Chemistry Reference
In-Depth Information
6.10 CaNe Or Beet SYrUp
Caneorbeetsyrupisanunreined,thick,darksyrupthatisdirectlyproducedfromsugarcane
orsugarbeetsbycooking,squeezing,pressing,andconcentratingtheresultingjuiceuntilithasthe
desiredconsistency.Beetsyrup,called“zuckerrübensirup”inGermany,hasbeenusedparticularly
in the Rhine area as a spread for sandwiches and as a sweetener in sauces, cakes, and desserts
(Mudogaetal.2008).ThissyrupcanbehydrolyzedandconvertedtoHFsyrupsimilartoHFCS
whenithasDE>30.
Currentstudiesrevealthatsugarsyrupfromglyphosate-resistantsugarbeetshasthesamenutri-
tionalvalue[geneticallymodiiedorganism(GMO)]assugarfromconventionalsugarbeets(non-
GMO). By 2010, in the United States, 95% of sugar beet syrups came from glyphosate-resistant
sugarbeets.Theweedscanbecontrolledusingglyphosateherbicidewithouthurtingthesugarbeet
crops,whichallowstheachievementofhigheryieldsandmorerecoverablesugarthanconventional
crops(Gyuraetal.2002;Gyuraetal.2005).
6.11 GOLDeN SYrUp
Goldensyrupisathick,amber-coloredformofinvertedsugarcanesyrupproducedbytheacid
treatmentofasugarsolutionandusedassubstituteforcornsyrup.Itisacombinationofby-products
atthecrystallizationstageofcanesugarreininglikesimilarproductsfromthebeetsugarrein-
ingprocess,duringwhichthedisaccharidesucroseisbrokendowntoglucoseandfructosebyacid
hydrolysisorbyenzymes(invertase).Thehighfructosecontentgivesgoldensyrupasweetertaste
thansugarandlesscrystallizationthansucrosesyrup(Clarke2003).
Goldensyruporsyrup,deinedasuncrystallizedsyrup,isthesyrupproducedfromsugarcanerein-
ing.Itisadarksyrupwithadistinctivestronglavorandslightlybittertaste.Theterm“theriac”has
alsobeenreferredtoastreacle,whichiscomposedofmanyingredientsandwasusedasanantidotefor
poisons(snakebites)andotherailments.“Treacle”comesfromtheLatinizationoftheGreek
theriake
,
whichisderivedfrom
therion
(wildanimal).
Treacleismadewhenrawsugarsareprocessedbyafination,atreatmentthatcausesthedark-
coloredwashingstobeboileduntilsugarprecipitates,formingamash,whichiscentrifuged,yield-
ingabrownsugarandaluidby-productknownastreacle.
6.12 MOLaSSeS SYrUp
Molassesisadarkandviscousby-productoftheprocessingofsugarcaneand/orsugarbeets
intothetablesugar.ItsnamecomesfromthePortugueseword
melaço
and/ortheLatinworld
mel
,
which means honey (Hogan 2008). Factors such as the sugar cane maturity and the method of
extractionaffectthemolasses'squality,whichisdifferentbetweenbeetandcanemolasses.
Therearesulfuredandunsulfured(SO
2
usedasapreservative)molassesandthreegrades:mild
or irst molasses, second molasses, and blackstrap molasses are commercially known in the food
industry.Theirstmolassescomesfromtheirstboilingtowardtheproductionofsugarcrystalsand
contains the highest sugar content. The second molasses comes from the second boiling of sugar
extractionandhasaslightlybittertaste.Theblackstrapmolassescomesfromthethirdboiling,which
containsthehighestlevelsofsugars.Thelastonecontainssigniicantamountsofvitaminsandminer-
als(calcium,magnesium,potassium,andiron),whichmakesitasigniicantsourceofnutrients.
Molassescomingfromsugarbeetscontainspredominantlysucrose(50%)andlesseramountsof
glucoseandfructose.Italsocontainssalts(calcium,potassium,andchloride),limitedamountsof
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