• Asian Journal of Business Environment
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• v.11 no.4
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• pp.31-38
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• 2021

Purpose: This paper uses the resource-dependency theory to present the case of the Pakistan sugar industry to highlight how the industry uses a strategic alliance to gain a powerful bargaining position over its critical dependencies. The case of the Pakistan sugar industry is well-known and it is common knowledge that the alliance or the cartel within it is responsible for frequent price hikes and sugar supply shortages in the country. Research design, data and methodology: We use a case study, qualitative document analysis design to trace how the alliance overcomes its various dependencies, and in doing so, how does it harm various stakeholder interests. Results: This paper finds that the sugar industry alliance maintains its bargaining power by manipulating sugar supply through horizontal alliances, political affiliations, underselling and under-reporting sugar stocks, purchasing sugarcane from the black market, and by gaining billions of rupees in export subsidies by hoarding stock and using its political connections. Conclusion: The paper concludes by providing a summary of the measures which the government has taken to curb this anticompetitive conduct; the most important of which is the removal of protectionist measures for sugar trade and allowing market forces to control the demand and supply of sugar in the local market.

• Food Science and Industry
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• v.54 no.2
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• pp.102-114
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• 2021

In Korea, a sugar company was first established at Pyongyang in 1920. But the real sugar industry began in 1953 when CJ Cheiljedang produced sugar at its Busan plant. Currently, three companies, CJ Cheiljedang, Samyang Corp., and TS Corp. are participating in the sugar industry. Sugar production increased from 647 tons in 1953 to 1,423 thousand tons in 2019. This means that the sugar industry has been grown by 2,200 times compared to 1953. Before 1953, all sugar consumed in Korea was imported, but now about 300 thousand tons, a 20 percent of sugar produced annually is exported. Population increase, economic growth, and food industry development contributed to the growth of sugar industry. However, recently the sugar industry has been stagnated due to the decrease of population and economic growth rate, and campaign of sugars and calories reduction. To overcome it, the continued development of various sugar application using emerging biotechnology is needed.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.610-614
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• 2007

Dynamic rheological properties of honeys with invert sugar at different mixing ratios of honey and invert sugar (10/0, 812, and 6/4 ratios) were evaluated at various low temperatures (-15, -10, -5, and $0^{\circ}C$) using a controlled stress rheometer for small-deformation oscillatory measurements. Honey-invert sugar mixtures displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency (${\omega}$). The magnitudes of G' and G" increased with a decrease in temperature while their predominant increases were noticed at -10 and $-15^{\circ}C$. The greater tan ${\delta}$ values were found at higher temperature and ratio of honey to invert sugar, indicating that the honey samples at subzero temperatures become more viscous with increased ratio of honey to invert sugar and temperature. The time-temperature superposition (TTS) principle was used to bring G" values at various temperatures together into a single master curve. The TTS principle was suitable for the honey samples in the liquid-like state. The progress of viscous property (G") was also described well by the Arrhenius equation with high determination coefficients ($R^2=0.99$). Dynamic rheological properties of honey samples seem to be greatly influenced by the addition of invert sugar.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.239-245
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• 2011

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

• Journal of Plant Biology
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• v.20 no.1
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• pp.23-27
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• 1977

In order to investigate the possibility of sugar beet culture in reclaimed area of our country and the salt tolerance of sugar beet, a variety Kawemegapoly was used for experimentation in plots of various salt concentration arranged in Kimpo reclaimed area located at Kyongkido Province. The salt concentration of cultivating layer of the field in the west coast of Korea began to decline from the middle of June and rises again in the middle of October growing season of sugar beet as generally seen in relaimed paddy fields of Korea. The soil of less than 0.5% salt concentration is most suitable for the culture of sugar beet has bery strong salt tolerance. The sugar accumulation of sugar beet in each plot declined once in the middle part or in latter September and began to proceed again from the early of October. Such temporary retrocession of sugar accumulation was observed.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.159-165
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• 1997

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread, The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars; powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels; 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.

• Journal of Microbiology and Biotechnology
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• v.7 no.5
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• pp.310-317
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• 1997

Enzymatic synthesis of glucosyl-sugar alcohols using various transglycosylating enzymes, such as cyclodextrin glucanotransferase (CGTase), ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pullulanase was investigated using various sugar alcohols, such as sorbitol, xylitol, inositol, maltitol, and lactitol as glucosyl acceptors. CGTase showed the highest transglycosylating activity to sugar alcohols compared to other transglycosylating enzymes, and inositol and maltitol were the most suitable glucosyl acceptors. Soluble starch, extruded starch, cyclodextrins, and maltooligosaccharides were also identified to be adequate glucosyl donors for transglycosylation reaction of CGTase to sugar alcohols. The synthesis of glucosyl-maltitol in the reaction system using extruded starch as the glucosyl donor and maltitol as the glucosyl acceptor showed the best results showing the highest transglycosylation yield. The transglycosylation products were purified by activated carbon column chromatography with ethanol gradient elution. Chemical structures of above transglucosylated products were analyzed by nuclear magnetic resonance spectroscopy, and two products were identified to be maltotritol and maltotetraitol, in which one or two glucose molecules attached to the parent maltitol molecule by a ${\alpha}$-l,4-glucosidic bond, respectively.

• International Journal of Industrial Entomology and Biomaterials
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• v.24 no.1
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• pp.29-35
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• 2012

Bumblebees are widely used to pollinate various crops, especially tomato, in greenhouses and fields. Here, we investigated whether different sugar solutions have any effects on the oviposition and colony development of Bombus terrestris queens. The types of sugar solution used were a white sugar solution, brown sugar solution, dark brown sugar solution, and prepared sugar solution; all solution contained with a 40% sugar concentration and 0.3% sorbic acid. Among these sugar solutions, B. terrestris queens reared on the white sugar solution exhibited the best results; the rates of oviposition, colony foundation and progeny-queen production were $75.0{\pm}11.0$, $33.0{\pm}9.6$ and $21.7{\pm}7.3$, respectively, which corresponded to 1.1-33.0-fold increases over the results of other sugar solutions. Queens reared on the prepared sugar solution did not found any colonies. The death rate within one month was lowest for the queens reared on the white sugar solution at $26.1{\pm}10.9%$, which was 1.2-2.0-fold lower than the rate for the other sugar solutions. Furthermore, the numbers of progeny produced by queens reared on the white sugar solution, $131.4{\pm}38.8$ workers and $51.0{\pm}40.6$ queens, were also higher, corresponding to 1.1-1.2-fold increases compared to queens raised on the other sugar solutions. Therefore, the white sugar solution was the favorable sugar solution for the egg-laying and colony developmental characteristics of B. terrestris queens.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.249-252
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• 2008

Flow behaviors of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (xylose, glucose, fructose and sucrose) and sugar alcohols (xylitol and sorbitol). The flow properties of SPS-sugar mixtures were determined from the rheological parameters of power law model. The vane method was also employed for determining yield stresses of SPS-sugar mixtures directly under a controlled low shear rate. At $25^{\circ}C$ all the samples showed shear-thinning behaviors ($n=0.35{\sim}0.44$) with yield stress. The consistency index (K) values of SPS-sugar mixtures increased in the following order: sorbitol> xylitol> control (no sugar)> sucrose> fructose> glucose> xylose, showing that the addition of sugar alcohols enhanced the K values. The yield stress values were reduced in the presence of ugars and sugar alcohols and they also increased with an increase in swelling power of starch granules in the SPS-sugar mixture systems.