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Novel Techniques in Nutrition and Food Science

A Review on Study of Sugar for its Market Growth, Processing Chemistry and Comparison with Other Sweeteners

  • Open or Close Bandana Chatterjee Flourish*

    Department of Research and Development, Flourish Pure foods Pvt Ltd., India

    *Corresponding author: Bandana Chatterjee Flourish, Department of Research and Development, Flourish Pure foods Pvt. Ltd, India

Submission: April 17, 2018;Published: May 23, 2018

DOI: 10.31031/NTNF.2018.01.000530

ISSN 2640-9208
Volume2 Issue1


Despite an expected fall, global sugar consumption should rise during the remaining decade to sustain the global demand and reduction in stocks. The sugar production is foreseen an average growth of 2.1%. With this rise, sugarcane is expected to account for 86% mass production of sugar and remaining is to be accounted by sugar beet. Sugar is a carbohydrate, named sucrose, mostly found in all fruits & vegetables. Green plants uses photosynthesis process to prepare carbohydrate and then, plants converts them into energy source and also store it. A stalk of the cane plant contains about 14% sugar. Sugar beets contain about 16% sugar. Depend upon the availability of raw material, the process to prepare sugar differs and various by-products are also prepared at different stages depending upon their application in food sector.

Carbohydrates are polyhydroxy aldehydes or ketones or compounds which breaks down into smaller units on hydrolysis. Depending upon the sugar molecules, the sacchrides are classified as: mono sacchrides, disaccharides, oligosaccharides and polysaccharides. Sugar is a high calorie carbohydrates, but there are various other types of sweeteners used in food industry like dextrose, high fructose corn syrup etc.

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