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8 thoughts on “100% Natural Dehydrated Cane Juice”

  1. Tom says:

    Don’t forget all the bleach used to make it white! (Sugar cane is naturally a blond to tan color).

    1. Jim says:

      Sugar cane may be naturally blond or tan, but sucrose isn’t. From the Canadian Sugar institute:

      Is sugar bleached to make it white?
      No, there is no bleaching agent added at any time during the refining process. Sugar contains no artificial preservatives, colourings or any other additives. Pure sucrose crystals are naturally white. During the refining process, the natural sugar that is stored in the sugar cane stalk (or beet root) is separated from the rest of the plant material. The juice is purified, filtered, concentrated and dried in a series of steps to produce pure sucrose.

      Domino’s “sugar” is no different from “dehydrated cane juice” put in the ingredients list in the yuppie food section.

      1. Mark says:

        Having recently returned from Costa Rica I can personally assure you that fresh-squeezed sugar cane produces a juice that is not clear. There are abundant flavors in the juice that make it a wonderful drink (although it is extremely sweet) that the local people enjoy as a hot beverage. Simply dehydrating the juice from sugar cane will not produce the white crystals found in the package of Domino sugar. You have to refine the cane juice to remove all of the other ingredients in order to get the white sucrose crystals. Dehydrated cane juice will be more like the brown sugar that you find on store shelves.

        1. Jim says:

          Mark, you’re right, I should have been more careful in that last comment.

          Domino’s sugar IS dehydrated cane juice… with bits of molasses and other plant material filtered out.
          Frou-frou grocery section “dehydrated cane juice” is plain old sugar, with bits of molasses and other plant material NOT filtered out.

  2. Steve says:

    It’s also worth noting that large sugar plantations harvest the cane by burning the fields, which results in some caramelization of the cane and yields a darker product. The refining process does whiten that sugar, though I don’t know how.

  3. Tom says:

    Hey i stand corrected, but still won’t use white sugar for coffee or anything else if i can help it. The raw sugar brands are more pleasing to the eye and taste great (my humble opinion, of course).

  4. Lani says:

    Its not the burning of the crops that makes it brown. Sugar cane juice naturally oxidises within minutes of being pressed. It comes out greeny yellowish and then just like an apple, turns brown. Citric acid can stop this process which is why they use tonnes of limes at the sugar mills, but it cant bleach it. I think Jim needs to elaborate on this “filtering” as I’m sure there is more involved than just cheese cloth. To get a white product, you are removing a lot more than just molasses and plant matter (Molasses contains a lot of nutrients by the way and is better left in the sugar). Molasses by the way can only be removed by boiling the juice, which kills a lot of nutrients alone. I know this because I cut sugar cane by hand, clean it and press it fresh at the markets. Fresh is always best. Dehydrated, pressed cane juice UNPROCESSED is second best and also very good for you, as opposed to white versions that are bad for you.

  5. Anonymous says:

    Do u guys but any animals bones in the ingredient

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