Exploring a Healthier Alternative: Non-Centrifugal Sugar as a Substitute for White Sugar

Exploring a Healthier Alternative Non-Centrifugal Sugar as a Substitute for White Sugar
SDG 3_Good Heath and Well-Being
SDG 9_Industries, Innovation and Infrastructure

Introduction

In today’s world, sugar is an essential ingredient in countless foods and beverages. However, the overconsumption of refined white sugar has been linked to various health issues, including obesity, diabetes, and heart disease. As consumers become more health-conscious, researchers are exploring alternatives to white sugar that maintain sweetness while offering better nutritional value. One such option is non-centrifugal sugar (NCS), a less processed and more natural sugar that retains essential minerals and antioxidants.

What is Non-Centrifugal Sugar (NCS)?

Unlike refined sugar, which undergoes extensive processing to remove impurities, non-centrifugal sugar is made by evaporating sugarcane juice without separating the molasses. This process retains minerals like iron, calcium, and potassium, making NCS a healthier alternative to white sugar. NCS is commonly known as jaggery (Shakkar/Gur), panela, and muscovado. These common names vary by region, with jaggery being widely used in South Asia, panela in Latin America, and muscovado in certain parts of Europe and the Philippines.

Figure 1: The schematic representation of the production process of non-centrifugal sugar (NCS)
Figure 1: The schematic representation of the production process of non-centrifugal sugar (NCS)

The Research Behind It

A recent study explored the potential of replacing white sugar with non-centrifugal sugar in low-methoxyl pectin-based food products. Low-methoxyl pectin is widely used in jams, jellies, and fruit-based desserts due to its ability to form gels with less sugar in the presence of calcium ions. The study aimed to determine whether substituting white sugar with NCS would alter the texture, taste, and stability of these food products.

How the Study Was Conducted

The pectin was dissolved in water at a controlled temperature. Sugar was added in different ratios to test how NCS affects gel formation compared to white sugar at varying concentrations of Calcium.
Once the gels were formed, they were examined in several ways:

  • Texture and Viscoelastic Analysis 🏗️ – Pressure was applied to check how firm and elastic the gels were formed.
  • Color and Appearance 🎨 – The gels were visually inspected to compare their color and transparency when using NCS vs. white sugar.
  • Water Holding Capacity 💧 – Measurements were taken to see how well the gels retained moisture, which is important for food texture and shelf life.

The characteristics of gels made with NCS were compared to those made with white sugar to determine if NCS could be a suitable alternative. The impact of different sugar concentrations was also studied to find the best formulation for gel stability.

Figure 2: Graphical overview of the study on non-centrifugal sugar as a white sugar substitute
Figure 2: Graphical overview of the study on non-centrifugal sugar as a white sugar substitute

Key Findings

  • Gel Strength and Texture: The gels formed with NCS exhibited a softer texture compared to white sugar-based gels. However, they still maintained structural integrity due to the presence of calcium crosslinking.
Figure 3: Comparison of gel hardness shows that NCS-based gels are softer than white sugar-based gels, yet both maintain structural integrity for stable gelation
Figure 3: Comparison of gel hardness shows that NCS-based gels are softer than white sugar-based gels, yet both maintain structural integrity for stable gelation
  • Color and Appearance: The addition of NCS resulted in a darker gel color, likely due to the presence of natural molasses and minerals, making it visually distinct from white sugar-based gels.
Figure 4: The visual color difference of NCS and WS Gels. A) WS gel and B) NCS gel
Figure 4: The visual color difference of NCS and WS Gels. A) WS gel and B) NCS gel
  • Rheological Properties: The study indicated that the elasticity and viscosity of gels varied depending on the proportion of NCS, suggesting its potential influence on gel stability and mouthfeel.
  • Molecular Interactions: Nuclear Magnetic Resonance (NMR) analysis revealed that NCS-based gels had a slightly different microstructure, influenced by its natural impurities and mineral content.

Why This Matters

This approach helped researchers determine whether NCS could replace white sugar in pectin-based gels without compromising quality. The findings from this study suggest that non-centrifugal sugar can be a viable alternative to white sugar in food applications. With rising concerns over refined sugar’s impact on health, using NCS could be a step toward healthier food choices without compromising taste and quality. The results could be valuable for developing healthier, more natural food products in the future.

Practical Applications

  • Home Cooking: Individuals can substitute white sugar with NCS in everyday recipes like tea, coffee, and baked goods.
  • Food Industry: Manufacturers can use NCS in jams, jellies, and other processed foods to enhance nutrition while maintaining desirable textures.
  • Health Benefits: The additional minerals in NCS make it a better option for individuals looking to reduce processed sugar intake without giving up sweetness.

Conclusion

The shift towards healthier and more sustainable sweeteners is an exciting development in food science. The study on non-centrifugal sugar as a substitute for white sugar in low-methoxyl pectin products shows promising results, indicating that we can enjoy sweetness with added nutritional benefits. As more consumers seek natural and minimally processed foods, NCS might become a mainstream alternative to refined sugar.

Collaborating Institutions

  1. Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Islamabad, Pakistan
  2. Department of Food Engineering, Middle East Technical University (METU), Ankara, Turkiye
  3. Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkiye

This study was funded by the European Union’s Horizon 2020 Research and Innovation Program.

Mr. Hafiz Imran Fakhar, PhD Scholar, ASAB, NUST
Mr. Hafiz Imran Fakhar, PhD Scholar, ASAB, NUST

The author is a PhD Scholar at Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Islamabad, Pakistan.

Research Profile: https://bit.ly/4jh7HOK

 

The project PI is Dr. Muhammad Qasim Hayat, Professor at Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Islamabad, Pakistan. He can be reached at [email protected].

Research Profile: https://bit.ly/4cPvva4

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