+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Polyphenolic colorants in sugar manufacture

Polyphenolic colorants in sugar manufacture

Sakharnaya Svekla: Proizvodstvo i Pererabotka ( 5): 59-60

From white sugar was isolated a group of colorants with the properties of polyphenols, strongly adsorbed onto anion-exchange resin and magnesium silicate; polyphenols have several times been isolated from molasses samples. Since any melanins present in diffusion juice should be totally removed at carbonatation, the observed polyphenols were presumed to be generated from sugars during processing, via thermal degradation and/or reaction with alkalis or amino acids.

(PDF 0-2 workdays service: $29.90)

Accession: 001912951

Download citation: RISBibTeXText

Related references

Formation of colorants in sugar manufacture. Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya ( 4): 20-23, 1990

The nature of colorants in sugarcane and cane sugar manufacture. Abstracts of Papers American Chemical Society 194: AGFD 114, 1987

Analysis of fluorescent colorants and color precursors in cane sugar manufacture using spectrofluorimetry and multivariate data analysis. Proceedings of the 2000 Sugar Processing Research Conference, Porto, Portugal, 9-12 April, 2000: 138-147, 2000

Specific screening for color precursors and colorants in beet and cane sugar liquors in relation to model colorants using spectrofluorometry evaluated by HPLC and multiway data analysis. Journal of agricultural and food chemistry 49(4): 1687-1694, 2001

Recent observations on sugar colorants in cane sugar refineries. ARS US Department of Agriculture Agricultural Research Service: (69) 292-308, 1988

Recovery of natural red colorants in wine manufacture byproducts. Industries alimentaires et agricoles: 91 (9 10) 1149-1150, 1974

The isolation and properties of sugar of sugar colorants. Proceedings 968 117-128, 1969

A basic guide to confectionery manufacture. Part 1. Role of ingredients, composition of foods, sugar, sugar refining, colour, strong and weak sugars, effect of heat on sugar, inversion, invert sugar. Confectionery Production 57(12): 906-907, 910, 911, 1991

Multi-way chemometrics for mathematical separation of fluorescent colorants and colour precursors from spectrofluorimetry of beet sugar and beet sugar thick juice as validated by HPLC analysis. Food Chemistry 70(1): 113-121, July, 2000

Identification of sugar colorants. 1971

A comparative study on the use of sugar mangels and sugar beet in the manufacture of sugar. Ann. agric. Sci, Fac. Agric., Univ. Ain Shams Cairo, 4: 1, 1-9. bibl. 8, 1959

Methods for separating sugar colorants. Proceedings 968 105-116, 1969

The acidic nature of sugar colorants. 1975