FIELD: sugar production. SUBSTANCE: method involves introducing pectin into granulated sugar by mixing. Pectin has the form of pectin extract with pH of 4.0-6.0 at a content of 1.5-3.5% . Pectin is introduced by portions sprayed on surface of sugar crystals until pectin content in end product reaches 0.5-2.0% . After introduction of each portion the granulated sugar is dried at 70-140 C to the point of equilibrium moisture content. The mass of each portion of extract must be 4.0-34.0% of the total amount of introduced extract. EFFECT: higher efficiency. 2 cl
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