Sugar is contained in the sugar plant and stored as a solution in the cane stalk. It is believed to have been first extracted for human consumption in India in ancient times.
In Chemistry the term ‘Sugar’ denotes organic components having similar compositions and functions. They are carbohydrates of the general composition Cn (H2O) n. Sucrose or saccharose or cane sugar is a disaccharide consisting of two monosaccharidic components: D-glucose and D- fructose.
Sucrose differs from the sugars by its ability to crystallize easily. Carbohydrates are formed in plants by photosynthesis, a combination of CO2, water and energy.
6 CO + 6 H2 O + 675 Kcal = C6 H12O6 + 6 O2
Mumias Sugar Company produces brown and white sugars. The two differ in sucrose content and colour density. Brown sugar contains between 99.0 % and 99.49% sucrose while white sugar contain between 99.5% and 99.7% sucrose. The Brown sugar has colour ranging from 401 to 1500 ICUMSA Units while white sugar has colour of maximum 400 ICUMSA Units.
The sugar is bagged and packaged before being released to the market in 50kg, 2kg, 1kg, 1/2kg and 1/4kg. These packaging units are convenient for all the levels of our customers.
USES OF SUGAR.
Mumias Sugar produces white and brown sugar which is used in many different ways:-
In our everyday lives we use sugar in a variety of forms. The most common is granulated sugar. This is used by many people to sweeten hot drinks and breakfast cereals. Sugar can also be bought in cubes, which are made by pressing wet sugar into moulds before drying. Icing sugar, used for coating cakes and pastries is made by grinding the sugar crystals into a fine powder.
Other sugars include caster sugar (finer than granulated and used for baking), preserving sugar (coarser than granulated and used for jams and jellies), and brown sugar (for color and flavor).
Sugar in foods
Sugar is added to many foods for flavor, texture, colour and safety. By reading the ingredients panel on food packaging labels you will see how many ordinary foods contain sugars. Remember glucose, fructose, sucrose, and lactose (milk sugar) are all sugars. Other terms for sugars include dextrose, invert sugar and maltose. Sugar is not just a sweetener; it can be used in a number of different ways:
- As a preservative: at the right concentration sugar helps to stop microorganisms growing and so prevents food spoilage. For example, as in jams and other preserves. This is why reduced sugar jams spoil much more quickly than traditional jams.
- It helps to produce subtle changes in flavor. Sugar offsets the acidity and sour flavour in many foods such as mayonnaise, tomato products and tart fruits like gooseberries and grapefruit.
- As a bulking agent: sugar gives the characteristic texture to a variety of foods - including jams, ice cream and cakes.
- To raise the boiling point or lower the freezing point. This is essential in some recipes, for example making ice cream.
- To speed up the process of fermentation (by yeast) in baking. This makes the dough rise, for example, bread and tea-cakes.
- It makes cakes light and open-textured when it is beaten with butter or eggs in a recipe.
Other uses of sugar
- Sugars are also used to help in healing of some types of wounds.
- They are used by chemical manufactures to grow penicillin.
- Can be added to concrete to aid the setting process.
- Absorb moisture and therefore keep biscuits crunchy.
- Help flowers stay fresher for longer when added to their water.
- Form the glass used in film stunts.