Bread Brown Sugar Syrup

Brown sugar, made from sugarcane as uncooked material, is extracted, clarified, boiled, and delicate with the useful resource of lime manner (lime is used as a clarifier [2]), and no chemical reagents and foods elements one of a kind than lime are delivered in the direction of the entire processing process, so as to in reality keep the true style and nutritional vitamins of sugarcane. Unlike refined sugars such as white sugar and crimson sugar, brown sugar is a non-honey sugar, that is, sugar that has now no longer been dealt with with honey

In industrial production, starch sugars are divided into severa kinds in accordance to the glucose conversion charge (DE).

According to the liquid glucose value, it can moreover be divided into immoderate invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product varieties are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and larger thermal stability than glucose, and can obtain glucose and distinctive oligosaccharides via oxidation reaction, and can moreover be converted into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than everyday sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, immoderate viscosity and terrible hygroscopicity, and are fabulous for making challenging candy, ice cream, pastries and so on.

Low invert sugar

The DE rate is beneath 20, the predominant aspect is dextrin, soluble in water, no longer sweet, handy to digest, no longer moisture absorption, gorgeous for thickener. Low invert sugar can be used by means of the usage of acid method and acid enzyme method. The acid filtration strategy is difficult, the solubility of the product is low, and it is on hand to be turbid or coagulated. Segmented liquefaction is preferred.

Fructose syrup

This is a newly developed starch syrup, which is as sweet as or more than sucrose, due to the reality the sugar of fructose is divided into fructose and glucose, so it is recognised as fruit grape syrup. It is the partial conversion of D-glucose to fructose under the movement of isomerase and catalyst. The principle of isomerization is very simple, the glucose syrup with immoderate DE fee is decolorized by way of the usage of activated carbon, desalination and gasoline removal via the usage of ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are brought to entire the isomerization response at pH charge of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is special to pH and cannot be arbitrarily chosen.

The obtain of fructose syrup is that any kind of starch can be used as a raw material, now no longer limited by means of regional and seasonal conditions, the manufacturing unit can produce all year round, the raw fabric belongings are abundant, the rate is cheap, the enzymatic strategy is produced, the conditions are general, the equipment is simple, and the funding is small, therefore, the manufacturing of fructose syrup is developing rapidly.Brown Sugar Cookie Syrup