Golden Yellow Syrup

Brown sugar, made from sugarcane as uncooked material, is extracted, clarified, boiled, and refined with the useful resource of lime manner (lime is used as a clarifier [2]), and no chemical reagents and ingredients elements exclusive than lime are delivered in the route of the entire processing process, so as to certainly hold the real 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 kinds are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and increased thermal stability than glucose, and can gain glucose and special oligosaccharides through oxidation reaction, and can moreover be modified 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 excellent for making difficult candy, ice cream, pastries and so on.

Low invert sugar

The DE rate is beneath 20, the predominant issue is dextrin, soluble in water, no longer sweet, handy to digest, no longer moisture absorption, excellent for thickener. Low invert sugar can be used via 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 accessible 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 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 via the usage of activated carbon, desalination and gasoline removal through the usage of ion exchange, and then the corresponding catalyst and stabilizer, such as magnesium salt, cobalt salt, etc., are added to entire the isomerization response at pH rate of 6.5~8.5 and temperature of 60~70 °C. Each enzyme is special to pH and cannot be arbitrarily chosen.

The achieve of fructose syrup is that any kind of starch can be used as a raw material, now no longer restrained through regional and seasonal conditions, the manufacturing unit can produce all year round, the raw material belongings are abundant, the rate 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 growing rapidly.