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Sugar

Sheldon Pinto logo
Sheldon Pinto
Manufacturer, Distributor, Exporter, Wholesaler, Startup — Mumbai Suburban · Replies in ~24–48 hours
Export Ready
Price on request In stock
Inclusive of all taxes
MOQ: 10000 unit
Lead time: On request
GST invoice
Origin: India
Export ready
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Export Snapshot
Minimum order
10000 unit
HSN Code
1701
Origin
India
Lead time
On request
Port of dispatch
On request
Packaging
Bulk bags, retail packets, industrial sacks (customizable)
Shelf life / storage
As per product specification
Export markets served
Global markets
Ability to customise
As per OEM brief
Values shown are for Sheldon Pinto.
Company Sheldon Pinto
Sheldon Pinto logo
Sheldon Pinto

Registered address: Mumbai Suburban, India.

View profile →
Established
Not shared
Employees
–
GST
27AXEPP5447P2ZO
IEC code
Not shared
Export markets
Global markets
Member since
Not shared
Turnover
Less than $50,000
Incorporation type
On request
Product details

Sugar is a sweet, soluble carbohydrate primarily used as a sweetener and preservative in food and beverages. It occurs naturally in many plants, especially sugarcane and sugar beets, from which most commercial sugar is extracted.


Composition:

Main Component: Sucrose (C₁₂H₂₂O₁₁)

Calories: ~16 kcal per teaspoon (4g)

No protein, fat, fiber, or vitamins


Uses:

Sweetening (tea, coffee, desserts)

Baking (structure, browning, moisture retention)

Preserving fruits (jams, jellies)

Fermentation (alcohol, bread)


Health Considerations:

Moderation is key: Excess intake linked to obesity, diabetes, heart disease, and dental decay.

Recommended limit (WHO): <10% of total daily energy intake from free sugars.


Production (India example):

Major sugar-producing countries: India, Brazil, China, Thailand.

India’s sugar is mostly produced in Uttar Pradesh, Maharashtra, and Karnataka.

Byproducts: molasses, bagasse (used for ethanol and power generation).


Storage:

Store in a cool, dry place.

Indefinite shelf life if kept free from moisture and pests.


Conclusion:

Sugar is a widely used ingredient with culinary, industrial, and economic significance. While indispensable in food processing, mindful consumption is essential for health.

Description provided by Sheldon Pinto.

Sucrose (C₁₂H₂₂O₁₁)

Approximately 16 kcal per teaspoon (4g)

Sweetening, baking, preserving fruits, fermentation

Extracted from sugarcane and sugar beets

Cool, dry place; indefinite shelf life if moisture-free

Molasses, bagasse (used in ethanol and power generation)

Consume within WHO recommended limit of <10% total daily energy intake from free sugars

Major production in India includes Uttar Pradesh, Maharashtra, Karnataka

Specifications
Chemical Composition
Pure sucrose carbohydrate
Nutritional Content
No protein, fat, fiber, or vitamins
Physical Form
Granulated or powdered solid
Packaging
Bulk bags, retail packets, industrial sacks (customizable)
Shelf Life
Indefinite if stored properly in moisture-free conditions
Color
White, off-white depending on refinement
Origin Countries
India, Brazil, China, Thailand
Use cases
Category
Food Ingredients > Sweeteners > Sugar
Primary application
Brand
Not specified
Product type
Product
Logistics & handling
Lead time
On request
Packaging
Bulk bags, retail packets, industrial sacks (customizable)
Storage condition
As recommended by supplier
Origin
India
Form
As listed by supplier
Commercials Sheldon Pinto
Minimum order
10000 unit
Lead time
On request
Payment terms
As per negotiated commercial agreement
Frequently asked by buyers
What is the typical shelf life of this sugar under proper storage conditions?

The sugar offers an indefinite shelf life when stored in a cool, dry place free from moisture and pests.

Which Indian states are the main producers of this sugar?

Key production regions in India include Uttar Pradesh, Maharashtra, and Karnataka.

What are the primary industrial byproducts generated during sugar production?

The main byproducts are molasses, used in fermentation and feed, and bagasse, utilized for ethanol and power generation.

How does sugar contribute to baking beyond sweetness?

In baking, sugar aids in structure development, browning via caramelization, and retains moisture to enhance texture.

What health guidelines should be considered when using this sugar commercially?

Commercial usage should align with WHO recommendations to keep free sugar intake below 10% of total daily energy to avoid health risks.

Question not answered? Sellers typically reply within 24–48 hours.

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