Sugars Produced from Sucrose

Catalytic hydrogenation yields isomaltol (palatinit), a mixture of the disaccharide alcohols 

6-0-a-D-glucopyranosidosorbitol (Ila, Formula 19.1), 1-0-a-D-glucopyranosidosorbitol (Ilb) (isomaltitol), and 1-0-a-D-glucopyranosidoman-nitol (III). 

This mixture of sugar alcohols can be separated by fractional crystallization. Palatinit is a sugar substitute. 

Isomalto-oligosaccharides [a-D-Glu-(l 6)-], n = 2 — 5, produced by the intermolecular condensation of palatinose, can pass through the small intestine. 

Enzymatic isomerization of sucrose with the help of Leuconostoc mesenteroides gives an a-D-glucopyranosido (1 5)-D-fructopyranose called leucrose. This sugar is fully metabolized but is non-cariogenic. 

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Production and consumption statistics for sucrose are shown ia Table 1. World production of sucrose dufing 1993—1994 was - 110 million metric tons, of which - 64% was derived from sugarcane. The largest producer is the European Union (EU), followed closely by India and Bra2il. In 1993—1994, the United States ranked fourth in production. World raw sugar prices from 1990—1995 ranged from 20.20—32. l0/kg (10). 

Maple symp is prepared by concentrating (evaporation or reverse osmosis) sap from the maple tree to a concentrated solution containing predominantly sucrose. Its characteristic flavor and color are formed during evaporation. Maple symp is produced from the sap of several varieties of mature maple trees, eg, the sugar maple (/icer saccharum) and black maple A.cernigrunj). 

High test molasses (invert molasses) is produced from cane sugar when sucrose manufacture is restricted because of overproduction. The cane sugar at ca 55 wt % solids is en2ymatically converted to invert symp to prevent crystallisation and evaporated to a symp. The product is used in the same applications as blackstrap molasses. 

Bioethanol can be produced from a large variety of carbohydrates with a general formula of (CHjO) . Chemical reaction is composed of enzymatic hydrolysis of sucrose followed by fermentation of simple sugars. Fermentation of sucrose is performed using commercial yeast such as Saccharomyces cerevisiae. First, invertase enzyme in the yeast catalyzes the hydrolysis of sucrose to convert it into glucose and fmctose. 

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