Sugar (57-50-1) – find manufacturers and suppliers

There are different types of sugar, which are divided into different categories depending on their chemical structure and origin.

Sugar is a carbohydrate that serves as a source of energy and occurs naturally or is added to food.

Below are the types and uses of sugar.

The most important types of sugar:

The individual types of sugar are similar in structure, but differ in the length of their molecular chains. A distinction is made between monosaccharides, disaccharides and polysaccharides.

Monosaccharides: (Simple sugars)

Monosaccharides are the simplest types of sugar that cannot be broken down further into smaller sugars. They are the basic building blocks for more complex sugars.

1. Glucose: (Dextrose)
Occurrence: In many fruits, honey and as a component of household sugar (sucrose).
Properties: Glucose is the most important sugar in human blood and a central source of energy for the body.

2. Fructose: (Fruit sugar)
Occurrence: Mainly in fruits, honey and in some vegetables.
Properties: Fructose is sweeter than glucose and is often used in processed foods.

3. Galactose:
Occurrence: In milk sugar (lactose) together with glucose.
Properties: Galactose is rarely found in free form, but mainly as a component of lactose in dairy products.

Disaccharides: (Double sugar)

Disaccharides consist of two linked monosaccharides.

1. Sucrose: (Household sugar)
Occurrence: In sugar cane, sugar beet and many fruits.
Composition: Glucose + fructose.
Uses: The most commonly used sugar in households and the food industry.

2. Lactose: (Milk sugar)
Occurrence: In milk and dairy products.
Composition: Glucose + galactose.
Properties: Many people have an intolerance to lactose (lactose intolerance) as they lack the enzyme to digest it.

3. Maltose: (Malt sugar)
Occurrence: In germinated grain, such as barley, and in beer production.
Composition: Glucose + glucose.
Properties: Formed during the breakdown of starch, e.g. when brewing beer.

Oligosaccharides: (Multiple sugars, 3-10 sugar building blocks)

Oligosaccharides consist of three to ten monosaccharide units.

1. Raffinose:
Occurrence: In beans, cabbage and other legumes.
Composition: Glucose + fructose + galactose.
Properties: Difficult to digest and often responsible for flatulence.

2. Stachyose:
Occurrence: In beans, soybeans and other legumes.
Composition: Two galactose units + glucose + fructose.
Properties: similar to raffinose, difficult to digest.

Polysaccharides: (Multiple sugars)

Polysaccharides consist of long chains of monosaccharides and usually serve as energy stores or structural elements.

1. Starch:
Occurrence: In potatoes, corn, cereals and rice.
Composition: Long chains of glucose molecules.
Use: Main source of energy in the human diet.

2. Glycogen:
Occurrence: In the liver and muscles of animals.
Properties: The energy store of animals, which is broken down into glucose when needed.

3. Cellulose:
Occurrence: In plants, especially in the cell walls.
Properties: Cellulose is indigestible for humans, but serves as a dietary fiber and is important for digestion.

Other types of sugar:

1. Invert sugar:
Occurrence: Produced by breaking down sucrose into glucose and fructose.
Use: In the food industry to increase the shelf life and sweetness of products.

2. Corn syrup: (High-fructose corn syrup, HFCS)
Occurrence: Is obtained from corn starch and contains a high proportion of fructose.
Uses: Often used as a sweetener in soft drinks and processed foods.

3. Sugar alcohols: (e.g. Sorbitol, Xylitol, Mannitol)
Occurrence: In some fruits and plants, but also industrially produced.
Properties: Sugar alcohols have a lower calorie count and are often used in sugar-free products (e.g. Chewing gum).

Overview of the use of sugar:

1. Food and beverages:
Sweeteners: Sugar is mainly used to sweeten food and drinks. This applies to a variety of products such as cakes, cookies, sweets, desserts, soft drinks, fruit juices and many processed foods.
Preservatives: In high concentrations, sugar has a preservative effect because it removes water from microorganisms. For example, sugar is used in jams, jellies and pickled fruit.
Texture and volume: In baked goods, sugar adds color to the crust and provides a soft, fluffy texture. It also contributes to the volume of doughs and promotes fermentation in yeast doughs.

2. Industry:
Pharmaceutical products: Sugar is used in syrups, tablets and lozenges to improve flavor and make ingestion more pleasant.
Cosmetics: In cosmetics, sugar is used as an exfoliant in skin care products as it gently exfoliates the skin.

3. Household:
Skin care: Homemade scrubs made from sugar are used to remove dead skin cells.
Crafting and decorating: Sugar is sometimes used for craft projects, such as making sugar water for crystals or as edible decorations.

4. Biochemical processes:
Fermentation: sugar is used as an energy source for microorganisms in the production of alcoholic beverages such as beer and wine, as well as in the production of sourdough bread.
Bioethanol: Sugar is a starting material for the production of bioethanol, a biofuel.

5. Medical and scientific applications:
Diagnostic tests: glucose is an important component in blood glucose tests used in the diagnosis and monitoring of diabetes.

Sugar therefore has a wide range of applications that go beyond simply sweetening food and drink and plays a role in many areas of daily life and industry.

Below you will find an overview of the most important criteria to look out for when buying sugar:

When buying sugar, especially in large quantities, there are some important aspects to look out for in order to make the best choice for your intended use:

• Make sure that the sugar has a high degree of purity to avoid impurities in the final products.
• The sugar should have a consistent quality and consistency to ensure reproducible results in production.
• The crystal size can vary depending on the intended use. Certain applications may require fine sugar (e.g. powdered sugar) or coarser sugar (e.g. rock sugar).
• Pay attention to the solubility of the sugar, especially when making drinks or syrups.
• Industrial sugar is often supplied in large quantities, such as in bags or large containers. Make sure that the packaging is robust and moisture-resistant to protect the sugar from clumping and spoilage.
• Check the storage requirements, such as temperature and humidity, to preserve the quality of the sugar.
• Look for sustainability certifications such as Fair Trade, organic or Rainforest Alliance, especially if the company emphasizes ethical and environmentally friendly practices.
• Industrial sugar is often bought in large quantities, so price is a crucial factor. Compare prices and consider possible discounts for bulk orders.
• Make sure that the supplier is able to deliver the required quantity continuously to avoid production interruptions.
• Depending on the intended use (e.g. for confectionery, baked goods, beverages), a specific type or grade of sugar may be required. Make sure that the sugar meets the requirements of your production.
• Some industrial sugars may have special functions, such as invert sugar, which is used in confectionery production because it is more moist and has an anti-crystallization effect.
• Make sure that the supplier can react flexibly to changes in quantity requirements.

By taking these aspects into account, you can ensure that the industrial sugar meets the specific requirements of production and at the same time takes economic and ecological aspects into account.

Sugar can be purchased from various suppliers. Comprehensive information about manufacturers and suppliers of Sugar from all over the world can be found on Exportpages.