Dealing with dextran in the South African sugar industry.

Abstract

A short review is presented on the formation and occurrence of dextran in the cane sugar industry. Although it can be formed within the factory, it is widely accepted that the bulk of the dextran present in processing streams arises from the post harvest degradation of sugarcane prior to crushing. For many years it appeared that the South African sugar industry did not have a dextran problem. Some possible reasons for this are put forward. However, evidence is presented that dextran is present in many South African factories at levels which can, and do, have an effect on both factory performance and sugar quality. Several case studies are discussed in which there is evidence of a very significant effect at certain times of the season. A possible explanation is put forward as to why this effect is more marked at certain factories. Some recommendations are made for minimising the incidence and the effects of dextran in South African factories.