Brown sugar with ICUMSA levels between 600-1200 represents a minimally processed, wholesome sweetener with unique properties. Compared to highly refined white sugar, ICUMSA 600-1200 brown sugar retains a portion of natural molasses and has a larger crystal size and darker color. This imparts a richer flavor profile and moisture-retaining abilities applicable across baking, beverages, sauces, confectionery, and more. This detailed guide explores ICUMSA 600-1200 brown sugar manufacturing, quality parameters, applications in food production, health impacts, purchasing considerations, and usage best practices.
Manufacturing Process
ICUMSA 600-1200 brown sugar starts with extracting and purifying sugarcane or sugar beet juice. The initial crystallized sugar has an ICUMSA level below 50.
A portion of natural cane molasses is then mixed back into the refined white sugar at specific ratios depending on the target ICUMSA darkness.
The molasses contributes color, moisture, and flavor compounds. Unlike fully refined white sugar, the molasses is not removed. The sugar may undergo further drying and conditioning to achieve the desired crystal size.
Typical Properties and Quality Parameters
wholesale BROWN SUGAR ICUMSA 600 – 1200 specifications
- ICUMSA – Indicates color on a scale from 600 (lighter) to 1200 (darker)
- Sucrose content – Around 97-99%
- Moisture – 0.5-6%, important for flowability
- Dextrose/Fructose – 1-3%, from invert sugars
- Sulphur Dioxide – Less than 70 ppm, from processing
- Ash content – 0.5-2%, minerals from molasses
- Granulation – Larger crystal size than white sugar
- Microbiologicals – No Salmonella or E. coli. Low yeast and mold counts.
- Heavy metals – Lead, arsenic, etc. must meet regulatory limits
- Polarization – Measure of sucrose purity, around 99%
- Solubility – Dissolves readily in water
- pH – Neutral pH around 7.0 in solution
- Colorants – None added artificially
- GMO – Non-GMO sugar cane source
- Shelf life – Up to 2 years under proper storage conditions
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