The Role of Calcium Carbonate in the Sugar Industry

Sugar is one of the most important foodstuffs on which humans depend greatly, and the sugar industry plays an important role in the global economy.

calcium carbonate (CaCO3) is used in many industries, including the sugar industry, where it plays an important role in sugar manufacturing.

The role of calcium carbonate in the sugar industry:

Acidity equation:

Calcium carbonate is used as an acidity-neutralizing agent in sugarcane or beet juice. It reacts with organic acids found in the juice, such as citric acid and malic acid, to form insoluble calcium salts.

Remove impurities:

Calcium carbonate helps remove impurities from sugar juice, such as phosphates and organic matter. These impurities react with calcium carbonate to form sediments that can be easily removed through filtration.

Purification:

Calcium carbonate is used in sugar refining, as it helps remove unwanted color and odor from raw sugar.

Improving sugar quality:

The use of calcium carbonate contributes to improving the quality of the final sugar, making it whiter and purer

Specific uses of calcium carbonate in sugar manufacturing stages:

Juice extraction stage:

Neutralizing the acidity of sugarcane or beet juice: Calcium carbonate is added to sugarcane or beet juice after the crushing and cutting process.
Removing impurities: Calcium carbonate reacts with impurities in sugar juice, such as phosphates and organic matter, to form a sediment that can be easily removed through filtration.

Purification stage:

Color and odor removal: Calcium carbonate is used in sugar refining, as it helps remove unwanted color and odor from raw sugar.
Improving the quality of sugar: The use of calcium carbonate contributes to improving the quality of the final sugar, as it makes it whiter and purer.

Refining stage:

Accelerating the crystallization process: Calcium carbonate is added to the concentrated sugar solution to increase the rate of formation of sugar crystals.
Improving the size of sugar crystals: Calcium carbonate helps form larger, more regular sugar crystals, making it easier to separate them from the mother liquor.

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Effect of calcium carbonate on the properties of final sugar:

Color: Using calcium carbonate helps remove the yellow color from raw sugar, making it whiter.
Taste: Calcium carbonate does not directly affect the taste of sugar, but removing impurities from sugar juice may improve its taste.
Consistency: Using calcium carbonate helps improve the texture of sugar, making it more consistent and less likely to clump.