Grained sugar products

Like monosaccharides, disaccharides are hydrophilic. In nature, they tend to be exclusively either plant or animal products. Sucrose (table sugar) and maltose (malt or grain sugar) are produced only by plants, while lactose (milk sugar) is exclusively an animal product. 

Raw material for biomass fuel can come from various sources such as wood, legumes, grains, sugar crops, animal waste, municipal waste, aquatic plants, and food and cotton production waste. TABLE 12-2 provides examples of biomass raw materials. 

Table 10.1 gives a summary of the main by-products of fermentation by yeasts and other microbiological activities which can be identified in distilled spirits from different raw materials, like fruits, wine, grain, sugar cane, or other carbohydrate-containing plants. Since the sensory relevance of a flavour compound is related to its odour thresholds and odour quality. Table 10.1 presents also odour qualities and a review of threshold values of the fermentation by-products in ethanol solutions [9-10] and/or water [11-14] (Christoph and Bauer-Christoph 2006, unpublished results). 

Ethanol and distilled spirits are produced from various renewable raw materials such as fruits, grapes, grain, sugar beet, and sugar cane, and even from waste materials like pomace and other fermentation residues thus, production of spirit drinks, especially distilled spirits, is based on further essential issues and components of sustainability ... 

Food products, except grains, sugar and vegetable oil products 12... 

Amino acid production by fermentation started around 1960 in Japan. Initially glutamic acid was the main product. It was sold as sodium salt, monosodium glutamate (MSG), a flavor enhancer on oriental cuisine. Other amino acids soon followed. They are used in food and feed to increase the efficiency of low protein substrates. Microbiologically produced enzymes were introduced around 1970. They are used in grain processing, sugar production, fruit juice clarification, and as detergent additives (Table 9.1). 

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