Gur (Jaggery) is produced throughout India and forms an important item of Indian diet. It is mainly obtained from sugarcane. Gur is also obtained from palmyra, date palm, and coconut. In the manufacture of gur. cane is crushed soon after cutting (within a day) to avoid loss of weight and sugar due to inversion. For small-scale crushing, iron crushers driven by bullocks, and for large-scale crushing, power driven crushers are employed. Coarse suspended impurities from the juice are removed by straining, and then the juice is boiled. When the juice is slowly heated up to the boiling temperature, vegetable clarificant is used to floculate colloids present in the juice. After clarification, the cane juice is boiled vigorously to 115°-117°C (striking point) with the constant stirring and then concentrated into a thick, almost semisolid mass which, on cooling, solidifies into gur. Special types of gur are manufactured by decolourizing clarified cane juice by the use of sodium hydrosulphite or activated carbon obtained from paddy husk. Gur is produced in different forms, viz., as lumps of various sizes and shapes.
Generally, good quality gur has a light colour, good flavour, hardness, crystalline structure, and good keeping qualities. Gur contains 65 to 85% sucrose, 10 to 15% invert sugar, and 2.5% ash. Gur is an article of food which is peculiarly Indian. Because of its colour and flavour, it has special appeal in certain preparations like coconut burfi, groundnut toffees, holige, etc. It lends itself to forming moulds, and since it does not easily crystallize because of the presence of invert sugar, it is very much preferred when noncrystalline candies are prepared. It is specially used when it has to act as a binder in the preparation of groundnut and puffed rice balls and other similar products. It is more pliable than sugar, which forms crystals easily or gets caramelized beyond a certain temperature.
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