Download Brown Sugar and Health by I. I. Brekhman and I. F. Nesterenko (Auth.) PDF

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By I. I. Brekhman and I. F. Nesterenko (Auth.)

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The saponins make up 0,014% of the molasses. They are in smaller amounts in raw sugar and 40 WHAT WE KNOW A B O U T BROWN S U G A R brown sugar. Phenol glycosides typifying ligno-carbohydrate com­ plexes feature as well. The carbohydrate part of them is hemicellulose in character and incorporates aldobiuronic acids. Molasses is rich in carbonium acids. Some of the acids identified in it are of bacterial origin and are accumulated during storage. The following classes of acids have been detected: fatty, monobasic, di­ basic, unsaturated and hydroxy acids.

The leaves of the Paraguayan shrub Stevia rebaudiana have long been used in South America as a tea sweetener and in the canning industry. Stevioside, a triterpene glycoside which is 300 times sweeter than sucrose, has been extracted from the leaves of this shrub but is not a permitted food additive. More recently it was established that the protein monellin, extracted from the berries of Dioscoreophyllum cuminsii [the serendipity plant — translator], is 2,000 times sweeter than sucrose. A similar protein, theumatin, has been isolated from the fruit of the West African plant Thaumatococcus denielliiy and it is 4,000 times sweeter than sucrose.

Brown sugar comes in a great variety of colour, ranging from dark brown (in raw sugar) to yellowish. Raw sugar consists of crystals that vary enormously in size and the pieces are usually irregular in shape. Brown sugar is the Cinderalla of the sugar industry. It is called by even worse names — 'bastr' (from the word bastard, or illegitimate) — and is regarded as a low-quality sugar. But this attitude to the dark aspects of sugar is not held everywhere. India, for instance, as it has done for many centuries, manufactures *gur' or 'jaggery' (raw sugar), a substance made from the juice of either the sugar cane or of certain kinds of palms.

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