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Adding Value to Mauritian refined cane sugar

MRC-CRIGS-A07 Project Summary.pdf

Version: 1, Uploaded by: MRIC Publisher 01, Size: 418.4 KB, Date Uploaded: 3 June 2020

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Reference (Identifier)
MRR-20-00031
Title

Adding Value to Mauritian refined cane sugar

Broad Theme Classification
1. Natural Sciences
Second Level Classification
1.4 Chemical Sciences
Country Specific Sectors
15. Sugar Sector
Author Name
Dr. Jean-Claude Autrey
Institution
Omnicane Limited
Co-Author 1 Name
Dr. Salem Saumtally
Co-Author 1 Institution
Mauritius Sugarcane Industry Research Institute, MCIA
Co-Author 2 Name
Dr. Asha Dookun-Saumtally
Co-Author 2 Institution
Mauritius Sugarcane Industry Research Institute, MCIA
Co-Author 3 Name
Mr. Gunshiam Umrit
Page Range
1-1
Date Published
30 June 2015
Abstract
In 2013 diabetes and pre-diabetes in Mauritius had a prevalence of 50% in the population aged 23 to 74. The development of a low glycemic index (GI) sugar could help to control diabetes not only in Mauritius but worldwide. Thus a project was undertaken with the objective to co-crystalize a food grade, low GI material into refined sugar crystal, with the goal to lower its GI. Polyols are well known food grade materials used commercially in nutrition and medicine; many have very low GI’s, a sweet taste and can be prepared from cane sugar. A bench scale pilot crystallizer unit was constructed and tested. The equipment was used to develop a process for co-crystallization of sucrose with polyols and sucrose-polyol co-crystals containing up to 30% of the polyol were successfully produced. The resulting co-crystallized product had definite functional benefits such as lower calorific value and lower glycemic load.
Keywords
sugar; low GI; polyol; co-crystallisation; diabetes
Language
English
Publisher
Mauritius Research Council
Content Classification
Brief
Funding Agency(ies)
Mauritius Research Council; Omnicane Ltd
Note/Remarks
Status: project completed in December 2019
Date Uploaded
3 June 2020
Size
418.4 KB
File Format
.pdf
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