On the shelves of modern stores can be seennot only cane sugar, but also beet sugar. This sweet ingredient is widely used 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.
A Brief Historical Reference
First attempts to draw attention to enoughhigh concentration of sugar in beets undertook French botanist Olivier de Serres. Unfortunately, then his actions were not crowned with success and did not arouse interest from a wide range of people. And only many years later, in 1747, the German chemist Markgraf managed to get solid beet sugar. He reported this discovery during one of his regular speeches, but his work was left without proper attention.
Only in 1786 his work was continued by the Frenchman.By Charles Aghard The main task of his agricultural experiments, conducted in a small estate near Berlin, was to find the best variety of beets, optimally suitable for the production of sugar. Three decades later, the results of his research were presented to the Prussian king. And in 1802 opened the first factory for the manufacture of this product.
Composition
It should be noted that beet sugar is notwhich is nothing but ordinary sucrose. When released into the human body, it instantly splits into glucose and fructose. Further, these substances are absorbed into the bloodstream and delivered to each cell, providing them with energy.
Due to the high rate of decomposition into individual components, sugar belongs to easily digestible carbohydrates. The energy value of one hundred grams of the product is 390 kilocalories.
Beneficial features
Those who do not know what color is unrefinedbeet sugar, it will be interesting that this product is practically not consumed. At first, he is going through a cleaning stage, thanks to which we get what we see on the shelves of our stores. Refined product refers to carbohydrates, which are valuable nutritional components that saturate our body with vital energy. Sucrose, which rapidly breaks down into two parts in the digestive tract, enters the bloodstream and is spread to all organs and tissues.
Glucose provides the main partenergy costs. In addition, it supports the barrier function of the liver. Therefore, it is often recommended to be administered intravenously in case of poisoning and some other health problems. In addition, beet sugar has been 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 large number of empty calories that could be obtained from other sources. Unlike this sweet sand, in other products there are vitamins and trace elements.
We should not forget that beet sugar,consumed in unreasonably large quantities, poorly reflected on the condition of the teeth. This is explained by the fact that a lot of bacteria live in the oral cavity of a person, under the influence of which this product turns into acids, destroying enamel and contributing to the formation of caries.
Production technology
Immediately, we note that beet sugarunrefined are made from the appropriate crop. Raw materials for its production are perishable products, therefore, processing plants are built in the immediate vicinity of plantations. Manufacturing technology consists of several stages. It includes the extraction, purification, evaporation and crystallization.
Pre-washed beets are cut into smallshavings and sent to the diffuser. It extracts sugar from the plant mass using hot water. As a result of this process, a juice consisting of 15% sucrose is obtained. The remaining waste (beet pulp) can be used for feeding farm animals. Subsequently, the diffusion juice is fed to the saturator. There it connects with lime milk. This is necessary to separate heavy impurities that settle to the bottom. Then the heated solution is treated with carbon dioxide and filtered. The result is a so-called purified juice, in which there is 50-65% sugar.
The resulting liquid is subjected to crystallization,carried out in a huge vacuum tank. The result of this process is the massecuite. It is molasses mixed with sucrose crystals. To separate these components, the substance is centrifuged. Sugar obtained in this way does not need additional refining. It is fully suitable for subsequent use.
The remaining molasses is sent to evaporation, as a result of which less pure crystals are obtained, which are then dissolved and refined.
