Sucrose processing

Das R.N. 2001. Nanocrystalline ceramics from sucrose process. Mater. Lett. 47 344-50. 

Because of its relatively high degree of sweetness, fmctose has been the object of commercial production for decades. Eady attempts to isolate fmctose from either hydrolyzed sucrose or hydrolyzed fmctose polymers, eg, inulin (Jerusalem artichoke), did not prove economically competitive against the very low cost for sucrose processed from sugarcane or sugar beets. 

Dmitrovsky, M., Sucrose Process for Evaporative Continuous Crystallization, Technical Papers and Proceedings of the Sugar Industry Technologists, Inc., Vol. 38, pp. 291-302, 1979. 

The ion-exclusion process for sucrose purification has been practiced commercially by Firm Sugar (104). This process operates in a cycHc-batch mode and provides a sucrose product that does not contain the highly molassogenic salt impurities and thus can be recycled to the crystallizers for additional sucrose recovery. 

Sucrose Esters. These newer emulsifiers, approved for direct addition in the United States in 1983 (35), ate formed when sucrose is combined with various fatty acids and the resulting emulsion is dehydrated. These additives are odorless and tasteless, and can withstand the retort process. They are used in products when standards of identity do not preclude their use, such as baked goods, baking mixes, dairy product analogues, fto2en dairy desserts and mixes, and whipped milk products (39). High price has limited use in the United States, but these compounds ate used extensively in Japan as emulsifiers in baked goods (40). 

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

Table 5 presents typical operating conditions and cell production values for commercial-scale yeast-based SCP processes including (63) Saccharomjces cerevisae ie, primary yeast from molasses Candida utilis ie, Torula yeast, from papermiU. wastes, glucose, or sucrose and Klujveromjces marxianus var fragilis ie, fragihs yeast, from cheese whey or cheese whey permeate. AH of these products have been cleared for food use in the United States by the Food and Dmg Administration (77). 

The Provesteen process, developed by Phillips Petroleum Company, employs a proprietary 25,000-L continuous fermentor for producing Hansenu/a jejunii the sporulating form of C. utilis from glucose or sucrose at high cell concentrations up to 150 g/L. The fermentor is designed to provide optimum oxygen and heat transfer (69,70). 

Reaction with Organic Compounds. Many organic reactions are catalyzed by acids such as HCl. Typical examples of the use of HCl in these processes include conversion of HgnoceUulose to hexose and pentose, sucrose to inverted sugar, esterification of aromatic acids, transformation of acetaminochlorobenzene to chloroaruHdes, and inversion of methone [1074-95-9]. 

Spray Drying. Spray-dry encapsulation processes (Fig. 7) consist of spraying an intimate mixture of core and shell material into a heated chamber where rapid desolvation occurs to thereby produce microcapsules (24,25). The first step in such processes is to form a concentrated solution of the carrier or shell material in the solvent from which spray drying is to be done. Any water- or solvent-soluble film-forming shell material can, in principle, be used. Water-soluble polymers such as gum arable, modified starch, and hydrolyzed gelatin are used most often. Solutions of these shell materials at 50 wt % soHds have sufficiently low viscosities that they stiU can be atomized without difficulty. It is not unusual to blend gum arable and modified starch with maltodextrins, sucrose, or sorbitol. 

Oxidation of Carbohydrates. Oxahc acid is prepared by the oxidation of carbohydrates (7—9), such as glucose, sucrose, starch, dextrin, molasses, etc, with nitric acid (qv). The choice of the carbohydrate raw material depends on availabihty, economics, and process operating characteristics. Among the various raw materials considered, com starch (or starch in general) and sugar are the most commonly available. Eor example, tapioka starch is the Brazihan raw material, and sugar is used in India. 

An in vitro ensymatic synthesis of sucrose was carried out ia 1944 (5). A successful chemical synthesis was performed by Lemieux and Huber (6) ia 1953 from acetylated sugar precursors. However, the economics and chemical complexities of both processes make them unlikely sources of supply. 

Sucrose quantitation has also been performed by colorimetric methods. However, in recent years, automated enzymatic analyzers and instmmental methods (eg, ion chromatography and hplc) have become increasingly popular, as they provide greater sensitivity and accuracy. Near infrared (nir) spectroscopy is currendy under evaluation as a tool for sucrose quantitation in sugar mills and food processing operations. 

Sucrose helps minimize earthy tastes of vegetables, while enhancing inherent flavors and aromas, and preserving color and texture (37). Addition of sucrose inhibits enzymatic browning of canned and frozen fmits, and prevents loss of color, flavor, and aroma from fmit during processing (38). 

A chlorination process (20,21,44—46) converts sucrose into sucralose [56038-13-2] (4,l, 6 -trichloro-4,l, 6 -trideoxy-galactosucrose), a heat-stable, noncariogenic, noncaloric, high intensity sweetener. Sucralose is approved for food use in Canada, Australia, and Russia. It is not yet approved for use in the United States. 

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