Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The “table sugar” or “granulated sugar” most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. In most parts of the world, sugar is an important part of the human diet, making food more palatable and providing food energy. After cereals and vegetable oils, sugar derived from sugarcane and beet provided more kilocalories per capita per day on average than other food groups.
|Colour||Icumsa 40-45 Max||Icumsa 45 Max||Icumsa 45 Max||Icumsa 100 Max||Icumsa 150 Max|
|Polarization||99.9% Min||99.8% Min||99.8% Min||99.8% Min||99.7% Min|
|Moisture||0.04% Max||0.06% Max||0.06% Max||0.04% Max||0.08% Max|
|Conductivity Ash||0.02% Max||0.06% Max||0.06% Max||0.08% Max||0.08% Max|
|Packing||PP 1,000kg, 50kg||PP 50kg||PP 50kg||PP 50kg||PP 50kg|