During the production of various soft drinks (Coca-Cola, lemonades, fruit juices), sugar solution is added. Initially, sugar is delivered in dry form and then dissolved. If the colour of the sugar solution is above 25 ICUMSA, the melanoids (raw material from the molasses) can be tasted in the end product. To remove this unpleasant flavour, this sugar solution is decolorized in a filtration process with kieselguhr and activated carbon. After filtration, the colour must not exceed 25 ICUMSA.
As can be seen in Figure 49, a colorimeter is used at the outlet of the decolourisation and filtration process.
Fig. 49: Decolourisation process of liquid sugar