Refined Sugar
Refined sugar is avoided by some
vegetarians because its processing may involve a bone char filter. An activated
carbon filter, sometimes made of bone char, decolourises sugar to make it white
through an absorption process. While the bone char filter is used by some major
sugar companies, it is not used to produce all refined sugar.
The two major
types of refined sugar produced in the United States are beet sugar and cane sugar.
Cane sugar is mainly grown in Florida, California, Louisiana, Hawaii and Texas.
Beet sugar is grown in states located in the middle part of the U.S. Much sugar
cane is actually imported.
According to beet sugar producers, beet and cane
sugar are nutritionally equivalent and one cannot usually taste any difference
between them. They are both composed of sucrose. The production and sale of each
type of sugar are approximately equal (1).
Beet sugar refineries never use
a bone char filter in processing because this type of sugar does not require an
extensive decolourising procedure. Beet sugar can be refined with a pressure lead
filter and an ion exchange system. Beet sugar is popular in the Midwest because
it is grown in this area. It is often labeled granulated sugar. Beet sugar is
becoming more prevalent in the United States because the federal Government subsidises
this industry.
Almost all cane sugar refineries require the use of a specific
filter to decolourise the sugar and absorb inorganic material from it. This whitening
process occurs towards the end of the sugar refining procedure. The filter may
be either bone char, granulated carbon, or an ion exchange system. The granular
carbon has a wood or coal base, and the ion exchange does not require the use
of any animal products (2).
Bones from cows are the only type used to make
bone char. According to the Sugar Association and several large sugar producers,
all of the cows have died of natural causes and do not come from the U.S. meat
industry. Bone char cannot be produced or bought in the United States (3).
Bone char is derived from the bones of cattle from Afghanistan, Argentina, India
and Pakistan. The sun-bleached bones are bought by Scottish, Brazilian, and Egyptian
marketers, who sell them to the U.S. sugar industry after the bones are first
used by the gelatin industry (4).
Bone is heated to an extremely high temperature,
which results in a physical change in the bones composition. The bone becomes
pure carbon before it is used in a refinery. Refined sugar does not contain any
bone particles and is therefore kosher certified. The bone char simply removes
impurities from the sugar, but does not become a part of the sugar.
Individual
pieces of bone char, like granular carbon, can be used for several years. They
must be continuously washed to remove the sugar deposits. Companies that use bone
char claim that the char is more economically feasible and efficient than other
types of filter (4). Many cane refineries use bone char. Domino, the largest sugar
manufacturer in the U.S., uses bone char in the filtration process. The cane refineries
of Savannah Foods, the second largest sugar manufacturer, also use bone char.
California and Hawaian Sugar employs bone char filters in addition to granular
carbon and ion exchange filters. All these companies use the bone char in the
refining process of brown sugar, powdered sugar (sugar mixed with corn starch)
and white sugar.
Some cane refineries do not use bone char. Refined Sugar,
producers of Jack Frost Sugar, claim to use a granular carbon instead of bone
char for economic reasons. Florida Crystal sugar is a cane sugar which has not
passed through the bone. Although Florida Crystals sugar has a straw colour, the
impurities have been removed.
Some labels on sugar packages seem to indicate
that the product is raw sugar, but all commercial sugar has undergone some refining.
Genuine raw sugar cannot be bought and sold to the general consumer in the United
States according to Food and Drug Administration regulations, as it is unfit for
human consumption.
Turbinado sugar is a product which is made by separating
raw cane sugar crystals in a centrifuge and washing them with steam. According
to Domino Sugar, turbinado sugar does not pass through a bone char filter because
its brown colour is desirable.
Refining sugar involves a series of steps,
including clarification and an initial step where sugar syrup is added. The clarifying
agents are calcium hydroxide, phosphoric acid and polyacrylomite. The sugar used
in the initial syrup is an intermediate raw sugar which has not yet gone through
the bone char filter.
If your sole reason for not consuming refined sugar
is because of the use of bone char, then you should consider buying sugar which
has not passed through the char. Refined beet sugar, which never involves bone
char, is often labeled fine granular sugar. C & H produces one sugar which
has not gone through the bone char. It is labeled washed raw sugar. Cane sugar,
which sometimes uses bone char, is distinguished as cane sugar on the package.
Molasses
One of the by-products of sugar refining is molasses. Molasses
that is consumed by humans is derived only from cane sugar. Some molasses is produced
by directly boiling the sugar cane.
Many different grades of molasses correspond
with the flavour and level of processing of molasses. Blackstrap molasses is the
lowest grade of molasses available because of its dark bitter qualities. All the
molasses in graded foods is unsulphured (6).
Beet sugar molasses is not fit
for human consumption because it is too bitter. Beet sugar molasses is fed to
dairy cows and cattle. The syrup is added to their food to make it taste sweeter.
The beet molasses is also sold to yeast-making industries (1).
The molasses
syrup that is consumed by humans has not gone through any bone char or carbon
filter. About 95 per cent. of the molasses is removed before the sugar travels
through the bone char or carbon filter. Any molasses which has gone through the
char is used in animal feed or for fermentation purposes. Molasses companies often
buy their initial product from sugar refineries and then further refine the syrup.
They do not use any type of char filter because they do not desire to eliminate
the brown colour (5). Brown sugar is basically refined sugar with added molasses.
The brown sugar produced by the beet industry uses cane molasses, but this molasses
has not gone through the bone char. Cane sugar companies which use bone char will
utilise bone char to refine brown sugar (6).
Maple syrup
Maple syrup
is another sweetener which may sometimes be a concern to vegans. The process of
making maple syrup requires an agent to reduce the foam on the syrup by adding
a small amount of fat to the liquid.
The traditional process of reducing
the foam in maple syrup has included the use of lard. Previously, local producers
would hang pork fat over a tub of maple syrup and let drops of fat drip into the
syrup. Others used milk, cream or butter. If animal products are used in the form
of lard or milk, the amount is minute. For example, eight to ten gallons of syrup
will involve a quarter of a teaspoon of cream or a pea-sized drop of butter. Vegetable
oil is a common defoaming agent. It can be applied to the end of a wooden stick
and dipped into the foaming part of the maple syrup. Most manufacturers of maple
syrup now use vegetable oil or synthetic defoamers instead of lard.
One commercial
defoamer (called Atmos 300K) is composed of monoglycerides and diglycerides. According
to WITCO, the producer of this defoamer, these glycerides are derived from edible
meat and/or vegetable sources. Another leading brand of defoamer, Reynolds Magic
Syrup Defoamer, also contains acetylated monoglycerides as an ingredient (7).
Well known brands of pancake maple syrups, such as Mrs. Butterworths or Log
Cabin, usually contain only 2 to 5 per cent. maple syrup. Corn syrup is the main
ingredient of most pancake syrups. Pure maple syrup will have a grade label and
state 100 per cent. Pure Maple Syrup (8).
It may be difficult to determine
whether a particular brand of syrup has an animal or vegetable-based defoamer.
Most syrups do not use lard, with the exception of certain small-scale products.
Brands which are kosher certified, such as Spring Tree or Maple Groves, are unlikely
to contain animal products in their defoamers. Holsum Foods, who produce pancake
syrup, also use vegetable oil as a defoaming agent, and their product is labeled
by food chains such as Dominicks, Supervalue and Superfine.
Caramel colour
Caramel colour is not a flavour; it is a food colouring agent. Caramel colour
is used in almost any product that is brown. The top two consumers of the colour
are Coca Cola and Pepsi. It is also used in rye and pumpernickel bread, cereal,
iced tea, syrup, dog food and pancake mixes.
Caramel colour is based on a
carbohydrate raw material. Most producers of caramel colour prefer to use glucose
syruvp as the initial carbohydrate. Glucose syrup is almost pure dextrose. While
U.S. glucose syrup is usually corn syrup, it can also be derived from potatoes,
wheat or other sources. Caramel colour has no animal-derived components. Although
lactose (a milk sugar) is one of the permitted raw carbohydrate reactants, we
are told by Sethness, the worlds largest caramel colour company, that lactose
is not used by any caramel colour producer in the world. Almost all industries
begin the process with glucose syrup. Caramel colour is exempt from government
certification, which means that it is an approved food ingredient that can be
added to foods without obtaining government permission. The initial carbohydrate
reacts with chemicals such as food-grade acids, alkalies and salts. It is then
heated to a high temperature, put under high pressure, and then processed to burn.
The resulting product is a burnt-coloured liquid which has a high level of colouring
power. For example, according to a caramel colour technician, ¼ teaspoon
of caramel colour would be used in a bottle of Pepsi.
Refined beet or cane
sugar can be used to make caramel colour, but it is not the preferred method.
The only time sugar is used is Passover, when Jewish laws do not permit the use
of corn syrup. Products containing caramel colour derived from refined sugar would
be labeled as such (9).
Bibliography
1. Western Sugar, personal interview
July 1996.
1. Refined Sugar Inc., personal interview July 1996.
1. The
Sugar Association, personal interview July 1996.
1. Domino Sugar, personal
interview July 1996.
1. Malt Products, personal interview July 1996.
1. California and Hawaiian Sugar, personal interview July 1996.
1. Richards
of Ohio (maple), personal interview July 1996.
1. Proctor Maple Research
Centre, personal interview July 1996.
1. Sethness, personal interview July
1996.