Mill scale evaluation of hydrogen peroxide as a processing aid: quality improvement in plantation white sugar

The authors have previously demonstrated the utility of hydrogen peroxide a s an effective bleaching agent for raw juice, clarified juice and syrup. Th e mill scale trials described here further demonstrate the utility of the r eagent in reducing the non-sugars contents of the treated products and cons equent improvement in their quality. Thus, in addition to 12-35% colour red uction, 17-21% reduction in polyphenols, 15-24.6% reduction in amino acids, 12-13% reduction in polysaccharides and 15-22% reduction in SO2 content in the treated products was observed when hydrogen peroxide was used during s ugar production. Moreover, the H2O2- treated sugar samples showed better ke eping quality as judged by the substantially lower development of colour in them than in the untreated sugar samples over a period of one year.