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ugar, any of numerous sweet, colourless, water-soluble compounds present in the sap of seed plants and the milk of mammals and making up the simplest group of carbohydrates. The most common sugar is sucrose, a crystalline tabletop and industrial sweetener used in foods and beverages.Sucrose is found in almost all plants, but it occurs at concentrations high enough for economic recovery only in sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris). The former is a giant grass growing in tropical and subtropical areas; the latter is a root crop growing in temperate zones. Sugarcane ranges from 7 to 18 percent sugar by weight, while sugar beets are from 8 to 22 percent sugar by weight. Sucrose from either source (or from two relatively minor sources, the sugar maple tree and the date palm) is the same molecule, yielding 3.94 calories per gram as do all carbohydrates.
Country Of Origin : India
Sugar, scientifically referred to as sucrose, is one of the most ubiquitous and essential ingredients used in both culinary and industrial applications. It is a sweet, colorless, and water-soluble compound that falls under the simplest group of carbohydrates. Widely recognized for its role as a primary tabletop sweetener, sugar is also an indispensable ingredient in the production of various foods and beverages across the globe.
Sucrose, the most common form of sugar, is naturally present in the sap of seed-bearing plants and the milk of mammals. As a carbohydrate, it provides a significant source of energy by yielding 3.94 calories per gram. Chemically, sucrose is composed of one glucose molecule and one fructose molecule, bonded together. This bond is easily broken down by the body to release energy, making it an efficient fuel for metabolic processes.
Sugarcane is a hardy, giant grass that thrives in tropical and subtropical climates. It is one of the primary sources of sucrose globally. The plant typically contains between 7 to 18 percent sugar by weight. The juice extracted from harvested cane is processed to crystallize the sucrose, yielding raw sugar which is then refined to produce the granulated white sugar commonly found in homes and stores.
Sugar beets are a type of root crop that flourishes in temperate climates. They can contain between 8 to 22 percent sugar by weight and are the second major source of sucrose. The roots of the beet are processed similarly to sugarcane to extract and refine sugar.
Sugar is composed purely of carbohydrates, providing a moderate caloric energy source without any fats, proteins, or fiber. Here’s a standard breakdown:
While sugar provides quick energy, it lacks vitamins, minerals, and other nutrients, making it a source of empty calories if consumed excessively.
Sugar is a versatile ingredient in cooking and baking, valued for its sweetness and ability to enhance flavor, texture, and color. Some key culinary applications include:
Beyond the kitchen, sugar plays a crucial role in several industries:
The journey of sugar from field to table involves several meticulous steps:
The syrup from both sources is further evaporated in vacuum pans to supersaturate the solution, prompting crystallization.
The raw sugar crystals undergo a refining process to remove impurities, resulting in the familiar white granulated sugar. This process may include:
Various types of sugar exist, each catering to different uses: