Excerpt from Gel Filtration for Determining Efficiency of Color Removal in Processed Raws
Since each phase of refining selectively re moved different colorants from the sugar, how does the colorant composition affect overall color removal? This question requires two answers be cause the color of a granulated sugar depends on how much of each colorant is present in the raw sugar as well as on the ease of its removal. One answer can be obtained by combining the data in the tables already presented. The resultsshown in table 5 indicate that in a whole raw sugar that might yield a crystallized white sugar with of the original color remaining, color ants in fractions BC will most adversely affect the overall efficiency, with colorant H also harder to remove than the average. At the other extreme, colorants fg, A, and DE are relatively easy to remove.
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