SULPHURLESS KHANDSARI SUGAR
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Sulphurless Khandsari Sugar
We provide EPC Sulhurless Khandsari sugar projects Range 500 TCD to 2500 TCD
Sulphurless Khandasari sugar has a light brown color and retains some of the natural molasses and impurities found in raw sugar, giving it a somewhat richer flavor compared to highly refined white sugar.
As with any sugar product, it’s essential to consume Sulphurless Khandasari sugar in moderation as part of a balanced diet. While it may have some minor nutritional advantages over highly refined sugars, it still primarily provides calories from carbohydrates without significant nutritional value beyond energy.
The absence of sulfur dioxide in the processing of Sulphurless Khandasari sugar makes it a more natural and potentially healthier alternative to conventionally processed sugar. Sulfur dioxide is commonly used in sugar refining to bleach and clarify the sugar, but some individuals may have sensitivities to sulfur compounds, and there have been concerns about the potential health effects of residual sulfur dioxide in food products.
There are two primary sources of sugar:
- Harvesting and Extraction: Sugar cane is harvested, and the juice is extracted by crushing the cane stalks.
- Clarification without Sulfur Dioxide: Instead of using sulfur dioxide for clarification, other natural clarificants used to remove impurities from the cane juice.
- Evaporation and Crystallization: The clarified juice is concentrated by evaporation to increase the sugar content, and then the sugar crystals start to form as the water content reduces.
- Centrifugation: The sugar crystals are separated from the remaining syrup using centrifuges.
- Drying: The separated sugar crystals are dried to produce sulphurless Khandasari sugar