Selective oxidation of colour-inducing constituents in raw sugar cane juice with potassium permanganate

•Potassium permanganate is more effective for sugar decoloration than other oxidants.•Oxidation of sugar colorants is more effective at ambient temperature than 70 °C.•Sucrose, a key component in sugar, is not affected during permanganate treatment.•Distinct kinetic stages were found for sugar color...

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Veröffentlicht in:	Food chemistry 2019-11, Vol.298, p.125036-125036, Article 125036
Hauptverfasser:	Fang, Yida, Ellis, Anderson, Uchimiya, Minori, Strathmann, Timothy J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Decoloration Oxidation Potassium permanganate Sucrose Sugar cane juice
Online-Zugang:	Volltext
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