Another turning point in the sugar technology is an
implementation of continuous chromatographic sepa-ration of pre-treated raw juice to obtain extract that can
be crystallized directly to the final product––white sugar
(Costesso et al., 1999; Kearney & Rearick, 1996). After a
performance of all these operations, one can obtain
following products: crystalline sucrose, raffinate and
small amount of molasses. The purity of extract is 97–
99% and depends on an initial purity of raw juice and
the efficiency of chromatographic separation.