ABSTRACTRepresentative samples of date syrup were obtained from the local market and analysed. The chemical composition and some characteristics of these samples were investigated. The reducing sugars of the syrup comprised about 95 of its total sugars content. The major sugars present were glucose—48.70, fructose‐45.21, and sucrose—6.09. Furthermore, the coloring matters of date syrup were isolated, separated and further investigated. It was concluded that the color groups, degradation products of reducing sugars, melanoidines, and iron‐polyphenolic complexes, contributed to the color of date syrup. The melanoidine‐type compounds, which comprised the major part of syrup colorants, showed a low selective adsorption tendency on both charcoal and anion resins. An efficient clarification of date syrup has been achieved by the use of calcium phosphate precipitation. The results obtained may be of help in devising industrial processes for the utilization of dates, abundantly grown in Libya, in the production of “Total invert liquid sugar” with multiple commercial us
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