar consumption to obesity and health concerns.

There is another side to the coin throwing light on various sugar taxes that arebeing imposed by various countries on foods and soft drinks with the aim to curb

vii

consumption of sugary products so as to tackle obesity and reduce public healthcosts. On the contrary, marketing literature offers a plethora of evidences relating tosugar consumption and its co-relation with obesity. Studies indicate that in severalcountries even though sugar consumption has been flat or reduced obesity ratioshave been rising ever since. Such patterns are attributed more towards the lifestyle ofthe common man rather than its sugar intake, in context, sweeteners, low calorie, inparticular, are gaining popularity. Thus, understanding the dynamics and structure ofsugar consumptions is vitally important in assessing the future of the world sugareconomy. The chapters covered in this book will showcase that the fundamentalcause of obesity and overweight is an energy imbalance between calories consumedand calories expended, and it will also burst the myth related to the calorie content ofsugars.

This book will not only discuss and showcase the possibility and means ofdiversification of sugarcane as it has become a global necessity due to unstableprices of sugar in the international market but will also focus on various innovationsand technologies developed and developing regarding sugar, sugar derivatives, andsugar industry by-products for their possible utilization in developing sugar-agro-industry sustainability.

We hope this book will serve as an important reference and will be of benefit forstudents, scientists, industrialists, and entrepreneurs involved in sugarcane and sugarsectors and stimulate research and extension work on burning issues of sugarcane,sugar, and related products, and it will enlighten the planners and executives indeciding the national and international policies related to sugar industry.

Kanpur, India Narendra MohanShahjahanpur, India Priyanka Singh

viii Preface

Contents

1 Pioneer Knowledge of Sugarcane and Sugar . . . . . . . . . . . . . . . . . . 1Ashok Kumar Shrivastava

2 Sugar Quality and Pricing Pattern for Economic Sustainabilityof the Indian Sugar Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Narendra Mohan

3 Exploiting Technologies in the Emerging Bioeconomy . . . . . . . . . . . 25Arvind Chudasama

4 Sugar and Sugar Substitutes: Recent Developments and FutureProspects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Priyanka Singh, Y. G. Ban, Lenika Kashyap, Archana Siraree,and J. Singh

5 Sugar Quality: Process Options to Address Sustainability of SugarIndustry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77M. S. Sundaram and K. Jagadeesh

6 Development and Classification Technique of Indian Sugars . . . . . . 93S. K. Gupta and Narendra Mohan

7 Speciality Sugars: Kinds and Specifications . . . . . . . . . . . . . . . . . . . 101G. S. C. Rao

8 Packaging/Labelling and Quality Management System for IndianSugar Industry to Meet Consumer Demands . . . . . . . . . . . . . . . . . . 115Narendra Mohan and Anushka Agarwal

9 Sugar Fortification: Possibilities and Future Prospects . . . . . . . . . . 133Narendra Mohan

10 Diversification of Sugar and Sugarcane Industry: Agro-industrialAlternatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151Sangeeta Srivastava

11 Sugar Industry: A Hub of Useful Bio-Based Chemicals . . . . . . . . . . 171Priyanka Singh

ixix

12 Expanding Horizon of Sugar Application: Skin Care andCosmetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195Varucha Misra and A. K. Shrivastava

13 Sugar Industry and Speciality Sugar Manufacturing . . . . . . . . . . . 207Narendra Mohan and Vivek Pratap Singh

14 Carbonation and Phosphatation Process for Refined SugarProduction: A Comparative Evaluation . . . . . . . . . . . . . . . . . . . . . 225Narendra Mohan and Mahendra Yadav

15 Sugarcane and Sugar Diversification: Opportunitiesfor Small-Scale Entrepreneurship . . . . . . . . . . . . . . . . . . . . . . . . . . 241Priyanka Singh and J. Singh

16 Sugar: Myths and Reality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253P. Murali, V. Venkatasubramanian, and Bakshi Ram

17 An Insight to Defco Melt Crystallization Process . . . . . . . . . . . . . . . 263Narendra Mohan

18 Shelf Life of Pineapple and Lime-Flavoured, Ascorbic Acid-Addedand Ready-to-Serve Sugarcane Juice Beverage . . . . . . . . . . . . . . . . 273S. M. T. A. Maralanda, K. G. R. Gamage, B. Perumpuli,W. K. D. S. Karunarathna, M. A. R. I. Perera, and A. Wijesuriya

19 Jaggery (Gur): The Ancient Indian Open-pan Non-centrifugalSugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283Ashok Kumar Shrivastava and Priyanka Singh

x Contents

About the Editors

Narendra Mohan after completing his postgraduate studies in sugar technology,was awarded a Fellowship by the National Sugar Institute. He has a long anddistinguished career in the sugar industry. As Director of the National Sugar Institutein Kanpur, he has made exemplary contributions to achieving a radical change in theInstitute’s academic, research and consultancy activities, and making its presencefelt globally. Besides being an excellent, popular and inspiring teacher, Prof. Mohanhas been a research worker par excellence who has published more than 100 papersin various international and national journals. He has also published two books onsugar production processes. His passion for innovative work to convert “waste toresources” has resulted in the development of many cost-effective and environmentfriendly technologies, e.g. the production of bio-surfactant from bagasse, productionof bio-CNG from press mud and other agricultural waste, and production of sulphur-free sugar. He is the Chairman of the Sectional Committee of the Bureau of IndianStandards, which formulates quality standards for sugar and sugar derivatives. Hiscontributions to the sugar industry have been acknowledged internationally, forwhich he has received many prestigious awards.

Priyanka Singh presently working as scientific officer, Sugar Chemistry division,UPCSR, Shahjahanpur, India, completed her PhD in 2000. She was awarded apostdoctoral fellowship by the Department of Science & Technology, New Delhi,India, in 2006 and 2010, and received an Award of Excellence from Sinai Univer-sity, Al Arish, Egypt, in 2008 and Young Sugarcane Scientist Award from BhartiyaSugar in 2018. She has 19 years of research experience with a specialization inorganophosphorus chemistry and in the area of cane quality/post-harvest manage-ment of sugar losses. She is currently working on the selection of best sugarcanevarieties for the commercial production of jaggery. In addition to serving as Manag-ing Editor for the journal Sugar Tech, she has authored 2 booklets, edited 3 booksand published numerous book chapters, together with more than 70 research papersin various national and international journals and proceedings.

xixi

Abbreviations

ADA Adipic acidADHD Attention deficit hyperactivity disorderAHAs Alpha-hydroxy acidAICRP All India Coordinated Research ProjectBDO ButanediolBFY Better for YouBIS Bureau of Indian StandardsBRC British Retail ConsortiumCAGR Compound annual growth rateCAPEX Capital ExpenditureCCP Critical control pointCF Crystalline fructoseCP Control pointsCPCB Central Pollution Control BoardCRISPR Clustered regularly interspaced short palindromic repeatsCSPI Center for Science in the Public InterestDE Dextrose EquivalentDFS Double-fortified saltDHA DihydroxyacetoneDMC Defco Melt CrystallizationDMP Defco Melt PhosphatationEC European CommunityEEC European Economic CommissionEFSA European Food Safety AuthorityEU European UnionFAO Food and Agricultural OrganizationFDA Food and Drug AdministrationFDA Food Development and AssociationFDCA Furan-dicarboxylic acidFMCG Fast-moving consumer goodsFOS FructoogliosaccharidesFRAT Fortification Rapid Assessment Guidelines and ToolFSSAI Food Safety and Standards Authority of India

xiiixiii

GAC Granular Activated CarbonGAIN Global Agricultural Information NetworkGFS Glucose fructose syrupGFSI Global Food Safety InitiativeGI Glycemic IndexGMP Good manufacturing practicesGRAS Generally Recognized as SafeGS Glucose syrupHACCP Hazard analysis and critical control pointHFCS High fructose corn syrupHFS High fructose syrupHIS High Intensity SweetenersICAR Indian Council of Agricultural ResearchICMR Indian Council of Medical ResearchICUMSA International Commission for Uniform Methods of Sugar AnalysisIE Ion exchange processIER Ion-exchange resinsINEN Instituto Ecuatoriano de NormalizaciónIOM Institute of MedicineIQ Intelligent QuotientIS Indian StandardsISMA Indian Sugar Mills AssociationISO International Organization for StandardizationISO International Sugar OrganizationISS Indian Sugar StandardsIU ICUMSA UnitIU International Commission for Uniform Methods of Sugar Analysis

UnitIU International UnitsL LargeLI Low intensity sweetenersLP Low polLPG Liquefied Petroleum GasM MediumME Metabolic EngineeringMMT Million Metric TonneMOL Milk of LimeMR Modulated ReflectanceMSG Monosodium glutamateMSME Micro, Small & Medium EnterprisesMT Metric TonneMT Million TonnesNABARD National Bank for Agriculture and Rural DevelopmentNARI Nimbkar Agricultural Research InstituteNCS Non-centrifugal sugar

xiv Abbreviations

NHDC Neohesperidin dihydrochalconeNNMB National Nutrition Monitoring BurNPNL Non-pregnant and non-lactatingNSIC National Small Industries Corporation LimitedNTU Nephelometric Turbidity UnitOPEX Operating ExpenditurePAC Powdered Activated CarbonPE Poly-ethylenePET Polyethylene terephthalatePHA Polyhydroxy alkanoatesPLA Polylactic acidPPM Parts Per MillionPWS Plantation White SugarQMS Quality Management SystemsRDA Recommended Dietary AllowanceRE Retinol equivalentsS SmallSB Sugarcane bagasseSBI State Bank of IndiaSCBA Sugar cane bagasse ashSIDBI Small Industries Development Bank of IndiaSmF Submerged fermentationSOP Standard operating proceduresSP Spathaspora passalidarumSPCB State Pollution Control BoardSPM Sugarcane press mudSS Scheffersomyces stipitisSS Sugar SeasonSS Sugarcane strawSS Super smallSSC Solid-state cultivationSSOP Sanitation Standard operating proceduresTRL Technology readiness levelUSDA United States Department of AgricultureVHP Very high polVVHP Very very high polVVHPLC Very very high pol low colorWCO World Customs OrganizationWHO World Health OrganizationWIP Work-in-progress

Abbreviations xv

List of Figures

Fig. 2.1 Brazil: Sugar consumption structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Fig. 2.2 Thailand: Sugar consumption . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Fig. 2.3 China: Structure of sugar consumption . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Fig. 2.4 India: Sugar consumption structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Fig. 3.1 End use of crude oil imported into the USA . . . . . . . . . . . . . . . . . . . . . . . 26Fig. 3.2 Operating costs for various biofuel production technologies*.

*Notes: Esterification, starch fermentation and sugar fermentationare proven commercial technologies. The rest are projectionsfrom pilot scale (Source: New Energy Finance (2008)) . . . . . . . . . . . 27

Fig. 3.3 Metabolic engineering toolbox . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Fig. 3.4 Commercialization status of 25 selected sugar platform products.

TRL technology readiness level (Source: E4tech 2015) . . . . . . . . . . . 32

Fig. 4.1 Classification of sweeteners (Source: Dills 1989) . . . . . . . . . . . . . . . . . . 45

Fig. 7.1 Growing demand of speciality sugars in different sectors . . . . . . . . . 102Fig. 7.2 Pharma grade sugar globules available in the market

(Source: https://dir.indiamart.com/impcat/sugar-globules.html) . . . 104Fig. 7.3 Rock sugars (Source: Anonymous 2018) . . . . . . . . . . . . . . . . . . . . . . . . . . . 105Fig. 7.4 Various kinds of brown sugars present in market packed in

sachets and tubules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106Fig. 7.5 Sugar production (surplus/deficit) and consumption in India . . . . . 108Fig. 7.6 Particle size for various white sugars (Source: British

Sugar Plc) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109Fig. 7.7 Low glycaemic index sugars (Source: https://www.amazon.in/

DiaBliss-Diabetic-Friendly-Herbal-Sugar/dp/B01C2NJZIU,https://www.gisymbol.com/product/csr-logicane-sugar/. Source:Website of Natural Life Speciality Pvt. Ltd., Diabliss consumerproducts pvt. Ltd., Lasons India Pvt. Ltd. and CSRSugar.com) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

Fig. 7.8 Different types of flavoured sugars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111

xviixvii

Fig. 8.1 Factors influencing quality in sugar processing chain fromfarm to factory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Fig. 8.2 (a) Process steps involved in refined sugar carbonation processmarked with CPs and CCPs. (b) Process steps involved inrefined sugar phosphatation process marked with CPs andCCPs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

Fig. 9.1 Effect of milk fortification on vitamin D levels . . . . . . . . . . . . . . . . . . . . 137Fig. 9.2 Artificial sweetener market—market size, by region, global

2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142Fig. 9.3 Levels of sugar consumption in four counties in Kamuli

District . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143Fig. 9.4 Global fortified sugar market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144Fig. 9.5 Possible points for premix addition during sugar processing . . . . . 146

Fig. 10.1 Brief sketch of sugarcane as a bio-factory . . . . . . . . . . . . . . . . . . . . . . . . . . 154Fig. 10.2 Agro-industrial uses of sugarcane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155Fig. 10.3 Agro-industrial uses of sugarcane bagasse . . . . . . . . . . . . . . . . . . . . . . . . . 157Fig. 10.4 Diversified uses of molasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158Fig. 10.5 Products obtained from lignocellulosic residues of sugarcane . . . . 163Fig. 10.6 Commercial products obtained through value addition

of sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164

Fig. 11.1 In India, processing of 100 tonnes of sugarcane in a factoryyields 10–12 tonnes of sugar, 30–34 tonnes of bagasse,4–4.5 tonnes of molasses and 3–3.5 tonnes of press mud . . . . . . . . . 172

Fig. 11.2 Applications of furan and furfural (https://pubchem.ncbi.nlm.nih.gov/compound/Furan) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174

Fig. 11.3 Production and uses of xylitol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175Fig. 11.4 Production of biogas from sugarcane bagasse . . . . . . . . . . . . . . . . . . . . . 176Fig. 11.5 Activated carbon is produced from sugarcane bagasse by

pyrolization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177Fig. 11.6 Ethanol consumption, production (million litres) and

capacity utilization (%) (Source: USDA and Televisory’sResearch 2018) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179

Fig. 11.7 Flow chart of production of ethyl alcohol from canemolasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180

Fig. 11.8 Production of citric acid by fermentation with Aspergillus niger 182Fig. 11.9 Uses of citric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182Fig. 11.10 Plant growth regulator can be isolated from sugarcane press

mud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185

Fig. 12.1 Benefits of sugar in skin care. In face part there are tenbenefits wherein sugar plays a role while two in particularto lip region. Besides, there are two benefits in hair care and onein body odour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197

xviii List of Figures

Fig. 13.1 Refined sugar and brown sugar cubes. (Source: https://be1331963984eqeo.trustpass.alibaba.com/product/62003432410-0/_Superior_Icumsa_45_White_Refined_Sugar.html) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211

Fig. 13.2 Rough cut sugar cubes. (Source: https://www.amazon.in/Dhampure-Speciality-Rough-Green-Sugar/dp/B01G6LWH5C,https://www.halcyonuk.com/tate-and-lyle-rough-cut-white-sugar-cubes-1kg-a03902-5) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214

Fig. 13.3 Icing or confectioners’ sugar. (Source: https://www.youtube.com/watch?v¼8I-ncMvsywU, https://eugeniekitchen.com/icing-sugar/) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214

Fig. 13.4 Demerara sugars of different qualities. (Source: https://www.indiamart.com/proddetail/dhampur-green-demerara-sugar-19376803291.html) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 217

Fig. 13.5 Different kinds of brown sugars (L) and muscovado sugar (R).(Source: https://en.wikipedia.org/wiki/Muscovado) . . . . . . . . . . . . . . . 217

Fig. 14.1 Arrangement of saturators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228Fig. 14.2 System adopted in one of the carbonation sugar refinery in

Middle East . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231Fig. 14.3 Scum de-sweetening system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232Fig. 14.4 Brine recovery system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233

Fig. 17.1 Flow diagram of DMC process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265

Fig. 18.1 Changes in pH of sugarcane juice during storage at roomtemperature (a) and refrigerated temperature (b) conditions.For ascorbic acid concentration, diamonds (◊) representcontrol, squares (□) represent C1 (100 ppm), trianglesrepresent (Δ) C2 (150 ppm) and crosses (�) represent C3(200 ppm) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276

Fig. 18.2 Changes in Brix of sugarcane juice during storage at roomtemperature (a) and refrigerated temperature (b) conditions.For ascorbic acid concentration diamonds (◊) represent control,squares (□) represent C1 (100 ppm), triangles represent (Δ)C2 (150 ppm) and crosses (�) represent C3 (200 ppm) . . . . . . . . . . 277

Fig. 18.3 Changes in titratable acidity of sugarcane juice during storage atroom temperature (a) and refrigerated temperature (b) conditions.For ascorbic acid concentration diamonds (◊) represents control,squares (□) represent C1 (100 ppm), triangles represent (Δ) C2(150 ppm) and crosses (�) represent C3 (200 ppm) . . . . . . . . . . . . . . . 277

Fig. 18.4 Changes in polarity of sugarcane juice during storage at roomtemperature (a) and refrigerated temperature (b) conditions. Forascorbic concentration diamonds (◊) represent control, squares(□) represent C1 (100 ppm), triangles represent (Δ) C2(150 ppm), crosses (�) represent C3 (200 ppm) . . . . . . . . . . . . . . . . . . . 278

List of Figures xix

Fig. 18.5 Changes in colour of sugarcane juice during storage at roomtemperature (a) and refrigerated temperature (b) conditions.For ascorbic concentration diamonds (◊) represent control,squares (□) represent C1 (100 ppm), triangles represent (Δ)C2 (150 ppm) and crosses (�) represent C3 (200 ppm) . . . . . . . . . . 278

Fig. 18.6 Changes in TPC of sugarcane juice during storage at roomtemperature (a) and refrigerated temperature (b) conditions.For ascorbic acid concentration diamonds (◊) represent control,squares (□) represent C1 (100 ppm), triangles represent (Δ)C2 (150 ppm) and crosses (�) represent C3 (200 ppm) . . . . . . . . . . 279

Fig. 18.7 Changes in YMC of sugarcane juice during storage at roomtemperature (a) and refrigerated temperature (b) conditions.For ascorbic acid concentration, diamonds (◊) represent control,squares (□) represent C1 (100 ppm), triangles represent (Δ)C2 (150 ppm) and crosses (�) represent C3 (200 ppm) . . . . . . . . . . 279

Fig. 18.8 Sensory profile for sugarcane juice with mixed fruit juice.Lines in blue represent the sugarcane juice (C3T2), and linesin red represent the mixed fruit juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281

Fig. 19.1 Top five jaggery and confectionary importing countries in theworld (2017). Value and percent share in total. Source: Commonformat for Transient Data Exchange for power systems (comtrade.un.org ), http://agriexchange.apeda.gov.in/indexp/Product_description_32headChart.aspx?gcode=0503 . . . . . . . . . . . . . 284

Fig. 19.2 Top five India’s export destination (2018–19). Value and percentshare in total. Source: Directorate General of Commercial Intel-ligence and Statistics (dgcis.gov.in), https://agriexchange.apeda.gov.in/indexp/Product_description_32headChart.aspx?gcode=0503 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 285

xx List of Figures

List of Tables

Table 2.1 Sugar consumption of surveyed countries in 2015(in 1000 tonnes) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Table 2.2 Major players contributing towards consumption of sugarin the countries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Table 2.3 Quality of raw sugar in India . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Table 2.4 Typical analysis for various brands of raw sugar exporters . . . . . . 22

Table 3.1 Sugar-derived chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Table 3.2 Ten bio-based products—companies, markets and costs . . . . . . . . . 33Table 3.3 Lignin: research interest during 2017–2018 . . . . . . . . . . . . . . . . . . . . . . . 35Table 3.4 Lignocellulosic feedstocks: research interest during

2017–2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Table 4.1 Country-wise per capita sugar consumption . . . . . . . . . . . . . . . . . . . . . . . 43Table 4.2 Different types of sweeteners that are divided into six groups . . . 47Table 4.3 Sweetness of various compounds on an equal weight basis

with sucrose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48Table 4.4 Different types of white sugars and their alternative name . . . . . . . 48Table 4.5 Nutritional value of 100 grams of honey . . . . . . . . . . . . . . . . . . . . . . . . . . 52Table 4.6 Nutritional content of maple syrup (100 g) . . . . . . . . . . . . . . . . . . . . . . . . 53Table 4.7 Average composition of sweet sorghum syrup

(1 tablespoon) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Table 4.8 Nutritional content of 0.1 oz of palm sugar . . . . . . . . . . . . . . . . . . . . . . . . 55Table 4.9 Nutritional value of 100 g of agave syrup consisting

310 calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Table 4.10 Nutrient content of 100 mL yacon syrup consisting

of 1.5 calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57Table 4.11 Nutritional value of 100 mL rice syrup (200.8 calories) . . . . . . . . . . 58Table 4.12 The amount of sugars present in 3 oz of raw fruits that consist

of different calorie intake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Table 4.13 Nutritional value of 100 g of lucama powder (329 calories) and

the following nutrients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

xxixxi

Table 4.14 Nutritional value of 100 g of corn sugars consisting of286 calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Table 4.15 Nutritional value of 100 g of liquid sugar consisting of260 calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Table 4.16 Different types of artificial sweeteners, their relative sweetnessto sucrose and utilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Table 4.17 Sweetness index, glycemic index and calories per gram ofdifferent sugars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Table 4.18 Calories per gram, sweetness relative to sugar and glycemicindex of sugar alcohols . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Table 4.19 Calories per gram, sweetness relative to sugar and glycemicindex of natural calorie sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Table 4.20 Calories per gram, sweetness relative to sugar and glycemicindex of natural zero-calorie sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Table 4.21 Calories per gram, sweetness relative to sugar and glycemicindex of modified sugars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Table 4.22 Calories per gram, sweetness relative to sugar and glycemicindex of artificial sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Table 5.1 Quality specifications for Indian crystal sugars . . . . . . . . . . . . . . . . . . . 79Table 5.2 Grain size requirements for Indian crystal and plantation white

sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79Table 5.3 Requirements for particle size group and ICUMSA colour units

for different grades of refined sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80Table 5.4 Codex specifications for white sugar and plantation/mill white

sugar (Ref. Codex STAN 212–1999) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80Table 5.5 EC specifications for white sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81Table 5.6 Specifications of different grades of raw sugar . . . . . . . . . . . . . . . . . . . . 82Table 5.7 Refined sugar yield % on raw sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83Table 5.8 Comparison of carbonation and phosphatation options . . . . . . . . . . . 86Table 5.9 Advantages and disadvantages of raw, refined and

PWS-sulphurless sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88Table 5.10 Process switchover options for double sulphitation plant

producing plantation white (sulphurless) sugar . . . . . . . . . . . . . . . . . . . . 89

Table 6.1 Plantation white sugar standard grades as per IS 498 . . . . . . . . . . . . . 96Table 6.2 BIS specification for Indian plantation white sugar . . . . . . . . . . . . . . . 97Table 6.3 Refined sugar standard grades—requirement of crystal size . . . . . 98Table 6.4 Requirements for ICUMSA colour units of crystal-refined

sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98Table 6.5 BIS specification for Indian refined sugars . . . . . . . . . . . . . . . . . . . . . . . . 98

Table 7.1 Specifications of pharma sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103Table 7.2 Different kinds of brown sugars processed around the globe . . . . 107

Table 8.1 A model HACCP plan for refined sugar processing . . . . . . . . . . . . . . 124

xxii List of Tables

Table 9.1 Food fortification across various countries . . . . . . . . . . . . . . . . . . . . . . . . 135Table 9.2 Sugar consumption per capita and the rate of obesity in

different countries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139Table 9.3 Food supply (kcal/capita/day)—averages . . . . . . . . . . . . . . . . . . . . . . . . . . 141

Table 11.1 Chemical composition of dried bagasse . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173Table 11.2 Amount of sugarcane and molasses production in India

(2012–2018) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178Table 11.3 Composition of molasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178Table 11.4 Chemicals derived from dehydrogenation, oxidation and

dehydration of ethanol and their application . . . . . . . . . . . . . . . . . . . . . . . 181Table 11.5 Average composition of press mud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184Table 11.6 Composition of cane wax . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185Table 11.7 Hydrogenation products of sucrose and their applications . . . . . . . 187Table 11.8 Some more sucrose derivative products with their commercial

application are listed below . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188

Table 13.1 Various types of special sugars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208Table 13.2 Requirement for refined sugar in India . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210Table 13.3 Specifications of sugar cube(s) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212Table 13.4 Specifications of icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215Table 13.5 Shelf life test for icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216Table 13.6 Specifications of Demerara sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219Table 13.7 Specifications of brown sugar(s) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220Table 13.8 Typical specification of soft brown sugar(s) . . . . . . . . . . . . . . . . . . . . . . . 220Table 13.9 Requirements for liquid sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222

Table 14.1 Quality of raw sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226Table 14.2 Impurities removal during carbonation process . . . . . . . . . . . . . . . . . . . 228Table 14.3 Colour and turbidity removal in carbonation process . . . . . . . . . . . . . 229Table 14.4 Precipitate quantity and CO2 gas requirement . . . . . . . . . . . . . . . . . . . . . 230Table 14.5 Relative merits and demerits of secondary decolourization

processes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234Table 14.6 Removal of percent average impurities in phosphatation and

carbonation process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 235Table 14.7 Consumption of primary and secondary process chemicals

for the processing house . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 235Table 14.8 Colour transfer of carbonation is superior to that of

phosphatation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236Table 14.9 Energy and chemical cost comparison in phosphatation and

carbonation process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238

Table 15.1 Utilization of sugarcane for different purposes in India . . . . . . . . . . 242Table 15.2 Nutritive analysis of sugarcane juice (100 g) . . . . . . . . . . . . . . . . . . . . . . 244Table 15.3 Per capita consumption of sugar, jaggery and khandsari . . . . . . . . . 248

List of Tables xxiii

Table 18.1 Treatment combinations tested for shelf life of sugarcane juicewith ascorbic acid concentrations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 275

Table 18.2 Mean rank values for the sensory parameters of the refrigeratedsamples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280

Table 18.3 Mean rank values for the refrigerated samples . . . . . . . . . . . . . . . . . . . . 280Table 18.4 Nutritional composition of the best sugarcane juice sample . . . . . 281

Table 19.1 Varieties recommended for jaggery making in varioussugarcane zones in India . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 288

Table 19.2 Different organic and chemical clarificants used for jaggeryproduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 290

Table 19.3 International and Indian standards for non-centrifugal sugars(jaggery/bura/khandsari) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 293

Table 19.4 Criteria for jaggery grading for sugarcane jaggery: as per theIndian Standard IS 12923: 1990 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 295

Table 19.5 Criteria for jaggery grading for sugarcane and palmjaggery/jaggery: as per the Jaggery Grading and MarkingRules, 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 296

Table 19.6 Tappable morphologic part, average sap yield, averagesucrose % in the sap, gur % sap and gur/jaggery yield perpalm tree in India . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 298

Table 19.7 Composition of jaggery made from different palmsand sugarcane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 298

xxiv List of Tables