Studies on Beet Sugar and Cane Sugar

Part II Changes of the properties of commercial beet granulated sugar and commercial refined granulated sugar by heating

Abstract

Changes in properties of commercial beet granulated sugar (A) (18 samples) and of refined granulated sugar (B) (8 samples) caused by heating their concentrated solutions were compared. The change in color and the rate of inversion were more pronounced on B; the lowest value of inversion rate obtained for B was higher than the highest one for A. By recrystallizing these samples, such differences between A and B disappeared. The pH of A solutions was higher than that of B solutions, and A had stronger buffer action than B, which seemed to be the cause for the difference in behavior on heating between A and B. The buffer action of A decreased, and the rate of inversion on heating became greater by recrystallizing it. A samples contained more phosphorus than B and a significant correlation was found between the phosphorus content and the inversion rate.