Analysis of yellow sugar coloring substances from sugar beet production
Автор: Kulneva N.G., Bolotov V.M., Biraro G.E.
Рубрика: Пищевая биотехнология
Статья в выпуске: 2 (76), 2018 года.
Coloring substances (colorants) adsorbing on the surface of growing sugar crystals or incorporating into the crystal lattice, reduce the speed of sucrose crystallization, increase the color and hygroscopicity of sugar, tend to clod during storage. Most of the colored nonsugars are found on the surface of yellow sugar crystals so it is possible to reduce the color of yellow sugar by 50-80% with the help of affinity. The distribution of coloring substances in the crystals of yellow sugar and their composition have not been studied sufficiently. The purpose of this research was to study the coloring substances of yellow sugar obtained during the sugar beet processing. As a result of the research it was found that up to 90% of yellow sugar coloring substances is in the film located on the crystals surface and can be easily removed by affinity. It was experimentally learnt that the main products in the coloring matter are the products of alkaline decomposition of reducing substances: their content is 10 times higher than that of caramel and melanoidins, which is in good agreement with the conditions for carrying out the technological processes of sugar beet production...
Coloring substance, yellow sugar, sugar beet production
Короткий адрес: https://readera.ru/140238565
IDR: 140238565 | DOI: 10.20914/2310-1202-2018-2-200-205