Best Sugar Decolorization Resin

Best sugar decolorization resin.The acrylic structure makes TA213D has excellent desorption of organics during regeneration. TA213D is used in multi bed demineralization to prevent resins from organic fouling. It (or combining with TA201D) also could be used for sugar decolorization.
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Product Details

Sugar solutions extracted from plants can retain color components from the raw material. Color can also be generated during extraction, storage, and refining.Activated carbon and ion exchange resins can be used to remove these color components.

Lanlang ® TA213D

Used for water demineralization, organic scavenger, sugar decolorization.

It is a macroporous type SBA resin with polyacrylic matrix and quaternary amine (Trimethylamine) function group in standard Gaussian size distribution. Its macroporous structure makes it can adsorb soluble organic molecules and provides good performance to resist to osmotic & mechanical shock and oxidation.

Physical and Chemical Properties:





Total exchange capacity (eq/L)



Moisture retention (%)



Particle size range (%)

0.315-1.25 mm≥95


Whole uncracked beads after attrition (%)



Shipping weight (g/ml)



Specific gravity (g/ml)



Effective size (mm)

0.4 - 0.6


Uniformity coefficient



Reversible swelling, Free base → Cl- (%)


Process and Steps for Sugar Decolorization:

Juice extraction: The sugar cane is pressed through a juice extraction device to obtain sugar cane juice.

Pretreatment: The sugar cane juice is pretreated by a filtering device to remove larger bagasse

Microfiltration Membrane Filtration: the pretreated sugar cane juice is filtered through a microfiltration membrane to obtain a sucrose juice clear solution

Preconcentration: the sucrose juice supernatant is sent to a pre-concentration device for preliminary preconcentration

Ion exchange decolorization: ion exchange decolorization of the pre-concentrated sucrose juice with an ion exchange resin

Concentration: the sucrose juice obtained in step F is sent to an evaporator for concentration, and the sugar liquid is concentrated to a hammer of 65-75 to obtain a sucrose concentrate

Crystallization: when the sugar liquid is concentrated to excessive saturation, seeding, slowly cooling and crystallization

Centrifugation: centrifugation of sucrose crystals by a centrifuge

Drying: The blast is dried to obtain a finished product.

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