To return to the ion exchangers. These also are used in food production. They make sugar sweet and white. If wedding cookies had a brown glaze instead of a pristine white one, they would probably eke out a bleak existence on the wedding cookie plate. But a brown glaze would, in fact, be the more natural one. Can you imagine wedding cookies with brown icing? As they say, we feast with our eyes, too, so this variant would probably fly in the face of tradition. Besides which, the cookies also wouldn’t be as sweet. Because only the ion exchange resins remove salts, acids, and proteins from the raw sugar.
• Polystyrene resin, gel resin
• Functional group: Sulfonic acid
• Temperature range: up to 120 ° C
• Grain shape: Balls, 0.3 – 1.2 mm
• Thus sugar becomes white and sweet
On the way from the raw juice to sweet sugar, milk of lime and burnt lime is added to the extract of sugar beet and cane sugar stems. Then carbon dioxide is added, resulting in a yellow-brown juice. The dark juice is then filtered with the ion exchange resins and thus desalinated or softened. The result is a pale yellow, clear liquid. This is thickened in evaporator units, decolorized in turn by ion exchange and then crystallized. In the end refined sugar is obtained, that is to say pure white sugar of highest of quality. Ion exchange resins are thus an essential means of safeguarding the quality of food.
The raw material of chewing gum is often synthetic rubber, and sprigs of peppermint are not processed to give it its menthol taste. These facts are not always clear to everyone who wants to have fresh breath. But who wants to do without that freshness feeling?