The effect of decolorization treatment using polyaluminum chloride(PAC) is very significant. Syrup is a common sweetener in our daily life and has become an indispensable modulator in our lives. Since it is prepared from plant juice, it is safe to eat. However, with the gradual development of science and technology, some people use some additives to produce them in order to seek some benefits. If these syrups produced with additives are used for a long time, it will affect the health of the human body, especially it is easy to cause obesity.
Most of the syrups on the market today are made from concentrated sugar solutions with flavors and colors, not real fruit syrups, which are sometimes mixed with water and sold as juice. Due to the restrictions on the use of food additives in my country in recent years, most of the syrups in the food industry are made of corn, potato or wheat instead of more expensive sugar cane. In this way, the prepared syrup will contain some starch protein and more non-sugar impurities, so it must be decolorized.
At present, most of the domestic food industries commonly use flocculants such as polyaluminum chloride, polyferric sulfate, and polyacrylamide to decolorize syrup. Experiments show that the decolorization treatment effect of polyaluminum chloride is the best. Because polyaluminum chloride flocculant is a cationic polymer flocculant, and has the characteristics of natural, non-toxic and good safety. Therefore, it has been widely used in the decolorization process of sugar juice in recent years, and has achieved good results. The research concluded that the optimal dosage of polyaluminum chloride flocculant is 300mg/kg, the ratio of PAC:CTS is 2:4, the pH is 6.2, the temperature is 75℃, and the time is 8min.
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