Features International Sugar Journal
The Blackboard

Brix free water – the concept [Registered]

Heintz in 1874 showed that when air-dried and sugar free beet “marc” (the beet components remaining after complete aqueous extraction of the soluble constituents) is placed in a sugar solution water is imbibed, leaving the sugar solution more concentrated. This “colloidal”, “imbibition”, “absorption” or “Brix-free” water is in combination with hemicellulose and other plant constituents; it contains no dissolved matter and is expelled by drying only (Browne & Zerban, 1948). Spencer & Meade (1948) and Browne & Zerban note that if the analysis of expressed juices is used to determine sugar in plants, then the Brix-free water (BFW) introduces an…

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