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What is raw sugar. raw sugar

“I saw several types of raw sugar in the store. How are they different from refined sugar?

You will be surprised, but what is called raw sugar today is the same refined (refined) sugar, only it was purified to a lesser extent than ordinary sugar.

Many people believe that brown sugar or the so-called raw sugar contains a higher percentage of nutrients. It's true that raw sugar does have quite a few mineral compounds, but there's nothing in it that you can't get from other foods. (Also, to get your daily allowance of these minerals, you would have to eat an amount of brown sugar that certainly won't do you any good.)

Depending on the production technology and type of raw materials, today you can find several varieties of sugar on store shelves:

Cane sugar (produced from sugar cane stalks);

Beet sugar (obtained as a result of the processing of special sugar beet varieties);

Maple sugar (produced from the sap of the Canadian sugar maple);

Palm sugar (made from the sweet juice of coconut palms);

C o rgo sugar (obtained from the stalks of sugar c o rgo).

In addition to the above types, refined sugar, granulated sugar, candy sugar and raw sugar are separately distinguished.

A few words about the production of sugar.

Sugar cane grows in tropical regions in the form of tall bamboo-like stems about 2.5 cm thick and up to 3 m high. In a sugar factory, cut sugar cane is crushed and pressed with a special equipment. Squeezed juice is clarified by adding lime and subsequent settling; it is then boiled under partial vacuum (this helps lower the boiling point) until the juice thickens into a syrup. It has a brown color due to the concentration of various impurities. When the water is evaporated, the sugar becomes so concentrated that it can no longer hold its liquid form and turns into solid crystals. The wet crystals are then spun in a centrifuge. At the same time, the syrupy liquid - molasses - is discarded and moist brown sugar containing many different yeasts and molds, bacteria, soil, fibers and other remains of plants and insects remains. This is real raw sugar, and it is not suitable for human consumption.

The raw sugar is then transported to a factory where it is refined by washing, re-dissolving, re-crystallizing through digestion and double centrifugation. As a result, the sugar becomes much purer, and after all the processes, an even more concentrated molasses remains, the dark color and strong aroma of which depend on all those extraneous elements that are contained in sugar cane juice - they are sometimes called "ash".

The unique flavor of molasses is earthy, sweet and slightly smoky. Molasses after the first crystallization of sugar acquires a light color and a mild aroma; it is often used as table syrup (cane syrup). After the second crystallization of the sugar, it becomes darker and its smell stronger; it is usually used in cooking (molasses). At the last stage, molasses has the darkest color and the highest concentration; known as thick cane molasses, it has a strong bitter flavor that takes some getting used to.

Health food store owners claim to sell "raw sugar" or "unrefined" sugar (i.e., unrefined); but what they are really selling is light brown sugar obtained from steam washing, recrystallization and centrifugation of raw sugar. In my opinion, this is nothing but cleaning.

In Europe, light brown coarse sugar is used as table sugar. It is produced on the island of Mauritius, located in the Indian Ocean, from sugar cane grown on fertile volcanic soil.

Raw palm sugar from India is a dark brown sugar that is made by boiling the juice of certain palm varieties in an open container. Thus, the juice boils at a higher temperature than that created under partial vacuum conditions in the conventional cane sugar refining method. Due to the elevated temperature, it develops a strong fudge flavor. Digestion also breaks down some of the sucrose into glucose and fructose, so that the sugar becomes sweeter. Palm sugar is often sold in pressed cubes, like other types of brown sugar in many parts of the world.

MY SUGAR IS SO REFINED!

"Why is it said that refined white sugar is unhealthy?"

This is absurd! Some take the word "refined" as an indication that humanity has somehow flouted the law of Nature and has the audacity to extract unwanted additives from food before eating it. Refined white sugar is just raw sugar with some of the waste removed, that's all.

Raw sugarcane juice contains a mixture of sucrose with all the other components of the cane, which eventually end up in molasses. When these components are removed from the juice, how can the remaining pure sucrose be unhealthy? When we eat the “healthier” brown sugars, we eat the same amount of sucrose plus some of the waste that, if more thoroughly refined, should have been left in the molasses. Why is sucrose not evil in this form?

Whether you use light brown or slightly more flavorful dark brown sugar is just a matter of taste. Many of the brown sugars you see in supermarkets are made by spraying molasses onto refined white sugar, rather than interrupting the refining process somewhere in the middle.

Meringues "Kisses"

These crunchy biscuits are practically pure refined sugar; its smallest granules quickly dissolve in egg white. Unfortunately, meringues are notorious for absorbing moisture from the air, so only bake them in dry weather.

For 40 meringues:

3 egg whites, room temperature

Ch. l. lemon juice or cream of tartar

12 st. l. fine refined sugar

1? tsp vanilla

Cooking

1. Preheat the oven to 120°C.

2. In a small deep bowl, beat the egg whites with lemon juice with a mixer.

3. Gradually add 9 tbsp. l. sugar, continuing to beat until the mixture is smooth and stiff peaks appear.

4. Add vanilla and remaining 3 tbsp. l. sugar while continuing to beat the mixture.

5. Line a flat baking sheet with parchment paper. tsp whipped egg white under each of the four corners of the paper to keep it from slipping.

6. Spread the mixture in portions of 1 tsp. on the prepared baking sheet. If you want to get creative, place the mixture in a piping bag fitted with a star tip.

7. Bake for 60 minutes.

8. Turn off the oven and leave the meringues in the cooling oven for 30 minutes.

9. Remove the baking sheet from the oven and cool the meringues for 5 minutes.

10. Store the meringues in an airtight container to keep the cookies crispy.

This recipe calls for 3 egg whites. But if you have more egg whites at your disposal, do this: for each extra protein, add two to three drops of lemon juice, beat with 3 tbsp. l. fine refined sugar and tsp vanilla. After whipping, carefully add another 1 tbsp. l. fine refined sugar. Then go to step 6.

Refining (German raffinieren, from French raffiner - to clean) - cleaning something from impurities. The term is usually used to refer to the process of refining natural substances that are already available in a usable form, but would be even more useful in their pure form, without impurities. Note. ed.

Cream of tartar is widely used by confectioners in Europe and the USA, sold in grocery departments supermarkets. We usually replace it with lemon juice. Note. ed.

GOST R 52305-2005

Group H41

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

RAW SUGAR

Specifications

raw sugar. Specifications

OKS 67.180.10
OKP 91 1112

Introduction date 2006-01-01

Foreword

Tasks, basic principles and rules for carrying out work on state standardization in Russian Federation installed GOST R 1.0-92 * " State system standardization of the Russian Federation. Basic Provisions" and GOST R 1.2-92** "State Standardization System of the Russian Federation. Development order state standards"
________________
* Valid GOST R 1.0-2004***.
** GOST R 1.2-2004 applies.
*** The document is not valid on the territory of the Russian Federation. GOST R 1.0-2012 is in force. - Database manufacturer's note.

About the standard

1 DEVELOPED BY THE STATE scientific institution Russian Research Institute of Sugar Industry Russian Academy Agricultural Sciences (GNU RNIISP Russian Agricultural Academy)

2 INTRODUCED by the Technical Committee for Standardization (TC 397) "Products of the sugar industry"

3 APPROVED AND INTRODUCED BY Order federal agency on technical regulation and metrology of January 26, 2005 N 4-st

4 INTRODUCED FOR THE FIRST TIME

5 REVISION. March 2012

Information about changes to this standard is published in the "National Standards" index, and the text of the changes is published in the "National Standards" information indexes. In case of revision or cancellation of this standard, the relevant information will be published in the "National Standards" information index.

1 area of use

This standard applies to raw sugar, which is a product of processing raw materials of plant origin (sugar cane) and intended for the production of granulated sugar, refined sugar, liquid and other types of sugar.

2 Normative references

This standard uses normative references to the following standards:
GOST 1770-74 Measuring laboratory glassware. Cylinders, beakers, flasks, test tubes. General specifications
GOST 3118-77 Reagents. Hydrochloric acid. Specifications
GOST 4328-77 Reagents. sodium hydroxide. Specifications
GOST 6709-72 Distilled water. Specifications
GOST 12026-76 Laboratory filter paper. Specifications
GOST 12569-99* Sugar. Acceptance rules and sampling methods
_______________

* Has expired on the territory of the Russian Federation, from 01.01.2013 to use GOST R 54640-2011.

GOST 12570-98* Sugar. Methods for determining moisture and dry matter
_______________

* Has expired on the territory of the Russian Federation, from 01.01.2013 to use GOST R 54642-2011.

GOST 12571-98 Sugar. Method for determination of sucrose
GOST 12575-2001 Sugar. Methods for determining reducing substances
GOST 24104-2001* Laboratory balances. Are common technical requirements
_______________

* On the territory of the Russian Federation, GOST R 53228-2008 applies.

GOST 25336-82 Laboratory glassware and equipment. Types, basic parameters and dimensions
GOST 26927-86 Food raw materials and products. Mercury determination method
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 28498-90 Liquid glass thermometers. General technical requirements. Test Methods
GOST 30414-96 Scales for weighing vehicles in motion. General technical requirements
GOST R 50779.10-2000 (ISO 3534-1-93) Statistical methods. Probability and bases of statistics. Terms and Definitions
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic
Note - When using this standard, it is advisable to check the validity of the reference standards according to the "National Standards" index, compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference document is replaced (modified), then when using this standard, you should be guided by the replaced (modified) document. If the referenced document is canceled without replacement, then the provision in which the link to it is given applies to the extent that this link is not affected.

3 Terms and definitions

This standard uses the terms according to GOST R 50779.10: instant sample, pooled sample, laboratory sample.

4 Technical requirements

4.1 Characteristic

4.1.1. Raw sugar shall comply with the requirements of this standard.

4.1.2. The requirements for organoleptic indicators of raw sugar must comply with those specified in Table 1.

Table 1 - Organoleptic indicators

4.1.3 The requirements for the physical and chemical parameters of raw sugar must comply with those specified in Table 2.

Table 2 - Physical and chemical parameters

4.1.4 Permissible levels of toxic elements, pesticides and radionuclides in raw sugar should not exceed those specified in and in Table 3.

Table 3 - Permissible levels of toxic elements, pesticides and radionuclides

Index	Permissible level, mg/kg (for radionuclides - Bq/kg), no more
Toxic elements:
Lead
Arsenic
Cadmium
Mercury
Pesticides:
Hexachlorocyclohexane (-isomers)
DDT and its metabolites
Radionuclides:
Cesium-137
Strontium-90

4.2 Safety and security requirements environment
The requirements for safety and environmental protection in the processing of raw sugar must comply with the requirements established in the sugar industry.

5 Acceptance rules

5.1. Acceptance of raw sugar - in accordance with the requirements of GOST 12569. Raw sugar is accepted in batches. A batch of raw sugar is any amount of raw sugar from one hold of water vehicle(hereinafter referred to as the ship) received by the enterprise, issued with one certificate of quality and safety.

5.2. Delivered later on railway raw sugar is weighed on railway scales in accordance with GOST 30414 with a mandatory stop and uncoupling of cars, as well as weighing empty carefully cleaned cars after unloading.

6 Control methods

6.1 Sampling - according to GOST 12569.
Instant samples are taken during the unloading of sugar with metal cups with a capacity of at least 100 g at regular intervals. Take at least 10 instant samples from each car. The selected instant samples are thoroughly mixed to form a combined sample for the car and the entire batch of raw sugar transported in one train.
The pooled sample per batch of raw sugar is reduced by quartering. To do this, carefully mixed raw sugar is spread in an even layer in the form of a square on a pallet and divided diagonally into four parts in the shape of a triangle. The sugar from the two opposite parts is removed, and the two remaining parts are combined, mixed and again distributed in the form of a square and divided diagonally into four parts. Quartering is repeated until a pooled sample of 2 kg is obtained. The combined sample is divided into two equal parts, one of which is sent to the laboratory for testing, the other is left for re-testing in case of disagreement in assessing the quality of sugar. The shelf life of such a sample is 3 months.
Laboratory samples are placed in a clean, dry glass or polyethylene container with ground glass or well-fitting rubber stoppers. Prepared samples are sealed or sealed. Both laboratory samples are marked with labels indicating the country of manufacture, the name of the vessel, net weight, date of shipment, date of sampling and the signature of the person who took the sample.

6.2 Mineralization of samples for the determination of toxic elements - according to GOST 26929, sampling and preparation of samples for the determination of radionuclides - according to.

6.3 Test methods

6.3.1 Determination of appearance, color, smell

6.3.1.1 Apparatus and materials
Glass jar with ground stopper, capacity 200 ml.
Thermometer with a measurement range from 0 °С to 100 °С, division value 1 °С according to GOST 28498.
Metal teaspoon.
The paper is white.

Other equipment may be used glassware, the requirements for the metrological characteristics of which are not lower than those indicated.

6.3.1.2 Conducting the test
To determine the appearance, a sample of raw sugar is poured onto a sheet of white paper with a layer thickness of not more than 1 cm. In diffused daylight or a fluorescent lamp, visually determine appearance and color.
To determine the smell of raw sugar and its aqueous solution, fill with these products 3/4 of the volume of clean glass jars with ground stoppers that do not have any foreign smell.
The jars with the contents are closed with stoppers and kept in the laboratory for 1 hour at a temperature of 20 °C ± 2 °C.
The smell is determined at the level of the edge of the jar immediately after opening the cork.

6.3.2. The mass fraction of sucrose is determined according to GOST 12571.

6.3.3. The mass fraction of moisture is determined according to GOST 12570.

6.3.4. The mass fraction of reducing substances is determined according to GOST 12575.

6.3.5. Photometric method for determining color
The method consists in measuring the optical density of the test solution relative to the reference, the optical density of which is taken as zero.

6.3.5.1 Apparatus and materials
Laboratory scales of the third accuracy class with the highest weighing limit of 1 kg in accordance with GOST 24104.
A photometric device (hereinafter referred to as the photometer), which allows you to select the wavelength (420 ± 5), (560 ± 5) nm with a maximum permissible absolute error in measuring the transmittance of not more than 0.5%, with a set of cuvettes with a length of 1; 3; 5 cm
Membrane or glass filter with a pore size of 0.45 µm.
Liquid glass thermometer with a measurement range from 0 °C to 100 °C and a division value of 1 °C according to GOST 28498.
Bath water.
Refractometer for determination of solids grades RPL-3 and URL-1.
Funnel B-100-150 XC according to GOST 25336.
Flask Kn-2-200-34 / 40 / THS according to GOST 25336.
Distilled water according to GOST 6709.
Filter paper according to GOST 12026.
Cylinder 1-100-1 according to GOST 1770.
-meter-ionomer.
Kieselguhr or perlite.
Sodium hydroxide according to GOST 4328, a solution of molar concentration () = 0.1 mol / dm is prepared as follows: 4.0 g of sodium hydroxide () is dissolved in distilled water in a volumetric flask with a capacity of 1000 ml, the volume is adjusted to the mark with distilled water. It is allowed to prepare the reagent from the corresponding fixanal.
Hydrochloric acid according to GOST 3118, a solution of molar concentration () = 0.1 mol / dm is prepared as follows: 8.2 cm3 of concentrated hydrochloric acid is diluted with distilled water in a volumetric flask with a capacity of 1000 cm3 to the mark. It is allowed to prepare the reagent from the corresponding fixanal.
It is allowed to use other equipment, reagents and materials, the requirements for technical specifications which are not lower than those indicated.

6.3.5.2 Test preparation
Before measurement, check the zero value of the photometer reading.

6.3.5.3 Conducting the test
A sample of raw sugar weighing 50 g is weighed with an error of ± 0.1 g and placed in a flask with a capacity of 200 ml, 100 ml of distilled water is poured and shaken. The flask is placed in a water bath at a temperature of about 50 ° C, raw sugar is dissolved for no more than 30 minutes. The solution is cooled, brought to 7 ± 0.2 by adding 0.1 N. solution or filter the solution under vacuum through a membrane or glass filter with a pore diameter of 0.45 μm. The first portions of the filtrate are discarded.
The solution can be filtered through a paper filter. At the same time, diatomaceous earth or perlite is added to the raw sugar solution at the rate of 1% by weight of the solids of the solution.
In the filtered solution, a refractometer determines the mass fraction of dry substances and, according to Table A.1 (Appendix A), find the product mass fraction dry matter solution on the value of its density.
Before measurement, the cuvette is rinsed three times with the test solution, after which the solution is poured into the cuvette and its optical density relative to distilled water is determined with a photometer. Measurements are carried out three times.

6.3.5.4 Processing results

The color of raw sugar in units of optical density (ICUMSA units) is calculated by the formula

where is the optical density of the raw sugar solution, measured by a photometer at a wavelength of 420 or 560 nm (arithmetic mean of the results of three measurements);

100 - coefficient for converting to percentage;

1000 - coefficient for increasing the value of the color index;
- mass fraction of solids in solution, %;
- density of raw sugar solution, g/cm;
- cuvette length, cm.

6.3.6. Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST R 51301, GOST R 51766, MUK 4.1.985.

6.3.7. Determination of radionuclides - according to MU 5778 *; MU 5779**; MUK 2.6.1.717***.
_______________
* The document is not valid on the territory of the Russian Federation. MUK 4.3.2503-09 is in force, hereinafter in the text;
** The document is not valid on the territory of the Russian Federation. MUK 4.3.2504-09 is in force, hereinafter in the text;
*** The document is not valid on the territory of the Russian Federation. MUK 2.6.1.1194-03 is in force, hereinafter in the text. - Database manufacturer's notes.

6.3.8. Determination of pesticides - by methods approved authorized body according to established order.

7 Transport and storage

7.1. Raw sugar is transported without packaging (in bulk) on ships with subsequent transportation in railway wagons adapted for the transport of raw sugar.

7.2. It is not allowed to transport raw sugar in contaminated holds, wagons with traces of previously transported heavily contaminated, smelly and toxic cargo, as well as grain products. Wagons for the transportation of raw sugar must be dry, without cracks, with a leak-proof roof, tightly closing hatches.

7.3. Raw sugar is stored in bulk only in closed warehouses. Simultaneous storage with raw sugar of other materials that can affect the quality of raw sugar is prohibited. Before storing raw sugar, the room is thoroughly cleaned, ventilated, dried and disinfected.

7.4. Warehouses for the storage of raw sugar must be equipped with ventilation units and heating devices to maintain a relative humidity of 60% to 70%. The floors of the warehouse, if necessary, are covered with a layer of concrete that can withstand the load of working mechanisms.

Annex A (mandatory). The product of the mass fraction of solids of a raw sugar solution and its density

Annex A
(mandatory)

Table A.1 - The product of the mass fraction of solids of a raw sugar solution,%, by its density, g / cm

Mass fraction of solids, %	Tenths of a percent of the mass fraction of solids

Bibliography

	SanPiN 2.3.2.1078-2001	Food raw materials and food products. Hygiene requirements security and nutritional value food products
	MUK 2.6.1.717-98	Guidelines for methods of control. Radiation control. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygiene assessment
	TU 10.04-852-90*	diatomaceous earth
________________
	TU 21-31-44-82	Perlite filtering powder
	MUK 4.1.985-2000	Determination of the content of toxic elements in food products and food raw materials. Method of autoclave sample preparation
	MU 5778-91	Strontium-90. Definition in foods
	MU 5779-91	Cesium-137. Definition in foods
	Guidelines for the determination of pesticides in food, feed and external environment// Handbook of the Ministry of Health of the USSR. - M.: VO "Kolos", 1992. - T.1-2

ROSSTANDART
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provision of information from the database "Products of Russia"
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Information system "Dangerous Goods"
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What Einstein told his chef Wolka Robert

What is raw sugar?

“I saw several types of raw sugar in the store. How are they different from refined sugar?

You will be surprised, but what is called raw sugar today is the same refined ( refined) sugar, only it was purified to a lesser extent than usual.

Depending on the production technology and type of raw materials, today you can find several varieties of sugar on store shelves:

Cane sugar (produced from sugar cane stalks);

Beet sugar (obtained as a result of the processing of special sugar beet varieties);

Maple sugar (produced from the sap of the Canadian sugar maple);

Palm sugar (made from the sweet juice of coconut palms);

WITH O rg sugar (obtained from the stalks of sugar O rgo).

In addition to the above types, refined sugar, granulated sugar, candy sugar and raw sugar are separately distinguished.

A few words about the production of sugar.

Sugarcane grows in tropical regions in the form of tall bamboo-like stalks about 2.5 cm thick and up to 3 m high. In a sugar factory, cut sugar cane is crushed and pressed using special equipment. Squeezed juice is clarified by adding lime and subsequent settling; it is then boiled under partial vacuum (this helps lower the boiling point) until the juice thickens into a syrup. It has a brown color due to the concentration of various impurities. When the water is evaporated, the sugar becomes so concentrated that it can no longer hold its liquid form and turns into solid crystals. The wet crystals are then spun in a centrifuge. At the same time, the syrupy liquid - molasses - is discarded and moist brown sugar containing many different yeasts and molds, bacteria, soil, fibers and other remains of plants and insects remains. This is real raw sugar, and it is not suitable for human consumption..

The unique flavor of molasses is earthy, sweet and slightly smoky. Molasses after the first crystallization of sugar acquires a light color and a mild aroma; it is often used as table syrup (cane syrup). After the second crystallization of the sugar, it becomes darker and its smell stronger; it is commonly used in cooking syrup). At the last stage, molasses has the darkest color and the highest concentration; known as thick cane molasses, it has a strong bitter flavor that takes some getting used to.

In Europe, light brown coarse sugar is used as table sugar. It is produced on the island of Mauritius, located in the Indian Ocean, from sugar cane grown on fertile volcanic soil.

MY SUGAR IS SO REFINED!

"Why is it said that refined white sugar is unhealthy?"

This is absurd! Some take the word "refined" as an indication that humanity has somehow flouted the law of Nature and has the audacity to extract unwanted additives from food before eating it. Refined white sugar is just raw sugar with some of the waste removed, that's all.

Raw sugarcane juice contains a mixture of sucrose with all the other components of the cane, which eventually end up in molasses. When these components are removed from the juice, how can the remaining pure sucrose be unhealthy? By eating "healthier" brown sugars, we eat the same amount of sucrose plus some of the waste that, with more thorough cleaning, should have remained in the molasses. Why is sucrose not evil in this form?

Meringues "Kisses"

For 40 meringues:

3 egg whites, room temperature

? tsp lemon juice or cream of tartar

12 st. l. fine refined sugar

1? tsp vanilla

Cooking

1. Preheat the oven to 120°C.

2. In a small deep bowl, beat the egg whites with lemon juice with a mixer.

3. Gradually add 9 tbsp. l. sugar, continuing to beat until the mixture is smooth and stiff peaks appear.

4. Add vanilla and remaining 3 tbsp. l. sugar while continuing to beat the mixture.

5. Line a flat baking sheet with parchment paper. tsp whipped egg white under each of the four corners of the paper to keep it from slipping.

6. Spread the mixture in portions of 1 tsp. on the prepared baking sheet. If you want to get creative, place the mixture in a piping bag fitted with a star tip.

7. Bake for 60 minutes.

8. Turn off the oven and leave the meringues in the cooling oven for 30 minutes.

9. Remove the baking sheet from the oven and cool the meringues for 5 minutes.

10. Store the meringues in an airtight container to keep the cookies crispy.

This text is an introductory piece.

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RAW SUGAR* This is not yet refined sugar. Its French name cassonade is due to the fact that the Brazilian Portuguese, who supplied raw sugar to trade, brought it in boxes called casses. Raw sugar differs from granulated sugar in its powdery

Vanilla sugar 500 g sugar, 2 vanilla pods. Place sugar or powdered sugar with pods in a tightly closed container. After 2 weeks, the pods can be removed. The mixture in a closed container will retain flavor for at least 2 weeks. And the pods will remain suitable for

Brown sugar - for those who love... sugar Brown sugar is unrefined cane sugar. Its crystals are covered with cane molasses, which retains its natural color and aroma. Such sugar is produced by boiling cane sugar syrup of various

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FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY

NATIONAL

STANDARD

RUSSIAN

FEDERATION

RAW SUGAR

Specifications

Official edition

Moscow IPK Standards Publishing House 2005

Foreword

Tasks, basic principles and rules for carrying out work on state standardization in the Russian Federation are established by GOST R 1.0-92 “State standardization system of the Russian Federation. Basic Provisions” and GOST R 1.2-92 “State Standardization System of the Russian Federation. The procedure for the development of state standards "

About the standard

1 DEVELOPED by the State Scientific Institution Russian Research Institute of the Sugar Industry of the Russian Academy of Agricultural Sciences

2 INTRODUCED by the Technical Committee for Standardization (TK 397) "Products of the sugar industry"

3 APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated January 26, 2005 No. 4-sg

4 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the index to National Standards, and the text of the changes is published in the information signs National Standards. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

This standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

GOST 52305-2005

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

RAW SUGAR Specifications

Raw sugar Specifications

Introduction date - 2006-01-01

1 area of use

2 Normative references

This standard uses normative references to the following standards:

5 Acceptance rules

5.1 Acceptance of raw sugar - in accordance with the requirements of GOST 12569. Raw sugar is taken in batches. A batch of raw sugar is considered to be any amount of raw sugar from one hold of a water vehicle (hereinafter referred to as a ship) that has arrived at the address of the enterprise, issued with one certificate of quality and safety.

5.2 The raw sugar then delivered by rail is weighed on railroad scales in accordance with GOST 30414 with a mandatory stop and uncoupling of cars, as well as weighing empty carefully cleaned cars after unloading.

6 Control methods

Instant samples are taken during the unloading of sugar with metal cups with a capacity of at least 100 g at regular intervals. Take at least 10 instant samples from each car. The selected instant samples are thoroughly mixed to form a combined sample for the car and the entire batch of raw sugar transported in one train.

The pooled sample per batch of raw sugar is reduced by quartering. To do this, carefully mixed raw sugar is spread in an even layer in the form of a square on a pallet and divided diagonally into four parts in the shape of a triangle. The sugar from the two opposite parts is removed, and the two remaining parts are combined, mixed and again distributed in the form of a square and divided diagonally into four parts. The quartering is repeated until then. until a pooled sample of 2 kg is obtained. The combined sample is divided into two equal parts, one of which is sent to the laboratory for testing, the other is left for re-testing in case of disagreement in assessing the quality of sugar. The shelf life of such a sample is 3 months.

Laboratory samples are placed in a clean, dry glass or polyethylene container with ground glass or well-fitting rubber stoppers. Prepared samples are sealed or sealed. Both laboratory samples are marked with labels indicating the country of manufacture, the name of the vessel, net weight, date of shipment, date of sampling and signatures of persons. taking a sample.

6.2 Mineralization of samples for the determination of toxic elements - according to GOST 26929, sampling and preparation of samples for the determination of radionuclides - according to (2).

6.3 Test methods

6.3.1 Determination of appearance, color, smell

6.3.1.1 Apparatus and materials

A glass jar with a ground stopper with a capacity of 200 cm 3.

Thermometer with a measurement range from 0 * C to 100 * C, division value 1 * C according to GOST 28498.

Metal teaspoon.

The paper is white.

It is allowed to use other equipment, laboratory glassware, the requirements for the metrological characteristics of which are not lower than those indicated.

6.3.1.2 Conducting the test

To determine the appearance, a sample of raw sugar is poured onto a sheet of white paper with a layer thickness of not more than 1 cm. Under diffused daylight or a fluorescent lamp, the appearance and color are visually determined.

To determine the smell of raw sugar and its aqueous solution, fill 3/4 of the volume with these products in clean glass jars with ground stoppers that do not have any foreign smell.

Jars with contents are closed with corks and kept in the laboratory for 1 hour at a temperature of 20 * C ± 2 * C.

The smell is determined at the level of the edge of the jar immediately after opening the cork.

6.3.2 The mass fraction of sucrose is determined according to GOST 12571.

6.3.3 The mass fraction of moisture is determined according to GOST 12570.

6.3.4 The mass fraction of reducing substances is determined according to GOST 12575.

6.3.5 Photometric color method

The method consists in measuring the optical density of the test solution relative to the reference, the optical density of which is taken as zero.

6.3.5.1 Apparatus and materials

Laboratory scales of the third accuracy class with the highest weighing limit of 1 kg in accordance with GOST 24104.

A photometric device (hereinafter referred to as the photometer), which allows you to select the wavelength (420 ± 5), (560 ± 5) nm with a maximum permissible absolute error in measuring the transmittance of not more than 0.5%, with a set of cuvettes 1 length; 3; 5 cm

Membrane or glass filter with a pore size of 0.45 µm.

Liquid glass thermometer with a measurement range from 0 * C to 100 "C and a division value of 1 * C according to GOST 28498.

Bath water.

Refractometer for determination of solids grades RPL-3 and URL-1.

pH meter-ionomer.

Kieselguhr or perlite.

6.3.6 Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST R 51301. GOST R 51766, MUK 4.1.985 (5).

6.3.7 Determination of radionuclides - according to MU 5778; MU 5779; MUK 2.6.1.717(2).

6.3.8 Determination of pesticides - according to the methods approved by the authorized body in the prescribed manner.

7 Transport and storage

7.1 Raw sugar is transported without packaging (in bulk) on ships with subsequent transportation in railway wagons adapted for the transport of raw sugar.

7.2 It is not allowed to transport raw sugar in contaminated holds, wagons with traces of previously transported heavily contaminated, smelly and poisonous cargo, as well as grain products. Wagons for the transportation of raw sugar must be dry, without cracks, with a leak-proof roof, tightly closing hatches.

7.3 Raw sugar is stored in bulk only in closed warehouses. Simultaneous storage with raw sugar of other materials that can affect the quality of raw sugar is prohibited. Before storing raw sugar, the room is thoroughly cleaned, ventilated, dried and disinfected.

7.4 Warehouses for the storage of raw sugar should be equipped with ventilation units and heating devices to maintain a relative humidity of 60% to 70%. The floors of the warehouse, if necessary, are covered with a layer of concrete that can withstand the load of working mechanisms.

Annex A (mandatory)

The product of the mass fraction of solids of a raw sugar solution and its density

Table A.1 - The product of the mass fraction of dry substances of a solution of raw sugar CB,%, by its density p. g/cm 3

Bulk

Tenths of a percent of the mass fraction of solids

substances. %



















					Guidelines for the determination of pesticides in food, feed and the environment // Reference M3 of the USSR - M VO "Kolos". 1992. - Vol. 1 - 2 UDC 664.1:547.458.2:006.354 OKS 67.180.10 N41 OKP911112 Keywords: raw sugar, instant sample, pooled sample, laboratory sample, technical requirements, control methods, safety requirements Editor LV Afanasenko Technical editor NS Groshanoaa Proofreader T.I. Kononenko Computer layout Ya A Circular from persons N "02354 dated 14.07.2000 Handed over to the set 04.02.2005. Signed for printing 22.02.2005 Uel. gk * l. 0.93. Uch.-mad. l. 0.70. Circulation 450 copies. From 477. For. 99 IPK Publishing house of standards. 107076 Moscow. Kolodezny per. 14. http://wwwstandards.ru e-mail: in [email protected] Typed at the Publishing House on a PC Printed at the branch of the IPK Publishing House of Standards - type. Moscow Printer, 105062 Moscow. Lyalin per. 6 Plr No 080102

Calories, kcal:

Proteins, g:

Carbohydrates, g:

The history of sugar in Russia begins around the 11th-12th centuries. When sugar was first brought in, only the prince and his entourage could taste it. The first "sugar chamber" in Russia was opened by Peter I at the beginning of the 18th century, and raw materials for sugar were imported from abroad. In 1802, the production of sugar from domestic raw materials began to be established - sugar beets, first near Tula, and then in many regions of the country.

The most common raw sugar is light brown and gray (other shades exist). Raw cane sugar has a fruity smell (pear essence). It goes for processing to sugar factories: food and are obtained from it. The main indicators that determine the quality of raw sugar are temperature, humidity, content of sucrose, reducing substances, color, pH. Raw sugar is hygroscopic.

In an environment with high relative humidity, the film of intercrystalline solution absorbs moisture and liquefies (calorizator). At low relative air humidity, the film loses moisture and becomes a supersaturated solution, resulting in the formation of new small crystals that combine into conglomerates. In this case, the mass of sugar solidifies.

Raw sugar is subject to deterioration as a result of the hydrolytic decomposition of sucrose and the vital activity of microorganisms. A visible indicator of the deterioration in the quality of raw sugar is the increase in its color, due to the formation of intensely colored compounds - decomposition products of sucrose.

Raw sugar calories

The calorie content of raw sugar is 362 kcal per 100 grams of product.

Composition of raw sugar

Raw sugar - food product sweet taste, usually cane origin (kalorizator). Polydisperse crystalline substance with particles of 0.2-1.5 mm, covered with a thin film of intercrystalline solution (mother syrup), containing 94-99% sucrose, including dyes. The standard moisture content of raw sugar is 0.5-1.0%.

What is raw sugar. raw sugar

Meringues "Kisses"

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Technical requirements

5 Acceptance rules

6 Control methods

7 Transport and storage

Annex A (mandatory). The product of the mass fraction of solids of a raw sugar solution and its density

Bibliography

What is raw sugar?

RAW SUGAR

Specifications

GOST 52305-2005

1 area of ​​use

2 Normative references

5 Acceptance rules

6 Control methods

Raw sugar calories

Composition of raw sugar

Popular

1 area of use

1 area of use