Brix
A unit used to express the concentration of solids in aqueous sugar solutions. For example, 60 degrees Brix sugar solution contains 60% by weight of sugar.

Clarification
The process of separating insoluble suspended matter and some soluble substances from cane juice, to produce a clear juice.

Fiber
Fiber is the cane plant's vegetable skeleton in which juice is stored and through which plant food, dissolved in water, is distributed throughout the plant.

Filter mud
In clarifying cane juice, the insoluble matter extracted from the juice forms a mud, which is removed from the clarifiers, filtered and washed to recover the sugar it contains.

Final molasses
The black syrup, commonly known as molasses or 'C' syrup, remaining after the sugar syrup has been boiled and passed through the centrifugal for the last item in a mill or refinery.

Fructose
A sugar, which occurs in, fruit, the nectar of flowers, honey, and in cane juice and sugar products.

Glucose
A sugar, which occurs naturally in grapes, honey, sweet fruits, and in cane juice and sugar products.

HFCS
High Fructose Corn Syrup. This is the most common name for starch-based fructose/glucose syrups. Corn is the starch base of these syrups.

Inversion
The conversion of sucrose, with the addition of water, into a mixture of equal amounts of glucose and fructose.

ISO
International Sugar Organization

Juice
Cane juice consists of water with sugar and other substances dissolved in it and a proportion of insoluble particles suspended in it.

Magma
The mixture produced when sugar crystals and syrup are mixed together.

Massecuite
The mixture of crystals and syrup produced by crystallization in a vacuum pan. The term is French for 'cooked mass'.

Net titer (nt)
A measure of the commercial value of raw sugar for refining purposes. Net titer provides a method for expressing different sugar at a standard value and is used of statistical and payment purposes.

Non-centrifugal sugars
In some areas of the world sugar cane juice is merely evaporated to produce a crude raw sugar; the sugar crystals are not removed from the mother syrup in centrifugals.

Polarization (pol)
An estimate of the sucrose content of sugar. Sugar of 98 degrees pol would contain about 98% sucrose.

Ratoon
Cane, which grows from the stools, left in the ground after crop has been harvested.

Raw Sugar
The sugar crystals separated from massecuite in a centrifugal in a raw sugar mill.

Reducing sugars
Reducing sugars are those, which have the ability to chemically reduce (withdraw oxygen) certain other chemical compounds.

Refined sugar
Sugar which has passed through the refining process (involving removal of impurities) making it more suitable for direct human consumption or use in the manufacture of other foods. Also known as white sugar.

Sucrose
Commonly referred to as sugar. A carbohydrate having the chemical composition C12H22O11. It comprises two simple sugars - glucose and fructose.

Syrup
In refineries, syrup refers to the less pure solution, which is spun off crystals in centrifugals. In the milling process syrup is the name of the product stream after it leaves the evaporators and before it enters the pans.

Vacuum pan
Cylindrical steel vessel in which a steam heated surface is used to boil sugar syrups under partial vacuum at relatively low temperatures.