SUGAR

ICUMSA 45 is high quality food grade sugar that can be found in supermarkets, eateries, and homes around the world. This highly refined sugar is in large demand for its sparkling white colour, its purity, and its safety, as it is the most decontaminated and bacteria free sugar that once can purchase. ICUMSA 45 sugar is created from one of two sources, sugar cane, or sugar beet. The resulting quality of the sugar is not affected based on the original source of the sugar, so in most cases it is a moot point as to whether ICUMSA 45 was created from beet or cane. If one has a reason to stipulate that sugar must be sourced from either beet or cane, there are certain tests that can be done to ascertain which plant was the sugar source. In most cases this is unnecessary. Cane must be crushed and milled in order to extract the sugar juice, which emerges from the cane in a somewhat contaminated state, containing soil residue, other soluble compounds, and even small pieces of cane. Beets, on the other hand, are thinly sliced and placed in a diffuser where hot water passes over them and leeches away the sugar content, along with a few soluble contaminants and small pieces of beet, which are removed in later processing stages. The juice extracted from the beet or cane must now be treated to remove impurities and to extract the sucrose in it. The first stage of this process involves combining the raw juice with heavy sugar syrup to create a mix called magma. The magma is then spun in a centrifugal device which removes much of the water and leaves a substance with high sugar content behind. The sugar substance left behind in the centrifugal device is then washed and dissolved into a solution that is around fifty percent liquid and fifty percent sugar. There are also a great deal of contaminants and colour in the sugar, as although it has been separated out, centrifugal spinning alone cannot remove the smaller contaminants in the sugar. Carbonization is the next stage of the process. Carbonization is a process where the contaminants are removed, generally by adding milk of lime to the sugar juice. Milk of lime causes calcium carbonate (chalk) to form, and as it forms, it leeches the contaminants out of the juice, leaving it the white colour we are all familiar with. The chalk is then removed from the sugar liquid, generally by sedimentation, and the clean juice now goes on to the final stage of the process. Phosphation is another option whereby a similar process is undertaken, but the refinery uses phosphorous instead of calcium carbonate to purify their sugar. The sugar juice is now boiled to reduce the water content and to encourage sugar crystals to grow. Sugar dust may be added to the juice after boiling to encourage sugar crystal formation to begin. When all the sugar crystals have formed, the liquid and crystals are then spun in another centrifugal chamber and the water is driven off, leaving pure white sparkling sugar crystals that we know as being ICUMSA 45.

We deal with 45 ICUMSA Sugar and also 100 & 150 ICUMSA Sugar of both Brazilian and Indian Origin.