Sweeteners

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1. GENERAL DESCRIPTION:


1. General Flowsheet of sweeteners production


2. Description of techniques, methods and equipment
(BAT for Food, Drink and Milk Industries, June 2005)

Starch slurry is the starting raw material for the manufacture of Sweeteners or sugar syrups. These are produced by the action of acids, enzymes or a combination of both, however enzymes are more commonly used. In a typical process, the starch slurry is heated to gelatinise the starch and then mixed with acids and/or enzymes and reacted in different liquefaction, saccharification and isomerisation reactors. The temperature is then raised to around 140 °C. Conversion of the starch only takes a few minutes. The mass is neutralised and after several stages of purification, i.e. separation of insolubles, demineralisation and decolourisation, the product obtained is evaporated. The liquor is usually filtered and treated with active charcoal or ion exchange resins to remove colour, ash and other minor impurities, e.g minerals. The liquid sweetener resulting can be sold as such, or dried, or crystallised to produce dry sweeteners.


3. Temperature ranges and other parameters (table)
(BAT for Food, Drink and Milk Industries, June 2005)


Temperature ranges in the starch production, table1.jpg


4. Benchmark data


2. NEW TECHNOLOGIES:


a) Changes in the process


b) Changes in the energy distribution system


c) Changes in the heat supply system


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