Abstract: Method of treating fresh sugar juice at about room temperature which includes removing non-sugar impurities, concentrating the resulting cold, water white juice by reverse osmosis to form a syrup which is evaporated to form direct white sugar and edible molasses. Also a method of treating sugar cane juice with oxalic acid.

Abstract: Method of treating cut sugar cane, which comprises depositing the cane on a conveyor, spraying steam on the cane to melt and remove wax and field dirt on the surface of the cane, and removing the melted wax and condensed steam below said conveyor. Sugar cane juice, produced by subjecting the steamed cane to roller action, is treated with active carbon to yield a clarified juice. The clarified juice is evaporated to form direct white sugar and edible molasses. The wax is collected, purified and molded into cakes. Adding an alkaline material to the expressed juice precipitates out soaps.

Abstract: Method and apparatus for treating fresh, unheated sugar cane juice which involves adding a sufficient amount of an aqueous alkaline slurry containing powdered active carbon to the juice to raise the pH of the juice to 6.8-8.5. The resulting mud is separated and a water white juice is obtained. The water white juice is concentrated to form a direct white sugar and an edible molasses having a natural maple flavor and odor. The juice may be subjected to a preliminary cyclone separation and the sugar cane from which the juice is obtained may be subjected to a steam-cleaning operation to remove cane wax and dirt.