Zucchero Muscovado by R.Borgacci

What is Muscovado Sugar Muscovado sugar: what is it? Muscovado, also known as Khandsari and Khand, is a type of partially or totally refined sugar with a characteristic taste of molasses. Some classify it in the group of whole sugars. Technically, muscovado is a sugar that is not (or only partially) centrifuged and refined

Sugar beet

Scroll down the page to read the summary table on Sugar beet Sugar beet Fierce competitor of sugar cane, only a few decades is cultivated for food purposes for the extraction of sugar The leaves have always been used as fodder Sugar beet: general information First references to sugar beet: 420 BC Discovery of sugar crystals from beet juice: 1747, Dr

Sugar beet

Sugar beet: introduction Fierce competitor of sugar cane, sugar beet fights for several decades now to earn the title of the best source for the extraction of the most famous sweetener in the world, sucrose. The cultivation of sugar beet for food purposes began, in Germany, only in the mid-1700s: up to the time, in fact, the process of extracting sucrose was still an unknown quantity, therefore the sugar beet was cultivated exclusively as a marginal crop, and only the leaves were used as fodder for livestock

Sugar cane

Scroll down the page to read the summary table on the sugar cane Sugar cane: uses Matrix for sugar production Latest generation biofuel Matrix for alcoholic fermented beverages, distillates and alcohol Also cultivated for the fresh sauce (guarapo) obtained by pressing and pressing the culm Sugar cane: general description Scientific name: Saccharum officinarum Family: Grasses Observed species: about 40 Commercial cultivars: complex hybrids Origin: New Guinea Diffusion: Spain (Arabs) and Sicily Cultivation in Italy: sugar cane is not cultivated Cultivation in the world: Iberian peninsula, Asia, A

Sugar cane

Introduction An exponent of sugar plants together with beetroot, sugar cane is a plant that, although typical of the tropics, enjoys world-wide fame for the manufacture of the sweetener par excellence, sugar. The use of sugar cane, however, is not only aimed at human consumption: in fact, in particular in recent years, the sugary plant is also used to obtain a biological propellant, the biofuel


Melassa: what is it? Molasses is a highly viscous fluid with a burnt-brown color, obtained by centrifugation (therefore separation) from sugar. Certainly of scarce availability, molasses turns out to be an excellent alternative (less caloric) to sucrose, the sweetener currently best selling, along with honey

Acesulfame K (E950)

Characteristics and use as a sweetener The acesulfame K is an intensive sweetener accidentally discovered by German chemists Clauss and Jensen in 1967. Although slightly higher values ​​have been reported, it exhibits a sweetening power about 200 times higher than a 3% sucrose solution (the intensity depends on from the concentration of the solutions with which it is compared). Us


Characteristics and use as a sweetener Aspartame is an artificial dipeptide composed of two common amino acids: aspartic acid and phenylalanine (whose carboxyl end is esterified with methanol). Discovered by chance in 1965 by chemist James Schlatter, of GD Searle and Company , aspartame has met with extraordinary commercial success; this sweetener was in fact approved in the 1980s as a food sweetener and as such used on a large scale in soft drinks containing carbonic acid, powdered non-alcoholic drinks, yogurt and confectionery and dietetic products

Sugar beet

Sugar beet ( Beta vulgaris , fam. Chenopodiaceae) is a biennial herbaceous plant, with large leaves and a large fleshy root from which sucrose is extracted. Sweetening power of various sugars based on cane or beet sugar Fructose 173 Invert sugar 130 Sugar, cane or beetroot 100 Grape sugar 74 Glucose syrup 50 Lactose 16 Sorbitol 54 Xilite 90-110 It produces sugar already during the first year of growth; it is sown in spring and harvested in autumn / first winter

Sugar Cane and Cane Sugar

Sugar cane ( Saccharum officinarum , fam. Graminaceae) is a perennial tropical herbaceous plant, originating from new Guinea, which requires strong sunlight and plenty of water. Saccharum is the Latin name that includes many species (up to 37). The most important commercial cultivars are complex hybrids; some varieties reach 6 meters in height

Sodium cyclamate (E952)

Characteristics and use as a sweetener Sodium cyclamate was first synthesized in 1937 by a doctoral student at the University of Illinois, Michael Sveda, who accidentally discovered his sweet taste. The patent for the production of sodium cyclamate became the property of the Abbott laboratories, which carried out the necessary studies to be able to use it as a safe sweetener


What is Erythritol Eritritol is a polyol with 4 carbon atoms present in nature in products of vegetable origin, such as fruit, and industrially extracted starting from plant sugars subjected to intensive bacterial fermentation processes in specific bioreactors. For a long time it has been scarcely considered on the scientific, nutritional and culinary landscape - for over a decade in the US territory and only since 2006, the date of approval granted by the European Commission, in the European and Italian territory - the

How much does a tablespoon of milk weigh?

A tablespoon of sugar weighs about 15 grams, while a teaspoon of sugar weighs 5 grams. Sugar or honey? Sugar cane Sugar cane Sugar beet Calorie sugar Nutritional values ​​sugar Sugar or sucrose

Sweetening power, sweetening power

How do you evaluate the sweetness of a sugar? Sweeteners are natural or synthetic substances, capable of giving a sweet taste to the foods to which they are added. Their use, however, is not limited to the food sector alone, but also extends to the medical-health sector; natural and synthetic sweeteners are used for example to impart a pleasant taste to medicinal or phytotherapeutic preparations introduced orally (syrups, herbal teas, infusions

Saccharin (E954)

Characteristics and use as a sweetener The name saccharin comes from the Latin "Saccharum" which means sugar. Commercially it is available in three forms: saccarinic acid, sodium saccharin and calcium saccharin. As a pioneer of alternative sweeteners, saccharin has undoubtedly had a troubled history, but it is the only synthetic sweetener that has been used throughout the world for more than a century


Where is the sucrose? Saccharose is a disaccharide formed by the union of a glucose molecule with a fructose molecule. Also known as table sugar, at room temperature it is a white crystalline powder soluble in water, odorless and with a rather sweet taste. Sucrose is mainly extracted from sugar beet and sugar cane, but is normally present in many foods of vegetable origin, particularly in fruit

Maple syrup

What is maple syrup? Maple syrup is a sweet, viscous and sticky liquid, obtained by carving the trunk of maples (trees of the Acerum genus). The sweet sap that comes out of these incisions contains from 2 to 5% of sucrose; after harvesting, it is then boiled for a long time to evaporate most of the water concentrating the syrup

Fructose syrup

Generalities and characteristics of the various fructose syrups According to the current legislation, " fructose syrup - glucose " is a purified and concentrated aqueous solution of food carbohydrates, obtained from starch, starch and / or inulin, which must have the following characteristics: a) dry matter not less than 70% by weight b) dextrose equivalent not less than 20% by weight on the dry substance, expressed in D-glucose c) sulphated ash not exceeding 1% by weight on the dry substance

Glucose syrup

Legislation and types of syrup According to the current legislation, glucose syrup is a purified and concentrated aqueous solution of food carbohydrates, obtained from starch, starch and / or inulin, which must have the following characteristics: a) dry matter not less than 70% by weight b) dextrose equivalent not less than 20% by weight on the dry substance, expressed in D-glucose c) sulphated ash not exceeding 1% by weight on the dry substance


Natural sweetener An alternative to sugar Sorbitol is a six-carbon alcohol belonging to the category of polyols, therefore functionally similar to common carbohydrates. Sorbitol finds ample space in the alimentary field as an acariogenic and low-calorie sweetener; its sweetening power is in fact equal to 60% of that of sugar, but at the same weight it provides 40% fewer calories (2

Sucralose E 955

Sucralose is a substance belonging to the category of artificial sweeteners. From the chemical point of view it is a chlorinated derivative of sucrose, since three hydroxyl groups of this sugar are replaced by three chlorine atoms (see figure). The sweetening power of sucralose is about 600 times higher than the common cooking sugar (sucrose), has very similar organoleptic characteristics, but nevertheless does not bring calories to the body (against 4 kcal per gram of sucrose)


Characteristics and use as a sweetener Tagatose is a chetoesose monosaccharide, isomer of fructose, with interesting properties: it has a sweetening power equal to 92% of sucrose, a reduced caloric intake, it is not cariogenic, it has prebiotic effects and it is an enhancer of aromas. Although it is obtained by semi-synthesis, tagatose is a natural sugar present in small quantities in heated cow's milk and in various dairy products


Industrial production of Xylitol Xylitol is a polyol with 5 carbon atoms, with sweetness similar to that of sucrose (polyols, or polyalcohols, are carbohydrates with a molecule similar to monosaccharides, but with a hydroxyl function instead of aldehyde or ketonic). Xylitol is found in small amounts in a series of fruits and vegetables and is formed in the human body, as an intermediate, during glucose metabolism

Invert sugar

What is invert sugar Invert sugar is a food product consisting of a mix of glucose and fructose in equal parts, with more or less important traces of sucrose. In fact, invert sugar is obtained by enzymatic or chemical hydrolysis of traditional sugar (sucrose), effectively replicating what happens in our small intestine

Cane Sugar

Introduction The raw materials from which sucrose is industrially extracted are mainly sugar beet (botanical species Beta vulgaris saccharifera ) and sugar cane (botanical species Saccharum officinarum ); to realize it, it is sufficient to go to any bar that respects itself and observe the sachets containing the various sweeteners