DIRECTORIO DE COMPOSICIÓN NUTRICIONAL DE RON

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Ron

Aporte por 
Aporte por ración
Energía [Kcal] 234,00
Proteína [g] 0,00
Hidratos carbono [g] 0,00
Fibra [g] 0,00
Grasa total [g] 0,00
AGS [g] 0,00
AGM [g] 0,00
AGP [g] 0,00
AGP /AGS 0,00
(AGP + AGM) / AGS 0,00
Colesterol [mg] 0,00
Alcohol [g] 33,40
Agua [g] 66,60
Minerales
Calcio [mg] 0,00
Hierro [mg] 0,10
Yodo [mg] 0,00
Magnesio [mg] 0,00
Zinc [mg] 0,07
Selenio [µg] 0,00
Sodio [mg] 1,00
Potasio [mg] 2,00
Fósforo [mg] 0,00
Vitaminas
Vit. B1 Tiamina [mg] 0,01
Vit. B2 Riboflavina [mg] 0,00
Eq. niacina [mg] 0,00
Vit. B6 Piridoxina [mg] 0,00
Ac. Fólico [µg] 0,00
Vit. B12 Cianocobalamina [µg] 0,00
Vit. C Ac. ascórbico [mg] 0,00
Retinol [µg] 0,00
Carotenoides (Eq. β carotenos) [µg] 0,00
Vit. A Eq. Retincl [µg] 0,00
Vit. D [µg] 0,00

Ácidos grasos
Mirístico C14:0 [g] 0,00
Palmítico C16:0 [g] 0,00
Esteárico C18:0 [g] 0,00
Omega 3 [g] 0,00
 Ac. Grasos cis 0,00
AGP cis 0,00
Palmitoleico C16:1 [g] 0,00
Oleico C18:1 [g] 0,00
Linoleico C18:2 [g] 0,00
Linolénico C18:3 [g] 0,00
Omega 6 [g] 0,00
Ac. Grasos trans 0,00
AGM trans 0,00
Araquidónico C20:4 [g] 0,00
Eicosapentaenoico C20:5 [g] 0,00
Docosapentaenoico C22:5 [g] 0,00
Docosahexaenoico C22:6 [g] 0,00
Omega 3/ Omega 6 0,00
AGM cis 0,00
AGP trans 0,00

Aminoacidos
Alanina [mg] 0,00
Arginina [mg] 0,00
Ac. aspártico [mg] 0,00
Ac. glutámico [mg] 0,00
Cistina [mg] 0,00
Fenilalanina [mg] 0,00
Glicina [mg] 0,00
Histidina [mg] 0,00
Isoleucina [mg] 0,00
Leucina [mg] 0,00
Lisina [mg] 0,00
Metionina [mg] 0,00
Hidroxiprolina [mg] 0,00
Prolina [mg] 0,00
Serina [mg] 0,00
Tirosina [mg] 0,00
Treonina [mg] 0,00
Triptófano [mg] 0,00
Valina [mg] 0,00

Hidratos de carbono
Hidratos de carbono simples
Glucosa [g] 0,00
Fructosa [g] 0,00
Galactosa [g] 0,00
Sacarosa [g] 0,00
Lactosa [g] 0,00
Maltosa [g] 0,00
Oligosacáridos [g] 0,00
Ácidos orgánicos
Ac. orgánicos disponibles [g] 0,00
Oxálico [g] 0,00
Cítrico [g] 0,00
Málico [g] 0,00
Ac. Tartárico [g] 0,00
Ac. Acético [g] 0,00
Ac. Láctico [g] 0,00
Fitosteroles
Fitosteroles totales [mg] 0,00
 Beta-sitosterol [mg] 0,00
Campesterol [mg] 0,00
Estigmasterol [mg] 0,00
Estigmasterol D7 [mg] 0,00
Brásica-esterol [mg] 0,00
Avenaesterol D5 [mg] 0,00
Avenaesterol D7 [mg] 0,00
Otros fitosteroles [mg] 0,00
Hidratos de carbono no disponibles
Polisac. no celu.solubles [g] 0,00
Polisac. no celu. insolubles [g] 0,00
Celulosa [g] 0,00
Lignina [g] 0,00
Almidón [g] 0,00

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Sugar & Molasses

Articles:
◦ Introduction
◦ Sugar and Molasses
◦ How Rum is Made
◦ Age Matters, But . . .
◦ What Color is Your Rum?
◦ Whence Came Thy Rum?
◦ How to Read a Rum Bottle
◦ How to Read Rum Reviews
◦ Rum and the Sea
◦ Rum & Cocktails
◦ Rum - Friends & Relatives
◦ The Garden - a night at an island still
Sugar (sucrose) is a natural carbohydrate found in all fruits and
vegetables. All green plants manufacture sugar in various forms,
including sucrose and glucose, through photosynthesis. Sugar cane
and sugar beet plants contain the most accessible stores of sucrose,
the sugar we ferment to make alcohol. Alcohol made from sugar cane
is called rum. Alcohol can also be made from less accessible sources
of sucrose, such as grapes or grains.

Almost every rum distiller will tell you about the quality of the sugar
cane used to make their rum. In reality, most rum is made from
imported molasses, the byproduct of the sugar-making process. In
order to appreciate the differences in rum, it's helpful to understand
how sugar and molasses are made.

After growing nine to twelve months in the tropical regions of the

world and reaching a height of 10 to 12 feet, the mature, hard, sweet
sugar cane stalks contain 12-14% sucrose. They are harvested by
machine or hand, depending on the terrain and the cost of labor.

Next, the sugar cane stalks are washed and chopped into shreds by a
series of rotating knives. Huge rollers press the juice out of the
shredded pulp. In the production of rhum agricole, it is this freshly-
squeezed sugar cane juice that is fermented and then distilled.

At distilleries that make rum from molasses, the molasses is

purchased from either a local sugar mill or from a foreign supplier. In
order to make sugar and molasses, the cane is harvested and
crushed in the same manner as above, though on a larger scale. Lime
is added to the fresh juice and carbon dioxide is bubbled through the
mixture to form calcium carbonate, which is precipitated and then
removed.

The clarified juice is concentrated by removing the water in vacuum

pans which boil the juice at lower temperatures and protect the sugar
from carmelization as the juice becomes a rich brown syrup.

As the last portion of water is removed under a carefully controlled

vacuum, seed grain (pulverized sugar) is fed into the vacuum pan
and thick dark crystals grow. These crystals are then separated in
centrifuges, large perforated baskets that yield golden raw sugar.

Raw sugar - approximately 96-98% sucrose - is covered by a thin

film of molasses, a dark thick syrup containing sugar, water, plant
material, minerals, and other non-sugars. The composition of this
molasses is dependent on the efficiency of the sugar manufacturing
equipment and the source of the fresh sugar cane.

To remove the molasses layer on raw sugar, the sugar is dissolved

and then separation is accomplished in centrifuges and carbon filters
to yield a water-white sugar syrup and thick dark molasses. From the
water-white sugar syrup sugar crystals are formed in vacuum pans,
centrifuged and dried before being separated according to size. Since
the pure sugar crystals are naturally colorless, no bleaching or
whitening is necessary.

Turbinado sugar is sugar that has been refined to a light tan color by
washing it in a centrifuge under sanitary conditions to remove the
surface molasses. The carbon filtering step, above, is skipped.

Confectioners (powdered) sugar is made up of much finer particles

than granulated sugar and contains about 3% corn starch (to prevent
caking).

Brown sugar consists of sugar crystals in a specially prepared

molasses syrup with controlled natural flavor and color components.