sugar

(shʊg'ər)
n.

1. A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. Also called table sugar.
2. Any of a class of water-soluble crystalline carbohydrates, including sucrose and lactose, having a characteristically sweet taste and classified as monosaccharides, disaccharides, and trisaccharides.
3. A unit, such as a lump or cube, in which sugar is dispensed or taken.
4. Slang. Sweetheart. Used as a term of endearment.

v., -ared, -ar·ing, -ars.

v.tr.

1. To coat, cover, or sweeten with sugar.
2. To make less distasteful or more appealing.

v.intr.

1. To form sugar.
2. To form granules; granulate.
3. To make sugar or syrup from sugar maple sap. Often used with off.

[Middle English sugre, from Old French sukere, from Medieval Latin succārum, from Old Italian zucchero, from Arabic sukkar, from Persian shakar, from Sanskrit śarkarā, grit, ground sugar.]

sugarer sug'ar·er n.

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Variant: saccharide

Any of a group of water-soluble carbohydrates of relatively low molecular weight and typically having a sweet taste. The simple sugars are called monosaccharides. More complex sugars comprise between two and ten monosaccharides linked together: disaccharides contain two, trisaccharides three, and so on. The name is often used to refer specifically to sucrose (table sugar).

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Sucres, cacao et caroubeSucreLe sucre est une substance soluble dans l'eau de saveur douce; il est extrait de la canne à sucre et de la betterave sucrière. Son nom scientifique est "saccharose". La canne à sucre est originaire de l'Inde ou de Nouvelle-Guinée. Les glucides, contenant de 12 à 15% de saccharose, logent dans la moelle des tiges. Une tonne de canne à sucre fournit environ 125 kilos de sucre.
La betterave sucrière, originaire d'Europe, est une parente de la betterave consommée comme légume. C'est une grosse racine contenant de 15 à 20% de saccharose.
On estime qu'entre 75 et 80% du sucre ingéré provient des aliments transformés. Le sucre est ajouté dans les charcuteries, les pizzas, la sauce soya, les bouillons en cubes, les sauces, le beurre d'arachide et la mayonnaise.
Chimie alimentaire
Une centaine de substances sucrées ont été identifiées en chimie alimentaire (glucose, fructose et maltose, notamment). On les regroupe sous le terme de "glucides" ou d'"hydrates de carbone". La plupart des aliments renferment des glucides naturels. Le miel, le sirop d'érable, le sirop de maïs, le sucre et la mélasse en sont presque exclusivement constitués.
Parmi les formes principales de glucides, on trouve les sucres simples, les sucres complexes, les fibres et les alcools de sucre ou polyols: le sorbitol, le mannitol et le xylitol.
Les sucres simples sont divisés en monosaccharides et en disaccharides. 
Les monosaccharides sont composés d'une seule molécule de sucre. Ils incluent le glucose, le fructose, le galactose et le mannose. 
Les disaccharides sont formés de deux monosaccharides et ont une molécule d'eau en moins. Les plus courants sont le sucrose, le lactose et le maltose.
Le glucose (ou dextrose) est le monosaccharide le plus abondant dans la nature, il est présent dans les fruits, les céréales, le miel, les noix, les fleurs et les feuilles. Le glucose présent dans le sang sert pour maintenir la température corporelle et pour fournir l'énergie nécessaire aux processus vitaux.
Le fructose (ou levulose) se trouve sous une forme naturelle dans les fruits (2 à 7%), le miel (40%) et divers autres aliments. C'est le plus sucré de tous les sucres, son pouvoir sucrant étant une fois et demie plus élevé que celui du sucre de table et il est environ trois fois plus sucré que le glucose. On raffine le fructose sous forme cristalline et sous forme de sirop. 
D'une manière générale, toute solution de sucre chauffée en présence d'un acide ou additionnée d'enzymes entraînera le bris de la molécule de sucre en glucose et en fructose; ce mélange s'appelle "sucre inverti". 
Le sucre inverti, tout comme le sirop de maïs, résiste à la cristallisation et possède la propriété de retenir l'humidité, ce qui fait en sorte qu'ils sont tous les deux appréciés dans l'industrie de la confiserie et de la boulangerie. On les utilise aussi dans les friandises, les conserves et les glaçages. Le sucre inverti n'est vendu que sous forme liquide, il est aussi plus sucré que le sucrose.
Le sucrose (ou saccharose) est composé de glucose et de fructose. Il est présent dans les plantes faisant de la photosynthèse. Il est particulièrement abondant dans la canne à sucre, la betterave à sucre et le sirop d'érable. C'est le sucre blanc commun ou sucre de table.
Le lactose est composé de glucose et de galactose. Il est présent seulement dans le lait (de 5 à 8% dans le lait humain et de 4 à 6% dans le lait de vache). Il est utilisé comme additif alimentaire dans plusieurs produits alimentaires, comme rehausseur de goût entre autres.
Le maltose est composé de deux molécules de glucose. Le maltose est créé lors de l'hydrolyse de l'amidon sous l'action de l'enzyme diastase que l'on retrouve dans le malt. Couramment utilisé par l'industrie alimentaire, on l'incorpore à la bière, au pain, aux aliments pour enfants et aux substituts de café.
Les sucres complexes (polysaccharides ou glucides complexes) comprennent notamment l'amidon et les fibres alimentaires. Ils sont constitués d'au moins trois molécules de sucres simples liées entre elles de façon complexe. Les grains d'amidon se gonflent dans l'eau jusqu'à 30 fois leur volume. Seuls les aliments d'origine végétale contiennent de l'amidon et plus particulièrement les céréales, légumineuses, racines et tubercules. Cette forme de glucide ralentit l'augmentation des taux de glucose et d'insuline dans le sang. Une grande consommation de glucides complexes serait liée à une diminution du taux de cholestérol sanguin total.
Les fibres des polysaccharides incluent la cellulose, les hémi-celluloses, les substances pectiques et la lignine. Le corps humain a besoin des fibres, notamment pour régulariser la fonction gastro-intestinale et prévenir la constipation. Une alimentation riche en fibres est un facteur important dans la diminution de l'incidence de maladies coronariennes et de certains cancers (cancer du côlon). En Amérique du Nord, moins de la moitié de l'apport recommandé est consommé.
La cellulose provient essentiellement des légumineuses et des légumes, alors que la pectine est abondante dans les pommes et dans les agrumes.
Les hémi-celluloses constituent le principal composant des fibres des céréales et ont pour effet de diminuer la durée du transit intestinal.
Les substances pectiques se trouvent dans les agrumes, les pommes, les courges, les choux. Elles ont pour effet de retarder le transit intestinal, ce qui entraîne le ralentissement de l'absorption du glucose; elles réduisent aussi le taux de cholestérol sanguin. 
Les graines sont riches en mucilages, substances qui renferment des substances pectiques qui ont la propriété de gel et de rétention d'eau. On les retrouve principalement dans les légumineuses, l'avoine et l'orge; elles procurent les mêmes effets que les substances pectiques.
Quant à la lignine, elle n'est pas un glucide, mais elle est un élément de base de certaines parois végétales; elle fait partie des fibres insolubles et procure les mêmes effets que ces dernières. 
Cueillette et raffinage
La canne à sucre est cueillie encore verte et débarrassée de ses feuilles. Elle est immédiatement coupée en tronçons appelés "billettes"; celles-ci sont dirigés vers la raffinerie où elles sont écrasées puis passées dans des cylindres qui en extraient le jus (vesou) de couleur noirâtre, dont on tire le sucre.
Le jus de canne subit ensuite divers traitements, soit l'affinage, la clarification, la décoloration et la cristallisation. Il est notamment bouilli afin d'être concentré, puis il est épuré. L'affinage a pour but de laver les cristaux de sucre pour séparer les couches de mélasse des impuretés contenues dans le sucre brut. 
La clarification a pour but d'extraire les impuretés présentes avec ou dans les cristaux de sucre et ce, par un processus de dissolution. Le sirop, qui est d'un jaune plus ou moins foncé, est décoloré à l'aide de charbon d'os afin de produire des cristaux de sucre blanc. La décoloration extrait les dernières impuretés encore présentes, ainsi que la mélasse. La cristallisation transforme le sirop décoloré en cristaux de sucre pur. Elle s'effectue par évaporation ou par séparation à l'aide de centrifugeuse. 
La mélasse est le sirop de sucre obtenu lors du dernier stade de cristallisation. À la troisième extraction, on parle alors de mélasse noire, un produit secondaire de la canne à sucre. Le sucre clarifié et décoloré, donc raffiné, est ensuite séché à l'air chaud puis calibré et empaqueté.
La betterave à sucre est découpée en lanières (cossettes), puis on en extrait le jus par un procédé de diffusion où de l'eau chaude circule parmi les lanières (le jus de la canne à sucre peut également être extrait par diffusion). Le jus de la betterave à sucre subit un traitement semblable à celui de la canne à sucre.
Plusieurs produits résultent du raffinage du jus de canne et du jus de betterave.
Le sucre brut est le résultat de la première extraction. Il est recouvert d'une mince pellicule de sirop et peut contenir des impuretés. Il contient de 96 à 99% de sucrose. Le sucre brut provenant de la betterave à sucre est de couleur jaunâtre, celui de la canne à sucre est de couleur brunâtre.
Une partie du sucre brut est vendue telle quelle mais la majorité sera raffinée pour obtenir le sucre blanc granulé. Sa vente est interdite aux États-Unis à moins qu'il n'ait été débarrassé des impuretés. Le sucre brut peut être partiellement raffiné et vendu en pain, on le nomme sucre "turbinado" ou "demerara"; il contient alors environ 95% de sucrose. La présence de minéraux y est infime et insignifiante du point de vue nutritionnel.
La cassonade, autrefois nommé sucre roux, consiste en de fins cristaux peu raffinés encore recouverts d'une mince couche de mélasse. Elle n'est fabriquée qu'à partir de la canne à sucre.
De nos jours, la cassonade est presque toujours du sucre blanc auquel on a ajouté de la mélasse et parfois une saveur et une couleur artificielles. La cassonade est pâle ou foncée (saveur plus prononcée) selon la quantité de mélasse encore présente. Ces sucres sont interchangeables dans la plupart des recettes. La cassonade contient de 91 à 96% de sucrose.
Le sucre blanc (ou sucre de table, sucre semoule, sucre granulé) est le sucre courant que l'on connaît bien. Il est constitué de cristaux de sucre pur séché obtenus après un raffinage total. Il contient 99,9% de sucrose et est dépourvu de vitamines et de sels minéraux.
Le sucre glace que l'on nomme "sucre en poudre" au Québec, est du sucre blanc pulvérisé auquel on ajoute environ 3% de fécule de maïs afin d'empêcher la formation de grumeaux.
La mélasse est un résidu du raffinage du sucre qui provient de la canne. La mélasse de première extraction est pâle et très sucrée; celle de deuxième extraction, dite mélasse de table, est plus foncée et modérément sucrée; la mélasse de troisième et dernière extraction est noire (black-strap), moins sucrée et de saveur prononcée; c'est celle qui contient le plus d'éléments nutritifs. La mélasse contient 35% de sucrose et 20% de glucose et de fructose
Elle peut être utilisée pour la production d'alcool et de levure, pour la consommation humaine et pour la fabrication de rhum.
Le sucre liquide est un sirop de sucre sous forme de solution claire contenant un sucre hautement raffiné. On l'utilise dans les aliments en conserve, la confiserie, la pâtisserie, la crème glacée, etc.On se sert du sucre raffiné pour modifier la texture des aliments, pour relever leur saveur, pour adoucir les aliments au goût acide ou aigrelet, pour nourrir la levure (lors de la fabrication du pain par exemple) et comme moyen de conservation.
Le sucre est indispensable pour confectionner meringues, crèmes glacées, sorbets, sirops et friandises. Ilest utilisé comme condiment (légumes glacés, jambon glacé, mets à l'aigre-doux). Il est un des ingrédients principaux de la pâtisserie et de la confiserie.
Si l'on désire diminuer sa consommation de sucre, on peut:
· réduire progressivement le sucre jusqu'à l'éliminer complètement dans les aliments où il n'est pas essentiel (café, thé, vinaigrette, jus, yogourt et sur les pamplemousses);
· camoufler la diminution du sucre à l'aide d'épices (cannelle, gingembre, muscade), ou le remplacer par des fruits qui confèrent un goût naturellement sucré aux céréales, aux muffins ou aux biscuits;
· diminuer le sucre de moitié dans la plupart des recettes de gâteaux, muffins, pains rapides, pâtisseries et autres desserts qui demandent plus de 175 ml (2/3 de tasse);
· lire les étiquettes, en général les suffixes "ose" indiquent la présence de sucre; si plusieurs appellations du sucre se retrouvent sur une même liste d'ingrédients, l'aliment contient sûrement trop de sucre;
· le sucre consommé sur du pain à grain entier ou avec un produit laitier devient compatible avec une alimentation équilibrée;
· si l'on diminue de façon notable la consommation de sucre, certains symptômes telles l'irritabilité et la fatigue peuvent se manifester; symptômes qui ne durent habituellement qu'une semaine.À l'air ambiant : Conserver le sucre à l'abri des insectes et de l'humidité, dans un endroit frais et sec et dans des récipients hermétiques (indéfiniment). La mélasse peut aussi être conservée à l'air ambiant, mais on peut aussi la placer au réfrigérateur, ce qui l'épaissira et la rendra difficile à verser.canne à sucre
sucre blanc
sucre glace
cassonade
mélasse
sirop de maïs
Le sucre ne contient ni protéines, ni matières grasses, ni fibres et il est dépourvu de vitamines et de minéraux. Il est composé essentiellement de glucides et fournit 4 calories par gramme ou 16 calories par c. à thé pour le sucre granulé ou 9 calories par c. à thé pour le sucre glace.
Le sucre et les aliments très sucrés sont souvent qualifiés d'aliments "à calories vides" à cause de leur carence en éléments nutritifs. Une surconsommation de sucre, particulièrement de saccharose, serait un phénomène déterminant dans l'apparition de la carie dentaire. C'est pourquoi il serait recommandé de se brosser les dents après avoir consommé des aliments sucrés ou collants.
Pour ce qui est d'établir un lien entre la consommation de sucre et le développement d'une intolérance au glucose, le niveau actuel de la consommation de sucre ne constitue pas un facteur de risque. De plus, il n'y a pas de preuves concluantes reliant les sucres alimentaires et le développement de maladies coronariennes ou l'obésité ou des changements de comportements chez l'enfant.
Le sucre a un pouvoir de rétention des liquides, c'est pourquoi on peut ressentir la soif après l'ingestion d'aliments sucrés.



A water-soluble substance with a sweet flavor. Sugar is extracted from sugarcane and sugar beet. Its scientific name is "saccharose." 
Sugarcane is originally from India or New Guinea. Its carbohydrates, containing 12%-15% saccharose, are found in the core of the stalks. One ton of sugarcane provides about 275 lb (125 kg) of sugar.

Sugar beet, originally from Europe, is related to the beet vegetable. It is a large root containing 15%-20% saccharose.

It is estimated that about 75%-80% of the sugar consumed comes from processed foods. Sugar is added to charcuterie products (sausages and deli meats), pizza, soy sauce, stock cubes, sauces, peanut butter and mayonnaise.

Approximately 100 sugars have been identified in food chemistry (glucose, fructose and maltose, in particular). They are grouped under the terms "carbohydrates" or "sugars." Most foods contain natural carbohydrates. Honey, maple syrup, corn syrup, sugar and molasses are almost entirely composed of carbohydrates. The main forms of carbohydrate include the simple carbohydrates, complex carbohydrates, fiber and sugar alcohols or polyols (sorbitol, mannitol and xylitol).

Simple carbohydrates are divided into monosaccharides and disaccharides. 

Monosaccharides are made up of a single sugar molecule. They include glucose, fructose, galactose and mannose. 

Disaccharides are formed from two monosaccharides and have one less water molecule. The most common are sucrose, lactose and maltose.

Glucose (or "dextrose") is the most abundant monosaccharide in nature. It is present in fruits, cereals and grains, honey, nuts, flowers and leaves. The glucose found in the blood serves to maintain body temperature and provide the necessary energy for vital processes.

Fructose (or "levulose") is found in natural form in fruits (2%-7%), honey (40%) and various other foods. It is the sweetest-tasting of all of the sugars, its sweetening power being one-and-a-half times greater than table sugar; it is also about three times sweeter than glucose. Fructose is refined into crystalline and syrup forms. 

Generally speaking, any sugar solution that is heated with an acidic ingredient or added enzymes will cause the sugar molecule to break down into glucose and fructose; this mixture is called "invert sugar." 

Invert sugar, like corn syrup, resists crystallization and holds moisture, which makes both of these products popular in the confectionery and baking industries. They are also used in making sweetmeats, preserves and glazes. Invert sugar is only sold in liquid form. It is also sweeter than sucrose.

Sucrose (or "saccharose") is made up of glucose and fructose. It occurs in plants that perform photosynthesis. It is particularly abundant in sugarcane, sugar beet and maple syrup. It is the common white sugar or table sugar.

Lactose is made up of glucose and galactose. It is only present in milk (5%-8% in breast milk and 4%-6% in cow's milk). It is used as a food additive in several food products, as a flavor enhancer among other things.

Maltose is made up of two glucose molecules. Maltose is created when the starch found in malt is hydrolyzed through the action of the diastase enzyme. Commonly used in the food industry, it is incorporated into beer, bread, infant foods and coffee substitutes.

Complex sugars (polysaccharides or complex carbohydrates) include starch and dietary fiber. They are formed from at least three simple sugar molecules bound together in a complex way. Starch grains swell in water to up to 30 times their size.
Only foods of plant origin contain starch, especially grains and cereals, legumes, root and tuberous vegetables. These carbohydrates slow down the rise of glucose and insulin levels in the blood. High consumption of complex carbohydrates is thought to be linked to a reduction in overall blood cholesterol.

Polysaccharide fibers include cellulose, the hemicelluloses, pectic substances and lignin. The human body needs fiber, in particular to regulate gastrointestinal functions and prevent constipation. A diet high in fiber is an important factor in the reduction of coronary-related illness and certain cancers (colon cancer). In North America, less than half of the recommended fiber intake is consumed.

      • Cellulose essentially comes from legumes and vegetables, whereas pectin is abundant in apples and citrus fruits.

      • The hemicelluloses represent the main component of the fiber in cereals and grains. They shorten the time it takes for food to pass through the intestinal 
tract.

      • Pectic substances are found in citrus fruits, apples, squash and cabbages. They delay the passage of food through the intestinal tract, which slows down the absorption of glucose; they also reduce blood cholesterol levels. Seeds are high in mucilages, which contain pectic substances that have the properties of gelling and retaining water. They are mainly found in legumes, oats and barley; they have the same effects as pectic substances.

      • Lignin is not a carbohydrate, but it is a basic component of the cell walls of certain plants; it forms part of insoluble fiber and has the same effect. 



Harvesting and refining

Sugarcane is harvested when it is still green, and its leaves are removed. It is immediately cut into pieces called "billets"; these are sent to the refinery, where they are crushed, then passed through cylinders that extract the blackish juice from which the sugar is made.

The cane juice then undergoes various treatments, namely affination, clarification, decolorization and crystallization. It is concentrated by boiling, then purified. Affination washes the sugar crystals and separates out the layers of molasses from the impurities contained in raw sugar. Clarification extracts the impurities that exist inside or alongside the sugar crystals through a dissolving process. The syrup, which can be a light or dark yellow in color, is decolorized in order to produce white sugar crystals. Decolorization extracts any remaining impurities, as well as molasses. Crystallization turns the decolorized syrup into pure sugar crystals through a process of evaporation or separation using a centrifuge. 

Molasses is the sugar syrup obtained during the last stage of crystallization. At the third extraction, black molasses, a by-product of sugarcane, is obtained. Sugar that is clarified and decolorized (refined sugar) is then dried using hot air, graded and packaged.


Sugar beet is cut into slices (sugar beet chips), from which juice is extracted by diffusion and hot water is mixed through the chips (sugarcane juice can also be extracted by diffusion). Sugar beet juice is then processed in a similar way to sugarcane juice.


Several products may be produced from refining the juice of sugarcane and sugar beet.

Raw sugar is the result of the first extraction. It is covered with a thin film of syrup and can contain impurities. It contains 96%-99% sucrose. The raw sugar derived from sugar beet is yellowish in color, and brownish when derived from sugarcane. A small percentage of raw sugar is sold as is, but the majority is refined to obtain white granulated sugar. The sale of raw sugar is prohibited in the United States unless its impurities have been removed. Raw sugar can be partly refined and sold in block form, when it is called "turbinado" or "demerara" sugar; it then contains about 95% sugar. Its mineral content is small and insignificant from a nutritional point of view.

Brown sugar consists of fine, relatively unrefined crystals that are still covered in a thin layer of molasses. It comes only from sugarcane.

These days, brown sugar is almost always white sugar to which molasses has been added, and sometimes an artifical flavor and color. Brown sugar can be light or dark (stronger flavored), depending on the amount of molasses still in it. These sugars are interchangeable in most recipes. Brown sugar contains 91%-96% sucrose.


White sugar (or "table sugar," "refined sugar," "granulated sugar") is the most well-known common sugar. It is made of pure dry sugar crystals obtained once the refining process is complete. It contains 99.9% sucrose and no vitamins or mineral salts.

Powdered sugar or confectioner's sugar, also called "icing sugar," is pulverized white sugar to which about 3% cornstarch is added to prevent lumps forming. It absorbs more quickly into liquids.

Molasses is a by-product of cane sugar refining. The molasses obtained from the first extraction (called "first molasses") is pale and very sweet. The molasses from the second extraction, called "second" or table molasses, is darker and moderately sweet. The molasses from the third and last extraction is black ("black-strap molasses") and less sweet with a strong flavor; it is the kind that contains the most nutrients. Molasses contains 35% sucrose and 20% glucose and fructose.
It can be used to make alcohol and yeast, for human consumption and for making rum.

Liquid sugar is a sugar syrup in the form of a clear solution containing a highly refined sugar. It is used 
in canned foods, sweets, pastry-making, ice cream, etc.

Serving Ideas

Refined sugar is used to modify the texture of foods, to enhance their flavor, to sweeten acidic or tart-tasting foods, to feed yeast (when making bread, for example) and as a preservative.

Sugar is essential for making meringues, ice creams, sorbets, syrups and confectionery. It is used as a condiment (glazed vegetables, glazed ham, sweet-and-sour dishes) and is one of the main ingredients in pastries and sweets.

To reduce sugar intake:

      • Gradually reduce the amount of sugar added to foods that do not really need it until it is completely eliminated (coffee, tea, vinaigrette, juice, yogurt and on grapefruit).

      • Enhance the reduced amount of sugar using spices (cinnamon, ginger, nutmeg) or replace the sugar with fruit that give a natural sweetness to cereal, muffins and cookies.


      • Reduce sugar by half in most recipes for cakes, muffins, quick breads, pastries and other desserts that call for more than ²∕3 cup (175 ml).

      • Read labels: generally the suffix "-ose" indicates the presence of sugar; if several names for sugar are found on the list of ingredients, the food will often contain too much sugar.

Significantly reducing sugar intake may lead to certain symptoms such as irritability and fatigue; these symptoms usually only last a week.

Storing

At room temperature: indefinitely, away from moisture, in a cool and dry place and in airtight containers. Molasses can be stored at room temperature, as well as in the fridge, which makes it thicker and more difficult to pour.

Nutritional Information
The nutritional value of sugar is very limited. Sugar contains no protein, fat or fiber and has no vitamins or minerals. It is essentially made up of carbohydrates and provides 16 calories per teaspoon (5 ml) for granulated sugar, or 9 calories per teaspoon (5 ml) for powdered sugar.

Sugar and very sugary foods are often called "empty calorie" foods because of their lack of nutrients. Overconsumption of sugar, especially saccharose, is thought to be a determining factor in the appearance of tooth decay. This is why brushing teeth is recommended after eating sweet or sticky foods.

With regard to establishing a link between sugar consumption and the development of glucose intolerance, the current level of sugar consumption does not represent a risk factor. There is, moreover, no conclusive proof linking dietary sugar to the development of coronary illness or obesity or behavioral changes in children.

Sugar can cause the retention of fluids, which is why some people may feel thirsty after eating sweet foods.

Browse other sugars, cocoa and carob: Introduction | Sugar | Sugar substitutes | Honey | Maple syrup | Carob | Cocoa

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For more information on sugar, visit Britannica.com.

Background

Before the birth of Jesus of Nazareth, sugarcane (from which sugar is made) was harvested on the shores of the Bay of Bengal; it spread to the surrounding territories of Malaysia, Indonesia, Indochina, and southern China. The Arabic people introduced "sugar" (at that point a sticky paste, semi-crystallized and believed to have medicinal value) to the Western world by bringing both the reed and knowledge for its cultivation to Sicily and then Spain in the eighth and ninth centuries. Later, Venice—importing finished sugar from Alexandria—succeeded in establishing a monopoly over this new spice by the fifteenth century; at that point, it started buying raw sugar, and even sugarcane, and treating it in its own refineries. Venice's monopoly, however, was short-lived. In 1498, Portuguese navigator Vasco da Gama returned from India bringing the sweet flavoring to Portugal. Lisbon started to import and refine raw sugar, and, in the sixteenth century, it became the European sugar capital. It was not long before the sweetener was available in France, where its primary function continued to be medicinal, and during the reign of Louis XIV, sugar could be bought by the ounce at the apothecary. By the 1800s, sugar (though still expensive) was widely available to both upper and middle classes.

Raw Materials

Sugar is a broad term applied to a large number of carbohydrates present in many plants and characterized by a more or less sweet taste. The primary sugar, glucose, is a product of photosynthesis and occurs in all green plants. In most plants, the sugars occur as a mixture that cannot readily be separated into the components. In the sap of some plants, the sugar mixtures are condensed into syrup. Juices of sugarcane (Saccharum officinarum) and sugar beet (Beta vulgaris) are rich in pure sucrose, although beet sugar is generally much less sweet than cane sugar. These two sugar crops are the main sources of commercial sucrose.

The sugarcane is a thick, tall, perennial grass that flourishes in tropical or subtropical regions. Sugar synthesized in the leaves is used as a source of energy for growth or is sent to the stalks for storage. It is the sweet sap in the stalks that is the source of sugar as we know it. The reed accumulates sugar to about 15 percent of its weight. Sugarcane yields about 2,600,000 tons of sugar per year.

The sugar beet is a beetroot variety with the highest sugar content, for which it is specifically cultivated. While typically white both inside and out, some beet varieties have black or yellow skins. About 3,700,000 tons of sugar are manufactured from sugar beet.

Other sugar crops include sweet sorghum, sugar maple, honey, and corn sugar. The types of sugar used today are white sugar (fully refined sugar), composed of clear, colorless or crystal fragments; or brown sugar, which is less fully refined and contains a greater amount of treacle residue, from which it obtains its color.

The Manufacturing
Process

Planting and harvesting

• Sugarcane requires an average temperature of 75 degrees Fahrenheit (23.9 degrees Celsius) and uniform rainfall of about 80 inches (203 centimeters) per year. Therefore, it is grown in tropical or subtropical areas.

  Sugarcane takes about seven months to mature in a tropical area and about 12-22 months in a subtropical area. At this time, fields of sugarcane are tested for sucrose, and the most mature fields are harvested first. In Florida, Hawaii, and Texas, standing cane is fired to burn off the dry leaves. In Louisiana, the six- to ten-feet (1.8- to 3-meter) tall cane stalks are cut down and laid on the ground before burning.

• In the United States, harvesting (of both cane and sugar beet) is done primarily by machine, although in some states it is also done by hand. The harvested cane stalks are loaded mechanically into trucks or railroad cars and taken to mills for processing into raw sugar.

Preparation and processing

• After the cane arrives at the mill yards, it is mechanically unloaded, and excessive soil and rocks are removed. The cane is cleaned by flooding the carrier with warm water (in the case of sparse rock and trash clutter) or by spreading the cane on agitating conveyors that pass through strong jets of water and combing drums (to remove larger amounts of rocks, trash, and leaves, etc.). At this point, the cane is clean and ready to be milled.

  When the beets are delivered at the refinery, they are first washed and then cut into strips. Next, they are put into diffusion cells with water at about 175 degrees Fahrenheit (79.4 degrees Celsius) and sprayed with hot water countercurrently to remove the sucrose.

Juice extraction pressing

• Two or three heavily grooved crusher rollers break the cane and extract a large part of the juice, or swing-hammer type shredders (1,200 RPM) shred the cane without extracting the juice. Revolving knives cutting the stalks into chips are supplementary to the crushers. (In most countries, the shredder precedes the crusher.) A combination of two, or even all three, methods may be used. The pressing process involves crushing the stalks between the heavy and grooved metal rollers to separate the fiber (bagasse) from the juice that contains the sugar.
• As the cane is crushed, hot water (or a combination of hot water and recovered impure juice) is sprayed onto the crushed cane countercurrently as it leaves each mill for diluting. The extracted juice, called vesou, contains 95 percent or more of the sucrose present. The mass is then diffused, a process that involves finely cutting or shredding the stalks. Next, the sugar is separated from the cut stalks by dissolving it in hot water or hot juice.

Purification of juice—clarification
and evaporation

• The juice from the mills, a dark green color, is acid and turbid. The clarification (or defecation) process is designed to remove both soluble and insoluble impurities (such as sand, soil, and ground rock) that have not been removed by preliminary screening. The process employs lime and heat as the clarifying agents. Milk of lime (about one pound per ton of cane) neutralizes the natural acidity of the juice, forming insoluble lime salts. Heating the lime juice to boiling coagulates the albumin and some of the fats, waxes, and gums, and the precipitate formed entraps suspended solids as well as the minute particles.

  The sugar beet solution, on the other hand, is purified by precipitating calcium carbonate, calcium sulfite, or both in it repeatedly. Impurities become entangled in the growing crystals of precipitate and are removed by continuous filtration.

• The muds separate from the clear juice through sedimentation. The non-sugar impurities are removed by continuous filtration. The final clarified juice contains about 85 percent water and has the same composition as the raw extracted juice except for the removed impurities.
• To concentrate this clarified juice, about two-thirds of the water is removed through vacuum evaporation. Generally, four vacuum-boiling cells or bodies are arranged in series so that each succeeding body has a higher vacuum (and therefore boils at a lower temperature). The vapors from one body can thus boil the juice in the next one—the steam introduced into the first cell does what is called multiple-effect evaporation. The vapor from the last cell goes to a condenser. The syrup leaves the last body continuously with about 65 percent solids and 35 percent water.

  The sugar beet sucrose solution, at this point, is also nearly colorless, and it likewise undergoes multiple-effect vacuum evaporation. The syrup is seeded, cooled, and put in a centrifuge machine. The finished beet crystals are washed with water and dried.

Crystallization

• Crystallization is the next step in the manufacture of sugar. Crystallization takes place in a single-stage vacuum pan. The syrup is evaporated until saturated with sugar. As soon as the saturation point has been exceeded, small grains of sugar are added to the pan, or "strike." These small grains, called seed, serve as nuclei for the formation of sugar crystals. (Seed grain is formed by adding 56 ounces [1,600 grams] of white sugar into the bowl of a slurry machine and mixing with 3.3 parts of a liquid mixture: 70 percent methylated spirit and 30 percent glycerine. The machine runs at 200 RPM for 15 hours.) Additional syrup is added to the strike and evaporated so that the original crystals that were formed are allowed to grow in size.

  The growth of the crystals continues until the pan is full. When sucrose concentration reaches the desired level, the dense mixture of syrup and sugar crystals, called massecuite, is discharged into large containers known as crystallizers. Crystallization continues in the crystallizers as the massecuite is slowly stirred and cooled.

• Massecuite from the mixers is allowed to flow into centrifugals, where the thick syrup, or molasses, is separated from the raw sugar by centrifugal force.

Centrifugaling

• The high-speed centrifugal action used to separate the massecuite into raw sugar crystals and molasses is done in revolving machines called centrifugals. A centrifugal machine has a cylindrical basket suspended on a spindle, with perforated sides lined with wire cloth, inside which are metal sheets containing 400 to 600 perforations per square inch. The basket revolves at speeds from 1,000 to 1,800 RPM. The raw sugar is retained in the centrifuge basket because the perforated lining retains the sugar crystals. The mother liquor, or molasses, passes through the lining (due to the centrifugal force exerted). The final molasses (blackstrap molasses) containing sucrose, reducing sugars, organic nonsugars, ash, and water, is sent to large storage tanks.

  Once the sugar is centrifuged, it is "cut down" and sent to a granulator for drying. In some countries, sugarcane is processed in small factories without the use of centrifuges, and a dark-brown product (noncentrifugal sugar) is produced. Centrifugal sugar is produced in more than 60 countries while noncentrifugal sugar in about twenty countries.

Drying and packaging

• Damp sugar crystals are dried by being tumbled through heated air in a granulator. The dry sugar crystals are then sorted by size through vibrating screens and placed into storage bins. Sugar is then sent to be packed in the familiar packaging we see in grocery stores, in bulk packaging, or in liquid form for industrial use.

Byproducts

The bagasse produced after extracting the juice from sugar cane is used as fuel to generate steam in factories. Increasingly large amounts of bagasse are being made into paper, insulating board, and hardboard, as well as furfural, a chemical intermediate for the synthesis of furan and tetrahydrofuran.

The beet tops and extracted slices as well the molasses are used as feed for cattle. It has been shown that more feed for cattle and other such animals can be produced per acre-year from beets than from any other crop widely grown in the United States. The beet strips are also treated chemically to facilitate the extraction of commercial pectin.

The end product derived from sugar refining is blackstrap molasses. It is used in cattle feed as well as in the production of industrial alcohol, yeast, organic chemicals, and rum.

Quality Control

Mill sanitation is an important factor in quality control measures. Bacteriologists have shown that a small amount of sour bagasse can infect the whole stream of warm juice flowing over it. Modern mills have self-cleaning troughs with a slope designed in such a way that bagasse does not hold up but flows out with the juice stream. Strict measures are taken for insect and pest controls.

Because cane spoils relatively quickly, great steps have been taken to automate the methods of transportation and get the cane to the mills as quickly as possible. Maintaining the high quality of the end-product means storing brown and yellow refined sugars (which contain two percent to five percent moisture) in a cool and relatively moist atmosphere, so that they continue to retain their moisture and do not become hard.

Most granulated sugars comply with standards established by the National Food Processors Association and the pharmaceutical industry (U.S. Pharmacopeia, National Formulary).

Where To Learn More

Books

Clarke, M. A., ed. Chemistry & Processing of Sugarbeet & Sugarcane. Elsevier Science Publishing Co., Inc., 1988.

Hugot, E. Handbook of Cane Sugar Engineering. 3rd ed. Elsevier Science Publishing Co., Inc., 1986.

Lapedes, Daniel, ed. McGraw Hill Encyclopedia of Food, Agriculture and Nutrition. McGraw Hill, 1977.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Collier Books, 1984.

Meade, G. P. Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists. John Wiley and Sons, 1977.

Pennington, Neil L. and Charles Baker, eds. Sugar: A Users' Guide to Sucrose. Van Nostrand Reinhold, 1991.

Rost, Waverly. Food. Simon & Schuster, 1980.

Periodicals

"Sugar: Can We Make It On the Homestead?" Countryside & Small Stock Journal. May-June, 1987, p. 9.

Hayes, Joanne L. "Sugarloaf Lore," Country Living. March, 1989, p. 132.

"Squeezing All the Sweetness Out of Sugarcane—and More," Chemical & Engineering News. May 12, 1986, pp. 38-9.

[Article by: Eva Sideman]

Brown unrefined sugar, 96-98% pure, as imported for refining. Contaminated with mould spores, bacteria, cane fibre, and dirt.

Once a luxury only the extremely affluent could afford, sugar was called "white gold" because it was so scarce and expensive. Although Persia and ancient Arabia were cultivating sugar in the 4th century b.c., the Western World didn't know of it until the 8th century when the Moors conquered the Iberian peninsula. Early sugar wasn't the granulated, alabaster substance most of us know today. Instead, it came in the form of large, solid loaves or blocks ranging in color from off-white to light brown. Chunks of this rock-hard substance had to be chiseled off and ground to a powder with a mortar and pestle. Modern-day sugar is no longer scarce or expensive and comes in myriad forms from many origins. Sugar cane and sugar beets are the sources of most of today's sugar, also known as sucrose (which also comes from maple sap-see maple sugar-and sorghum). Other common forms of sugar are dextrose (grape or corn sugar), fructose (levulose), lactose (milk sugar) and maltose (malt sugar). The uses for sugar are countless. Besides its sweetening value, sugar adds tenderness to doughs, stability to mixtures such as beaten egg whites for meringue, golden-brown surfaces to baked goods and, in sufficient quantity, it contributes to the preservation of some foods. Granulated or white sugar is highly refined cane or beet sugar. This free-flowing sweetener is the most common form both for table use and for cooking. Granulated sugar is also available in cubes or tablets of various sizes, as well as a variety of textures. Superfine sugar, known in Britain as castor (or caster) sugar, is more finely granulated. Because it dissolves almost instantly, superfine sugar is perfect for making meringues and sweetening cold liquids. It can be substituted for regular granulated sugar cup for cup. Confectioners' or powdered sugar is granulated sugar that has been crushed into a fine powder. To prevent clumping, a small amount (about 3 percent) of cornstarch is added. Confectioners' sugar labeled XXXX is slightly finer than that labeled XXX but they can be used interchangeably and both may need to be sifted before using. Because it dissolves so readily, confectioners' sugar is often used to make icings and candy. It's also used decoratively, as a fine dusting on desserts. One and three-quarters (packed) cups confectioners' sugar equals 1 cup granulated sugar. Confectioners' sugar is called icing sugar in Britain and sucre glace in France. Decorating or coarse sugar (also called sugar crystals or crystal sugar) has granules about four times larger than those of regular granulated sugar. It's used for decorating baked goods and can be found in cake-decorating supply shops and gourmet markets. rock candy is an even larger form of sugar crystals. Colored sugar, also used for decorating, is tinted granulated sugar and can be found in several crystal sizes. Flavored sugar is granulated sugar that's been combined or scented with various ingredients such as cinnamon or vanilla (see vanilla sugar). All granulated sugar can be stored indefinitely if tightly sealed and kept in a cool, dry place. Today's brown sugar is white sugar combined with molasses, which gives it a soft texture. The two most commonly marketed styles of brown sugar are light and dark, with some manufacturers providing variations in between. In general, the lighter the brown sugar, the more delicate the flavor. The very dark or "old-fashioned" style has a more intense molasses flavor. Brown sugar is usually sold in 1-pound boxes or plastic bags-the latter help the sugar retain its moisture and keep it soft. Hardened brown sugar can be resoftened by placing it with an apple wedge in a plastic bag and sealing tightly for 1 to 2 days. A firmly packed cup of brown sugar may be substituted for 1 cup granulated sugar. Both granulated and liquid brown sugar are also now available. Neither of these forms should be substituted for regular brown sugar in recipes. Though similar in color, brown sugar should not be confused with raw sugar, the residue left after sugarcane has been processed to remove the molasses and refine the sugar crystals. The flavor of raw sugar is akin to that of brown sugar. In this raw state, however, sugar may contain contaminants such as molds and fibers. The so-called raw sugar marketed in the United States has been purified, negating much of what is thought to be its superior nutritive value. Two popular types of raw sugar are the coarse-textured dry Demerara sugar from the Demerara area of Guyana, and the moist, fine-textured Barbados sugar. Turbinado sugar is raw sugar that has been steam-cleaned. The coarse turbinado crystals are blond colored and have a delicate molasses flavor. Other sources of sugar include maple sap, palm sap and sorghum. Almost 100 percent of sugar is carbohydrate. Granulated white sugar contains about 770 calories per cup, as does the same weight (which equals about 2 cups) of confectioners' sugar. A cup of brown sugar is slightly higher at 820 calories. It also contains 187 milligrams of calcium, 56 of phosphorous, 4.8 of iron, 757 of potassium and 97 of sodium, compared to only scant traces of those nutrients found in granulated sugar. artificial sweeteners such as aspartame and saccharin are essentially calorie-free and are used as a sugar substitute both commercially and by the home cook. Sugar also comes in syrup form, the most common being cane syrup, corn syrup, golden syrup, honey, maple syrup, molasses, sorghum and treacle. See also glucose; jaggery; pulled sugar; rock sugar; spun sugar.

verb

To make superficially more acceptable or appealing: candy, gild, honey, sugarcoat, sweeten. See like/dislike.

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The expansion of European involvement in the sugar industry mirrored western Europe's expansion and domination of the Atlantic basin. Sugar, which had long been considered a luxury available only to the elites of medieval and renaissance Europe, was transformed into a household staple by the colonization of the New World. The combination of conquered tropical and subtropical lands, African slave labor, and capital advanced by northern European merchants transformed the European diet. Furthermore, sugar's importance to overseas trade is reflected in contemporary observations that proclaimed the sugar industry to be at the heart of national wealth; it was often noted that the plantation trade created enormous profits for sugar planters and merchants, employment for European laborers, and significant tax revenues for the mother countries. Although it is clear that sugar did indeed dominate colonial policy of the major powers in the seventeenth and eighteenth centuries, economic historians have recently questioned the extent to which sugar generated national riches.

Muslims first introduced sugarcane to the Mediterranean region in the seventh century. While the soils of the Levant, Sicily, Cyprus, Crete, and Malta supported this early cane cultivation, the actual export of sugar to Continental markets did not take place until the Crusades, when Venetian merchants provided the capital and mercantile connections required for regular trade. The historian Noel Deerr has suggested that this coordination of European credit and trade "may be seen [as] the germ of the colonial system" that was fully developed in the Americas during the early modern period.

The center of the European sugar supply moved west with Portuguese exploration of the Atlantic basin. Iberian settlers on the island of Madeira established commercial sugar production in 1432, as well as on the African coastal island of São Tomé, where African slave labor was used exclusively to produce sugar in the early sixteenth century. During the next hundred years, Portuguese settlers in Brazil replicated this slave-based business plan after briefly experimenting with indigenous labor. With the assistance of Dutch financiers, the Portuguese planters and mill owners of northeastern Brazil developed the most productive sugar-producing region in the world. This symbiotic relationship between the two imperial powers helped generate the lion's share of sugar consumed in Europe, but in 1624 the Dutch gained tighter financial control over the industry by using military force, capturing the richest sugar-growing regions of Brazil. Although the Dutch were eventually expelled, the chaos inflicted by war disrupted Brazilian sugar production, thereby providing an opportunity for English and French West Indian sugar growers to emerge as important competitors in supplying Europe's increasing demand for sugar.

The leading sugar-producing nations expended tremendous resources protecting their colonists and their plantation trade. Laws similar to Britain's Navigation Acts or France's Colonial Pact were implemented by every colonial power as a means of ensuring that the benefits of imperialism would be maximized. Adherents to this political philosophy believed that the colonists' role in the larger economy was subordinate to the home country's drive for riches and power. Thus, each nation's set of mercantilist laws was designed to control colonial trade so that the commerce from the colonies would provide home governments with valuable tax revenues while stimulating each respective nation's merchant navy.

The major sugar-planting zones of Brazil and the Caribbean littoral had an enormous appetite for slave labor. The growing demand for sugar in Europe, combined with the negative natural population growth, fueled an unprecedented demand for labor. Throughout the early modern period, European planters expanded total production while simultaneously ignoring the poor nutrition, diseaseinfested living conditions, and excessive work endured by their slaves. The relatively low cost of importing new African slaves permitted planters to maintain healthy profits despite the regular loss of life. To illustrate the human cost of supplying the European craving for sugar, over half of the 5.7 million slaves transported to the Americas during the eighteenth century were destined to work in the cane fields or in related branches of the industry.

The sheer volume of the slave trade, the capital-intensive nature of sugar planting, and the contemporary assumptions about the importance of sugar colonies have led some modern historians to conclude that sugar and slavery were essential to the economic development of the metropole. Eric Williams, an Oxford-trained West Indian historian, did the most to promote this thesis in Capitalism and Slavery (1944). In this monumental work, Williams argued that the demand for sugar created a highly profitable colonial trade, which enabled slavers from Bristol and Liverpool to dominate the forced migration of Africans during the peak years of the slave trade. He posited that the slave trade generated an important stream of British capital accumulation, and that these funds, combined with the profits generated from the sugar industry, fueled Britain's industrial revolution.

Scholarship since Capitalism and Slavery has revised Williams's estimate that the slave trade produced 30 percent returns to investors. Although there were, indeed, examples of slave traders earning significant sums of money on individual voyages, the slaving business was a very risky and competitive lottery, with many investors losing money. If, therefore, one considers the whole range of returns on slave trading, the average is calculated to have been somewhere between 5 and 10 percent during the eighteenth century. With this more realistic view of slave-trading profits, the economic historian Stanley Engerman calculated that the net national return on the British slave trade represented less than 1 percent of total British income. This deflated view of the slave trade's importance to the British economy has been matched by more moderate assessments of the effect the total sugar industry had on the home country. The most recent research describes the colonial sugar industry as an important sector that contributed to the economic growth of the major sugar-growing nations, but was not essential to the industrial transformation of England or Europe.

Bibliography

Curtin, Philip D. The Rise and Fall of the Plantation Complex: Essays in Atlantic History. Cambridge, U.K., 1990.

Deerr, Noel. The History of Sugar. Vols. 1 and 2. London, 1949–1950.

Eltis, David, and Stanley L. Engerman. "The Importance of Slavery and the Slave Trade to Industrializing Britain." Journal of Economic History 60 (2000): 123–144.

Klein, Herbert S. The Atlantic Slave Trade. Cambridge, U.K., 1999.

Morgan, Kenneth. Slavery, Atlantic Trade, and the British Economy, 1660–1800. Cambridge, U.K., 2000.

Williams, Eric. Capitalism and Slavery. Chapel Hill, N.C., 1944.

—DAVID RYDEN

Description	Quantity	Energy (calories)	Carbs (grams)	Protein (grams)	Cholesterol (milligrams)	Weight (grams)	Fat (grams)	Saturated Fat (grams)
brown, pressed down	1 cup	820	212	0	0	220	0	0
powdered, sifted	1 cup	385	100	0	0	100	0	0
white, granulated	1 cup	770	199	0	0	200	0	0
white, granulated	1 pkt	25	6	0	0	6	0	0
white, granulated	1 tbsp	45	12	0	0	12	0	0

Dreaming about sugar could reflect a sense that life is sweet or a wish that life could be sweeter. Sugar is also a symbol of love, as when some refers to their love interest as "Sugar." Sugar can also be slang for everything from a kiss to cocaine.

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Carbohydrates that can supply energy to living things. Common table sugar is sucrose. Some other sugars are fructose, which is found in fruits; lactose, which is found in milk; and glucose, which is the most common sugar in the bodies of animals and plants.

noun
noun

1: A term of endearment; also in compounds, such as sugar-babe, -baby, -pie, etc. (1930 —) .
J. Curtis When am I going to see you again, sugar? (1936).

2:
a: A narcotic drug, esp. heroin. Cf. brown sugar noun. (1935 —) .
H. Gold You'll dream about the sugar yet. You'll wake up hot for it. No joy-popping, hear? Stay off, kid (1956).

b: LSD taken on a lump of sugar. (1967 —) .

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any, usually sweet, soluble disaccharide or small oligosaccharide carbohydrate. More specifically it is applied to sucrose, the sugar of commerce. The name is sometimes used as a synonym for carbohydrate. See also beet sugar, blood sugar, cane sugar, corn sugar, fruit sugar, grape sugar, malt sugar, milk sugar, mushroom sugar, reducing sugar.

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Next:	sugar acid, sugar alcohol, sugar beet

A sweet carbohydrate of both animal and vegetable origin, the two principal groups of which are the disaccharides and the monosaccharides. Unless qualified, e.g. fruit sugar, milk sugar, usually refers to sucrose.

• s. beet — see beta vulgaris.
• s. beet pulp — see beet pulp.
• s. beet tops — see beta vulgaris.
• s. cane — as such is not fed but molasses and the pith, bagasse, are fed (Camola is a feed composed of 4 parts pith and 10 parts molasses). Sugar cane may contain sufficient cyanogenetic glycoside to cause poisoning if the appropriate enzyme is also supplied.
• s. fecal centrifugation — using Sheather's solution; standard procedure for examination of feces for parasite eggs.
• s. gum — eucalyptus cladoclyx.
• invert s. — a sugar obtained by hydrolyzing sucrose; a mixture of glucose and fructose. Called invert sugar because sucrose is dextrorotary—the mixture is levorotary. Used as a parenteral nutrient. Called also invertose.
• s. of lead — lead acetate, used in the preparation of white lotion. Occurs naturally on weathered paintwork and is attractive and poisonous to animals.
• s. of milk — see lactose.

For a list of words related to sugar, see:

• pea
• Farming and Crops - sugar: product of crystallization of juice of crops, esp. sugar beets and sugarcane
• Pet Names

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See words rhyming with "sugar."

  See crossword solutions for the clue Sugar.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - sukker, penge, LSD
v. tr. - indsukre, søde, komme sukker i
v. intr. - lave sukker, gøre velsmagende

idioms:

• sugar beet    sukkerroe
• sugar bowl    sukkerskål
• sugar cane    sukkerrør
• sugar daddy    gammel gris; mand, der er efter unge piger
• sugar lump    sukkerknald
• sugar the pill    søde den bitre pille, få det ubehagelige til at glide ned
• sugared almond    brændt mandel, fransk mandel

Nederlands (Dutch)
suiker, suikeren, verzoeten

Français (French)
n. - (Culin) sucre, chéri
v. tr. - sucrer, enrober de sucre, rendre plus appétissant
v. intr. - former du sucre, granuler

idioms:

• sugar beet    betterave sucrière
• sugar bowl    sucrier
• sugar cane    canne à sucre
• sugar daddy    vieux protecteur (d'une jeune fille)
• sugar lump    morceau de sucre
• sugar the pill    dorer la pilule
• sugared almond    dragée

Deutsch (German)
n. - Zucker
v. - zuckern, versüßen

idioms:

• sugar beet    Zuckerrübe
• sugar bowl    Zuckerdose
• sugar cane    Zuckerrohr
• sugar daddy    Greis, der sich eine Liebhaberin hält
• sugar lump    Zuckerstück
• sugar the pill    die bittere Pille versüßen
• sugared almond    Zuckermandel

Ελληνική (Greek)
n. - ζάχαρη, (χημ.) σάκχαρο, (μτφ.) γλύκα, γλυκόλογα, κολακείες, (αργκό) ηρωίνη ή ελ-ες-ντι
v. - γλυκαίνω, (μαγειρ.) ζαχαρώνω, γκλασάρω

idioms:

• sugar beet    (φυτολ.) ζαχαρότευτλο
• sugar bowl    ζαχαριέρα
• sugar cane    (φυτολ.) ζαχαροκάλαμο
• sugar daddy    (αργκό) πλούσιος ηλικιωμένος εραστής νεαρής γυναίκας
• sugar lump    κύβος ζάχαρης
• sugar the pill    ζαχαρώνω ή χρυσώνω το χάπι
• sugared almond    πραλίνα

Italiano (Italian)
zuccherare, zucchero

idioms:

• sugar beet    barbabietola da zucchero
• sugar bowl    zuccheriera
• sugar cane    canna da zucchero
• sugar daddy    protettore
• sugar lump    zolletta di zucchero
• sugared almond    confetto

Português (Portuguese)
n. - açúcar (m)
v. - açucarar

idioms:

• sugar beet    beterraba de açúcar
• sugar bowl    açucareiro
• sugar cane    cana de açúcar
• sugar daddy    velho rico folgazão
• sugar lump    cubo de açúcar
• sugared almond    amêndoa

Русский (Russian)
сахар, лесть, милочка, обсахаривать, подслащивать, выпаривать сахар, засахариваться

idioms:

• sugar beet    сахарная свекла
• sugar bowl    сахарница
• sugar cane    сахарный тростник
• sugar daddy    богатый, пожилой поклонник
• sugar lump    кусок сахара
• sugared almond    засахаренный миндаль

Español (Spanish)
n. - azúcar
v. tr. - azucarar, endulzar, confitar
v. intr. - cristalizarse, granularse, formar una capa de azúcar

idioms:

• sugar beet    remolacha azucarera
• sugar bowl    azucarero
• sugar cane    caña de azúcar
• sugar daddy    amante viejo y rico, amigo
• sugar lump    terrón de azúcar
• sugar the pill    endulzar/dorar la píldora
• sugared almond    almendras garapiñadas, almendras confitadas

Svenska (Swedish)
n. - socker, sockerbit, smicker, sötnos, pengar (sl.)
v. - sockra, söta

中文（简体）(Chinese (Simplified))
糖, 甜言蜜语, 糖块, 加糖于, 粉饰, 使甜蜜, 制成糖

idioms:

• sugar beet    甜菜
• sugar bowl    糖罐
• sugar cane    甘蔗
• sugar daddy    老色迷
• sugar lump    方糖
• sugar the pill    把苦药裹上糖衣, 使苦事容易被接受
• sugared almond    加糖衣的杏仁

中文（繁體）(Chinese (Traditional))
n. - 糖, 甜言蜜語, 糖塊
v. tr. - 加糖於, 粉飾, 使甜蜜
v. intr. - 製成糖

idioms:

• sugar beet    甜菜
• sugar bowl    糖罐
• sugar cane    甘蔗
• sugar daddy    老色迷
• sugar lump    方糖
• sugar the pill    把苦藥裹上糖衣, 使苦事容易被接受
• sugared almond    加糖衣的杏仁

한국어 (Korean)
n. - 설탕, 겉치레 말, 감언
v. tr. - 설탕을 치다, 비위 맞추다, 매수하다
v. intr. - 제기랄!, 빌어먹을

日本語 (Japanese)
n. - 砂糖, 糖, あなた
v. - 砂糖をかける, 糖衣で包む, よく見せる

idioms:

• confectioners' sugar    精製糖, 粉砂糖
• granulated sugar    グラニュー糖
• sugar beet    テンサイ, 砂糖大根
• sugar bowl    砂糖壷
• sugar cane    砂糖きび, 砂糖大根
• sugar daddy    パトロンの男性
• sugar lump    角砂糖

العربيه (Arabic)
‏(الاسم) سكر (فعل) يحلي بالسكر‏

עברית (Hebrew)
n. - ‮סוכר, מותק‬
v. tr. - ‮הוסיף סוכר, המתיק, ריכך את מילותיו‬
v. intr. - ‮ייצר סוכר או גבישי סוכר‬

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