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Typical
issues about variations in physical attributes about our
100% natural & chemical free specialty sugar products are
explained here. If any other questions, please write to us at-- queries@sugarindia.com
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 Weight variation in sugar sachets |
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Variation in crystal size & color of brown
sugars |
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Moistness
in sugar sachets
over
long storage |
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Hardening
of brown sugar packs |
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Crystallization
in concentrated /supersaturated sugar syrups |
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Weight variation in sachets--
Weight
variation in sugar sachets is an
inevitable phenomenon.
Though customers have nothing to lose.
Sugarindia packs sachets/ tubes of sugar by
weight & not by counting. Net weight of
each carton is 10kg counting ideally 2000 sachets/
tubes of 5 gms each or as the case may be. Any
variation in the weight of sachets on either
side will automatically make the number of
sachets otherwise in each carton. Generally all
sachet packing machines work within the tolerance
limit of 3% for less than 50 gm pack size. So
each carton may have a variation in no. of
sachets depending upon size of each sachet but
you get the same weight of sachets in each box
i.e. 10 kg .However, should you come across a carton having
variation in weight,
please write to us immediately at-
support@sugarindia.com |
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Variation
in crystal size & color of brown sugars--
The natural brown sugars at sugarindia are not produced by coloring refined sugars. A
non natural brown sugar is simply a
white sugar crystal, which is then sprayed with
some form coloring to give it a
'brown' appearance, in which case manufacturer
has a option to control both grain size and
color of finished product. Natural Brown sugars
such as demerara,
coffee sugar, muscovado etc are produced
directly from sugar cane.Depending upon the maturity of the cane and
atmospheric conditions color and size of the
natural brown sugar vary. Natural brown sugar contain the natural minerals and
nutrients that give the health benefits and
superior taste. |
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Moistness
in sugar sachets during storage--
All natural
brown sugars have a natural
tendency to absorb moisture or use existing
moisture to become moist and hard. The
basic character of being hygroscopic ,100% natural,
containing molasses , minerals is the main reason why this
natural brown
sugar retains & imparts rich flavor to
foodstuff. Moisture absorption is a factor of
external parameters like ambient humidity,
storage conditions, packing conditions and
amount of natural mineral and nutrient contents
in natural brown sugars. Some of the precautions
taken sugarindia to prevent moistness is poly
lining of all sachets packing paper, small
and master poly packs inside the carton and
printing date of packing so that your stores can
follow the principal of First In First Out (
FIFO). |
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Hardening
of brown sugar--
Brown
Sugars have a natural tendency to harden upon
storage due to inherent moisture.
The ideal storage conditions for these sugars
are a constant temperature between 10-22 degrees and with a
humidity variation within 40-60%. However, if storage conditions are not right,
then the product will turn hard.
To soften the hard natural brown sugar is to expose it
to moisture ( surprising ) by putting it in a
container and covering it with damp cloth or by
putting some apple wedges in the container and
close the lid. |
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Crystallization
in concentrated / supersaturated sugar syrups-- |
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Crystallization or granulation is
natural conversion from liquid state into
solid state due to cooling of
supersaturated liquid. This is NOT deterioration.
In the
process of invert syrup crystallization glucose
crystals precipitate first to form melezitose
crystals. Fructose, which is left in solution,
makes a viscous cover above and envelops glucose
crystals. After crystallization of Glucose,
solution achieves stable less saturated
state. Small particles, sugar nuclei or air bubbles serve as seeds for the initiation of
crystallization. The tendency of invert
sugar syrup to
crystallize depends primarily on its total
sugars
content and moisture level. |
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How
to prevent / reverse crystallization—
--Crystallization
in sugar syrup can be reversed by gently
heating it.
--Spontaneous crystallization is controlled
primarily through proper storage, heating and/or
filtering. Holding invert syrup at temperatures
more than 40 °C reduces chances of
crystallization.
--flash heating to
140–160 °F (60–71 °C) dissolves crystals
and expels incorporated air (which can also
stimulate crystallization).
--Filtering removes particles that can act as
nuclei that might initiate
crystallization.
--Low storage temperatures [50–70 °F (10–21 °C)] encourage crystallization. Warm
temperatures [70–81 °F (21–27 °C)]
discourage crystallization but uncontrolled
heating may degrade the
invert syrup.
--Invert syrup is sensitive to moisture in the
surrounding atmosphere. During storage,
low-density polyethylene containers can allow
moisture to escape, which may contribute to the
crystallization process. |
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Ref-
1 Assil, H.I. et al. 1991. Crystal control in
processed liquid honey. Journal of Food Science
56(4):1034.
2
McGee,
H. 1984. “On Food and Cooking: The science and
lore of the kitchen.” Macmillan Publishing
Company, New York.
3 Crane,
E. 1980. “A Book of Honey,” Charles
Scribner’s Sons.
4 Graham,
J.M., ed. 1992. “The Hive and the Honey
Bee,” Dadant & Sons, Inc., Illinois.
5 Townsend,
G.F. Processing and storing liquid honey. Chpt.
9 in “Honey”.
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