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A number that indicates how well fresh raw sugar that has a pol of less than 99% stays fresh. Calculated using pol and moisture content.
A state in a sugar solution where no more crystals will dissolve at the temperature of the solution.
Suspension of fine sugar crystals in saturated solution of alcohol, or the initial grain that results from seeding in a vacuum pan.
Adding sugar crystal fragments or introducing fine crystal to stimulate nucleation that initiates the crystallization process. Sometimes called graining.
Ratio of solubility of sucrose in impure saturated solution to the concentration in a pure sucrose solution saturated at the same temperature (both expressed as g sucrose/g water). Called saturation coefficient in the beet sugar industry.
The act of removing the massecuite from the boiling pan.
White refined sugar from sugar cane and beets. The chemical compound C12H22O11. Sucrose is a combination of the two simple sugars glucose and fructose.
Introduction of sulfur dioxide into juice or liquor.
Finely ground granulated sugar used in baking. Called castor sugar in the U.K.SupersaturationAn unstable state in which a solution contains more sucrose than normally possible, causing the sugar to begin to crystallize.
Ratio that compares the amount of sucrose present in a sample with the potential solubility of sucrose in the sample under constant conditions. Calculated by dividing the sugar/water ratio of the supersaturated solution by the sugar/water ratio of a saturated solution under the same conditions. If the ratio is less than 1, the solution is unsaturated; if the ratio equals 1, the solution is, saturated; or if the ratio is greater than 1, the solution is supersaturated.
Insoluble solids in juice or other liquid that can be removed by mechanical means.
Water containing a small amount of sugar.
The concentrated juice from the evaporators that has a brix between 60 and 70 percent.