Introduction

Tate & Lyle

Tate & Lyle is a world leading manufacturer of renewable
food and industrial ingredients. We use innovative
technology to transform corn, wheat and sugar into
value-added ingredients for customers in the food,
beverage, pharmaceutical, cosmetic, paper, packaging
and building industries.

The Company is a leader in cereal sweeteners and starches,

sugar refining, value-added food and industrial ingredients,
and citric acid. Tate & Lyle is the world number-one in
industrial starches and is the sole manufacturer of
SPLENDA® Sucralose.

Thames Refinery
Founded in 1878 by Henry Tate, our Thames Refinery is the
largest cane sugar refinery in the world, and boasts some
impressive statistics.
• It is capable of processing up to 170 tonnes of raw sugar
every hour
• Annually, it processes over one million tonnes of sugar
from Africa, the Caribbean and the Pacific rim
• Sugar is brought directly to the refinery jetty in ships of up
to 35,000 tonnes – some of the largest vessels still in use
on the Thames
• The site occupies over 20 hectares and operates 7 days
a week, 52 weeks a year
• Our associate production facilities take part-processed
sugars and syrups from the refinery and transform
them into a wide range of treacles, syrups and
speciality products

SPLENDA® is a trademark of McNeil Nutritionals, LLC

 Tate & Lyle | Introduction

Glossary of terms Ash

IU The inorganic components of sugar are referred to as
This is an abbreviation for ICUMSA Units. ICUMSA is an ash. The level is normally determined by measuring the
acronym for the International Committee for Unified Methods conductivity of a sugar solution.
of Sugar Analysis.
SO2
The unit refers to the ‘colour’ of sugar solutions in terms Sulphur dioxide may be present as a by-product of the raw
of the optical density at 420nm of a solution of unit sugar process. It is normally only at significant levels in the
concentration (1gm/ml) and unit cell length (1cm). less refined products.

MA/CV Solids RI Bx
Abbreviations of the terms used to define particle size. Brix (bx) is equivalent to % solids concentration of a sugar
solution on a weight basis. It is normally determined by
MA – Mean Aperture measuring the refractive index (RI) of the solution. For
syrups and treacles, the RI brix (unless corrected) will
This is the theoretical sieve aperture through which 50% of a
be slightly different from the true solids %.
dry sugar sample will pass. The higher the MA the larger the
mean size of the sugar.
BP/EP/USNF
CV – Coefficient of Variance Where indicated, our white sugars are able to comply
with the British and European Pharmacopoeia (BP/EP)
This is a statistical term used to describe the spread
requirements and United States National Formulary (USNF)
of particle sizes in a normal distribution.
(apart from use in infusions). Please note however, that
we are not able to certify individual batches supplied.
RI – Refractive Index
This is a means of measuring the solids content of
liquid sugars. A refractometer is used on a solution We produce all of our products in a wide range of pack
at 20°C uncorrected. formats from bulk tankers and containers to 25kg bags to
liquid pails and drums.
Invert
Invert Sugar is a mixture of glucose and fructose sugars To find out more about the range, product applications or
which originate from sucrose. Small amounts of invert pack formats please contact us on +44 (0)20 7476 4455.
naturally occur in the cane plant. Invert Syrups are made by
the deliberate hydrolysis of sugar solutions.

Partially Inverted Syrup is obtained when the hydrolysis is

stopped before total inversion, resulting in a mixture of
sucrose, glucose and fructose.

© Tate & Lyle 2005

For more information, please contact: Tate & Lyle, Thames Refinery, Factory Road, Silvertown, London, E16 2EW, UK
Tel: +44 (0)20 7476 4455 Fax: +44 (0)20 7816 2828 SIN1105UK056
White Cane Sugars

Manufacturing values Milled Cane Sugars

• Wide range of Milled and Granulated Sugars • Finest and TL Icing Sugars are applied to cakes, buns,
• Suitable for use in both Food and Drinks Industries and pastries

• Provision of sweetness and enhancement of flavour • Fondant Icing Sugar is suitable for soft, ‘mouldable’
confectionery as well as being used as a topping for
• Contributes texture and viscosity buns and pastries
• Adjustment of boiling and freezing points • Powdered Sugar is used in tablet making, sugar
• Preserving properties that enhance freshness and shelf life confectionery and as a decorative dusting on
baked goods

Applications
Granulated Cane Sugars
• Extra Fine and Caster Sugar are used in baking to
produce fine, close textured products such as sponge
cakes. They are also used as decorative coatings on
confectionery, cakes and other products
• Mineral Water Granulated Sugar is used where clarity
in solution is required
• Granulated Sugars perform well in a wide variety of
products, including cakes and candies; jam; baked
products; soft drinks; frozen foods and canned goods
• Industrial Granulated Sugar can be used where low
colour is not critical
 Tate & Lyle | White Cane Sugars

Key product characteristics Product values

Granulated Cane Sugars Milled Cane Sugars • Pure cane • Enhances flavour
• Extra Fine and Caster Sugar • Icing Sugar is supplied with • Imparts colour • Improves shelf life
are sugars of a medium to various anti-caking agents
• Contributes texture • Preserving properties
small crystal size or without for specialised
applications
• Mineral Water Granulated
Sugar is particularly pure • Fondant Icing Sugar
meeting BP/EP/USNF contains dried glucose
pharmaceutical standards syrup that, when mixed with
water, produces
• Granulated Sugar is our
a soft, high gloss
best known multi-purpose
fondant paste
ingredient and also meets
BP/EP/USNF • Powdered Sugar is a
pharmaceutical standards coarse milled sugar
• Industrial Granulated Sugar
is a slightly creamier
coloured sugar

Description
SO2 mg/kg

description/
Typical MA

CV % max

Colour IU

Micro std

standard
Invert %

reserved
Ash %
max

max

max

max
Size

mm

EC
Crystalline Sugars

White sugar, meets

Caster Sugar <3% on 0.6mm 0.27-0.34 40 25 0.04 0.015 5 •• Small crystalline sugar
BP/EP/USNF

Extra Fine Medium-small White sugar, meets

0.34-0.42 40 25 0.04 0.015 5 ••
Granulated Sugar crystalline sugar BP/EP/USNF
Extra white sugar, meets
MW Granulated Sugar 0.53-0.67 35 12 0.01 0.005 1 •• Standard crystalline sugar
BP/EP/USNF

<9% on 1.0mm White sugar, meets

TL Granulated Sugar 0.53-0.67 35 30 0.04 0.015 5 •• Standard crystalline sugar
<7.5% through 0.25mm BP/EP/USNF

Industrial Granulated
0.50-0.80 35 220 0.2 0.15 5 •• Standard crystalline sugar None
Sugar

Milled Sugars
<0.5% on 0.146mm
20-25 White sugar,
Finest Icing Sugar <5% on 0.102mm 30 0.04 0.02 5 •• Finely milled sugar
micron meets BP/EP/USNF
<17% on 0.60%mm cum
<0.5% on 0.146mm Finely milled sugar
20-25
TL Icing Sugar <5% on 0.102mm 30 0.04 - 5 •• contains anti-caking None
micron
<17% on 0.60%mm cum agent (E554)
<0.5% on 0.146mm
20-25 Finely milled sugar and
Fondant Icing Sugar <5% on 0.102mm 5 •• None
micron glucose solids
<17% on 0.60%mm cum
<10% on 0.215mm White sugar,
Powdered Sugar 50 micron 30 0.04 0.02 5 •• Milled sugar
<16%-25% on 0.60%mm cum meets BP/EP/USNF

Key: cum = cumulative figures

••
Mesophillic bacteria/g 200
Yeast/g 10
Mould/g 10
© Tate & Lyle 2005
For more information, please contact: Tate & Lyle, Thames Refinery, Factory Road, Silvertown, London, E16 2EW, UK
Tel: +44 (0)20 7476 4455 Fax: +44 (0)20 7816 2828
SWC1105UK058
Liquid Cane Sugars

Manufacturing values
• Ease of storage
• Provision of sweetness and enhancement of flavour
• Contributes texture and viscosity
• Adjustment of boiling and freezing points
• Preserving properties to enhance freshness and shelf life

Applications
• T1001 Granulated Liquid is ideal for use in a wide range of
food and drink applications
• T2000 Fine Liquid is used in a host of products including
soft drinks, ice creams, whipped sugar confectionery and
dairy products
• T2800 Fine Liquid imparts creamy tones and richness to
dairy and cold cabinet desserts
 Tate & Lyle | Liquid Cane Sugars

Key product characteristics

• T1001 Granulated Liquid • T2000 Fine Liquid has
has ‘water white’ colour, excellent colour and
making this product fit for microbiological qualities
use in BP/EP/USNF
• T2800 Fine Liquid
pharmaceutical production
possesses an inherently
and formulation
pale colour

Product values
• Pure cane • Improves shelf life
• Contributes texture • Preserving properties
• Enhances flavour • Controls freezing point

temperature ºC
SO2 mg/kg on
max on solids

EC reserved
Solids RIºBx

description/
mg/kg max
Pb, As, Cu
solids max

pH 50ºBx
Micro std

Product
on solids

standard
Invert %

solution

Delivery
Colour
Ash %

Granulated Pb – 0.1
Sugar solution, meets
Liquid 0.04 max 0.02 30 max IU 5 As – 1.0 • 66.5-67.5 6.0-8.0 30 max
BP/EP/USNF
T1001 Cu – 2.0

Pb – 0.5
Fine Liquid
0.25 max 0.18 80 max IU 5 As – 1.0 • 66.5-67.5 6.0-8.0 30 max None
T2000
Cu – 2.0

Pb – 0.5
T2800 0.5 0.2 80-160 IU 5 As – 1.0 • 66.5-67.5 6.0-8.0 30 max None
Cu – 2.0

Pb – 0.1
T2801 0.5 0.2 80-160 IU 5 As – 1.0 • 66.5-67.5 6.0-8.0 40-60 None
Cu – 2.0

•
Mesophillic bacteria/g 20
Yeast/g 1
Mould/g 1

© Tate & Lyle 2005

For more information, please contact: Tate & Lyle, Thames Refinery, Factory Road, Silvertown, London E16 2EW, UK
Tel: +44 (0)20 7476 4455 Fax: +44 (0)20 7816 2828 SLS1105UK060
Invert Syrups and Treacles

Manufacturing values
• Widest selection in market
• Tailor made blends
• Variety of pack sizes
• Provision of sweetness and enhancement of flavour
• Contributes texture and viscosity
• Adjustment of boiling and freezing points
• Preserving properties that enhance freshness and shelf life

Applications
• Invert Syrups are used in a diverse range of products
from suspension medicines to breakfast and cereal bars.
They are also used in formulating customers’ individual,
bespoke liquids and add value to a host of dairy products
such as ice creams and yoghurts
• Treacles are key ingredients in liquorice confectionery,
dark toffees, flapjacks and caramels
 Tate & Lyle | Invert Syrups and Treacles

Key product characteristics Product values

• Invert Syrups keep products moist and provide a good • Pure cane • Improves shelf life
texture and ‘mouthfeel’. They can also be used to enhance
• Imparts natural colour • Retains moisture
a product’s flavours and act as a binding agent
• Contributes texture • Controls crystallisation
• Treacles are ideal for use in products where a richness
of flavour and texture is required • Enhances flavour • Controls freezing point
• Preserving properties

pH at 50º Brix
% on sample

Solids refract
Total sugars

mg/kg max
Sucrose %

SO2 mg/kg

Pb, As, Cu
on sample

on sample

Ash % on

Colour IU
Product
Invert %

sample

Colour

max
%

Inverts
Invert Sugar Syrup Pb – 0.5
‘Water White Invert’ – 74.1 min – 0.3 max 75.9-76.9 80 max 4.3-5.3 5 As – 1.0
N2104 Cu – 2.0
Pb – 0.5
Invert Syrup
– 67.0 min – 0.1 max 68.0-69.0 80 5.0-6.0 5 As – 1.0
BP/EP N2307
Cu – N/A
Pb – 1.0
No. 1 Invert 25-35 EBC
– 77.5 min – 1.0 max 81.1-81.9 1500-2000 4.9-5.9 40 As – 1.0
N1200a 25mm neat
Cu – 2.0
Syrups
Pb – 1.0
Lyle’s Golden Syrup
30.0-33.0 47.0-51.3 >80 1.3-1.5 82.5-83.0 1200-2200 5.0-6.0 10 As – 1.0
N1000
Cu – N/A
Pb – 1.0
Tate’s Golden Syrup
31.0-38.0 42.5-50.0 – 1.4 max 82.0-83.0 1200-2200 4.8-5.8 10 As – 1.0
N3222
Cu – 10.0
Pb – 1.0
TLR Syrup
29.3-35.3 46.0-50.0 – 1.5-3.6 82.1-83.1 3000 max 4.8-5.8 40 As – 1.0
N3223
Cu – N/A
Tate’s Dark 220-300 Pb – 5.0
Refined Syrup 27.0-33.0 45.0-51.0 – 6.0 max 82.1-83.1 Lov 500 4.8-5.8 100 As – 1.0
N3224 25mm Cu – N/A
Treacles
Pb – 5.0
No. 1 Treacle
<44 >25 >63 4.0-10 82.0-84.0 – – 4.2-6.2 200 As – 1.0
N9002
Cu – N/A
Pb – 5.0
No. 2 Treacle
<43 >20 58.5-63.0 7.0-13.0 82.0-84.0 – – 4.2-6.2 200 As – 1.0
N9004
Cu – N/A
Pb – 5.0
No. 3 Treacle
<42 >12 54.0-58.5 7.0-14.0 82.0-84.0 – – 4.2-6.2 200 As – 1.0
N9005
Cu – N/A

© Tate & Lyle 2005

For more information, please contact: Tate & Lyle, Thames Refinery, Factory Road, Silvertown, London, E16 2EW, UK
Tel: +44 (0)20 7476 4455 Fax: +44 (0)20 7816 2828 SIS1105UK061
Brown Cane Sugars

Manufacturing values
• Inherent moistness of sugar
• Provision of sweetness and enhancement of flavour
• Contributes texture and viscosity
• Creates a ‘wholemeal’ aroma in products and
enriches colour

Applications
• Golden Brown, Light Brown and Dark Brown Soft Cane
Sugars are used in a wide range of products including
toffees; fudges; gingerbread; puddings; cakes; cereal
bars; flapjacks and chutneys
• Demerara is used in relishes, baking, desserts and as a
crunchy sprinkled topping
 Tate & Lyle | Brown Cane Sugars

Key product characteristics

• Golden Brown Soft Sugar • Dark Brown Soft Cane
has the lightest colour Sugar has a highly
and flavour of our distinctive dark colour
brown sugars and cane sugar flavour
• Light Brown Soft Sugar is • Demerara is a raw cane
slightly darker creating sugar imported for direct
richer colour and flavours use without further refining

Product values
• Pure cane • Improves shelf life
• Imparts natural colour • Beneficial aromas
• Contributes texture
• Enhances flavour
SO2 mg/kg max
Non-sugars* %

Micro standard
Total sugar %

EC reserved
Ash % max
mg/kg max

description
Pb, As, Cu

Product
Colour IU
Water %

MA mm

Pb – 0.5
Golden Brown Typical 2500-
96-98 2.0 max 0.27-0.34 10 As – 1.0 ••• None
Soft Sugar 1.0 3250
Cu – 10.0

Pb – 0.5
Light Brown 94.5- 4500-
1.4-2.05 3.0 max 0.27-0.34 10 As – 1.0 ••• None
Soft Sugar 96.5 6250
Cu – 10.0

Pb – 0.5
Dark Brown 93.5- Typical 19000-
2.6 max 0.27-0.34 10 As – 1.0 ••• None
Soft Sugar 96.0 3.6 29000
Cu – 10.0

Pb – 0.5
1500-
Demerara Sugar >98.5 - 0.20 max 0.90-1.20 10 As – 1.0 0.45 •• None
2500
Cu – 0.0

*Non-sugars include ash as non-sugar organic material

•• •••
Mesophillic bacteria/g 200 500
Yeast/g 10 100
Mould/g 10 100

© Tate & Lyle 2005

For more information, please contact: Tate & Lyle, Thames Refinery, Factory Road, Silvertown, London, E16 2EW, UK
Tel: +44 (0)20 7476 4455 Fax: +44 (0)20 7816 2828 SBC1105UK059