Starch is an indigenous polysaccharides from cane sugar. Its content on cane depend on cane variety. Presence of starch in different varieties were studied by Godshall (Table 1).
Starch in sugar cane exist in two forms: amilose and amilopectin in the ratio of 1:4 (Meade-Chen).
Amilose present a molecular weight between 100 and 1,000 D and amilopectin betwwen 10,000 and 100,000 D.
Amylose decrease filtration rate in Carbonatation (Ramsay, Watts, Meade-Chen).
Amylopectin decrease filtrabiloity in liquors after Phosphatation (Murray et al, Meade-Chen).
Removal of starch from sugar products can be done enzymaticaly using alfa - amilase.
Moodley et al, 2002, refer that Carbonataion in cane sugar refineries removes 93% of starch (values obtained in lab tests).
Meade-Chen, Cane Sugar Handbook, Edition 11, John Wiley and Sons, NY
Moodley M., P.M.Schorn, D.C.Walthew, P.Masinga, 2002, Investigations into
Carbonatation, Proc. SIT. Conf., paper # 818