| Abstract: Based on the requirements to be met by "whole sugar", a sweetener manufactured from sugar beets which preserves the natural plant substances, the combined raw juice extraction process, raw juice concentration, storage of the concentrated raw juice, and its drying are described. Special attention is given to measures to prevent scale formation during evaporation and factors affecting taste, appearance and the free-running quality of the product. The results of developmental work from the laboratory stage to commercial introduction are presented. Also covered are the process of water evaporation, composition of the scale formed during evaporation, sorption isotherms, and analytical data of the spray-dried "whole sugar".
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