Syrups fructose

High-fructose syrup (HFS), 4 714 High gradient magnetic separation (HGMS)... 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

Two methods are employed industrially to produce crystalline fructose, aqueous crystallization and alcoholic crystallization. Yields of fructose crystallized from water syrups are only of the order of 50%, due to the very high water solubility of the sugar, while the high viscosity of the concentrated solution results in long crystallization times, typically 50 hours or more (2). The second process requires the addition of lower alcohols (eg. ethanol) to a concentrated fructose syrup, generally 90% total solids or more, at temperatures of 50 C to 80""c and then cooling to cause crystallization. Fructose yields are from 70 to 80% and the total time involved is 8 to 12 hours (3). However, large quantities of... 

In some cases particular processes are espeeially important because of the value of the products produced and also the amounts of enzyme used, i.e. from both the enzyme producer and user standpoints. Therefore the examples on fructose syrups and 6-aminopenicillinic acid have been expanded to include much information on the business and technical strategies employed, and detailed proeess economic aspects respectively. Many other examples of biocatalysis-based commercial processes and products also exist with many others undergoing development. These other products also exhibit the same important technical and commercial features that are identified for the case studies in this chapter. 

Product Fructose syrup 7 - Decalactone 6-APA Aspartame precursor Cefuroxime... 

White, J.S. (1992) Fructose syrup Production, properties, and applications. In Starch hydrolysis products, edited by F.W. Schenck and R.E.Hebeda, pp. 177-199. New York VCH. 

Poulsen, P.B. and Zittan, L. (1976) Continuous production of high-fructose syrup by cross-linked homogenates containing glucose isomerase. Meth. Enzymol., 44,809-821. 

In comparison with sucrose (the annual production of which is 93 x 106 tonnes) and glucose or glucose-fructose syrups, only relatively small quantities of lactose are produced. However, it attracts commercial interest because it has some interesting properties and is readily available from whey, a by-product in the production of cheese or casein. World production of cheese is c. 1.4 x 107 tonnes, the whey from which contains c. 6 x 106 tonnes of lactose c. 0.3 x 106 tonnes of lactose are contained in the whey produced during casein manufacture. According to Horton (1993),... 

The glucose moiety can be isomerized to fructose by the well-established glucose isomerization process to yield a galactose-glucose-fructose syrup with increased sweetness. Another possible variation would involve the isomerization of lactose to lactulose (galactose-fructose) which can be hydrolysed to galactose and fructose by some / -galactosidases. 

Baking -enzymes in [ENZYME APPLICATIONS - INDUSTRIAL] (Vol9) -high fructose syrup in [SYRUPS] (Vol 23) -vanillin in [VANILLIN] (Vol 24)... 

Clinton Corn Processing ships first enzymatically produced fructose syrup. 

Antrim, R.L.. W. Colilla, and B.J. Schnyder "Glucose Iso me rase Production of High Fructose Syrups, AppL Biochem. Bioeng., 2, New York, NY, 98-154 (1979). Amheim, N. and C.H. Levenson Polymerase Chain Reaction, Chem. Eng. News, 68(40), 38-47 (1990). 

High-fructose com syrups dominate the carbohydrate-sweetened soft drinks sector in some markets - notably in the United States. However, in other markets, for example, Europe, the use of high-fructose glucose syrups (HFGS) is restricted by production quotas, and a variety of carbohydrate products including sucrose, glucose syrups, fructose and fructose syrups are used. 

Fructose syrup. In addition to the glucose/fructose syrups mentioned above, a fructose syrup has been produced using inulin as a source. Inulin is the fructose analogue of starch, and the chicory root is the standard source for commercial hydrolysis. Fructose syrups are usually too expensive for routine use in beverage production but they have been employed where a particular claim is to be made for fructose. They have also been used for the adulteration of fruit juices as they are chemically difficult to detect. Detection is possible at the sub-molecular level by techniques such as stable isotope ratio measurement. Fructose is also manufactured using sucrose as a starting material. 

The enzyme isomerase is used to convert glucose syrup to fructose syrup. Fructose syrup is much sweeter than glucose syrup and can be used as a sweetener in slimming foods as less is needed. 

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