THE NATURE OF COLORANT

摘要

This paper has summarized some factors that elucidate the nature of beet and cane sugar colorant, showing some of the differences between the two. The goal of future research would be to determine ways to decrease the transfer index of cane sugar colorant so that white sugars may be boiled from higher color feed liquors. The importance of high molecular weight colorant and polysaccharides in color transfer was discussed. The thermal stability of highly colored molasses extract colorant was shown relative to that of thick juice standard liquor and cane syrups. Fluorescence studies showed that there is no significant difference in the profiles of beet standard liquor and chromatographic extract.