CaCl 2 , CuSO 4 and AlCl 3 & NaHCO 3 as possible pectin precipitants in sugar juice clarification

• Published in: International journal of food science & technology Vol. 42; no. 5; pp. 609 - 614
• Main Authors: Lević, Ljubinko, Tekić, Miodrag, Djurić, Mirjana, Kuljanin, Tatjana
• Format: Journal Article
• Language: English
• Published: 01-05-2007
• DOI: 10.1111/j.1365-2621.2006.01290.x
• EISSN: 1365-2621
• ISSN: 0950-5423

Three pectins were isolated by 150 min extraction, at pH: 1, 3.5 and 8.5, from slices of fresh sugar‐beet. Three precipitants (CaCl
2
, CuSO
4
and AlCl
3
&NaHCO
3
) were added to 100 cm
3
of 0.1% solutions of pectins. CaCl
2
and CuSO
4
were applied as solutions (whose concentrations were: 0.76 g dm
−3
and 0.5 g dm
−3
, respectively) and AlCl
3
&NaHCO
3
was used as a powder of the proportion 1:1.04. Seven volumes of CaCl
2
solution (ranging of 0.5–6.5 dm
3
) and seven volumes of CuSO
4
solution (ranging of 0.5–6 dm
3
) were poured in flasks as well as eight quantities of AlCl
3
&NaHCO
3
powder (ranging of 30–600 mg). Each precipitation process lasted for 10 h. The efficiency of precipitation was determined by measuring both the Zeta potential values and quantity of residual colloids after the precipitation. Optimal quantities of the applied precipitants were estimated as follows: 0.54% CaCl
2
, 0.24% CuSO
4
and 0.64% AlCl
3
&NaHCO
3
on sugar‐beet, which is much lower than 1–3% CaO commonly used in everyday sugar production.