The decolourisation of raw sugar juices prior to crystallisation can be done by either ion exchange or activated carbon (or a combination of both).
The decision to choose one technology over the other is discussed in-depth. View Research Study
Resins are also used in many other sugar applications, such as softening of thin juice, demineralisation of sugar liquors, inversion of sucrose, HMF removal, chromatographic separation of fructose and glucose and polishing of sugar liquors.
In other food applications, there are resins with the properties to de-ashing of gelatine solutions, whey and citric and lactic acids. Demineralisation and decolourisation of fruit juices, lysine separation. In starch and sweeteners resins are able to treat starch hydrolysates, glucose and high fructose and dextrose solutions.
In the production of beer and cider the water must be prepared by removing any taste compounds or chlorine. These are effectively removed by activated carbon. The fermented products are sometimes treated with AC and IX to remove colour, taste and odour in the production of flavoured coolers.
Activated carbon is an effective way of removing unwanted flavour compounds from potable alcohol, such as fusel oil.