Processing OLIGOSACCHARIDES AND THE SUCROSE CRYSTAL HABIT

1 i The sucrose crystal habit has changed over recent years as a result of a substantial variation in the nature of juice impurities. This has had an impact on the quality of sugar and on the performance of the factory. The aim of the work described here was to find I I out how some oligosaccharides, obtained in different ways, affect the sucrose crystal 4 habit. Several experiments were done to determine the most effect~ve method of isolaI tion. The effect on crystal habit of various oligosaccharides was also studied, the con# elusion being drawn that the a 1 + 4 linkage appears to exert the strongest influence i among those tested and that those oligosaccharides with the highest deforming capacity can be isolated with carbon.