Importers and Exporters of Refined Sugar - ICUMSA 150
White sugar, also known as ICUMSA 150, is refined sugar. Although ICUMSA 150 sugar is not as refined as ICUMSA 45 sugar, it is still food grade and is often used by manufacturers making foods where the refining requirements for sugar are lower than those required for sugar sold directly to the consumer.
Sugar with an ICUMSA rating of 150 is relatively highly refined, especially when one takes into account that higher ICUMSA ratings are available, up to ICUMSA 4600 or more, but due to contamination and bacteria levels, these are not suitable for human consumption.
These ICUMSA (International Commission For Uniform Methods Of Sugar Analysis) Ratings reflect how refined sugar is, thereby allowing sugar to be traded across international borders with confidence.
Exactly what does ICUMSA 150 mean?
Every type of sugar is tested according to its whiteness, even brown sugar. The quality of sugar is directly correlated to the whiteness of the sugar, and the whiter the sugar is, the more refining has been done to it, resulting in fewer contaminants and chemicals, and consequently, higher quality sugar.
According to the ICUMSA, sugar ratings are generally ‘reversed ratings,’ meaning the smaller the number, the higher the quality. We and most other countries in the world trade sugar based on this type of ICUMSA rating, which is called the Brazilian SGS system. ICUMSA 42 sugar refers to raw, unrefined sugar in Europe, where this system is reversed.
It is often easier to obtain Brazilian SGS ratings for sugar to simplify the purchasing process.
Nonetheless, how is one supposed to tell if sugar is ICUMSA 150 or not? What is the best way to verify this? A colorimeter is used to conduct ICUMSA rankings testing. Colorimeters measure the wavelengths of light that are absorbed by a substance.
In the past, we have talked about how white sugar determines its quality. The white color of matter indicates that it absorbs very few wavelengths of light. Colors work in the same way. Substances change color depending on how effectively they absorb different wavelengths of light.
If you wear a dark red sweater, for example, all wavelengths of light except for the dark red wavelengths will be absorbed. The red wavelengths, meanwhile, are reflected by your eye, which is a decent colorimeter in itself, capable of detecting over 7,000,000 colors.
Even though humans are highly sensitive to color, we don’t provide precise numerical readouts as to the nature of individual colors, and we aren’t all calibrated the same way, so there cannot be a universal understanding of what is meant when someone says something is “very white.”.
Here, the colorimeter can help, producing a reproducible number that can be used to understand what is meant by “fixed properties.”.
A tristimulus colorimeter is typically used to assess ICUMSA ratings because it is capable of measuring light elements across the visible spectrum. It is the visible spectrum of light that all humans can perceive with their eyes.
Light with a frequency higher than that of the human eye is referred to as ultraviolet light. Infrared light and light with a frequency lower than that of the human eye are referred to as infra-red light and infrared light respectively.
In testing, the sugar sample is placed into the colorimeter and various wavelengths of light are emitted from it at different times. In general, the milk sugar has a higher quality if little or no light is absorbed (ICUMSA 45 is considered the highest), and if much or all of it is absorbed, the milk sugar has a lower quality.
How Is ICUMSA 150 Sugar Created?
In the Icumsa sugar industry, sugar cane or sugar beet can be used to produce sugar. Certain chemical tests can determine where sugar has been extracted from, but for the most part, it doesn’t matter whether ICUMSA 150 was extracted from sugar beet or sugar cane.
When it comes to sugar cane, the sugar is extracted by grinding the cane up into powder through the use of rollers. Because sugar cane is composed of both liquid and sugar, the liquid of the sugar comes out first in a rush and is removed for processing.
A sugar beet, on the other hand, can be more difficult to process. It is necessary to slice the sugar beets thinly and place the slices in a diffuser, which applies hot water over the slices for several hours. Similarly, sugar from sliced beets diffuses into water, much like the way tea brews in tea bags and into cups of water.
Manufacturers of sugar now have raw sugar juice on their hands. Not only does it contain sugar, but it also contains a lot of water and contaminants. By evaporating the water from juice, raw sugar is produced, which is a very dark brown substance.
During refinement, raw sugar is first subjected to a process known as “affination”. As part of the affination stage, raw sugar is mixed with another heavy sugar syrup so that the sugar crystals will not dissolve completely.
As a result of its thick and heavy texture, magma – a mix of raw sugar and heavy sugar syrup – is called “magma.” It is processed by affination to remove the molasses, or thick liquid layer surrounding the sugar crystals. A centrifuge is then used to remove the liquid from the raw sugar and heavy sugar syrup, leaving a mass primarily composed of sugar crystals behind.
A solution of about 50% sugar and 50% liquid is then made from the sugar crystals after they have been washed.
In the following stage, either carbonation or phosphate is used, depending on the preferences of the manufacturer and the requirements of the market for which the product will be used. The process of carbonation involves adding milk or lime to sugar juice to make calcium carbonate (chalk) form in it. During the formation of the chalk, contaminants other than sugar are absorbed, and they are then removed by sedimentation from the juice.
Phosphorylation is very similar to calcium carbonation but involves phosphorus instead of calcium carbonate. Depending on how refined the final sugar product will be, this step can take anywhere from twenty minutes to an hour.
Sugar undergoes several changes in the final stages of the refining process. To begin with, the brown color that the sugar initially retained has now been washed out, leaving it white. A component of the sugar called sucrose is left behind after the fructose and glucose are destroyed. Sugar is cleaned of contaminants so that it is as pure as it can be from a commercial perspective.
The manufacturer is then left with a relatively pure sugar juice after carbonation (or phosphate), which will then be removed and boiled to remove excess water and to stimulate the growth of sugar crystals.
Start the sugar crystal formation by adding a little sugar dust. Following crystal formation, the crystals are spun in a centrifuge to separate the “mother liquor”, which is the liquid that formed the crystals. Following the production of sugar crystals, they are dried, packaged, and sold internationally.
Cane Sugar: ICUMSA 150
Origin: Brazil / Thailand
Color: Sparkling White
Polarization at 20’C: 99.70% Min
Ash Content : 0.04% Max
Moisture : 0.04% Max
Reducing sugar: 0.05% Max by Weight
Solubility: 100% dry and Free Flowing
Smell: Free of any Smell
Granulation: Fine to Medium
Magnetic Particles: 4 Mg/K SO2 70Mg/k
SO2 Content: 20 Mg/Kg Min
Radiation: within international accepted limits
Crop: Current Crop
Sugar Icumsa 150 suppliers and prices
We can ship Icumsa 150 worldwide, regardless of whether we are shipping by sea or storing the product in a warehouse. Fill in the form below if you would like to learn more about this product. Please fill out this form and a representative will be in touch shortly.