Isomerism process in the syrup production process|Processing

Isomerism process in the syrup production process

2018-05-16 /Syrup Processing

Raw material of syrup production process

F-42 fructose syrup production process is the deep processing of glucose syrup production. The syrup production process is mainly finished depending on the isomerase. The Isomerism means that the glucose syrup converts into fructose syrup with fructose content of 42% by the effect of Isomerase. The isomerase we are using is a kind of immobilized enzyme. Converted from soluble state to immobilized state, the stability of isomerism will be increased significantly and it can be repeatedly in production for many times. After immobilized enzyme, it can be separated from product, therefore we may have a better control of the production process.

Immobilized enzyme used in food processing makes food free of enzyme. So there is no need to adopt the way of heat treatment to make enzyme inactivated, which will help improving the quality of food as well as economic benefits.

Isomerism process in the syrup production process

Optimal parameters of glucose isomerase

Isomerase is very expensive, so to increase the activity of isomerase, to ensure that the isomerism output of the syrup contains at least 42% of the fructose composition, it is strict to promise the isomerism-column syrup index. The enzyme requires that the DS of the feed syrup should be controlled between 40% and 52% and the temperature between 54 and 60 °C.

Of course, during this temperature range, the higher the temperature, the more the isomerase activity is increasing. Meanwhile it can decrease the time of the isomerase function. The lower the temperature, the activity of isomerase will also be reduced. of course, you can also be relatively extended isomerase usage time, but from the point of view of the comprehensive economic benefits of the factory, this approach seems to be not desirable. Another very important process operation is that before the syrup into the isomerase column, according to a certain percentage by adding magnesium sulfate and sodium metabisulfite. Adding the Sodium metabisulfite is to prevent oxidation, whereas magnesium sulfate is primarily used to protect and activate isomerase.

Syrup production process

The pH of the liquid glucose is controlled between 7.5 and 7.9 by adding caustic soda, which is also to increase the activity of the isomerase. Finally, since isomerase are particularly sensitive to oxygen in the air, it should come through the degasser before feeding to minimize the possibility of aerobic in the glucose liquid.