In sugar technology, the degree of sucrose extraction from sugar beet is largely determined by the state of the food system of diffusion juice formed during the extraction of sucrose from beet chips. Potential states of the food system of diffusion juice obtained from healthy and infected sugar beet under the condition of optimal technological regime and technological aids used are shown. It is noted that the food system of the diffusion juice from the infected with mucous bacteriosis sugar beets shows a tendency to instability due to the accumulation in it of hard removable polysaccharide high-molecular compounds - dextran,Levan ,effective way to remove which are enzyme preparations of glycosidase action (dextranase and Lebanese). The state of the food system of the diffusion juice from sugar beets with the extent of mucous bacteriosis lesions of 5 and 10% is studied, based on the modeling of technological processes of sucrose extraction and lime-carbon dioxide purification of diffusion juice by means of diagnosing representative indicators. As used auxiliary substances used complex enzyme-antiseptirujut drug Extrasept 2, containing dextranase and Levanzo; antifoam Laprol PS-1; antimicrobial agent Navisan M1. It is identified that the introduction of the specified enzyme preparations into the food system of the diffusion juice promotes its transfer into stable state with the best values of the parameters: the content of high molecular compounds were lower by 42–44%; the purity was higher by 2,5–2,6%; dynamic viscosity by 10–15% lower as compared to the variants without application of enzyme preparations. This is due to the hydrolyzing effect of enzyme preparations, confirmed by the results of the microscopy of cellular and diffusion juices. Stable state of the food system of diffusion juice contributed to the improvement of the quality indicators of the purified juices.

food system of diffusion juice, infected sugar beet, mucous bacteriosis, enzyme preparation of glycosidase action, state

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