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Beet sugar

sugar beet (GB)
sucre de betterave (F)
azúcar de remolacha (ES)
zucchero di bietola (I)
açúcar m de beterraba (PO)
Sugar extracted from sugar beet (household sugar, crystal sugar) with about half of the world production. The main distribution area of this fruit is Europe, but it is also cultivated in the USA, Canada and Asia. The second half of the production comes from sugar cane, the cane sugar obtained from it is chemically identical to beet sugar. The German chemist Andreas Sigismund Marggraf (1709-1782) first proved the sugar content of the beet in 1747. Today's species contain around 18 to 20% sugar. The foundations of industrial sugar production were laid by the German natural scientist Franz Carl Achard (1753-1821), and the first beet sugar factory was established in his native Silesia. These two crops contain sucrose directly and are extracted by extraction, boiling or pressing in an aqueous solution and precipitated as crystals during further boiling. This dual sugar consists of the simple sugars fructose (fructose) and glucose (dextrose). Beet sugar (cane sugar) is used in dry form, among other things, in winemaking for enrichment for the purpose of increasing alcohol.

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