Features International Sugar Journal
The Blackboard

Gums [Full subscriber]

Three early Blackboards dealt with the ability of sucrose to crystallise, crystal size measurements and the effect of trisaccharides on the sucrose crystal shape. There are other organic compounds which also impact on both the industrial sucrose crystallisation process and the crystal shape.   “Gums”, or high molecular weights polysaccharides, were mentioned in 1948 by Brown and Zerban, who described an analytical method involving precipitation by alcohol, proposed in 1922. Gums are still determined by alcohol precipitation. Foxon and Du Clou (2018) in an interesting paper note that gums severely increase the viscosity of massecuites and molasses, causing poor pan and…

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