Production of Syrups

The use of cereal-based syrups has increased because they can substitute for sucrose and supply the industry with a wide array of products with different properties in terms of viscosity and sweetness. For example, the U.S. Corn Refiners Association estimated that sales of maize-based syrups increased sixfold from 1970 to 2000 (from 1.8 million to 11 million tons, db). The soft drink industries are the major users, followed by the confectionary, ice cream, baking, preserves, and breakfast cereals industries. 

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When the whole of the starch-milk is in, the boiling is continued until transformation is attained. A shorter duration of boiling is needed for the production of syrup than for solid sugar. During the boiling a ven- disagreeable and penetrating odour is developed, especially when potato starch is used. 

Hydrolysis of starch to maltose CSTR with UF membrane Production of syrups... 

Fruit juices are usually obtained directly from fruit by mechanical means, and also from juice concentrates (cf. 18.2.10) by dilution with water. The solid matter content is generally 5-20%. The juices are consumed as such or are used as intermediary products, e. g., for the production of syrups, jellies, lemonades, fruit juice liqueurs or fruit candies. Fruit juice production is regulated in most countries. 

The main industrial use of starch is as a basic raw material for the production of syrups, glucose and fructose being the most widely produced sweeteners. In the United States, approximately 764 million bushels of sweeteners were produced in the year 2006. About 70% of these sweeteners were high-fructose maize syrups (U.S. Department of Agriculture, Economic Research Service 2009). The biotransformation of starch into syrups consists of the hydrolysis of amylose and amylopectin chains by specific amylolytic enzymes (BeMiller and Whistler 2009, Whistler et al. 1984). The glucose isomerase enzyme is used to convert glucose into the sweeter fructose, present in fructose syrups, which are in high production and demand. 

Liquefaction, starch Name of the enzymatic process in which a starch slurry is treated with a-amylase. During the reactions, the viscosity of the gelatinized starch slurry significantly decreases due to the conversion of large starch molecules into dextrins. Starch liquefaction is critically important in the production of syrups, sweeteners, and fuel ethanol. 

The development of high fmctose com symp (HECS) may provide another health benefit attributable to cereal grains (see Syrups). These symps are being used to an ever-increasing extent by the food industry. Shortly after HECS came on the market, a dramatic increase in the price of sucrose acted as a spur to the production of the high fmctose symps. 

The low molar ratio of the final UF-resin is adjusted by the addition of the so-called second urea, which might also be added in several steps [16-18]. Particular care and know-how are needed during this acid condensation step in order to produce resins of good performance, especially at the very low molar ratios usually in use today in the production of particleboard and MDF. This last reaction step generally also includes the vacuum distillation of the resin solution to the usual 63-66% solid content syrup in which form the resin is delivered. The distillation is performed in the manufacturing reactor itself or in a thin layer evaporator. Industrial preparation procedures are usually proprietary and are described in the literature in only a few cases [17-19]. 

A final example of application and process layout is shown in Figure 15. In this example the process relies on activated carbon to remove color bodies from a recycled glucose intermediary prior to use in the production of confectionary. The glucose containing the color taint must be mildly heated (to about 70° C), so that the normally solid product becomes less viscous and easier to pump. The syrup is... 

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

Colorants must be introduced into the coating syrups during production of pan-coated candies. Water-soluble colorants may be used but lake pigments as dispersions are preferred. Pan-coated candies require higher concentrations of colorants than jellies or creams they require 30 to 60 coatings of colored syrup. ... 

Some of the industrial biocatalysts are nitrile hydralase (Nitto Chemicals), which has a productivity of 50 g acrylamide per litre per hour penicillin G amidase (Smith Kline Beechem and others), which has a productivity of 1 - 2 tonnes 6-APA per kg of the immobilized enzyme glucose isomerase (Novo Nordisk, etc.), which has a productivity of 20 tonnes of high fmctose syrup per kg of immobilized enzyme (Cheetham, 1998). Wandrey et al. (2000) have given an account of industrial biocatalysis past, present, and future. It appears that more than 100 different biotransformations are carried out in industry. In the case of isolated enzymes the cost of enzyme is expected to drop due to an efficient production with genetically engineered microorganisms or higher cells. Rozzell (1999) has discussed myths and realities... 

An ultraviolet spectrophotometric method based on the absorbance of a periodate oxidation product of pseudoephedrine hydrochloride will be the official method of analysis in the USP XX.19,20 A portion of tablets or syrup in water is placed in a separatory funnel. Sodium bicarbonate and sodium metaperiodate are added. After standing for 15 minutes, 1 N HC1 is added. The solution is extracted with hexane. The hexane extract is filtered and its absorbance determined at 242 nm in 1 cm cells. The amount of the oxidation product of pseudoephedrine hydrochloride is determined by comparison of the sample absorbance against the absorbance of a Pseudoephedrine Hydrochloride Reference Standard treated in the same manner. 

In 2002, approximately 2.2 billion bushels of corn were processed in the United States for the production of food, fuel, and industrial products. Of that 2.2 billion bushels, 19.22 million tonnes (757 million bushels) were used for high fructose corn syrup (HFCS), glucose and dextrose, 6.34 million tonnes (250 million bushels) for pearl starch, 26.69 million tonnes (1051 million bushels) for fuel and beverage alcohol, and 4.75 million tonnes (187 million bushels) for cereals and other products (Corn Refiners Association, 2003). More than 50% of the com processed in the United States is done so using the corn wet milling process. 

Restoring the solution concentration by adding dry solute or mixing with concentrated solution can save energy costs as it avoids heat of evaporation and the need for expensive plants. The method can be suggested successfully for small-scale production, at a low-technological level process, where the initial solution mass is small. Indeed, the main hurdle of this technique is the increase of the solution mass, even if a constant loss in volume of syrup (9-14%) is due to adherence to the food pieces (Bolin et al., 1983). 

Viscosity measurement or rheology. Viscosity is an important property of many fluids, particularly consumer products. Pancake syrup that does not appear thick or a runny shampoo has little consumer appeal. Viscosity is also an important measurement for liquid polymers. It is a measure of polymer chain length and branching. On the other hand, viscosity does not have the sensitivity to detect small amounts of impurities in pure substance. 

Honey and maple syrup are complex products of high market price (813C — 23%o). The main source of adulteration is cheap high fructose corn syrup (813C — 13%o) or cane sugar (813C —ll%o) and the adulterated product is easily detected at levels as low as 10% or so of added sugar. 

A critical consideration in the development of biocatalytic systems is the form in which the enzyme or enzyme system is going to be used. There are two general approaches. One is to use isolated enzymes. If these are inexpensive, they can be used as disposable biocatalysts, as is the case for glucose isomerase, ° which is the key biocatalyst in the production of high-fructose corn syrups from starch, or the lipases and proteases that are present in detergents. Alternatively, if enzymes are expensive to produce, they can be immobilized and used repeatedly by recovering the enzyme particles after each use. 

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