Sugar

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Innovation and Groundbreaking
Raizen´s innovating potential in the industrial area includes the development and research of new technologies and practical and efficient solutions. Raízen inherit was the development of VHP sugar (Very High Polarization) which had set a new global standard for this product’s exports. Had also inherit the production groundbreaking for organic and liquid sugars in Brazil.

VHP Sugar Crystal
Developed in 1993, targets the export market. It is a raw sugar that enables clients to turn it into different kinds of sugar for consumption.

Demerara sugar
A result of a natural clarification process for sugarcane juice. It has regular crystals and is especially used in food processes that require a characteristic flavor, color and texture.

Organic crystal sugar
A chemical-free sugar, from planting to packaging. This sugar is not refined and is used in natural food or as sweetener.

Liquid Sugar
Requires a high-technology manufacture process in order to produce sucrose syrup and inverted sugar syrup.

Refined inverted sugar syrup
A clear, scent and flavor-free, as a result of controlled acid hydrolysis in the sucrose solution process, producing a mixture of sucrose, glucose and fructose.

Refined sucrose syrup
A clear, clean product free from smell and flavor, with a 65% to 68% concentration of solids. It is a result of crystal sugar refinement in chlorine-free water which creates a special product for processes that require extremely high purity.

Crystal sugar – Types 1, 2 and 3
Is a result of the controlled crystallization process, based on treated sugarcane juice. It has fine, regular crystals, with a high glow and is especially used in food processing.

Amorphous refined sugar
Is a result of the sugar refining process. It a very fine and irregular granulometry, with low coloration and being extremely hygroscopic, especially used in processes that require fast dissolving.

Granulated refined sugar
Is the result of dissolved crystal sugar, which undergoes a controlled crystallization process, resulting in sugar with homogenous granulometry, with low coloration, especially used in processes that require high purity.

Icing Sugar
Acquired together with the production of amorphous refined sugar and is a very fine powder, with low coloration and being extremely hygroscopic (which is why it is added as a drying agent - starch), especially for cake, sweet and general candy icing.