Sugar Decolorization

The use of ion exchange technology in the sugar industry started about 70 years ago and has been evolving very fast. Starting with the raw sugar thin juice, a light to dark green fluid, with a sugar content other substances, among them calcium, magnesium salts (phosphates and silicates among them), iron, and other organic substances, that are required to be removed from it to isolate the sucrose molecule.

Sugar Decolorization Applications

Ion exchange resins offer greater operational efficiency and improved process hygiene than either powdered or granular carbon and are rapidly becoming the media of choice for cane sugar refiners seeking to remove color from liquid or crystal sugar products. Strong base type I anion resins in the chloride form remove color by ion exchange or adsorption.

RTS-0409-A

Media Sub Category Strong Base Anion
Polymer Matrix Acrylic Macroporous
Ionic Form Chloride
Application Cane sugar refined syrup decoloration

RTS-0413-A

Media Sub Category Strong Base Anion
Polymer Matrix Styrenic Macroporous
Ionic Form Chloride
Application Cane sugar refined syrup decoloration

RTS-0228-S

Media Sub Category Strong Acid Cation
Polymer Matrix Styrenic Macroporous
Ionic Form Sodium
Application Refined sugar syrup softening/Decationization

RTS-0418-1

Media Sub Category Strong Base Anion
Polymer Matrix Styrenic Macroporous
Ionic Form Chloride
Application Sucrose acid neutralization (demineralization)

RTS-0428-1

Media Sub Category Weak Base Anion
Polymer Matrix Styrenic Macroporous
Ionic Form Free Base
Application Sucrose acid neutralization (demineralization)

RTS-0450-W

Media Sub Category Strong Base Anion
Polymer Matrix Styrenic Macroporous
Ionic Form Hydroxide
Application Sucrose acid neutralization (demineralization)

RTS-0268-W

Media Sub Category Weak Acid Cation
Polymer Matrix Acrylic Macroporous
Ionic Form Hydrogen
Application Sucrose decationization

RTS-0238-S

Media Sub Category Strong Acid Cation
Polymer Matrix Styrenic Macroporous
Ionic Form Hydrogen
Application Sucrose Inversion

Thin juice ion exchange softening positively affects downstream operations, eliminating the need for descaling evaporators and improving the efficiency of heat transfer while improving boiling characteristics and resulting sugar quality. It is important to note that cane juice is typically “harder” than beet juice a can require larger softening systems and more regenerant.

RTS-0218-S

Media Sub Category Strong Acid Cation
Polymer Matrix Styrenic Gel
Ionic Form Sodium
Application Sugar juice softening/Decationization

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