The Content of Soluble and Insoluble Calcium in White Sugar

摘要

Nowadays many industrial sugar consumers, as a result of high competition in the sugar market, introduce additional requirements for white sugar quality. These requirements concern mainly the content of various impurities in sugar and their impact on sugar and sugar solution properties, such as filtration time, the content of insoluble matter, creating flocks, turbidity or foaming (1-3). One of the most important properties of sugar is the turbidity of the sugar solution. Turbidity of sugar solutions is usually defined as the difference between the absorption before and after filtration of 50 % sugar solution (3). The main causes of turbidity are insoluble calcium salts such as carbonates, oxalates, phosphates and unfiltered sediments of thick juice and remelt syrups. Turbidity of sugar solutions depends on the quality of beetroot, extraction conditions, the amount of calcium used in juice liming, alkalinity of carbonation, quality of filtration of thick juice and remelt syrup (2,4).