Harina de huesos en la producción de azúcar

When enjoying sugar, we often forget to ask by what process this magical substance appears in our cakes, in a cup or glass. As a rule, sugar is not associated with cruelty. Unfortunately, since 1812, sugar has been literally mixed with cruelty every day. At first glance, sugar seems to be a purely vegetable product; after all, it comes from a plant. Refined sugar – the kind used in coffee, shortcrust pastry, and cake ingredients – is made from either sugar cane or beets. These two varieties of sugar contain an almost identical set of nutrients, have the same taste. However, their purification processes are different. What does the process of refining sugar look like? To make table sugar from sugar cane, the cane stalks are crushed to separate the juice from the pulp. The juice is processed and heated; crystallization takes place, and then the crystalline mass is filtered and bleached with bone char, as a result of which we get virgin white sugar. Moreover, as a filter, bone charcoal, mainly pelvic bones of calves and cows are used. Beef bones are crushed and incinerated at a temperature of 400 to 500 degrees Celsius. In the production of cane sugar, crushed bone powder is used as a filter, which absorbs coloring impurities and dirt. In every large filter tank used in industrial production, up to seventy thousand feet of bone char can easily be found. This amount of filter material is obtained from the skeletons of approximately 78 cows. Sugar companies purchase large amounts of bone char for several reasons; in the first place, there are gigantic scales in which they operate. Giant commercial filter columns can be 10 to 40 feet tall and 5 to 20 feet wide. Yet each device that can filter 30 gallons of sugar per minute five days a week holds 5 pounds of coal. If one cow is used to produce nine pounds of coal, and approximately 70 pounds are needed to fill a filter column, then a simple math shows that it takes the bones of almost 7800 cows to produce a serving of bone char for just one commercial filter. Many factories use several large filter columns to purify sugar. Pure white sugar is not the only sweetener that is refined as described above. Even brown sugar is run through bone charcoal for the purpose of cleansing. Powdered sugar is a combination of refined sugar and starch. When we consume refined sugar, we do not literally accept animal food, but we pay money to bone charcoal producers. In fact, sugar itself does not contain particles of bone charcoal, but comes into contact with them. It is curious that refined sugar is recognized as a kosher product – precisely for the reason that it does not contain bones. Bone charcoal allows you to purify sugar, but does not become part of it. However, it should be remembered that the sale of slaughter by-products, including bones, blood and other body parts such as tendons (as in gelatin), allows animal slaughterers to make money from their waste and remain profitable.

En su mayor parte, los huesos de vaca para refinar azúcar provienen de Afganistán, India, Argentina, Pakistán. Las fábricas los procesan en huesos carbonizados y luego los venden a los Estados Unidos y otros países. Muchos países europeos, así como Australia y Nueva Zelanda, han prohibido el uso de huesos carbonizados para refinar el azúcar. Sin embargo, al comprar productos en cualquiera de estos países, no se puede estar seguro de que el azúcar que contienen haya sido producido localmente. No todo el azúcar obtenido de la caña de azúcar se refina con carbón de hueso. La ósmosis inversa, el intercambio iónico o el carbón sintético pueden usarse en lugar del carbón de huesos. Desafortunadamente, estos métodos son aún más caros. La filtración de carbón vegetal no se usa en la producción de azúcar de remolacha porque este azúcar refinado no requiere tanta decoloración como el azúcar de caña. El jugo de remolacha se extrae usando un aparato de difusión y se mezcla con aditivos, lo que da como resultado la cristalización. Los vegetarianos pueden concluir que existe una solución simple al problema: solo use azúcar de remolacha, pero este tipo de azúcar tiene un sabor diferente al azúcar de caña de azúcar, lo que requiere cambios en las recetas y dificulta el proceso de cocción. Hay algunos azúcares de caña certificados que no utilizan hueso carbonizado en el proceso de fabricación, así como edulcorantes que no se derivan de la caña ni se refinan con hueso carbonizado. Por ejemplo: Xilitol (azúcar de abedul) Jugo de agave Stevia Jarabe de arce Azúcar de palma de coco Concentrados de jugo de frutas Azúcar de dátiles

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