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Cane sugar decolorization

Talafloc A process for decolorizing cane sugar syrup by precipitating the coloring impurities with a long-chain quaternary ammonium salt. Invented in 1967 by M. C. Bennett at Tate and Lyle, United Kingdom. [Pg.264]

Sucro-Blanc A process for decolorizing sugar solution by the addition of calcium hypochlorite. Spencer, G.L. and Meade, G.P., Cane Sugar Handbook, 8th ed., John Wiley Sons, New York, 1945, 331. [Pg.348]

Decolorizing characteristics of Duolite A-lOO series and its improvement products used in the chloride-form for cane sugar refining. Proc. Res. Soc. Japan Sugar Refiners Technologists 9, 114 (1960). [Pg.208]

Table Syrups,—An intermediate syrup is added to a portion of invert syrup, or, in the case of low cane sugars, even without any addition of invert is carefully filtered and decolorized by passing through char aud then concentrated to the required density in the vacuum pan. It is necessary that the proportions of cane sugar and invert be properly adjusted that the syrup may remain bright and clear, and not grain out. Table Syrups,—An intermediate syrup is added to a portion of invert syrup, or, in the case of low cane sugars, even without any addition of invert is carefully filtered and decolorized by passing through char aud then concentrated to the required density in the vacuum pan. It is necessary that the proportions of cane sugar and invert be properly adjusted that the syrup may remain bright and clear, and not grain out.
Bmt mtgar is the same aa cane-sugar, except that, as usually met with in oommeroe, it is lighter, bulk for. bulk. Sugar ndy, or rock ca idy, is cane-sugar allowed to crystallize slowly from a ooncentrated soluti with-ooi agitation. Maple gar is a partially refined, but not decolorized variety cd eaneengar. [Pg.188]

In processes that include a concentration stage, a study should be made to determine the proper point to introduce the carbon inasmuch as the decolorizing efficiency in a dilute solution often differs from that obtained in a more concentrated solution. Thus for a batch of raw cane sugar syrup, the decolorization with carbon was more effective in a concentrated solution whereas a sample of... [Pg.78]

Use of activated carbon for sweetener (com symp, cane and beet sugars) decolorizing has considerably decreased from 26% of total USA consumption in 1980 to around 10% in 1994. The market seems to be now stabilized. [Pg.466]

A solution of washed, raw cane sugar, 48% sucrose by weight, is colored by the presence of small quantities of impurities. It is to be decolorized at 80 C by treatment with an adsorptive carbon in a contact filtration plant. The data for an equihbrium adsorption isotherm were obtained by adding various amounts of the carbon to separate batches of the original solution and observing the equilibrium color reached in each case. The data, with the quanti of carbon caressed on the basis of the sugar content of the solution, are as follows ... [Pg.652]


See other pages where Cane sugar decolorization is mentioned: [Pg.386]    [Pg.12]    [Pg.19]    [Pg.248]    [Pg.898]    [Pg.12]    [Pg.19]    [Pg.9]    [Pg.386]    [Pg.176]    [Pg.238]    [Pg.4]    [Pg.4]    [Pg.383]    [Pg.248]    [Pg.215]    [Pg.220]    [Pg.223]    [Pg.504]    [Pg.998]    [Pg.325]    [Pg.534]    [Pg.161]    [Pg.978]    [Pg.534]    [Pg.746]    [Pg.111]    [Pg.28]    [Pg.98]    [Pg.199]    [Pg.223]    [Pg.224]   
See also in sourсe #XX -- [ Pg.182 ]

See also in sourсe #XX -- [ Pg.182 ]




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Cane sugar—

Decolorant

Decolorants

Decoloration

Decoloring

Decolorization

Decolorizing

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