Change the Way You Think About Liquid Sugar: Color

Over the past 8 years, the food industry has discovered that in ice cream, yogurt, plant based beverages, dairy based beverages and coffee creamers, 350 RBU color liquid sugar has shown no significant difference in color and flavor compared to the old industry standard of 35 RBU.

Some industrial specifications for liquid sugar still call for near water white liquid sugar that requires energy intensive and environmentally unfriendly refining steps. Our Sugaright Selective Separation Refining process removes what you don’t want (microbes, heavy metals and some color) and leaves everything else.

The ice cream pictured above was made with 350RBU Liquid Sugar which has become the new industry standard for most dairy and plant based products.

WHAT ARE THE BENEFITS?

Significant savings in energy and water use making higher color options the more sustainable option.

The small amount of color that remains behind is a good antioxidant.

Increased options for sugar supply.

Reduction in refining steps can offer cost savings.

WILL DARKER COLOR MAKE MY PRODUCT LOOK OR TASTE DIFFERENT?

At 1000RBU and above, some of the color components in raw sugar, such as caramels and melanoidins are responsible for flavor, color and aroma notes. When added to most dairy or plant based formulations, the industry has discovered that 350-450RBU liquid sugar is a perfect, all natural, non-GMO, pure cane alternative to white sugar.

You now have the option to choose a less processed liquid sugar that has no impact on the sensory aspects of almost all food products.