Pesquisa do teor de sulfito em açúcar comercializado em Itumbiara-GO

Abstract

During the sugar production process, several steps are necessary to get this food to the supermarket shelves. Among these stages the clarification of the sugarcane juice is highlighted. The most commonly used method for the treatment of broth clarification is sulphitation, where sulfur dioxide (SO2) is produced as the main agent in this process through the burning of sulfur. Sulfur is responsible for leaving the sugar looking whiter, however, this process removes vitamins and minerals from the sugar, leaving it without nutrients. The process of sulphitation if not conducted correctly causes serious environmental problems such as acid rain, metal corrosion and discomfort in the work environment. It is noteworthy that the consumption of sulfite in excess of asthma, other symptoms are also diagnosed, are: nausea, local gastric irritation, allergies and etc. The National Health Council establishes the maximum limit of 0.002 g / 100g - g / 100mL of sulfur dioxide in refined sugar. Even though it is the most used method for the process, more and more the internal and external market has been demanding a healthier and mainly sulfur-free food. Bill No. 3,733 of 2015, has maximum limits of residual sulfur dioxide content in direct production sugar, its value would be 0.001 g / 100g. Given the observed aspects, performing this analysis becomes very important in order to know the sugar that is consumed, whether it is within specifications or not. In view of the results observed through the analysis, it can be seen that all the sugar samples analyzed are within the parameters, being kept in accordance with the legislation. However, the fact that all samples analyzed are low in sulfite does not indicate that all other sugars sold commercially comply with the legislation.