Sugar and Sweetners
Even vying for the position of the world’s largest sugar producer with India, Brazil remains the world’s largest exporter of the commodity. There are two types of Brazilian sugar exports: in bulk or by container. In bulk sugar exports , which are the most common, the product is processed only in the country of destination. When exporting sugar by container, the product is exported already refined, thus making a transaction with greater added value.
It undergoes less refinement processes to be in the form of large, transparent crystals, making it more suitable for culinary use. However, it also loses about 90% of its nutrients. It is from this that refined and confectioner types are produced.
It undergoes slight refinement compared to brown, but still retains its minerals. It has a slightly less full-bodied flavor than brown, so its acceptability is usually greater.
Also called sucrose, it is the most common and the one that undergoes the greatest refinement process, that is, it loses more than 90% of its nutrients, leaving only the calories. Used as a table sweetener, in industrialized beverages and cake recipes.
It is the raw extraction from sugar cane, that is, it does not undergo any refinement process and, therefore, preserves its minerals. It is the best option for those who do not give up sweet sugar and who are not on a calorie-restricted diet, in addition to having a more affordable cost than organic.
The “Very High Polarization”, VHP is raw sugar , still with the honey layer that covers the sugar crystal , so its color resembles that of honey. This is the raw material for the production of refined sugar and other industrialization processes.
Produced using sustainable techniques and without the use of chemical additives, organic sugar is champion in another aspect: it does not undergo a refinement process. Thus, it maintains its nutritional composition similar to brown.
Invert sugar in general is widely used worldwide by the food industry due to its ability to maintain the taste of traditional sugar, providing unique benefits compared to pure sucrose. the presence of glucose and fructose in more than 90% of solids allows the ingredient to act differently in applications such as ice cream, bakery, snacks, soft drinks and others.