Beet sugarÃÂ is obtained by countercurrent extraction of sugar beet slices (called cossettes) until the liquor contains about 12% sugar. The liquor is agitated with calcium hydroxide (lime) for several hours. Carbon dioxide is then bubbled through the mixture to neutralize the alkaline solution and form calcium carbonate, and the mixture is filtered. The solution is decolorized with sulfur dioxide. Sucrose is crystallized by concentration of the solution under reduced pressure. After removal of the crystals byÃÂ centrifugation, the mother liquor is again concentrated, and moreÃÂ sugar crystalsÃÂ are collected. This sequence is repeated until crystals no longer form. Additional quantities ofÃÂ sucroseÃÂ can be obtained from the mother liquor by diluting it to about 7% sugar, cooling it to 12ÃÂÃÂ°C (54ÃÂÃÂ°F), and adding lime. A compound of lime and sucrose (termed tricalcium saccharate) forms and can be isolated by centrifugation. Calcium ions are removed as insoluble calcium carbonate after bubbling in carbon dioxide.
COMMODITY: BEET SUGAR
Specification: Beet sugar
Origin: Brazil ,Thailand , Europe
Color: white at 20ÃÂÃÂ° C
Polarization: 99.8 % min.
Ash content: 0.08 % max.
Moisture: 0.06 %
Redicting sugar: 0.05% maximum by weight
Pb content: maximum 1ppm
As content: maximum 1ppm
Cu content: maximum 3ppm
Hpn staph aureus: nil (1000) mc
Soloubility: 100 % dry and free flowing
Smell: free of any smell
Granulation: medium to fine
Magnetic particles: 4 mg / kg or less
So2 content: 20 mg / kg maximum
Moisture: 0.06% maximum
Substance: solid crystal