Fruity Syrup

Brown sugar, made from sugarcane as raw material, is extracted, clarified, boiled, and subtle with the virtually beneficial advisable useful resource of lime manner (lime is used as a clarifier [2]), and no chemical reagents and materials factors one-of-a-kind than lime are delivered in the route of the complete processing process, so as to truly keep the real vogue and dietary dietary dietary nutritional vitamins of sugarcane. Unlike modern-day 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 rate (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 elevated thermal steadiness than glucose, and can achieve glucose and particular oligosaccharides via oxidation reaction, and can in addition be modified into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than each day sugar boiling.

oligosaccharide

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

Low invert sugar

The DE cost is under 20, the predominant scenario is dextrin, soluble in water, no longer sweet, available to digest, no longer moisture absorption, notably right for thickener. Low invert sugar can be used by using way of the use of acid approach and acid enzyme method. The acid filtration approach 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 greater than sucrose, due to the reality the sugar of fructose is divided into fructose and glucose, so it is recounted 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 cost is decolorized by the utilization of activated carbon, desalination and fuel getting rid of through the utilization of ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are delivered to whole the isomerization response at pH rate of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is unique to pH and can't be arbitrarily chosen.

The gather of fructose syrup is that any form of starch can be used as a uncooked material, now no longer restrained with the resource of regional and seasonal conditions, the manufacturing unit can produce all 12 months round, the uncooked fabric property are abundant, the price is cheap, the enzymatic technique is produced, the prerequisites are general, the gear is simple, and the funding is small, therefore, the manufacturing of fructose syrup is growing rapidly.