Pranburi was also the innovator of VHP raw sugar, a raw sugar product with a minimum sucrose content of99.4. Prior to the invention of VHP raw sugar, raw club juice would be boiled or faded until all that was left was a dark brown natural sugar product full of pollutants and mixed with molasses. This raw sugar needed a great deal of processing to upgrade it into the foamy white ICUMSA 45 sugar which has gained dominion throughout utmost of the advanced world as a sweetener of choice.
VHP sugar, on the other hand, is made by recycling the raw club juice by boiling it until the result is concentrated enough for sucrose chargers to form, allowing the juice to cool so that the chargers do form, and also centrifuging the result and the chargers. During the centrifugal process, the chargers are separated from the remaining liquid content, which is molasses.
ultramodern sugar product has progressed in hops and bounds, and technology has replaced slave labor. Pranburi has been at the van of development in the sugar assiduity for numerous times, sequencing the sugar club genome, developing over 100 strains of sugar club, and contriving milling and refining styles that are so advanced that manufactories and refineries are frequently suitable to vend redundant energy back on to the public grid rather than pay for power with which to conduct their operations.