Gunnison news-champion., 1921-05-20
BEET SUGAR is SWEET AS
CANE so EXPERTS SAY

mat beet sugar is fully rs sweet
and nutritious as cane sugar, and that
II Is not inferior To cane sugar is being
proven daily by expert chemists thru
out the country. Many housewives are
inclined to believe that the beet sugar
Is inferior to the cane, and for this
reason experts in the sugar line have
prepared statistics to disprove this be-
These experts have proven that
there is no marked difference in the
properties and qualities of pure beet
and cane sugar.
Both represent a single chemical
compound Of high degree of purity
equally suitable for all uses They
have equal sweetening power, the
same nutritive. value and are equally
suitable when pure for making pre-
serves. jams, joiiies, canned fruit, etc.
There is no test which would deter
mine whether any pure sugar is Of
beet or cane origin.
According to a bulletin issued BY the
University of California, "The idea that
beet sugar cannot be used for fruit
canning is utter folly" According to
the bulletin, practically all the sugar
used IN Germany and France is of
beet origin. For many years Amer
ican refined beet sugar was used with
out complaint because the mass of the
people were not aware thatit was de-
rived from the beet. This sugar was
brought here raw from Europe, refin-
ed at American rcfineries and con-
sumers purchased il under the i'm
preston that il was cane sugar.
TIL household science department of
the University of Illinois, in it's Bull
letin No. 81, on the principles of Jelly
making, by N. +. Goldwaite, says:
Beet sugar and cane sugar may be
used INTERCHANGEABLE in jelly making
Success or failure in jelly making
Is not due to the quality Of the beet
or cane sugar. but is related to the
presence or absence of the fruits
substance named pectin and to the
acidity Of the juice.
III the pectin Is present in q fruit
Jnice, it is possible to make jelly from
juice, otherwise it is impossible. The
fruit juice must also be acidic. The
most common cause Of failure in jelly
making is an over-prop0rtion of sug-
ar to juice-that is the pectin in the
juice"
In reply to query, DR.. Carl L. Ais
berg, chief Of the bureau of chemistry,
U. s. department Of agriculture, stat
ed in letter on January 20, 1921:
"The ordinary sugar of commerce,
from beets or sugar cane, consists es-
sentially Of sucross and contains such
extremely small amounts of sub
stances other than sucrose that il Is
practically impossible to differentiate
cane sugar from the beet sugar in
such cases. especially In the case Of
high grade. sugars.
"This bureau has conducted certain
experiments relating to the manufac-
ture of apple and grape jelly, using
commercial granulated beet sugar and
commercial cane sugar, under identical
conditions, and no difference was
found to exist in the finished product
or in any characteristics, in so far
as the use of cane and beet sugar was
concerned.
1.-THE highest grades of granulated
sugar on the market reach an ideal
state Of purity, SO far as all practical
purposes are concerned, and 1t is be-
iieved that where the highest grades
Of commercial granulated sugars are
used, there is no choice between beet
and cane sugar"