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TECHNOLOGY
OFFERS |
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Technology for Manufacture of
'Chemical-Free' Invert Syrup |
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(technology
abstract) |
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Invert
Syrup is an equimolecular mixture of glucose and fructose in
aqueous form. Because of it's unique properties and multiple applications in the food processing
& pharmaceutical industry, it is a very sought after
product. |
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Invert
Syrup has an increased sweetness of 20%, in
comparison to table sugar. This extra sweetness can be of
benefit in fruit-flavored drinks where around 20% less
carbohydrate sweetener can be used to replace ordinary sugar
with invert syrup. Invert sugar has a high affinity for water;
hence it is used to keep products moist, extending acceptable
shelf life. Invert sugar is used to slow down and minimize
crystallization, so extending the shelf life of icings &
fondants. The low viscosity of invert sugar is used to
plasticize icings and reduce viscosity. By
including invert sugar, products eaten straight from the freezer
such as ice creams and sorbets can be made softer and
tastier. Finally, invert sugar has a lower water
activity than that of sucrose, and is used to give a greater
preservative effect. |
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Conventionally, invert sugar is prepared by the hydrolysis of
sucrose to glucose (dextrose) and fructose. This is achieved by
subjecting a sucrose solution to acid and heat: |
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Why
our technology is superior--
Heating the
sugar syrups in acidic condition will raise toxic Hydroxy Methyl
Furfural contents
rapidly. The longer and/or hotter the process is for a higher
degree of inversion, more is the HMF generated. Hence, the
acid hydrolyzed invert syrups are not healthy. In many countries, it is
forbidden to sell invert syrups with more than 40 mg/kg HMF.
The age-old method of acid inversion is crude, results in non-uniform
products including formation of highly neuro-toxic hydroxy
methyl furfural (HMF) and furfural. Our technology does not
employ acid for hydrolysis and so there is
no HMF, furfural or other toxic compound formation; thereby
making the end product health-friendly. Also, no chemical is added to neutralize the
acidity of invert syrup. The process is environment-friendly and
economical as compared to traditional processes. Our technology also
allows flexibility on inversion% and concentration. Also no
heating is needed beyond 70 deg C so saving on energy
and environmental damage are negligible. |
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Estimated project cost: Capacity of
the unit ,
Building Size ,
Equipment ,
Manpower , Power Consumption , Water Consumption and all other
related details of the project is available on request . Also
available option for TURN KEY establishment of the project. |
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Please
fill the technology assistance questionnaire. Click here
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