Brown Sugar Cookie Syrup

Brown sugar, made from sugarcane as raw material, is extracted, clarified, boiled, and refined by lime process (lime is used as a clarifier [2]), and no chemical reagents and food additives other than lime are added during the whole processing process, so as to completely retain the original flavor and nutrients of sugarcane. Unlike refined sugars such as white sugar and red sugar, brown sugar is a non-honey sugar, that is, sugar that has not been treated with honey

In industrial production, starch sugars are divided into several types according to the glucose conversion value (DE).

According to the liquid glucose value, it can also be divided into high 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 higher thermal stability than glucose, and can obtain glucose and other oligosaccharides through oxidation reaction, and can also be converted into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than ordinary sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, high viscosity and poor hygroscopicity, and are suitable for making hard candy, ice cream, pastries and so on.

Low invert sugar

The DE value is below 20, the main component is dextrin, soluble in water, not sweet, easy to digest, not moisture absorption, suitable for thickener. Low invert sugar can be used by acid method and acid enzyme method. The acid filtration method is difficult, the solubility of the product is low, and it is easy 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, because the sugar of fructose is divided into fructose and glucose, so it is called fruit grape syrup. It is the partial conversion of D-glucose to fructose under the action of isomerase and catalyst. The principle of isomerization is very simple, the glucose syrup with high DE value is decolorized by activated carbon, desalination and gas removal by ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are added to complete the isomerization reaction at pH value of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is specific to pH and cannot be arbitrarily chosen.

The advantage of fructose syrup is that any kind of starch can be used as a raw material, not limited by regional and seasonal conditions, the factory can produce all year round, the raw material resources are abundant, the price is cheap, the enzymatic method is produced, the conditions are general, the equipment is simple, and the investment is small, therefore, the production of fructose syrup is developing rapidly.