The creation of cane sugar involves several intricate steps starting from the harvesting of sugarcane. After harvesting, the sugarcane is washed and cut into fine chips or shreds using revolving knives and sometimes a shredder to expose the tissue and open the cell structure. This prepared cane is then fed into a series of roller mills, typically 4 to 6, where the cane cells are crushed to extract the juice. The juice extracted from each mill is combined with water, known as water of maceration or imbibition, to enhance the extraction process. The resulting mixture is called dilute juice, and the residual juice from the last mill is also collected and combined with the rest[1][2][3].
The extracted juice then undergoes clarification, where it is treated with lime and passed through a continuous clarifier to separate the clear juice from the impurities, which are removed as mud and filter cake. The clear juice is then evaporated in steam evaporators to concentrate it into a syrup. This syrup is further boiled in vacuum pans until it becomes saturated with sugar, at which point "seed grain" (small sugar crystals) is added to initiate crystallization. The crystallized mixture, known as massecuite, is then sent to centrifuges where the sugar crystals are separated from the molasses through centrifugal force. The sugar crystals may be washed with water and then graded and packed into bags. Finally, the sugar is purified, decolorized, recrystallized, and dried in a granulator to produce the final product[4][5][3].
The safety profile of cane sugar for human consumption is largely similar to that of regular white sugar, with the primary concerns stemming from its high calorie and carbohydrate content. Consuming high amounts of cane sugar can contribute to various health issues, including weight gain, inflammation, and the development of chronic conditions such as heart disease, diabetes, obesity, and certain types of cancer. It is also associated with "empty calories," lacking essential nutrients, and can lead to issues like tooth decay, candida overgrowth, and mood-related problems. While cane sugar is less processed than white sugar, it still contains the same amount of calories and carbs, making it a potential health risk when consumed excessively[1][2].
Cane sugar is susceptible to several contamination risks that can impact its safety for consumption. One significant concern is the contamination by heavy metals such as lead (Pb) and cadmium (Cd), which can occur through the use of contaminated irrigation water, agricultural soil, and fertilizers. Studies have shown that sugarcane and its derivatives can exceed maximum permissible limits for these metals, posing health risks to consumers[3]. Additionally, the use of pesticides and other agricultural chemicals can introduce harmful residues into the sugarcane, further contaminating the final product. The practice of burning sugar cane fields, although intended to remove excess leaves, also releases hazardous air pollutants, including formaldehyde and acenaphthylene, which can indirectly affect the quality and safety of the sugarcane. Moreover, biological risks such as mold and dust emissions during processing can expose workers and potentially consumers to allergens and infectious agents[4][5].
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