Mannite and Dextran in the Jellying of Molasses from Juice of Frozen and Deteriorated Cane<sup>1,2</sup>

Walton, C. F.; Fort, Chelsea

doi:10.1021/ie50263a027

Cited by 4 publications

(2 citation statements)

References 1 publication

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“…Dextran is well known for clogging up pipelines in the sugar-refining industry (Glicksman 1969). Walton and Fort (1931) found that mannitol and dextran are abnormally high in gelled molasses and believed that both caused the gelling. In this study, addition of mannitol had no effect on molasses gelling (Table 1).…”

Section: Dextran Dextran Dextran Dextran Dextranmentioning

confidence: 99%

“…The main gummy substances in molasses include hemicellulose, proteins, pectin, waxes, and dextran (Hsieh and others 1955). Walton and Fort (1931) believed that mannitol and dextran were responsible for gelling because of their abnormally high levels in gelled molasses samples. Dextran in molasses primarily comes from fermentation of sucrose by Leuconostoc mesenteroides, which infects harvested sugar cane in the field, during transportation, and in the factory (Cuddihy and Rauh 1999).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Cause and Prevention of Cane Molasses Gelling

Xu¹,

Barringer²,

Álvarez³

2005

Journal of Food Science

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A AL L L L LV V V V VAREZ AREZ AREZ AREZ AREZ ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: M : M : M : M :Molasses is a dar olasses is a dar olasses is a dar olasses is a dar olasses is a dark, viscous b k, viscous b k, viscous b k, viscous b k, viscous by y y y y-pr -pr -pr -pr -product of the sugar oduct of the sugar oduct of the sugar oduct of the sugar oduct of the sugar-r -r -r -r -refining pr efining pr efining pr efining pr efining process ocess ocess ocess ocess. H . H . H . H . Ho o o o ow w w w wev ev ev ev ever er er er er, molasses fr , molasses fr , molasses fr , molasses fr, molasses from sugar cane om sugar cane om sugar cane om sugar cane om sugar cane experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are bound together by calcium at a slightly acidic pH. The exact values needed for gelling vary because of interaction bound together by cal...

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Section: Dextran Dextran Dextran Dextran Dextranmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%