Low-sugar Content White Sugar

Harvesting and washing
The process of refining white sugar begins with the harvesting and washing of the raw material. Sugarcane, the primary source of sugar, is harvested when it reaches its peak ripeness, typically between 12 to 18 months after planting. The harvesting process involves cutting the sugarcane stalks close to the ground, ensuring that the maximum amount of sucrose-rich juice is retained within the stalks.

Once harvested, the sugarcane undergoes a thorough washing process to remove any impurities and dirt that may have accumulated during harvesting and transportation. This initial washing step is crucial in preparing the sugarcane for further processing, as it helps to ensure that the subsequent stages of refining can be carried out effectively.

After the initial washing, the sugarcane is further cleaned to remove any remaining debris and foreign matter. This meticulous cleaning process is essential to maintain the quality and purity of the raw material, as any impurities present at this stage could affect the final product. The cleaned sugarcane is then ready to undergo the subsequent stages of the refining process, moving on to the crucial step of purification.

The washing process is not only about cleanliness but also about preparing the sugarcane for the next stages of refining. By ensuring that the sugarcane is free from impurities and contaminants, the washing process sets the stage for the efficient extraction of the sucrose-rich juice, which is the fundamental raw material for the production of white sugar.

The harvesting and washing stages mark the initial steps in the journey from raw sugarcane to refined white sugar. These crucial early stages ensure that the raw material is prepared for the subsequent refining processes, setting the foundation for the production of high-quality white sugar.

Purification: From raw to refined
The purification process is a crucial stage in transforming raw sugar into its refined form. It begins with the arrival of the raw sugar at the refinery, where it undergoes a series of meticulous steps to remove impurities and achieve the desired level of purity. The first step involves dissolving the raw sugar in water to create a syrup, which is then filtered to remove any non-sugar components such as plant materials, soil, and other foreign matter. This initial purification step is essential for ensuring that the subsequent refining processes can effectively produce high-quality white sugar.

Following the initial filtration, the syrup undergoes a process known as carbonation, where it is mixed with calcium hydroxide to neutralize any acidity and remove additional impurities. This reaction results in the formation of calcium carbonate, which acts as a natural filter, trapping and removing further non-sugar elements from the syrup. The carbonation process plays a significant role in enhancing the purity of the sugar solution, setting the stage for the subsequent refining steps.

Once the syrup has been carbonated, it is then subjected to a process called multiple-effect evaporation, where it is heated and evaporated in a series of vacuum pans. This controlled evaporation process serves to concentrate the sugar solution, leading to the formation of sugar crystals. The concentrated syrup is then further purified through the use of ion exchange resins, which selectively remove any remaining impurities, resulting in a clear, pure sugar solution ready for the crystallization stage.

The purification process is a meticulous and intricate series of steps that are essential for transforming raw sugar into the refined white sugar that is widely used in households and industries. By effectively removing impurities and non-sugar components, the purification stage sets the foundation for the subsequent refining processes, ensuring the production of high-quality white sugar that meets the stringent purity standards demanded by consumers and manufacturers alike.

Filtration: Clarifying sweetness
Once the raw sugar has undergone the purification process, the next crucial step in refining white sugar is filtration. Filtration plays a vital role in clarifying the sweetness of the sugar, ensuring that it achieves the desired level of purity and quality. This stage involves the use of specialized equipment to remove impurities and non-sugar components, resulting in the clear, crystalline appearance associated with white sugar.

The filtration process typically begins with the sugar syrup being passed through a series of filter presses or centrifuges. These mechanical devices are designed to separate the sugar crystals from the remaining syrup and any residual solids. As the syrup is forced through the filters, the sugar crystals are retained while the impurities are effectively removed, resulting in a cleaner and more refined product.

To further enhance the clarity and purity of the sugar, activated carbon may be used during the filtration process. This additional step helps to absorb any remaining color and odor compounds, ensuring that the sugar achieves the characteristic bright white appearance and neutral taste that consumers expect. The use of activated carbon is a key factor in achieving the high level of quality associated with white sugar.

Throughout the filtration stage, strict quality control measures are implemented to monitor the effectiveness of the process and ensure that the sugar meets the required standards. Any deviations from the desired specifications are promptly addressed to maintain the integrity and consistency of the final product. By meticulously clarifying the sweetness of the sugar through filtration, the refining process moves closer to producing the pure, white sugar that is widely used in households and industries around the world.

The filtration stage is a critical component of the refining process, playing a pivotal role in clarifying the sweetness of the sugar and achieving the desired level of purity. Through the use of specialized equipment and meticulous quality control, this stage ensures that the sugar attains the clear, crystalline appearance and neutral taste that are characteristic of high-quality white sugar.

Crystallization: Shaping the granules
During the crystallization stage of sugar processing, the concentrated sugar syrup undergoes a transformation into the familiar granulated form. This crucial step involves carefully controlling the cooling and agitation of the syrup to encourage the formation of sugar crystals. The syrup is seeded with tiny sugar crystals, which act as a template for the growth of larger crystals. As the syrup cools, the sugar molecules begin to arrange themselves into a solid crystalline structure, resulting in the formation of granules.

The process of crystallization is carefully monitored to ensure the desired crystal size and consistency are achieved. By controlling factors such as temperature, time, and agitation, sugar producers can influence the size and texture of the sugar crystals. This attention to detail is essential in creating the uniform, free-flowing granules that consumers expect.

Once the sugar crystals have reached the desired size and consistency, the syrup is passed through centrifuges to separate the crystals from the remaining liquid. This separation process, known as centrifugation, effectively removes excess moisture and impurities, leaving behind the refined sugar crystals. The separated liquid, known as molasses, can be further processed to extract additional sugar or used in various food and industrial applications.

The resulting sugar crystals are then washed and dried to remove any remaining traces of molasses, ensuring the purity and whiteness of the final product. The drying process typically involves the use of hot air to gently remove moisture from the crystals without causing them to clump together. Once dried, the sugar crystals are ready for packaging and distribution, providing consumers with the familiar, versatile ingredient that is a staple in kitchens around the world.

Drying and packaging: The final touch
Once the sugar crystals have been formed through the crystallization process, the next crucial step in the refining process is drying and packaging. Drying is essential to remove any remaining moisture from the sugar crystals, ensuring that they remain free-flowing and resistant to clumping. This is achieved through the use of large industrial dryers, where the sugar crystals are gently heated and dried to the desired moisture content.

After the drying process, the white sugar is carefully inspected to ensure that it meets the required quality standards. Any impurities or irregularities are meticulously removed, guaranteeing that the final product is of the highest quality. Once the sugar has been thoroughly inspected, it is ready for packaging.

Packaging is a critical aspect of the refining process, as it ensures that the white sugar remains fresh and free from contamination. The sugar is carefully weighed and filled into various packaging formats, including bags, boxes, and containers, depending on the intended use and market requirements. Special care is taken to seal the packaging effectively, protecting the sugar from moisture and external elements.

To maintain the pristine quality of the white sugar, the packaging process is conducted in a controlled environment to minimize the risk of contamination. Additionally, the packaging materials are chosen to provide optimal protection and shelf life for the sugar, preserving its purity and sweetness. Once packaged, the white sugar is labeled with essential information such as the product name, nutritional details, and expiration date, ensuring that consumers have all the necessary information at their fingertips.

Finally, the packaged white sugar is carefully stacked and prepared for distribution. Whether destined for retail shelves or industrial use, the packaged sugar is stored in a secure and clean environment, ready to be transported to its final destination. The meticulous drying and packaging processes are the final touch in the journey from raw sugar to the pure, refined white sugar that sweetens countless products and recipes around the world.

Toss the table sugar (white and brown), syrup, honey and molasses. Cut back on the amount of sugar added to things you eat or drink regularly like cereal, pancakes, coffee or tea. Try cutting the usual amount of sugar you add by half and wean down from there.

Swap out the soda. Water is best, but if you want something sweet to drink or are trying to lose weight, diet drinks can be a better choice than sugary drinks.

Eat fresh, frozen, dried or canned fruits. Choose fruit canned in water or natural juice. Avoid fruit canned in syrup, especially heavy syrup. Drain and rinse in a colander to remove excess syrup or juice.

Compare food labels and choose products with the lowest amounts of added sugars. Dairy and fruit products will contain some natural sugars. Added sugars can be identified in the ingredients list.

Add fruit. Instead of adding sugar to cereal or oatmeal, try fresh fruit (bananas, cherries or strawberries) or dried fruit (raisins, cranberries or apricots).

Cut the serving back. When baking cookies, brownies or cakes, cut the sugar called for in your recipe by one-third to one-half. Often you won't notice the difference.

Try extracts. Instead of adding sugar in recipes, use extracts like almond, vanilla, orange or lemon.

Replace it completely. Enhance foods with spices instead of sugar. Try ginger, allspice, cinnamon or nutmeg.

Substitute. Switch out sugar with unsweetened applesauce in recipes (use equal amounts).

Limit Non-nutritive Sweeteners. If you are trying to lose weight, a temporary fix to satisfying your sweet tooth may be with non-nutritive sweeteners. But watch out! Make sure that swapping sugary options for non-nutritive sweeteners now doesn't lead to eating more later.

Sugar won't go bad on its own, in fact, an unopened bag of sugar will last years. However, once exposed to other foods, liquids, bugs, or more can end up ruining your supply. There are a few things you can look for if you are uncertain whether your sugar is safe to eat.

Odors: If your sugar isn't odorless, then you know you have a problem. Sugar will pick up the scent of anything that contaminates it, so be mindful of weird smells that will end up negatively affecting your recipes.

Mold: Since sugar draws in moisture, you will need to make sure it remains away from any mold, otherwise you might end up with mold in your sugar as well.

Bugs: You likely already encountered how sugar attracts insects and unwanted pests. You will want to throw out any sugar that has any bugs crawling around. This goes for anything else that made its way into an open container of sugar. 

Sugar is a natural ingredient that has always been in our diet. It is also one of the world's oldest documented commodities.

It is widely believed that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emporer Darius of Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar was kept a closely guarded secret whilst the finished product was exported.

When the Arab peoples in the seventh century AD invaded Persia in 642 AD, they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain.

Sugar was only discovered by western Europeans as a result of the Crusades in the 11th century AD and the first sugar was recorded in England in 1069. The subsequent centuries saw a major expansion of western European trade with the East, including the importation of sugar. At this time, it was regarded as very much a luxury.

In the 15th century AD, European sugar was refined in Venice, confirmation that even then when quantities were small, it was difficult to transport sugar as a food grade product. In the same century, Columbus sailed to the Americas, and it is recorded that in 1493 he took sugar cane plants to grow in the Caribbean. The climate there was so good for the growth of the cane that an industry was quickly established.

Sugar beet was first identified as a source of sugar in 1747. However, it was kept a secret until the Napoleonic wars at the start of the 19th century when Britain blockaded sugar imports to continental Europe. By 1880 sugar beet had replaced sugar cane as the main source of sugar on continental Europe.

The factory of Sweet Code Health Lab (China) Ltd lies in Gaoqing County of Zibo City, Shandong Province, in the vicinity of S235 provincial highway, 6 kilometers away from the entrance of Jinan-Qingdao Expressway. It enjoys convenient transportation.