The principle of this chromatographic method is used
in industrial scale for separation of sucrose from molasses. It is often called ion exclusion. The purity of
extract obtained by the ion exclusion is 86–92% and the
colour substance content is 2–3 times higher than in
juices obtained by the traditional processing (i.e. calco-carbonic purification). Reduction of colouring can be
achieved on decolorizing resins. Then the cooling crys-tallization, which is simpler and having lower energy
requirements comparing to the traditional evaporation,
can be applied (Vaccari, Mantovani, Sgualdino, &
Colonna, 1998, 1999).