Sugar

Innovation and Groundbreaking

Cosan’s innovating potential in the industrial area includes the development and research of new technologies and practical and efficient solutions. As such, Cosan was the first to develop VHP sugar (Very High Polarization) and set a new global standard for this product’s exports. It was also one of the first companies to product organic and liquid sugars in Brazil.

VHP Sugar Crystal

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

Demerara sugar

Demerara sugar is 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

Organic crystal sugar does not have any chemicals added to it, from planting to packaging. This sugar is not refined and is used in natural food or as sweetener.

Liquid Sugar

Cosan is a pioneer in Brazil in the manufacture of sucrose syrup and inverted sugar syrup, using a high-technology process.

Refined inverted sugar syrup

Refined Inverted sugar syrup is 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

Refined sucrose syrup is 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

Crystal sugar is the 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

Amorphous refined sugar is the 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

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

Icing Sugar is 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.

Click here for the sugar production process flowchart.

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