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Pure, sucrose. The sugar in your sugar bowl is the same as the sucrose naturally present in the original sugar beet and sugar cane plants, and is also identical to the sucrose in other fruits and vegetables.

Pure sugar crystals are naturally colorless. No artificial bleaching or whitening is necessary. Molasses, which is naturally present in sugar beet and sugar cane and gives brown sugar its color, is removed from the sugar crystal with water and centrifuging. Carbon filters absorb any remaining colored plant materials.

Molasses that comes from the sugar beet is different from cane molasses. Only the syrup left from the final crystallization stage is called molasses; intermediate syrups are referred to as high green and low green and these are recycled within the crystallization plant to maximize extraction. Beet molasses is about 50% sugar by dry weight, predominantly sucrose but also containing significant amounts of glucose and fructose. Beet molasses is limited in biotin (Vitamin H or B7) for cell growth, hence it may need to be supplemented with a biotin source. The non-sugar content includes many salts such as calcium, potassium, oxalate, and chloride. These are either as a result of concentration from the original plant material or as a result of chemicals used in the processing. As such, it is unpalatable and is mainly used as an additive to animal feed (called "molassed sugar beet feed") or as a fermentation feedstock. It is possible to extract additional sugar from beet molasses through a process known as molasses desugarisation. This technique exploits industrial scale chromatography to separate sucrose from non-sugar components. The technique is economically viable in trade protected areas where the price of sugar is supported above the world market price. As such it is practiced in the U.S.[4] and parts of Europe. Molasses is used for yeast production

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