Glossary
Every term, defined
From bagasse to vacuum pan: the working vocabulary of the sugar industry, explained in plain English.
B
- Bagasse
- The fibrous residue remaining after sugarcane stalks are crushed and the juice is extracted. Used as fuel for electricity generation in sugar mills.
- Brix
- A measurement of the sugar content in a liquid solution, expressed as a percentage. Named after German mathematician Adolf Brix.
- Brown sugar
- Sugar that retains some molasses content, giving it a brown colour and distinctive flavour. Can be produced directly at the mill or by adding molasses back to refined white sugar.
C
- Cane juice
- The liquid extracted from sugarcane stalks during the crushing process, typically containing 10 to 15% sucrose.
- Castor sugar
- Finely granulated white sugar with smaller crystals than regular granulated sugar. Dissolves more quickly, making it preferred for baking. Also spelled caster sugar.
- Centrifugal sugar
- Sugar produced by spinning massecuite in a centrifuge to separate crystals from molasses. The standard method used in modern sugar production.
- Clarification
- The process of removing impurities from raw cane juice using lime and heat, producing a clear liquid ready for concentration.
- Crystallisation
- The process of forming sugar crystals from concentrated syrup in vacuum pans under controlled temperature and pressure.
D
- Demerara sugar
- A type of raw cane sugar with large, golden crystals and a mild molasses flavour. Named after the Demerara region of Guyana.
E
- Ethanol
- An alcohol produced from molasses through fermentation and distillation. Used as an industrial solvent, fuel additive, and in beverages.
- Evaporation
- The process of removing water from clarified cane juice using multiple-effect evaporators, concentrating the juice from approximately 15% to 65% sugar content.
F
- Filter cake
- The solid residue removed during juice clarification, rich in organic matter and nutrients. Typically returned to cane fields as fertiliser. Also called mudcake.
- Fortification
- The process of adding micronutrients (such as Vitamin A) to sugar during processing to address nutritional deficiencies in the population.
I
- ICUMSA
- International Commission for Uniform Methods of Sugar Analysis. The organisation that sets standards for measuring sugar quality, particularly colour. Lower ICUMSA numbers indicate whiter sugar. ICUMSA 45 is the standard for refined white sugar.
- Icing sugar
- Sugar ground to a very fine powder, often with a small amount of anti-caking agent added. Used for frostings, dusting, and confectionery. Also called powdered or confectioners' sugar.
- Imbibition
- The process of adding hot water to crushed cane in a milling train to improve sugar extraction efficiency.
J
- Jaggery
- An unrefined sugar made by evaporating raw sugarcane juice without separating the molasses. Common in South and Southeast Asian cuisines.
M
- Massecuite
- The dense mixture of sugar crystals and mother liquor (syrup) produced in vacuum pans during crystallisation.
- Milling
- The process of crushing prepared sugarcane through heavy roller mills to extract the juice. A milling train typically has four to six sets of rollers.
- Molasses
- The thick, dark syrup remaining after sugar crystals are separated from massecuite by centrifuge. Used in animal feed, ethanol production, and food products.
- Muscovado
- A type of unrefined or partially refined sugar with a strong molasses flavour, dark colour, and moist sticky texture.
O
- Outgrower
- An independent farmer who grows sugarcane and supplies it to a sugar mill under contract, as distinct from estate-owned plantations.
P
- Polarisation
- A measure of the purity of sugar, indicating the percentage of sucrose in a sample. Raw sugar typically polarises at 96 to 98%. Also called pol.
R
- Raw sugar
- Sugar produced at the mill that has not undergone refining. Retains some molasses, giving it a golden-brown colour. Typically has an ICUMSA rating of 600 to 1200.
- Refining
- The process of purifying raw sugar to produce white sugar. Involves dissolving raw sugar, removing colour and impurities through filtration and activated carbon, and re-crystallising.
S
- Sucrose
- The chemical name for table sugar (C12H22O11). A disaccharide composed of one glucose molecule and one fructose molecule bonded together.
V
- Vacuum pan
- A large enclosed vessel used for crystallisation. Operating under vacuum lowers the boiling point and prevents caramelisation of the sugar.
Where to next
See the terms in action
Most of these terms come up across the site. See the production process step by step on how sugar is made, the different products on sugar types, or skim the most-asked questions on the FAQ.