Jaggery
Specifications:
Parameter | Standard Value (FSSAI/Industrial) | Importance |
Sucrose (Pol) | Min 70.0% – 80.0% | Primary sweetener; determines the degree of concentration. |
Reducing Sugars | Max 10.0% – 20.0% | Glucose and Fructose; high levels make jaggery “hygroscopic” (sticky). |
Moisture | Max 5.0% – 7.0% | Lower moisture ($<3\%$) is critical for long shelf life and preventing mold. |
Total Ash | Max 4.0% – 5.0% | Measures mineral content; higher ash indicates more nutrient retention. |
Acid Insoluble Ash | Max 0.3% – 0.5% | Measures cleanliness from sand, grit, or soil. |
Insoluble Matter | Max 1.5% | Includes bagasse fibers or wood ash from the traditional heating process. |
Iron | 10 – 13 mg / 100g | Significantly higher than refined sugar ($<1$ mg). |
General Physical Description:
- Appearance: Typically solid blocks, cubes, or semi-liquid (liquid jaggery). It is also available as a free-flowing powder.
- Colour: Range from golden-yellow to dark brown.
- Note: Bright yellow jaggery often indicates chemical bleaching (e.g., sodium hydrosulphite), whereas high-quality organic jaggery is naturally darker.
- Texture: Hard, firm, and crystalline. It should be dry and not sticky.
- Taste: Distinctly sweet with a rich, caramel-like or “winy” Flavour. It should not be salty or bitter (which indicates mineral impurities or overcooking).
- Aroma: Pleasant and natural, reflecting its raw sugarcane or palm sap origin.