Clarified Syrup

Brown sugar, made from sugarcane as raw material, is extracted, clarified, boiled, and subtle with the beneficial useful resource of lime manner (lime is used as a clarifier [2]), and no chemical reagents and substances factors one-of-a-kind than lime are delivered in the route of the whole processing process, so as to clearly maintain the actual fashion and dietary nutritional vitamins of sugarcane. Unlike sophisticated 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 types in accordance to the glucose conversion cost (DE).

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

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and multiplied thermal steadiness than glucose, and can attain glucose and specific oligosaccharides thru oxidation reaction, and can moreover be modified into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than day-to-day sugar boiling.

oligosaccharide

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

Low invert sugar

The DE price is below 20, the predominant difficulty is dextrin, soluble in water, no longer sweet, available to digest, no longer moisture absorption, extremely good for thickener. Low invert sugar can be used by way of the use of acid approach and acid enzyme method. The acid filtration technique 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 candy as or extra than sucrose, due to the fact the sugar of fructose is divided into fructose and glucose, so it is acknowledged as fruit grape syrup. It is the partial conversion of D-glucose to fructose beneath the motion of isomerase and catalyst. The precept of isomerization is very simple, the glucose syrup with excessive DE price is decolorized through the utilization of activated carbon, desalination and gas elimination thru the utilization of ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are delivered to complete the isomerization response at pH price of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is different to pH and can't be arbitrarily chosen.

The acquire of fructose syrup is that any type of starch can be used as a uncooked material, now no longer restrained via regional and seasonal conditions, the manufacturing unit can produce all 12 months round, the uncooked fabric assets are abundant, the charge is cheap, the enzymatic approach is produced, the prerequisites are general, the tools is simple, and the funding is small, therefore, the manufacturing of fructose syrup is developing rapidly.