Positive Aspects of Cane Sugar and Sugar Cane Derived Products in

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Positive Aspects of Cane Sugar and Sugarcane Derived Products in Food and Nutrition Gillian Eggleston J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.7b05734 • Publication Date (Web): 10 Mar 2018 Downloaded from http://pubs.acs.org on March 11, 2018

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Journal of Agricultural and Food Chemistry

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Positive Aspects of Cane Sugar and Sugarcane Derived Products in Food and

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Nutrition

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Gillian Eggleston

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USDA-ARS-Southern Regional Research Center

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1100 Robert E. Lee Boulevard

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New Orleans, LA 70124, United States

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[email protected]

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Tel: 504-286-4446

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ABSTRACT: Recently, like previously for fat and protein, there has been negative discussion

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about carbohydrate, including blaming it for the rise of obesity and related metabolic conditions,

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even though overconsumption and sedentary lifestyles are more defined contributors. In many

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parts of the world, natural sugar (sucrose) from sugarcane is the main dietary source of

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carbohydrate. Considerable misinformation about sugar is in the public domain with the average

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consumer being unaware of (i) the critical need of body cells, particularly brain cells, for sugar to

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function, (ii) the multitude of functionalities other than sweetening that sugar imparts, and (iii)

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micronutrients delivered with many sugar products.

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KEYWORDS: sugarcane; commercial sugars; nutrition; phenolics; specialty cane products

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INTRODUCTION

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In recent years, like for the dietary macronutrients fat and protein, there has been a lot of

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negative attention to the other macronutrient carbohydrate (more specifically sugar or sucrose),

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including blaming it for the rise of obesity and related metabolic conditions, even though

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consuming excess calories from all sources and sedentary lifestyles are more defined

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contributors.1

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Academy of Sciences is 130 g/day for adults and children based on the average minimum amount

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of glucose utilized by the brain (the only true carbohydrate-dependent organ).1 A person is at risk

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of gaining weight when the energy (Calories) digested is greater than the energy used to perform

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normal bodily functions. Anthony2 stated that “it takes overeating to get fat on carbohydrates,

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because the first store of metabolized glucose is as glycogen in muscle cells, not fat in fat cells.”

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Furthermore, there are many other different risk factors for obesity, including gut (microflora)

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health, environmental factors, sleep patterns, stress, and genetics.3 Plainly speaking “everything

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in moderation” equally applies to fats, proteins, and sugar, and when one or a combination of

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these macronutrients is consistently overconsumed then obesity and related problems occur.

The recommended dietary allowance for carbohydrate set by the National

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The negative focus on dietary sugar has mostly been on high fructose corn syrup (HFCS),

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which is enzymatically produced from corn starch and, to a lesser extent, refined sugar which is

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natural sucrose (α-D-glucopyranosyl-1↔2-β-D-fructofuranoside) extracted commercially from

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either sugarcane (Saccharum officinarum) stalks or sugar beet (Beta vulgaris) tuberous roots.

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After HFCS introduction into the U.S.A. in the 1970s, its utilization (75 to 80% was in beverages

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and soft drinks) peaked in 1999 and has declined thereafter, with the decline being consumer

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rather than price driven4 (Note: HFCS is typically less expensive than refined sugar but this

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depends on the supply and demand of raw materials). In the past 8 years this has led to many



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large beverage manufacturers replacing HFCS with “natural” sweeteners such as cane sugar.4 It

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is of interest to note that although HFCS intake has been on the decline since 1999, obesity and

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type 2 diabetes continue to rise, which indicates that HFCS is not the direct culprit.2

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Nevertheless, with the new food labeling in the U.S.A. (implementation has been delayed)

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having to include “added sugars”, there has been a push to get people to think more seriously

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about how much sugar they consume.5 Unfortunately, the typical consumer does not understand

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the label “added sugars” because they are not sure if it is good for their health.6 This is further

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compounded by “added sugar” not being different from the natural sugar content in many foods,

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making it impossible to detect or distinguish it.6 Many consumers are also unaware that even

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though a product is marketed and sold as “low or zero sugar” it can still be packed with

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carbohydrates. For example, apple pie with no added sugar still has pastry that contains a great

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amount of starch which breaks down into glucose in the human digestive system.

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The world production of sugar in 2016/17 was 179.2 million tonnes (raw value) and 78.1%

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of this was from non-GMO sugarcane.7 Moreover, the total production and consumption of

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world sugar has risen dramatically since 1971/72,4 and even in the past year consumption has

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risen by 2.2%.7 Sugarcane is a giant grass grown in tropical or sub-tropical areas of the world.

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Refined, white sugar from sugarcane has a very high purity (>99.9%) making it one of the purest

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organic substances that is produced on the industrial scale. To obtain such a pure product,

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complex isolation and purification processes are followed at both the sugarcane factory (end

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product is raw sugar which is not considered food-grade in the U.S.A.) and then the cane refinery

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(end product is refined white sugar), which are illustrated in Figure 1. For a full description of

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sugarcane processing the reader is referred to another review.4 Although sugarcane is used

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primarily as a source of refined sucrose, considerable quantities of less refined sugars are


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consumed in less industrialized areas of the world, and there has recently been a huge growth for

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“unrefined” and “natural” products from sugarcane in industrial areas, both of which will be

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discussed in later sections of this paper. This perspective paper outlines the numerous positive

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aspects of commercial cane sugars and other sugarcane derived products in food and nutrition.

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DISCUSSION

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The Multiple Roles of Sugar (Sucrose) in Foods. Although current consumers say they

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would like to avoid added sugar and artificial sweeteners, and reduce total sugar consumption,

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when sugar is reduced in foods more than just sweetness intensity changes.8 Flavor intensity is

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also reduced, as well as mouthfeel, gelling, suspension, etc. Off-tastes, such as bitter and

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metallic, are also increased because sucrose masks them, and harsh notes from acids, vitamins,

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and minerals become more apparent.8 Thus sugar can make many health foods more palatable

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and contributes to the consumption of important minerals, vitamins, and acids. Long lists of the

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numerous functions or roles of sugar in foods and beverages are shown in Figure 2. These

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functions are related to the physical and chemical properties of sucrose, particularly solubility,

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viscosity, crystallinity, osmotic pressure, water activity, and humectancy.

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Other factors also have to be taken into account when reducing sugars in foods by adding

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substitutes, which include the following (not in order of importance): (i) sensory, (ii) stability,

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(iii) regulatory status, (iv) natural or artificial, (v) availability, (vi) consumption thresholds, (vii)

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soluble solids, (viii) crystallization, (ix) caloric value, and (x) cost.8 Thus, reducing total sugar in

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foods is not only very complex but also very difficult, which explains why formulators are

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having great challenges in replacing sucrose in foods and beverages,9-11 and why combinations of

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ingredients are working better as a replacement than one specific ingredient.11 Additionally,



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reformulating can mean that processing efficiency can be reduced causing overall costs of the

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foodstuff to rise, and functionality may not be as consistent.10

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Many consumers also fear artificial non-caloric sweeteners because of health concerns,12,13

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and want to avoid artificial sweetener replacements such as aspartame, acesulfame potassium,

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sucralose, cyclamate, and saccharin.10 These are synthetic sugar substitutes that are also known

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as intense sweeteners because they are considerably sweeter than sucrose and even fructose.

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Although artificial sweeteners may be helpful with weight and diabetes control they can

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sometimes leave an unwanted after-taste, and many consumers believe they are unhealthy, e.g.,

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saccharin was previously thought to cause cancer but there is no sound scientific evidence for

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this and it is considered safe by FDA.14 Artificial sweeteners are required in only a fraction of

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the sugar needed to impart the same sweetness but cannot substitute sugar in many recipes or

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foodstuffs, because they provide no bulk or volume and do not replace other functions of sucrose

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(Figure 2). Natural sugar replacers such as stevia and monk fruit have also been difficult to use in

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formulations because they also bring flavor off-notes with sweetness which need to be masked.4

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Composition of Cane Juice and Refined Sugar and Molasses. The composition of food-

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grade white, refined sugar and molasses (blackstrap molasses) are listed in Table 1 and compared

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to sugarcane juice. Juice not only contains sucrose, glucose and fructose but also small amounts

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of protein, fat, polysaccharides, minerals, and vitamins, and lesser and greater amounts of these

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micronutrients are found in refined sugar and molasses, respectively (Table 1). Although the

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protein is relatively low in sugarcane it is a non-gluten protein.

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Less-Refined Sugars and Specialty Sugars. Considerable quantities of less refined sugars

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are consumed in lesser industrialized areas of the world and, recently there has been a huge

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growth for “unrefined” and “natural” products from sugarcane in more developed areas of the


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world.

In India, noncentrifugal sugars or crude sugar products, such as Jaggery or Gur,

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Khandsari, and Cane Juice (beverage), are popular and represent as much as 29% of sugar

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consumption in that country.15 Noncentrifugal sugar products are more simply produced than

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conventional sugar products (Figure 1) and do not need to be transported over long distances.16

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Jaggery is produced by simply boiling down the sugarcane juice to the point where it will

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harden; a similar product is made in Latin America named Panela.

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micronutrients are not removed during the processing of noncentrifugal sugars their nutritional

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value is relatively high, and as such represents a very important food consumed by all sections of

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society For example, Columbian noncentrifugal sugar contains the following nutrients (per 100

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g): water, 12.3 g; carbohydrates, 86.0 g; inorganic minerals, 1.1 g; fat 0.1 g; protein, 0.5 g,

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calcium, 80 mg; phosphate, 60 mg; iron 2.4 mg; thiamin, 0.02 mg; riboflavin, 0.07 mg; niacin,

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0.3 mg, ascorbic acid, 0.3 mg; energy value, 1300 kJ/100 g.17 In Okinawa, Japan, elderly people

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consume Kokutou, a noncentrifugal cane sugar, that has been reported to contribute to the above

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average lifespans of women and men.18,19

Since many of the

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In many developed countries, various Brown or soft sugars are produced at the cane refinery.

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Brown sugars range in color from light to dark brown, have very small crystals, and high

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moisture content (0.5 to 5.0%).4 They are produced mostly by two methods. (1) The most

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common method is to coat a lesser quality refined sugar with a small amount of refiner’s syrup

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or molasses to produce a consistent product. (2) The traditional method is to boil the brown

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sugar from a low-purity liquor. A typical brown sugar composition is 85-90% sucrose, 2-5%

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glucose and fructose, 2-5% moisture and 1-3% ash (inorganic minerals). Specialty sugars such

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as Demerara, Barbados, Muscovado, and Turbinado are various grades of brown sugar and/or

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raw sugar. Turbinado sugar is raw sugar that has been washed by centrifugation in the presence



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of steam in order to remove some of the colored molasses coating the surface of the crystals,

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resulting in a light golden sugar with large crystals and a mild cane taste.4

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Currently world-wide there is a large growing market for Organic sugar, which is projected

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to reach USD 1314 million by 2022.20 In Europe, the current demand for Organic sugar is so

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high it exceeds the supplies of domestic beet sugar, so it is made of imported cane sugar.20

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Organic sugar is a product from sugarcane grown without synthetic herbicides and pesticides,4

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that can be lightly refined or almost pure white and, compared to refined sugar contains more

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amino acids, minerals, vitamins, and antioxidants.20

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popularity of Organic sugar are: (i) the increasing public awareness of the need for

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environmental protection, and (ii) the nutritional benefits derived from renewable resources,

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even though the cost of Organic sugar tends to be higher than conventional sugars. Rigorous

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organic standards have to be followed during organic sugarcane cultivation as well as during

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processing, and site inspections are common.

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undertaken in a unit separate from conventional sugar processing and synthetic processing aids

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such as clarification flocculants cannot be used, although lime is permitted. Organic sugar is

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mostly used by ready to eat food manufacturers, for example, chocolate, confectionery, and

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bakery products. Additionally, carbonated beverage manufacturers are also increasingly utilizing

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organic sugar because of rising demand for organic beverages in developed countries.20

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Two major reasons for the growing

Processing of organic sugarcane has to be

Natural Phytonutrients in Sugarcane Products.

Plant phenolic compounds including

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flavonoids, have been recognized as important phytonutrients due to their physiological,

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pharmacological, and health benefits.21 Such dietary benefits of phenols are linked to their strong

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antioxidant and radical scavenging activity.21 Nutraceutical ingredients such as antioxidants

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allow for health and wellness claims for a particular foodstuff.22 Phenolic compounds are


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frequently found in fruits, vegetables, and cereals,21 but as shown in Table 2 they also occur in

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relatively high amounts in commercial Cane Juices. Freshly squeezed cane juice has been sold

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for many years in less industrialized countries, but more recently it has begun to be sold as a

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bottled (pasteurized) beverage in the U.S.A. For example, Alma Grown Company in Louisiana,

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U.S.A. is now selling Cane Juice mixers that are either unflavored (original) or flavored.

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Moreover, such Cane Juices contain select protein, minerals, and vitamins (Table 1).

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Extracted Cane Juice (typically the first extraction through a roller mill) contains a complex

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mixture of polyphenolic and phenolic flavonoid compounds that are often colored but some are

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non-colored.23 Almost one hundred phenolic and flavonoid compounds have been identified in

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cane products.23,24 The major polyphenols in sugarcane are caffeic, chlorogenic, protocatechuic,

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ferulic, and coumaric acids.23 The predominant flavonoids are tricin, naringenin, luteolin, and

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apigenin23,24 which are dependent on the sugarcane variety.24

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As shown in Table 2, the total phenolic content (TPC) of commercial Cane Juices is 418 to

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728 mg/L with more in Cane Juices flavored with fruit juice extracts. Original (unflavored) Cane

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Juices ranged from 418 to 567 mg/L TPC which is in the range for commercial apple, grapefruit,

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orange, and pineapple juices. Blueberry and peach juices contain only slightly higher TPCs (729

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to 741 mg/L) than original Cane Juices, but cranberry, red grape, and especially pomegranate

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juices contain much higher amounts (up to 2882 mg/L) of phenolics (Table 2).

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Except for white refined sugars, phenolic compounds are also contained in relatively high

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amounts in various other commercial (conventional and specialty) products of sugarcane (Table

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2). Such products include Cane Syrups, Blackstrap Molasses (refinery food-grade), as well as

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Brown and Organic sugars. Koge et al.19 observed that natural phenolic compounds in

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commercial cane products are related to their antioxidant and color properties. In particular,



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Blackstrap Molasses, one of the final products of sugarcane refining that has been subjected to

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numerous unit processes (see Figure 1 and Table 2), represents a very concentrated source of

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valuable phenolic compounds.24 Blackstrap Molasses contains even more total phenolics than

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pomegranate, cranberry, and red grape juices (Table 2).

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molasses are for cattle feed, and the manufacture of some fermentation products including yeast,

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citric acid, potable and fuel ethanol,4 but molasses value as a dietary nutrient may open up more

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new markets in the future.

Currently, the main uses of cane

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Results in Table 2 also indicated that the TPC of commercial Cane Syrups are lower than in

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molasses. This can be attributed to less concentrating of phenolics occurs across processing for

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syrup production compared to molasses production. Greater mixing of molasses with sugar also

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mostly explains why darker brown sugars contained more phenolics than lighter brown sugars

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(Table 2). Nevertheless, compared to other foodstuffs the Cane Juice and Cane Syrup still

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contained more nutritional phenolic compounds. For example, HFCS, maple syrups, honeys,

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agave, and corn syrups contain less TPC than cane syrups.25

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Sugarcane and refined cane sugar also contains nutritional prebiotic oligosaccharides that are

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non-digestible food ingredients which selectively stimulate the growth of advantageous bacteria

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in the human colon. Specifically, these are fructooligosaccharides or the kestose series of

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oligosaccharides, which are also found in at least 12% of vascular plant species. In sugarcane,

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the major kestose oligosaccharides (trisaccharides) are 1-kestose (1F-O-β-frutosylsucrose), 6-

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kestose (6F-O-β-frutosylsucrose), and neo-kestose (6G-O-β-frutosylsucrose), with 1-kestose

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being the most abundant.26 Similar short-chain fructooligosaccharide mixtures albeit in much

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higher concentrations are sold commercially as prebiotics, e.g., NeosugarTM and ActilightTM.

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The world market for such products is several thousand tonnes,27 which is only expected to grow


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due to the growing demand for health-orientated food. Kestose oligosaccharides occur in the

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sugarcane stalk but are more concentrated in the top part of the stalk and particularly in the green

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leaves.26

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Sugarcane Extracts.

In the past two decades, like for other plants, there have been

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numerous investigations on sugarcane extracts, including their physiological functions and use in

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health foods. This has led to the commercialization and sale of Sugar Cane Extracts (SCE),

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especially in Asia where markets for nutraceuticals are great.18 For example, Mitsui Sugar

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Company in Japan, currently produce and sell a variety of SCE products for various target

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markets.18,19 There are four main types of SCEs named, 1, 2, 3, and 4, in order of the discovery of

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the SCE’s physiological effect.19 SCEs 1 and 4 are both prepared from cane juice, SCE 3 is

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prepared from sugarcane bagasse (fibrous by-product at the factory; Figure 1), and SCE 2

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consists of volatile compounds from sugarcane processing.19

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SCEs have a myriad of useful functions which make them effective as ingredients in

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functional foods, health foods, and functional animal feed. Moreover, they are safe natural

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products and relatively inexpensive compared with other extracts because sugarcane is already a

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mass-cultivated global crop.19 SCEs 1, 2, and 3 exhibit deodorizing effects. SCE2 is a useful

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deodorant in the food and other industries, and SCEs 1 and 3 are useful deodorizers of food

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products such as meat and fish. SCEs 1 and 2 can be used to improve the taste of a variety of

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foods, with off-tastes and after-tastes being particularly improved or masked. SCEs, particularly

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SCE 1, are also rich in antioxidants and have DPPH (1,2-diphenyl-2-picrylhydrazyl) free radical

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scavenging activities much higher than values for apple extracts that are sold as a source of plant

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polyphenols.19 SCEs also stimulate the immune response and promote resistance to viral and

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bacterial infections.18



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Another extracted cane product named MEGANOX™ antioxidant is currently being sold in

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The Philippines by Forever Living Corp. MEGANOX™ is a refined cane molasses extract

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produced from clarified sugarcane juice that is being sold as either a liquid (MEGANOX™L) or

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dried powder (MEGANOX™).

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Other Highly Nutritious Foodstuffs from Sugarcane. There is a little known natural

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extract of sugarcane waxes named “policosanols” (PC) that is a mixture of long chain, aliphatic

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alcohols, which can also be isolated from other plants.28 PC is used as a medicine to treat

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peripheral artery disease by reducing total cholesterol and low density lipoprotein cholesterol

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(LDL-C), and can be used like statin drugs.28 It has also been claimed to be a potent antioxidant

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but studies are still needed to verify this. Another health product manufactured from sugarcane

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wax is octacosanol, which has been reported to enhance physical endurance.29

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An Australian Company (KFSU Pty) recently developed a new sugarcane flour branded

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Kfibre™ in Queensland,30 which is produced from mashed cane stalks after the juice has been

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removed. The leftover mash is dried and ground into a powdered fiber. Kfibre™ is marketed as

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100% natural whole plant dietary fiber for the maintenance of digestive health. Specifically

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Kfibre™: (i) is high in fiber, (ii) is low in Calories, (iii) has a low Glycemic Index (GI), (iv) is

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gluten free, and (v) is allergen free. Kfibre™ can be used to substitute wheat flour in food

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products for celiac patients or alternatively it can replace some of the flour in baked goods to

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lower the GI and overall Calories while boosting dietary fiber content. The company has also

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produced Fibacel™ a dietary fiber from sugarcane that has a better water retention property than

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starch. Fibracel™ is already being supplied to food manufacturers in Asia.30

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Future Needs. Since there is considerable misinformation about sugar in the public domain

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with respect to nutrition and health, many consumers are confused. At the same time, consumers


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are also unware of the numerous functions of sugar in foods and beverages as well as the array of

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micronutrients many sugars deliver in foodstuffs that have health benefits. Thus, consumers

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urgently need to be provided correct information about sugar as an ingredient in a way that is

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easy to understand and which can contribute to informed decisions. Food technologists and

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manufacturers also need to engage in a more meaningful dialogue with consumers about the

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roles of sugar in foods, what “added sugars” really means, and the impact sugar has on health.

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ABBREVIATIONS USED

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HFCS

High fructose corn syrup

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GMO

Genetically modified organisms

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Aw

Water activity

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USD

United States Dollars

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TPC

Total phenolic content

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SCE

Sugar Cane Extract

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DPHH

1,2-diphenyl-2-picrylhydrazyl radical

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LDL-C

Low density lipoprotein cholesterol

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PC

Policosanols

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GI

Glycemic Index

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ACKNOWLEDGEMENTS



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Mention of trade names or commercial products in this article is solely for the purpose of

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providing specific information and does not imply recommendation or endorsement by the U.S.

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Department of Agriculture. USDA is an equal opportunity provider and employer.

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FUNDING None

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Duarte-Almeida, J. M.; Salatino, A.; Genovese, M. I.; Lajolo, F. M.

Phenolic

337

composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.)

338

products. Food Chem. 2011, 125, 660-664.

339

(25) Eggleston, G.; Triplett, A., Boue, S.; Bett-Garber, K.; Bechtel, P.; Bice, D. Total

340

phenolics in sweet sorghum syrups compared to other commercial syrup sweeteners: Antioxidant

341

activity and color. J. Agric. Fd. Chem., 2018, in preparation.

342

(26) Eggleston, G.; Grisham, M. Oligosaccharides in cane and their formation on cane

343

deterioration. ACS Symposium Series 849, Eds: Eggleston G and Cote G., 2003, Oxford Univ.

344

Press, Chapter 16, 211-232.

345 346 347 348 349 350 351 352 353

(27) Côté, GL. 2008. Value-added products from sucrose. In: Novel Enzyme Technology for Food Applications, R.A. Rastall (ed.), Woodhead publishing. (28) Marinangeli, C. P; Jones, P. J.; Kassis, A. N.; Eskin, M. N. Policosanols as neutraceuticals: Fact or fiction. Crit. Rev. Food Sci. Nutr. 2010, 50, 259-267. (29) Koga, N. Development and application of new natural functional waxes. Fragrance J. (in Japanese), 1990, 8, 13-21. (30) Chibber, A. Australian company bets on cane flour. From https://www.foodnavigatorasia.com/Article/2011/11/08. 2011, pp.1. (31)

Gardner, P. T., White, T. A. C.; McPhail, D. B.; Duthie, G. G.

The relative

354

contributions of vitamin C, carotenoids and phenolids to the antioxidant protential of fruit juices.

355

Food Chem., 2000, 68, 392-398.

356

(32) Sánchez-Moreno, C.; Cao, G.; Ou, B.; Prior R. L. Free radical scavenging capacity

357

and inhibition of lipid oxidation of wines, grape juices and related polyphenolic compounds.

358

Food Research International, 2003, 32, 407-412.


Page 17 of 22


359 360 361 362 363

FIGURE CAPTIONS

364 365

Figure 1. Basic scheme of the raw sugar manufacturing process in a sugarcane factory that is

366

followed by the refining of raw sugar into white, refined sugar in a cane sugar refinery.

367

Typically the raw sugar is transported to the sugar refinery in trucks or barges; occasionally the

368

refinery can be next to the factory. Molasses with an asterisk is Blackstrap molasses produced at

369

the refinery, which is food-grade.

370

371

Figure 2. Lists of the multitude of functionalities of sugar in foods and beverages.

372 373 374 375 376 377 378 379 380 381 382 383 384 385 17 ACS Paragon Plus Environment


386 387 388 389 390 391

Table 1. Typical Composition of Conventional Sugar Products from Sugarcane Processing in the U.S.A.a Constituent

392 393 394 395

Sugarcane Juiceb

White, Blackstrap Refined (Refiners) Sugar Molasses (% on soluble solids) Non FoodFood-Grade Food-Grade Food Status in U.S.A: Grade 9000 10-50b >1 million Color (ICU) 79 - 88 99.70 - 99.95 35 - 37 Sucrose 2-4 0.003 16.5 Glucose 2 4 0.003 16.5 Fructose b,c n/a 0.023 20-25 Moisture 2-4 0.007 3.25 Inorganic Ash 0.12 trace 1-2 Kestoses 1.0 - 3.0 0.014 0.33 – 0.87 Organic Acids 0.5 - 2.5 no data 0.3 – 0.5 Amino Acids 0.5 - 0.6 0.003 4-5 Protein 0.1 - 0.6 0.002 no data Starch 0.3 - 0.6 no data no data Total Polysaccharides 0.05 - 0.15 0 no data Waxes, fats, phosphatides 0.4 - 2.0 0.002 3.5d Potassium 0.03 - 0.1 no data 0.1d Sodium 0.11 - 0.52 no data 1.5d Sulfate 0.10 - 0.29 no data 1.3d Chloride 0.17 - 0.32 0.001 0.7d Calcium 0.20 - 0.33 no data 0.3d Magnesium 0.06 - 0.71 no data no data Silica 0.01- 0.40 no data 0.3 Phosphate 0.07- 0.14 0.0001 0.02 Iron 0.000014 no data 0.00022 Biotin 0.0001 no data 0.0004 Vitamin B6 (Pyridoxine) 0.00006 0.000019 0.00025 Vitamin B2 (Riboflavin) 0.00005 no data 0.0001 Vitamin B1 (Thiamine) a Values vary from country to country, and from manufacturer to manufacturer. Specifications for edible products vary with usage. For example, beverage specifications for white, refined sugar are usually higher than for solid foods b n/a=not applicable


Page 18 of 22

Page 19 of 22

396 397 398 399 400 401 402 403 404 405 406


c

Sugarcane juice (first expressed) typically contains 73-76% water, 10-16% soluble solids (Brix), and 11-16% fiber (dry)

Table 2. Total Phenolic Content of Some Commercial Cane and Fruit Juices and Food Products from Sugarcane Available in the U.S.A. Commercial Juicea

Brand

A

Total Phenolics Content mg/La,b 418 ± 10

Sugarcane Syrup

A

Total Phenolics Content mg/La,b 1988 ± 113

B B

567 ± 11 728 ± 138

Sugarcane Syrup Cane Sugar Syrup

B C

759 ± 25 1209 ± 23

Commercial Cane Producta

Brand

Raw Sugarcane Juice Original Cane Juice Original Sugarcane Juice Lime and Mint Sugarcane Juice Strawberry Apple Organic Apple Apple Grapefruit Grapefruit

B

633 ± 16

Blackstrap Molassesc

D

2988 ± 60

n.d.d C D n.d. E

339 ± 4331 592 ± 27 1382 ± 15 535 ± 1131 766 ± 47

E E F G F

2977 ± 49 2941 ± 109 3024 ± 72 663 ± 18 722 ± 6

Orange Orange (no pulp)

n.d. F

755 ± 1831 585 ± 18

G F

1077 ± 26 1371 ± 4

C

569 ± 23

F

114 ± 4

G n.d.

751 ± 61 358 ± 331

H F

315 ± 39 363 ± 20

Blueberry

H

729 ± 28

G

276 ± 30

Peach Pomegranate Cranberry Cranberry

E I I H

741 ±13 2882 ± 58 716 ± 42 1798 ± 82

G F H F

116 ± 12 44 ± 4 43 ± 13 290 ± 5

Fresh Grape (red)

n.d.

172832

G

0

Fresh Grape (red)

n.d.

51932

Blackstrap Molassesc Full Flavor Molassesc Organic Molassesc Light Brown Sugar Organic Light Brown Sugar Dark Brown Sugar Organic Dark Brown Sugar Biodynamic Cane Sugar Turbinado Raw Sugar Organic Turbinado Raw Cane Sugar Demerara Washed Raw Cane Sugar Organic Cane Sugar Organic Cane Sugar Organic Cane Sugar Natural Cane Sugar (very light brown) Refined Cane Sugar Refined Cane Sugar

H

0

Organic Orange (no pulp) Orange (Valencia) Pineapple



Refined Cane Sugar 407 408 409 410 411 412

a

I

0

mg gallic acid equivalents/L. The Total Phenolic Content of the juices was determined using a Folin–Ciocalteu method with minor modifications, using gallic acid as the standard.25 All determinations were undertaken in triplicate, and the results are expressed as mg of gallic acid equivalents/L of extract. c All the molasses were unsulphured d n.d. = not disclosed by author b

413 414 415 416

Page 20 of 22

Fig. 1

417 418 419 420 421


Page 21 of 22


Fig. 2.



For Table of Contents Only

The Numerous Functions of Cane Sugar (Sucrose) in Foods which are Difficult to Replace:


Page 22 of 22

Positive Aspects of Cane Sugar and Sugar Cane Derived Products in

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