Cane syrups is a sweet liquid derived from sugarcane.

Description of raw materials used in production. 

• The primary raw material is sugarcane, a tropical perennial plant.

Step-by-step summary of industrial production process.

• Cultivation and Harvesting. Sugarcane is grown and harvested once mature.
• Extraction. Juice is extracted from the sugarcane through pressing.
• Boiling. The juice is boiled to concentrate it into a syrup.
• Purification. The syrup is purified to remove impurities.

Form and color. Cane syrup tends to have an amber color and a viscous, liquid consistency. Cane syrup is generally a thick, viscous liquid, with a color that can vary from golden to dark brown, depending on processing and refinement level. Its sweet and slightly caramel-like flavor is cherished in many culinary preparations and is often used as an alternative to honey or maple syrup.

Commercial applications. 

Used as a sweetener in a variety of food products and beverages, as well as in various culinary applications.

Food Industry. Cane syrups are used in various food products to sweeten drinks, sauces, and sweets.

Beverage Production. Used in the preparation of various drinks, including some alcoholic like rum, and non-alcoholic like soft drinks or cocktails.

Home Cooking. Cane syrup can be used in everyday cooking to sweeten foods and beverages.

Cosmetic Industry. Can be used as an ingredient in some cosmetic products for its moisturizing and sweetening properties.

Sugar cane

Sugar cane juice is the raw material for the production of refined sugar and its wax is considered a potential substitute for the expensive carnauba wax, which is of cosmetic and pharmaceutical interest.

Refined sugar is the primary product of sugar cane juice, but during its processing, other valuable products are also obtained in raw form, such as cane sugar, molasses, and sago or sago. Sugarcane juice is widely used in India for the treatment of various diseases.

It has many interesting components, such as caffeic acid, cinnamic acid, chlorogenic acid, phenolic acid, hydroxycinnamic acid, synapic acid, apigenin, phenols, phytosterols, flavonoids, luteolin, policosanols, superior terpenoids (1).

Recently, as previously for fat and protein, there has been negative discussion about carbohydrate, including blaming it for the rise of obesity and related metabolic conditions, even though overconsumption and sedentary lifestyles are more defined contributors. In many parts of the world, natural sugar (sucrose) from sugar cane is the main dietary source of carbohydrate. Considerable misinformation about sugar is in the public domain with the average consumer being unaware of (i) the critical need of body cells, particularly brain cells, for sugar to function, (ii) the multitude of functionalities other than sweetening that sugar imparts, and (iii) micronutrients delivered with many sugar products (2).

Sugar cane studies

References_________________________________________________________________________

(1) Singh A, Lal UR, Mukhtar HM, Singh PS, Shah G, Dhawan RK. Phytochemical profile of sugarcane and its potential health aspects.  Pharmacogn Rev. 2015 Jan-Jun;9(17):45-54. doi: 10.4103/0973-7847.156340. Review. 

(2) Eggleston G  J Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition.   Agric Food Chem. 2018 Apr 25;66(16):4007-4012. doi: 10.1021/acs.jafc.7b05734.