Starch syrup properties and classification
2018-04-08 / Industry news
Generally speaking, starch syrup is processed according to starch, mainly is corn starch and cassava starch. Its catagory can divided to (1)liquid glucose syrup (2)glucose syrup (3)fructose syrup (4)malttose syrup. Following is the detail introduction:
1. Liquid glucose syrup: it is a mixing syrup with glucose, maltose and malto-oligosaccharide processed by starch hydrolysis. Glucose and maltose is more reductive syrup, higher degree of starch hydrolysis, higher glucose content. In the starch syrup production industry, usually used the DE(dextrose equivalent) value to express the starch hydrolysis degree of starch. According to the transform degree, liquid glucose syrup contain high transform, middle transform and low transform. The DE value in 30%-50% is the most widely used glucose syrup in industrial production, the DE value 42% liquid glucose syrup named standard glucose syrup. High transform glucose syrup DE value is 50%-70&, low transformation is under 30%, different DE value liquid glucose syrup with different performance.
Starch syrup widely used in varities food production industry
2. Glucose syrup: produced by starch completely hydrolysis by enzymes or acid, different production technology with different purity. Generally divided into crystallized grape syrup and total syrup two types, glucose occupies 95%-97% in the dry matters, the rest is oligosaccharide left by hydrolysis. Make the saccharification liquid decolor by actived carbon, then remove impurities by ion exchange column, then we can get high purity glucose syrup.
3. Fructose syrup: processed fine glucose syrup by glucose isomerase column, make part of them change to heterogeneous fructose, this time the syrup mainly composed by fructose and glucose, then refined by active carbon and ion exchange column, concentrate to get pure and colorless fructose syrup.
Starch syrup production process by Doing Machinery
4. Maltose syrup: also use starch as raw material, make starch hydrolysis by enzymes or acid. Compact with liquid glucose syrup, maltose syrup's glucose content is lower, usually under 10%, the maltose content is higher in 40%-90%. According to the different maltose contain, divided into maltose syrup, high maltose syrup, extreme high maltose syrup.
Above all, its the main properities and classification of starch syrup.
1. Liquid glucose syrup: it is a mixing syrup with glucose, maltose and malto-oligosaccharide processed by starch hydrolysis. Glucose and maltose is more reductive syrup, higher degree of starch hydrolysis, higher glucose content. In the starch syrup production industry, usually used the DE(dextrose equivalent) value to express the starch hydrolysis degree of starch. According to the transform degree, liquid glucose syrup contain high transform, middle transform and low transform. The DE value in 30%-50% is the most widely used glucose syrup in industrial production, the DE value 42% liquid glucose syrup named standard glucose syrup. High transform glucose syrup DE value is 50%-70&, low transformation is under 30%, different DE value liquid glucose syrup with different performance.
Starch syrup widely used in varities food production industry
2. Glucose syrup: produced by starch completely hydrolysis by enzymes or acid, different production technology with different purity. Generally divided into crystallized grape syrup and total syrup two types, glucose occupies 95%-97% in the dry matters, the rest is oligosaccharide left by hydrolysis. Make the saccharification liquid decolor by actived carbon, then remove impurities by ion exchange column, then we can get high purity glucose syrup.
3. Fructose syrup: processed fine glucose syrup by glucose isomerase column, make part of them change to heterogeneous fructose, this time the syrup mainly composed by fructose and glucose, then refined by active carbon and ion exchange column, concentrate to get pure and colorless fructose syrup.
Starch syrup production process by Doing Machinery
4. Maltose syrup: also use starch as raw material, make starch hydrolysis by enzymes or acid. Compact with liquid glucose syrup, maltose syrup's glucose content is lower, usually under 10%, the maltose content is higher in 40%-90%. According to the different maltose contain, divided into maltose syrup, high maltose syrup, extreme high maltose syrup.
Above all, its the main properities and classification of starch syrup.
