2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
On the shelves of modern stores you can see not only cane, but also beet sugar. This sweet ingredient has found wide use in cooking. It is used to prepare many dishes. After reading today's article, you will learn about the beneficial properties and features of the production of this product.
Brief historical background
The French botanist Olivier de Serres made the first attempts to draw attention to the rather high concentration of sugar in beets. Unfortunately, then his actions were not crowned with success and did not arouse interest among a wide range of people. And only many years later, in 1747, the German chemist Markgraf managed to obtain solid beet sugar. He announced this discovery during one of his regular speeches, but his work was left without due attention.
Only in 1786, his work was continued by the Frenchman Charles Achard. The main task of his agricultural experiments, carried out on a small estate near Berlin, was to find the best variety.beets, optimally suited for the production of sugar. Three decades later, the results of his research were presented to the Prussian king. And in 1802, the first factory for the manufacture of this product was opened.
Composition
It should be noted that beet sugar is nothing but ordinary sucrose. When it enters the human body, it instantly breaks down into glucose and fructose. Subsequently, these substances are absorbed into the blood and delivered to each cell, providing them with energy.
Due to the high rate of breakdown into individual components, sugar is an easily digestible carbohydrate. The energy value of one hundred grams of the product is 390 kilocalories.
Useful properties
For those who do not know the color of unrefined beet sugar, it will be interesting that this product is practically not eaten. First, it goes through a purification stage, thanks to which we get what we see on the shelves of our stores. A refined product refers to carbohydrates, which are valuable nutritional components that saturate our body with vital energy. Sucrose, rapidly splitting in the digestive tract into two components, enters the bloodstream and spreads to all organs and tissues.
Glucose provides the bulk of energy costs. In addition, it supports the barrier functions of the liver. Therefore, it is often recommended to administer it intravenously for poisoning and some otherhe alth problems. In addition, beet sugar is successfully used in medicine. It is used for the production of syrups, which are the basis for the manufacture of liquid medicines.
Product harm
Sugar contains a lot of empty calories that could be obtained from other sources. Unlike this sweet sand, vitamins and minerals are present in other products.
It should not be forgotten that beet sugar, consumed in unreasonably large quantities, is bad for the condition of the teeth. This is due to the fact that many bacteria live in the human oral cavity, under the influence of which this product is converted into acids that destroy enamel and contribute to caries.
Production technology
We note right away that unrefined beet sugar is made from the corresponding crop. The raw materials for its production are perishable products, so processing plants are built in the immediate vicinity of the plantations. The manufacturing technology consists of several stages. It includes extraction, purification, evaporation and crystallization.
Pre-washed beets are cut into small chips and sent to the diffuser. It extracts sugar from the plant mass using hot water. As a result of this process, juice is obtained, consisting of 15% sucrose. The remaining waste (beet pulp) can be used forfeeding farm animals. Subsequently, the diffusion juice is fed into the saturator. There it combines with lime milk. This is necessary to separate heavy impurities that settle to the bottom. The heated solution is then treated with carbon dioxide and filtered. The result is the so-called purified juice, which contains 50-65% sugar.
The resulting liquid is subjected to crystallization, carried out in a huge vacuum tank. The result of this process is a massecuite. It is molasses mixed with sucrose crystals. To separate these components, this substance is subjected to centrifugation. Sugar obtained in this way does not need additional refining. It is fully recyclable.
The remaining molasses is sent to evaporation, which results in less pure crystals, which are then dissolved and refined.
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