Whether the raw material is sugar beet or cane sugar, quick-lime is used to precipitate any impurities in the sugar in order to obtain pure sucrose.
Once the raw material (either sugar beet or sugar cane) is cleaned and crushed, water is added to form a concentrated juice with an acid pH, containing colloids and suspended matter. The juice needs to be purified so it can be used with calcium-based products.
Spain produces one third of the sugar it consumes, calcium oxide and calcium hydroxide are added as a whitewash and perform the following functions in this production process:
Allows the precipitation and separation of the majority of the impurities present in the juice, forming insoluble calcium salts. Improves filtration and the elimination of small particles and fibres. Sterilizes and sanitizes the juice, getting rid of bacteria and ferments.
Like calcium oxide, neutralises the acidity increasing the pH. Allowing the precipitation and separation of the majority of the impurities present in the juice. Improves filtration and the elimination of small particles and fibres. Sanitizes the juice getting rid of bacteria and ferments.