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In this page you will find free data about Invert Sugar Syrup, including:
- What is Invert Sugar Syrup
- How to make Invert Sugar Syrup
- Invert Sugar Syrup uses and applications
This page presents brief synopsis of Invert Sugar Syrup production technology, describing, in a concise way, relevant technical and economic aspects. Each manufacturing process description will consist of:
- Major process steps
- Simplified, schematic flow diagram & key equipment
- Important safety or environmental considerations
- Economic perspective, comprising capital expenditures and/or operating expenses
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Invert Sugar Syrup Manufacture Technology
The substance known colloquially as table sugar is actually sucrose, a disaccharide composed of fructose and glucose. Sucrose is a major agriculturally derived product with an established industry for its extraction, processing and supply. It is mainly employed as a sweetener in industrial and domestic food applications, but also finds additional uses in the pharmaceutical industry, in chemical manufacturing, and as a feedstock for fermentation processes. For example, sugar is used as a feedstock for the manufacture of bio-based chemicals, such as bio-succinic acid.
Sugar generally exists commercially as a solid granular product. However, some food manufacturers prefer to use sugar in a liquid form, due to the ease of handling a liquid product. One commercially available liquid-sugar product is liquid invert sugar, also known as invert syrup. It is produced from the inversion of sucrose, which refers to the hydrolysis of the disaccharide molecule into its constituent parts, the monosaccharides glucose and fructose. The result of this reaction is a product with greater sweetening power and improved microbiological stability, when compared to sucrose.
Invert syrups are commercialized with different combinations of invert sugar and sucrose contents, depending on the degree of inversion performed. Also, invert syrups can be produced by three different inversion processes: acid hydrolysis with mineral acids; enzymatic hydrolysis; or hydrolysis by cation ion-exchange resin. The latter process is described in this column.
The process for sucrose inversion by ion-exchange resin shown in the simplified flowsheet below is similar to the one presented in U.S. Patent 8,404,109, published by European Sugar Holdings S.a.r.l. (Capellen, Luxembourg). An important feature of this process is the removal of ash from the solution in the ion-exchange columns.
Water and steam are mixed to form a hot water stream. Part of this stream is added to raw sugar (sucrose) before it is fed to a screw conveyor, which directs wet sucrose to an agitated vessel. The remaining hot water is fed into the vessel, forming a 60 wt.% sucrose solution.
The sucrose solution is fed to ...