Floc in acidified solutions of white sugar – a literature review

The main aim of this paper is to discuss the current state of knowledge on the chemical composition of floc isolated from acidified sugar solutions and explain the mechanism of its formation. The literature data shows that depending on the raw material used for the production of white sugar, i.e. sugar beet and sugarcane, the chemical composition of floc is different. The presence of polysaccharides i.e. dextran or levan in floc is a consequence of microbial activity. Therefore, it cannot be explicitly assumed that the origin of individual ingredients of floc is only the raw material, i.e. beets or sugarcane. Taking into account the literature data concerning the chemical composition of floc, it seems reasonable to link the direct impact of microbial biofilms present in sugar industry installations to the tendency of the final product to create floc. Currently, the basis for assessment of the proneness of sugar to create floc is the result of a 10-day test (ICUMSA Method GS2/3-40A). From the perspective of both producers and consumers of sugar, there is a need to develop and validate quick methods for assessing the tendency of sugar to create floc. This task is only possible to complete, when the mechanism of floc formation is fully explained.