invert sugar syrup.pptx

This ppt has details about invert sugar syrup, laevulose and molasses

1. INVERT SUGAR SYRUPS, LAEVULOSE AND MOLLASES PRESENTED BY PARUL THAPAR M.Sc.(MFT)- II Year- 2011

2. INVERT SUGAR SYRUPS

3. INTRODUCTION Invert sugar syrup is a mixture of glucose and fructose. It is sometimes referred as artificial honey. It is obtained by splitting sucrose into these two components. Invert sugar has a lower water activity than that of sucrose, so it provides more powerful preserving qualities. The shelf life of inverts is approximately six months, depending on storage and climatic conditions.

4. PROPERTIES OF INVERT SUGAR SYRUP PROPERTIES FIGURES Colour Off white Total solids(% by weight) 74.0 % Inversion(% by weight) 90.0 Free sucrose(% by weight) 2-3(max) pH 3.5-5.5 Specific gravity(Deg. C) 1.36 Ash(%) 0.2.(max) Solubility Soluble in water, glycerin and glycol

5. PRODUCTION

6. CHEMICAL METHOD

7. CHEMICAL REACTION

8. ADVANTAGES High sweetening power. Easy handling. Act as preservative. Easy weight control. Texturing ability. DISADVANTAGES Low conversion efficiency. High-energy consumption. High cost of production. Introduction of impurities. Synthesis of certain bi-products. Yield- 25-30% Crystallization can occur during heating/ cooling.

9. ENZYMATIC METHOD Invertase/ sucrase is a saccharolytic enzyme derived from Saccharomyces cerevisiae. Invertase CHEMICAL NAME Beta- fructofuranosidase CHARACTERISTICS Has strong degrading activity on sucrose. ACTIVITY 20,000µg pH 3.0-6.0 TEMPERATURE 40-80ºC ACTIVITY DEFINITION The amount of enzyme which will liberate 1mg of monosaccharide within 5 minutes from 6 ml of 5.4% sucrose solution at 20 º C and pH 4.7. STORAGE At room temperature

10. PRODUCTION PROCEDURE (Sucrose) (Invertsugar) Invertase

11. CONT……

12. CHEMICAL REACTION

13. ADVANTAGES Yield-100% Low temperature Low energy cost No impurities Better taste of product Easy handling Small stock Completely health friendly sweetener.

14. APPLICATIONS

15. LAEVULOSE

16. INTRODUCTION Laevulose/ fructose or Fruit-Sugar is a carbohydrate. Molecular formula C 6 H 12 O 6 . It is closely related to ordinary d- glucose. It is a ketose (simple sugar) contained in most sweet fruits, honey and starches together with dextrose. It is called laevulose because it rotates the plane of polarization towards left.

17. PROPERTIES OF LAEVULOSE CHARACTERS FIGURES Sweetness 1.2 to 1.8 times sweeter than sucrose Solubility Soluble in water and dilute alcohol Specific rotation 104º, diminishes to -92 º Colour Crystalline white

18. PRODUCTION OF LAEVULOSE

19. ISOMERASE Isomerase is an enzyme that catalyzes the structural rearrangement of isomers. The names of isomerases are formed as "substrate isomerase" (for example, enoyl CoA isomerase ), or as "substrate type of isomerase" (for example, phosphoglucomutase). Isomerase

20. CHEMICAL REACTION Isomerase 60 º C, pH: 6.5-8.2

21. PRODUCTION FROM SUCROSE

22. ADVANTAGES Sweetness Ingredient synergy Shelf-stable Resistance to crystallization Humectancy Surface browning Insulin release

23. APPLICATIONS

24. MOLASSES

25. INTRODUCTION Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar. The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction. In some parts of the United States molasses is also known as sweet sorghum, though it is not true molasses.

26. COMPOSITION OF MOLASSES COMPOSITION AMOUNT Brix (degrees) 86.0 Total sugars 48.3% Density 11.8 lbs/gal Dry matter 76.5% Moisture 23.5% Ash 16.0% Organic matter 62.5% Glucose 2.6% Fructose 5.6% Sucrose 35.9% pH 4.9-5.4 Vitamins 500 ppm

27. PRODUCTION OF MOLASSES

28. EXTRACTION

29. KINDS OF MOLASSES

30. INTERGRAL Produced from unclarified sugarcane juice which has been partially inverted to prevent crystallization. Concentrated by evaporation to achieve 80% of DM content. Leads to heavy scum deposits. HIGH TEST The juice is clarified before evaporation. Impurities are not associated with it.

31. “A” MOLASSES Intermediate product obtained on centrifuging the “A” masecuite. Produced simultaneously with the “first” or “A” sugar. Contains 80-85% DM. “B” MOLASSES Also called “second” molasses. Intermediate product obtained by centrifuging “B” masecuite(Obtained by boiling seed sugar and “A” molasses. Contains 80-85% DM.

32. “C”MOLASSES Also known as “final” or “black - strap” molasses and in some countries as “treacle”. It is the end product obtained on centrifuging “C” masecuite. “C” masecuite is prepared by boiling “virgin” sugar crystals (obtained from syrup crystallization) and “B” molasses. Contains some amount (approximately 32-42%) sucrose.

33. SYRUP- OFF Also called “liquor-off” or “jett”. The end product obtained on centrifugation of final refined masecuite. Has 90-92% of DM. REFINERY-FINAL MOLASSES Another type of final molasses. Represents less than 1% of processed raw sugar. Has similar composition to that of the final “C” molasses.

34. APPLICATIONS Used as the base material for fermentation into rum. Molasses is commonly used in dark brewed beverages like stout and very heavy dark ales. Molasses is added to some brands of tobacco used for smoking through a Middle Eastern water pipe (e.g., hookah, shisha, narghile, etc). Blackstrap molasses may also be used as an iron supplement for those who cannot tolerate the constipation associated with other iron supplementation. An additive in livestock grains.

35. Paoers written by P. ANDRES, Repetitorium der Zuckertechnik, Berlin (1953). E. MOEBES and L. WIENINGER, Zucker 8 (1955) 170. The journal of Biological Chemistry NEILANDS, J.B.,in S.P. COLOWICKAND N.O.KAPLAN (Editors), Methods in enzymology, Vol. I http/books.google.co.uk " http://en.wikipedia.org/w/index.php?title=Molasses&oldid=453935825 REFERNCES

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