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List Of Unrefined Sweeteners
This list of unrefined sweeteners includes all natural, Refining, unrefined, or low-processed sweeteners. Sweeteners are usually made from the fruit or sap of plants, but can also be made from any other part of the plant, or all of it. Some sweeteners are made from starch, with the use of enzymes. Sweeteners made by animals, especially insects, are put in their own section as they can come from more than one part of plants. From sap The sap of some species is concentrated to make sweeteners, usually through drying or boiling. *Cane juice, Steen's cane syrup, syrup, Molasses#Cane molasses, molasses, and raw sugar, which has many regional and commercial names including demerara (sugar), demerara, jaggery, muscovado, panela, piloncillo, turbinado sugar, and Sucanat, are all made from sugarcane (''Saccharum'' spp.). *Sweet sorghum, Sweet sorghum syrup is made from the sugary juice extracted from the stalks of ''Sorghum'' spp., especially Sorghum bicolor, ''S. bicolor''. *Mexican or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refining
Refining is the process of purification of a (1) substance or a (2) form. The term is usually used of a natural resource that is almost in a usable form, but which is more useful in its pure form. For instance, most types of natural petroleum will burn straight from the ground, but it will burn poorly and quickly clog an engine with residues and by-products. The term is broad, and may include more drastic transformations, such as the reduction of ore to metal (for which see Refining (metallurgy)). The refining of liquids is often accomplished by distillation or fractionation; this process is useful, for example, for isolating different fractions of petroleum. Gases can be refined in this way as well, by being cooled and/or compressed until they liquefy. Gases and liquids can also be refined by extraction with a selective solvent that dissolves away either the substance of interest, or the unwanted impurities. Many solids can be refined by growing crystals in a solution o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugarcane
Sugarcane or sugar cane is a species of tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the Plant stem, stalk internodes. Sugarcanes belong to the grass family, Poaceae, an economically important flowering plant family that includes maize, wheat, rice, and sorghum, and many forage crops. It is native to New Guinea. Sugarcane was an ancient crop of the Austronesian people, Austronesian and Indigenous people of New Guinea, Papuan people. The best evidence available today points to the New Guinea area as the site of the original domestication of ''Saccharum officinarum''. It was introduced to Polynesia, Island Melanesia, and Madagascar in prehistoric times via Austronesian sailors. It was also introduced by Austronesian sailors to India and then to Southern China by 500 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Sugar
Maple sugar is a traditional sweetener in Canada and the Northeastern United States, prepared from the sap of the maple tree ("maple syrup, maple sap"). Sources Three species of maple trees in the genus ''Acer (plant), Acer'' are predominantly used to produce maple sugar: the Acer saccharum, sugar maple (''A. saccharum''), the Acer nigrum, black maple (''A. nigrum''), and the Acer rubrum, red maple (''A. rubrum''), because of the high sugar content (roughly two to five percent) in the sap of these species. The black maple is included as a subspecies or variety (botany), variety in a more broadly viewed concept of ''A. saccharum'', the sugar maple, by some botanists. Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavor of the sap. A few other species of maple are also sometimes used as sources of sap for producing maple sugar, including the Acer negundo, box elder (or Manitoba maple, ''A. negundo''), the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Taffy
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar. It is part of traditional culture in Quebec, Eastern Ontario, New Brunswick and northern New England. In these regions, it is poured onto the snow, then lifted either with a small wooden stick, such as a popsicle stick, or a metal dinner fork. Method Maple taffy, a glassy and sticky delicacy, is made from pouring maple syrup over packed snow or cracked ice. The candy is made by boiling maple syrup to about 112 °C (234 °F). It is best to use a candy thermometer. The thick liquid may be kept hot over a very low flame or in a pan of hot water, but should not be stirred as it will form grainy crystals. Once it is ready ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of North America, Indigenous peoples of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States. Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Birch
A birch is a thin-leaved deciduous hardwood tree of the genus ''Betula'' (), in the family Betulaceae, which also includes alders, hazels, and hornbeams. It is closely related to the beech- oak family Fagaceae. The genus ''Betula'' contains 30 to 60 known taxa of which 11 are on the IUCN 2011 Red List of Threatened Species. They are typically short-lived pioneer species and are widespread in the Northern Hemisphere, particularly in northern areas of temperate climates and in boreal climates. Birch wood is used for a wide range of purposes. Description Birch species are generally small to medium-sized trees or shrubs, mostly of northern temperate and boreal climates. The simple leaves are alternate, singly or doubly serrate, feather-veined, petiolate and stipulate. They often appear in pairs, but these pairs are really borne on spur-like, two-leaved, lateral branchlets. The fruit is a small samara, although the wings may be obscure in some species. They differ from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Birch Sap
Birch sap, birch water or birch juice is the sap directly tapped from birch trees, '' Betula pubescens'' (white birch), ''Betula pendula'' (silver birch), '' Betula lenta'', '' Betula papyrifera'', and '' Betula fontinalis''. Birch sap may be consumed both fresh and naturally fermented. When fresh, it is a clear and colourless liquid, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic. Birch sap is a traditional beverage in boreal and hemiboreal regions of the Northern Hemisphere as well as parts of northern China. Harvest Birch sap is collected only at the break of winter and spring when the sap moves intensively. Birch sap collection is done by drilling a hole into the tree trunk and leading the sap into a container via some conduit (a tube or simply a thin twig); the sap will flow along it because of the surface tension. The wound is then plugged to minimise infection. Birch sap h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Birch Syrup
Birch syrup is a savory, mineral-tasting syrup made from birch sap, and produced in much the same way as maple syrup. However, it is seldom used for pancake or waffle syrup; more often it is used as an ingredient paired with pork or salmon dishes in sauces, glazes, and dressings, and as a flavoring in ice cream, beer, wine, and soft drinks. It is condensed from the sap, which has about 0.5–2% sugar content, depending on the species of birch, location, weather, and season. The finished syrup is 66% sugar or more to be classified as a syrup. Birch sap sugar is about 42–54% fructose and 45% glucose, with a small amount of sucrose and trace amounts of galactose. The main sugar in maple syrup is the more complex sucrose, and the chemical contents of maple syrup are also different, leading to a flavor difference. The flavor of birch syrup has a distinctive and mineral-rich, caramel-like taste with a hint of spiciness that is not unlike molasses, balsamic condiment, or some typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tequila Agave
''Agave tequilana'', commonly called blue Weber agave () or tequila agave, is an agave plant that is an important economic product of Jalisco state of Mexico, due to its role as the base ingredient of tequila. The high production of agavins (branched oligosaccharides composed mostly of fructose) in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages. The tequila agave is native to the states of Jalisco, Colima, Nayarit, Michoacán, and Aguascalientes in Mexico. The plant favors altitudes of more than and grows in rich and sandy soils. Blue agave plants grow into large succulents, with spiky fleshy leaves, that can reach over in height. Blue agaves sprout a stalk when they are about five years old. These stalks can grow an additional , and they are topped with yellow flowers. The stalk is cut off from commercial plants so the plant will put more energy into the heart. The flowers are pollinated by the greater long-no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agave
''Agave'' (; ; ) is a genus of monocots native to the arid regions of the Americas. The genus is primarily known for its succulent and xerophytic species that typically form large Rosette (botany), rosettes of strong, fleshy leaves. Many plants in this genus may be considered perennial, because they require several to many years to mature and flower. However, most ''Agave'' species are more accurately described as monocarpic rosettes or multiannuals, since each individual rosette semelparity, flowers only once and then dies; a small number of ''Agave'' species are polycarpic. Along with plants from the closely related genera ''Yucca'', ''Hesperoyucca'', and ''Hesperaloe,'' various ''Agave'' species are popular ornamental plants in hot, dry climates, as they require very little supplemental water to survive. Most ''Agave'' species grow very slowly. Some ''Agave'' species are known by the common name "century plant". is a Spanish word that refers to all of the large-leafed pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agave Nectar
Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including ''Agave tequilana'' (blue agave) and '' Agave salmiana''. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties. Production To produce agave syrup from the ''Agave americana'' and ''A. tequilana'' plants, the leaves are cut off the plant after it has been growing for seven to fourteen years. The juice is then extracted from the core of the agave, called the ''piña''. The juice is filtered, then heated to break the complex components (the polysaccharides) into simple sugars. The main polysaccharide is called fructan, a polymer of fructose molecules. This filtered juice is then concentrated to a syrupy liquid, slightly thinner than honey. Its color varies from light to dark amber, depending on the degree of processing. ''Agave salmiana'' is processed differently from ''Agave tequiliana''. As the plant develops, it starts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
