Abstract
According to the EU Council Directive 2001/111/EC, related to certain sugars intended for human consumption, a great attention is paid to color in sugar. On the other hand, the non-sucrose compounds having intensive color tend to build into the sucrose crystals. Since Serbia has to work on the new rules concerned sugar quality and harmonization with EU standards, some investigations on sugar crystals are carried out at the request of some sugar factories. Investigations are carried out on sugar crystal size dependence on sugar color and on dissolution rate of different sugar crystal size fractions with the aim to create new sugar products. In this study, sugar samples with different sugar color are divided into 5 fractions by crystal size, defining size distributions. In each fraction the color in solution and the type of color are measured, as well as other relevant physico-chemical parameters. The conclusion is that the sugar color type depends on the crystal size, but sugar crystal solution is not dependent on crystal size except a fraction smaller than 200 mm, which has 30-75% higher sugar color in solution than the other crystal size fractions.
Highlights
World sugar production in 2005 was 149.5 million metric tons and consumption was 150.5 metric tons
The aim of this paper is to investigate the effect of sugar crystal size of four fractions from the same sugar sample on the determination of sugar color
The highest dissolution rate is observed in the experiments where smallest sugar crystals are used
Summary
World sugar production (from beet and cane) in 2005 was 149.5 million metric tons and consumption was 150.5 metric tons. World sugar consumption has grown by 3% annually since 1985, and the world production has kept up with this increase in demand for sugar. Sugar manufacturers in different countries produce sugar of specific crystal sizes, primary depending on the habits of the household and commercial use. Fine and medium-size sugars are usually the standard, and extra-fine, coarse, and extracoarse sugars are considered specialty sugars for which customers pay a premium. The special interest in sugar production is dedicated to the purification of juice extracted from the crop plant in order to obtain sugar crystal with minimum content of colorants [4]. The coloring substances occurred in the sugar manufacturing process can be classified as: caramel, melanins, melanoidins, products of the sucrose decomposition and polyphenol ion complexes [3]
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