Colour Removal from Sugar Syrups

  • Svatopluk Henke
  • Andrea HinkovaEmail author
  • Simona Gillarova


Colours of sugar and sugar syrups are the basic attributes which not only describe the quality of sugar, but also determine the efficiency of the sugar technology. Highly efficient, selective and inexpensive methods are essential to keep the production effective and the costs low. Ion-exchange technology is one of many techniques used in decolourisation of sugar syrups, but unlike other methods, it has a potential to improve the profitability of sugar processes. The introductory part of this chapter describes character and composition of colour substances, their origin and formation in the technological processes and basic methods used for their removal from both beet and cane sugar syrups. The following subchapters give details about types and properties of ion-exchange materials, mechanism of separation of colour substances by ion-exchangers, operation and regeneration of ion-exchangers as well as basic terminology used in ion-exchange chromatographic separation processes. The key section is dedicated to description of the design and set-up of industrial system used in colour removal and purification of sugar solutions and comparison of ion-exchange techniques with other decolourising methods, e.g. activated carbon, membrane filtration and multifunction purification media.


Melanoidins Hexose degradation products Phenolic compounds Sugar beet Sugar cane Colourant Resin Matrix Functional group Continuous process Discontinuous process Set-up Simulated moving bed 



Activated carbon


Bed volume


Chromatographic separator


Diode array detector






Evaporative light scattering detector


Finnsugar-Applexion separation technology


Gallic acid equivalent


Gel permeation chromatography


Hexose alkaline degradation products








International Commission for Uniform Methods of Sugar Analysis




Ion Separator


Intermittent simulated moving bed




3-(N-morpholino)propanesulphonic acid


Micropore surface area


Molecular weight cut-off


Powdered activated carbon


Photodiode array


Refractive index detector


Strong-acid cation


Strong-base anion


Size exclusion chromatography


Simulated moving bed




True moving bed




Very high molecular weight


Weak-acid cation


Weak-base cation


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Svatopluk Henke
    • 1
  • Andrea Hinkova
    • 1
    Email author
  • Simona Gillarova
    • 1
  1. 1.Department of Carbohydrates and Cereals, Faculty of Food and Biochemical TechnologyUniversity of Chemistry and Technology PraguePrague 6Czech Republic

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