Jan from Czech Republic asks:
“What is your comment on the bone char processed sugar issue”
My comment: For those readers unfamiliar with what we are referring to:
In the past, a material called ‘bone char’ was used extensively to remove colour from raw cane sugar in the refining process. It is prepared by almost incinerating animal bones to leave activated carbon – a bit like making wood charcoal.
The refiners did not, and ordinarily do not use wood charcoal to do the decolourisation because (the manufactuters explain that it) is too fragile and would break up in service. It was and is only used for making white sugar. It is not part of the raw sugar manufacturing process.
Using bone char in sugar processing, in the view of vegetarians and vegans alike, is a nasty business. Luckily in many countries this does not happen anymore, and in places where it does, there are alternatives. And so, yes, I agree with the comments on the website you linked me with on the subject: If in doubt, always check with your local manufacturers.
Here in Australia, bone-char filtering for sugar is a thing of the past, luckily. And personally I always use the wonderful raw sugar commonly available here, which undergoes much less processing than nasty white sugar. Hope this helps!
Posted by Kurma on 29/7/07; 10:27:51 PM