The inhibitory activity of soluble and insoluble starch (0–550 ppm/Brix) in factory raw sugars were investigated using simulated refinery carbonatation clarification reactions to underpin what causes the undesirable formation of CaCO₃ crystal fines (≤5 μm). It was found that CaCO₃ crystal growth was inhibited mostly by soluble starch by forming starch-Ca²⁺ metal complexes. Insoluble (granular) starch, however, had a greater affinity for inhibiting CaCO₃ crystallization because it retained the carbonatation clarification reactants, i.e., Ca²⁺and OH⁻, in the granule interior which caused granule gelatinization and increased viscosity of the melt liquor. Causes for poor press filterability and CaCO₃ fines using raw sugar melts were found to be complex and attributed to the combinatorial roles that both soluble and insoluble starch have, among other impurities. More studies are now warranted at the carbonatation refinery to correlate processing characteristics with raw sugars quality attributes to underpin how each impurity impedes carbonatation.

使用模拟的炼厂碳酸化澄清反应来研究导致不希望的CaCO ₃晶体细粉（≤5μm）形成的原因，研究了工厂原糖中的可溶性和不溶性淀粉（0–550 ppm /白利糖度）的抑制活性。发现通过形成淀粉-Ca ²⁺金属络合物，可溶性淀粉主要抑制CaCO ₃晶体的生长。不溶物（粒状的）淀粉，然而，有一个更大的亲和力抑制的CaCO ₃结晶，因为它保留了碳酸化反应物澄清，即，钙²⁺和OH ^-在颗粒内部，导致颗粒糊化并增加熔融液的粘度。发现压榨过滤性差和使用原糖熔体的CaCO ₃细粉的原因很复杂，并且归因于可溶性和不溶性淀粉在其他杂质中均具有组合作用。现在，在碳酸精炼厂中需要进行更多的研究，以将加工特性与原糖质量属性相关联，以支持每种杂质如何阻碍碳酸化。