Removal of objectionable flavor and odor characteristics in finished sugar products produced from molasses

Abstract From the Canadian patent

A method is disclosed whereby the sugar portion of ion excluded molasses is treated with a halogen or a nascent halogen agent in order to remove the objectionable flavor and odor characteristics normally associated with raw cane juice. The method generally comprises treating the sugar portion of ion excluded molasses according to the steps of: a) subjecting the sugar portion of ion excluded molasses to gross decolorization; b) purifying the solution treated according to step a) to remove all remaining impurities; and c) concentrating or evaporating the, purified sugar portion so that the percent of dry solids in solution is substantially increased to obtain a high quality sugar product …