Syrups from carbohydrates

The 42% fructose syrup from the isomerization column is first demineralized to remove trace components picked up during isomerization, and is then pumped into the separator at 36-60% solids. The relative difference in affinity of the resin for fructose and dextrose allows separation of the carbohydrates into two enriched streams. A typical system, shown in Figures 21.10 and 21.11, is based on the concept... 

One of the more recent innovative approaches was to look for new micro-organisms and novel carbohydrate substrates. The early fermentations used sugar beet or cane molasses, various syrups, sweet potato starch or glucose itself and the micro-organism was always an Aspergillus spp. In the early 1930 s it was found that yeasts would produce dtric add from acetate. Since then a variety of yeasts, prindpally Candida spp., has been shown to convert glucose, w-alkanes or ethanol to dtric add with great effidency. 

Maltodextrins and corn syrup solids are produced from starch, usually corn. The starch, which is almost pure carbohydrate, is cooked or pasted to open the granule and then hydrolyzed. Products can be made by hydrolyzing with acid or enzymes or with a combination of acid and enzymes. After the desired amount of hydrolysis has occurred, the reaction is stopped, and the product is filtered to remove insoluble materials and then dried. 

Overall, it appears that syrup solids from wheat, cassava, and rice could be used for flavor encapsulation. However, an effort is needed to provide some emulsification for these carbohydrates. 

There has also been a range of developments leading to the removal of acidity, colour and minerals from clear juices such as apple. The product of such a combination of processes can be a clear, colourless carbohydrate syrup that can be used in a variety of food processes. There seems little doubt that the legal status of such a product is not fruit juice yet it is often, optimistically, so called. 

Of course, carbohydrates are used and manipulated at commercial scales. The isolation of sucrose and the enzymatic formation of high fructose com syrup are obvious examples. However, although sucrose is available from a wide variety of sources at very large scale, it has found relatively little application in chemical transformations.1516... 

This patent describes vodka made from specified amounts and types of oat flakes, glucose syrup, carbohydrate modulus, Jerusalem artichoke dry extract (Relikt), and aqueous-alcoholic liquid. The vodka is 40% strength with high organoleptic indices. 

The hydrophilic part of the alkyl polyglucoside is derived from a carbohydrate source, and raw material costs increase in the order starch/glucose syrup/glucose monohydrate/water free glucose while plant equipment requirements and hence cost decrease in the same order. 

Major biotechnological uses of the biomass carbohydrate moiety have attracted worldwide attention. Controlled cellulose degradation by cellulases may produce materials for important multifarious applications carbohydrates that can be used in the food and beverage industries, cellulose microfibril fragments for non-caloric food additives, hyperabsorbent cellulose fibers from fragmented cellulose microfibrils which can be used in biomedical, commercial and house-hold absorbent materials. Biomass-derived glucose syrups can also be used as carbon source in industrial fermentations for the production of antibiotics, industrial enzymes, amino-acids, and bulk chemicals. 

Starch conversion refers to the process of converting starch into other products. It involves gelatinization, liquefaction, and saccharification. Liquefaction refers to the acid-or enzyme-catalyzed conversion of starch into maltodextrin. Starch, usually from wet milling of com, is pumped in a slurry to the conversion plant, where it undergoes one or more hydrolytic processes to yield mixtures of various carbohydrates in the form of syrups. The kind and amount of the various carbohydrates obtained depend upon the type of hydrolysis system used (acid, acid-enzyme, or enzyme-enzyme), the extent to which the hydrolytic reaction is allowed to proceed, and the type of enzyme(s) used. The fact that most starches consist of two different kinds of polymers... 

Caramel color can be produced from a variety of carbohydrate sources, but usually com sugar syrup is used. Com starch is first hydrolyzed with acid to a DE of 8 to 9, followed by hydrolysis with bacterial a-amylase to a DE of 12 to 14, then with fungal amyloglucosi-dase up to a DE of 90 to 95. Several types of caramel are produced. The largest amount is... 

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