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PAN OR VACUUM PAN

Vacuum evaporative crystallizer used to crystallize sugar from liquor, syrup, or molasses.

PHOSPHATATION

Clarification process that uses phosphoric acid and lime to remove nonsugars from the sugar syrup.

POLARIZATION (OR POL)

Measurement of sucrose content in sugar. A measurement of 99 pol represents 99% sucrose.

PURITY

The true purity is the sucrose content as a percentage of the dry substance or dissolved solids content. Apparent purity is polarization divided by refractometer brix, multiplied by 100.