Sugar Grading

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Information @ a Glance

  • Sugar is graded according to its color and according to the size of its granules. Internationally, ICUMSA is the yardstick with which quality of sugar is judged. Color of the sugar and the luster of sugar are the predominant factors in ICUMSA rating.

  • As per Indian standards based on the color and luster of sugar the same is assigned numbers viz. 29, 30 and 31. The lower the number inferior or duller the color of sugar and vice versa. On the basis of granule size sugar is again classified as S, M or L meaning small, medium and large sugar.

  • For grading, the sifter controls both oversize and undersize in your material. A common example for quality assurance is grading sugar to simultaneously remove the lumps and fines.

  • In manufacturing, in addition to removing coarse oversize and fines, grading can produce multiple intermediate particle sizes in materials such as wood particles or polystyrene beads.

  • ICUMSA, has defined a colour type scale for colour grading of white sugars which covers a range from 0 to 6, whereas 0 corresponds to a sugar of maximum whiteness, while 6 indicates a highly coloured low grade white sugar. The scale is based on colour type standards which are prepared from artificially coloured sugar.

  • Raw Sugar is made in large refineries by crushing cane sugar (Sachrum officenarum) or beet root (Beta vulgaris) to obtain juice and boiling this juice to remove water and processing the juice so obtained to make unrefined raw sugar.

  • Solid sugar types are graded by color and granulation size. Sugar is classified by its raw source and the form in which it is produced, such as liquid, crystal or granulated.

  • Imported sugars use U.S. grades, regardless of the grading system used in the country of origin. Food-grade sugar is simply called grade A sugar; there are no other lettering distinctions for grades of sugar in the United States. Molasses and maple syrup are individually graded by color as A, B, C or D.

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