CPI M2U5 SUGAR AND STARCH

Sugar

term applied loosely to any of a number of chemical compounds in the carbohydrate group that are readily soluble in water; are colorless, odorless, and usually crystallizable; and are more or less sweet in taste.

Sucrose

is a complex sugar, or disaccharide, whose atoms are attached to two connected rings of carbon and oxygen atoms. the familiar white, crystalline substance often used to sweeten foods. It splits into one molecule of glucose and one of fructose.

Sugarcane

member of the grass family - contains 11- 15% sucrose by weight - grows to a height of 3 -5 m

Inversion

Upon hydrolysis it yields a mixture of glucose and fructose, which are levorotatory, turning the plane of polarized light to the left.

Sccharum officinarum

The common sugarcane is classified as

Washing, Cutting, Crushing

Juice extraction

Screening, Clarification, Juice boiling, Settling

Juicee clarification

JUICE CONCENTRATION

The cane juice is evaporated from 85% to about 40% water in triple or quadruple effect evaporators to a thick, pale yellow juice

Crystallization

The thick juice goes to three single-effect vacuum pans (“strike pans”) where it is evaporated to a predetermined degree of saturation

Massecuite

The dense mass of crystals and syrup is known as

Centrifuging

The massecuite is placed in a centrifuge turning at a rate of 1000 to 1500 rpm

Affination

the raw sugar is treated with a heavy syrup (60 - 80°Brix) in order to remove the film of adhering molasses

Centrifuging

to remove the syrup by spraying water

Melting

crystals are dissolved in about half their weight of hot water, part of which is sweet water from the filter press

Mechanical clarification

Addition of diatomaceous earth or a similar inert material  pH is adjusted Filtration

Chemical clarification

Use of frothing clarifier or a carbonation system Decolorization -Use of decolorizing agents such as activated carbon, bone char, etc.

Sugar beet

member of the goosefoot family, is the source of nearly 40 percent of the world’s sugar supply

Starch or amylum

is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.

Pure starch

white, tasteless and odorless powder that is insoluble in cold water or alcohol.

linear and helical amylose and branched amylopectin.

It consists of two types of molecules:

Glycogen

the glucose store of animals, is a more highly branched version of amylopectin.

syneresis

water layer on top of a starch gel

waxy starches

Some cultivated plant varieties have pure amylopectin starch without amylose, known as

Resistant starch

a starch that resists digestion

Synthetic amylose

made from cellulose has a well-controlled degree of polymerization. Therefore, it can be used as a potential drug deliver carrier.

Oobleck

Certain starches, when mixed with water, will produce a non-newtonian fluid sometimes nicknamed

Pregelatinized starch

When a starch is pre-cooked, it can then be used to thicken instantly in cold water. Referred to as…

Dextrins

Starch can be hydrolyzed into simpler carbohydrates by acids, various enzymes, or a combination of the two. The resulting fragments are known as

Dextrin equivalent (DE)

The extent of conversion is typically quantified by _______ _________, which is roughly the fraction of the glycosidic bonds in starch that have been broken.These starch sugars are by far the most common starch bas

Maltodextrin

a lightly hydrolyzed (DE 10–20) starch product used as a bland-tasting filler and thickener

Various glucose syrups

(DE 30–70), also called corn syrups in the US, viscous solutions used as sweeteners and thickeners in many kinds of processed foods.

Dextrose

commercial glucose, prepared by the complete hydrolysis of starch.

High fructose syrup

made by treating dextrose solutions with the enzyme glucose isomerase, until a substantial fraction of the glucose has been converted to fructose.

Sugar alcohols

such as maltitol, erythritol, sorbitol, mannitol and hydrogenated starch hydrolysate, are sweeteners made by reducing sugars