Sucrose fermentation

Sucrose is often used as a decorative agent to impart a pleasing appearance to baked goods and confections (36). In jams and jeUies, sugar raises osmotic pressure and lowers water activity to prevent spoilage (18). Sucrose is a fermentation substrate for lactic acid in cultured buttermilk (40) and lowers the freezing point of ice cream and other frozen desserts to improve product mouthfeel and texture. 

Fermentation Feedstock. Sucrose, in the form of beet or cane molasses, is a fermentation feedstock for production of a variety of organic compounds, including lactic, glutamic, and citric acids, glycerol, and some antibiotics. Lesser amounts of itaconic, aconitic, and kojic acids, as well as acetone and butanol, are also produced (41,51—53). Rum is made by fermentation of cane molasses. Beet and cane molasses are used for production of baker s and brewer s yeast (qv). 

A more abundantiy produced substance is ethanol for use in alcohoHc beverages, and as a fuel, solvent, and feedstock for organic syntheses. Ethanol (qv) production from sucrose is carried out in Europe (eg, France and the Netherlands), India, Pakistan, China, and on a very large scale in Brazil, where it is used as a motor fuel. A valuable by-product of ethanol fermentation is industrial CO2 (see Carbon dioxide). 

The above chemicals can be obtained by fermentation (qv) of other sugars. However, some compounds require sucrose as a unique feedstock. Examples are the polysaccharides dextran, alteman, andlevan, which are produced by specific strains of bacteria (48,54—56). Dextrans are used to make chromatographic separation media, and sulfated dextran derivatives are used as plasma extenders (41). Levans show promise as sweetness potentiators and, along with alteman, have potential as food thickeners and bulking agents in reduced-caloric foods (55,56) (see Carbohydrates). 

Sucrochemistry. A wide range of fermentation and chemical products can be made from sucrose either per se or in juice or molasses. 

Uses. High fmctose symp is used as a partial or complete replacement for sucrose or invert sugar in food appHcations to provide sweetness, flavor enhancement, fermentables, or humectant properties. It is used in beverages, baking, confections, processed foods, dairy products, and other apphcations. Worldwide HES production in the 1994—1995 fiscal year was estimated at about 8.6 x 10 t (dry basis) (18). About 75% of total world production is in the United States. 

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

---