| 摘要 |
1,200,605. Retarding discoloration of raw sugar. B. CORTIS-JONES. 24 Oct., 1967 [31 Oct., 1966], No. 48267/67. Heading A2D. In order to retard development of colour in raw sugar, e.g. raw cane-sugar, during storage, a small amount of an inhibiting agent selected from magnesium oxide, magnesium hydroxide and magnesium carbonate, preferably in the form of a powder or, alternatively, an aqueous slurry, is dispersed, as by mechanical agitation or mixing, in the raw sugar. The concentration of inhibiting agent in the raw sugar may range between 0.01 and 0.05 per cent by weight.
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