Gelatin Syrup

Brown sugar, made from sugarcane as uncooked material, is extracted, clarified, boiled, and refined with the really useful beneficial aid of lime manner (lime is used as a clarifier [2]), and no chemical reagents and supplies elements one-of-a-kind than lime are delivered in the route of the total processing process, so as to simply hold the authentic trend and dietary dietary nutritional vitamins of sugarcane. Unlike state-of-the-art 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 fee (DE).

According to the liquid glucose value, it can in addition 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 increased thermal steadiness than glucose, and can obtain glucose and precise oligosaccharides through 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 every day sugar boiling.

oligosaccharide

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

Low invert sugar

The DE charge is beneath 20, the predominant situation is dextrin, soluble in water, no longer sweet, handy to digest, no longer moisture absorption, extraordinarily correct for thickener. Low invert sugar can be used via way of the use of acid strategy and acid enzyme method. The acid filtration method 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 truth 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 under the movement of isomerase and catalyst. The principle of isomerization is very simple, the glucose syrup with immoderate DE charge is decolorized via the utilization of activated carbon, desalination and gasoline removing via the utilization of ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are delivered to entire the isomerization response at pH fee of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is special to pH and cannot be arbitrarily chosen.

The collect of fructose syrup is that any kind of starch can be used as a raw material, now no longer restrained with the aid of regional and seasonal conditions, the manufacturing unit can produce all 12 months round, the raw material property are abundant, the cost is cheap, the enzymatic method is produced, the conditions are general, the equipment is simple, and the funding is small, therefore, the manufacturing of fructose syrup is creating rapidly.