Beet sugar refining

Properties White, crystalline powder. Mp (decomposes). Soluble in water and alcohol. Shows optical activity, most effective between pH 6 and 8. Derivation (1) Alkaline hydrolysis of the waste liquor from beet sugar refining, (2) a similar hydrolysis of wheat or com gluten, (3) organic synthesis based on acrylonitrile. 

P. M. Silin. Tec/inoiogy of Beet Sugar Refining and Production. Pischepiomizdai. Moscow,... 

For centuries, Japanese cooks used a certain dried seaweed to flavor their soups and other foods. But it wtis not until the early part of the 20th century that they discovered that this seaweed contained MSG. In 1963, the FDA approved the use of MSG in foods. It is commercially produced (1) from the waste liquor of beet sugar refining, (2) from the hydrolysis of wheat or corn gluten, or (3) by organic synthesis. The worldwide consumption rate of MSG is now more than 150 million pounds [67.5 million kg) per year. It has, however, been associated with one minor disease—the Chinese Restaurant Syndrome. 

The sucrose in cane sugar is identical to that in beet sugar both white refined products are 99.9% sucrose, with water as the principal nonsucrose component. Trace components from the plant indicate the origin of the sugar. 

Despite the fact that refined cane and beet sugar are physically and compositionaHy identical, the histories of their development are very different. The story of both sugars, cane and beet, is woven into historic tales of adventure and discovery. In trade and commerce, today as in the past both industries play major roles. In the Hterature there are many records of the fascinating role of sugar in the destinies of nations in war and peace (3). 

P. M. Silin, Technology of Beet-sugar Production and Refining, Published for the U.S. Department of Agriculture and the National Science Foundation, Washington, DC by the Israel Program for Scientific Translations (1964). 

Attention was first directed toward the dextrans about the middle of the last century as these slimes were at times a serious problem in the wine and beet sugar industries. In the latter, jelly-like masses blocked the filters and interfered with the refining processes by retarding crystallization. Dextran, at various times, was regarded as a protoplasmic constituent of the beet cell,22 a product of sucrose fermentation, and as cellulose produced by fermentation.22 The empirical formula, (CeHioOs)n, for dextran was obtained2422 at an early date (about 1875) on hydrolysis, the substance was found to yield only D-glucose.1422-24 A tribenzoate and a triacetate of dextran were prepared by Daumichen.24... 

Table 9 Specifications for some brown sugars produced by British Sugar these products are made by adding cane sugar molasses to white sugar produced from sugar beet brown sugars can be made by partially refining cane sugar but not by partially refining beet sugar...

The vinasse of sugar beet.—Sugar beet contains about 0 5 per cent, of potash, K20, largely in combination with organic acids. The potash accumulates in the molasses of the best sugar factories. The molasses are fermented and distilled for alcohol. The residue which remains in the retort—called vinasse—may be used as a manure, or it may be mixed with lime and ignited to form what was once called vinasse cinder, and used in the manufacture of soft-soap. It is, however, more profitably refined for potash by fractional crystallization.6 The product has approximately the composition ... 

Analysis of raw and refined cane sugar is carried out like that of raw and refined beet sugar. 

The other nitrated sucrose compd of interest is Sucrose Octanitrate which is presented below The USA military specification requirements (Ref 8) for Sugar, Refined and Brown Beet or Cane is presented in Table 1... 

USA Military Specification Requirements for "Sugar, Refined and Brown Beet or Cane"... 

Many Italian producers use refined beet sugar for sweetening, whereas in France mistelas (fortified grape must) is preferred. Caramel is an important constituent where color intensification is desired and is prepared carefully for that purpose (Goswell and Kunkee, 1977). In American vermouth, wine of higher natural acidity is used. 

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