Sucrose Decomposition in Aqueous Solution, and Losses in Sugar Manufacture and Refining

Abstract

Publisher Summary This chapter elaborates sucrose decomposition in aqueous solution and losses in sugar manufacture and refining. D -Glucose and D -fructose are present in both cane and beet juice and decompose on the addition of lime at high temperatures during purification of the juice. In addition to direct sucrose loss to invert sugar, undesirable dark-colored products can form in the juice through the Maillard reaction of amino acids and reducing sugars. The reversible reactions are initiated by the equilibrium between neutral and ionized forms of the monosaccharides. The oxyanion at the anomeric carbon weakens the ring C-O bond and allows mutarotation and isomerization through an acyclic enediol intermediate. This reaction is responsible for the sometimes reported occurrence of D-mannose in alkaline mixtures of sucrose and invert sugar. An important consequence of sucrose degradation is the development of color from degradation products. An equation for the prediction of color development in model sucrose solutions is developed in the chapter. It is found that the number of water molecules in the sucrose solvation shell depends on the extent of intramolecular hydrogen-bonding in the sucrose molecule.