Editing Sugar (section)

=== Refining ===

{{See also|Sugar refinery|Non-centrifugal cane sugar|White sugar}}

Refined sugar is made from raw sugar that has undergone a [[refining]] process to remove the [[molasses]].<ref name="agrifinasi">{{cite web |title=Tantangan Menghadapi Ketergantungan Impor Gula Rafinasi |publisher=Asosiasi Gula Rafinasi Indonesia |url=http://www.agrirafinasi.org/tentang-kami/swasembada |access-date=9 April 2014 |language=id |archive-date=13 April 2014 |archive-url=https://web.archive.org/web/20140413155338/http://www.agrirafinasi.org/tentang-kami/swasembada |url-status=dead }}</ref><ref name="kompas">{{cite web |title=Rafinasi Vs Gula Kristal Putih |publisher=Kompas Gramedia |url=http://bisniskeuangan.kompas.com/read/2011/07/29/02442655/Rafinasi.Vs.Gula.Kristal.Putih |access-date=9 April 2014 |language=id |date=29 July 2011 |archive-date=13 April 2014 |archive-url=https://web.archive.org/web/20140413155126/http://bisniskeuangan.kompas.com/read/2011/07/29/02442655/Rafinasi.Vs.Gula.Kristal.Putih |url-status=live }}</ref> Raw sugar is sucrose which is extracted from sugarcane or [[sugar beet]]. While raw sugar can be consumed, the refining process removes unwanted tastes and results in refined sugar or white sugar.<ref name="western">{{cite web |title=Refining and Processing Sugar |publisher=The Sugar Association |access-date=16 April 2014 |url=http://westernsugar.com/pdf/Refining%20and%20Processing%20Sugar.pdf |url-status=dead |archive-url=https://web.archive.org/web/20150221031555/http://westernsugar.com/pdf/Refining%20and%20Processing%20Sugar.pdf |archive-date=21 February 2015 }}</ref><ref name="tebu">{{cite book |title=Ketika Tebu Mulai Berbunga |chapter=Bagaimana Gula Dimurnikan – Proses Dasar |editor1=Pakpahan, Agus |editor2=Supriono, Agus |year=2005 |publisher=Sugar Observer |location=Bogor |isbn=978-979-99311-0-8 |language=id}}</ref>

The sugar may be transported in bulk to the country where it will be used and the refining process often takes place there. The first stage is known as affination and involves immersing the sugar crystals in a concentrated syrup that softens and removes the sticky brown coating without dissolving them. The crystals are then separated from the liquor and dissolved in water. The resulting syrup is treated either by a [[carbonatation]] or by a phosphatation process. Both involve the precipitation of a fine solid in the syrup and when this is filtered out, many of the impurities are removed at the same time. Removal of color is achieved by using either a granular [[activated carbon]] or an [[ion-exchange resin]]. The sugar syrup is concentrated by boiling and then cooled and seeded with sugar crystals, causing the sugar to crystallize out. The liquor is spun off in a centrifuge and the white crystals are dried in hot air and ready to be packaged or used. The surplus liquor is made into refiners' molasses.<ref>{{cite web |url=http://www.sucrose.com/lref.html |title=How Sugar is Refined |publisher=SKIL |access-date=22 March 2012 |archive-date=22 March 2012 |archive-url=https://web.archive.org/web/20120322085837/http://www.sucrose.com/lref.html |url-status=live }}</ref>

The [[International Commission for Uniform Methods of Sugar Analysis]] sets standards for the measurement of the purity of refined sugar, known as ICUMSA numbers; lower numbers indicate a higher level of purity in the refined sugar.<ref>{{cite journal |last=Deulgaonkar |first=Atul |date= 12–25 March 2005 |title=A case for reform |journal=Frontline |volume=22 |issue=8 |url=http://www.hinduonnet.com/fline/fl2208/stories/20050422000804500.htm |url-status=usurped |archive-url=https://web.archive.org/web/20110728040727/http://www.hinduonnet.com/fline/fl2208/stories/20050422000804500.htm |archive-date=28 July 2011 }}</ref>

Refined sugar is widely used for industrial needs for higher quality. Refined sugar is purer (ICUMSA below 300) than raw sugar (ICUMSA over 1,500).<ref name="tebu 2">{{cite book |title=Ketika Tebu Mulai Berbunga |chapter=Industri Rafinasi Kunci Pembuka Restrukturisasi Industri Gula Indonesia |editor1=Pakpahan, Agus |editor2=Supriono, Agus |year=2005 |publisher=Sugar Observer |location=Bogor |isbn=978-979-99311-0-8 |pages=70–72 |language=id}}</ref> The level of purity associated with the colors of sugar, expressed by standard number [[International Commission for Uniform Methods of Sugar Analysis|ICUMSA]], the smaller ICUMSA numbers indicate the higher purity of sugar.<ref name="tebu 2"/>