Colour Removal from Sugar Syrups

Henke, Svatopluk; Hinkova, Andrea; Gillarová, Simona

doi:10.1007/978-3-030-06082-4_10

Cited by 6 publications

(2 citation statements)

References 31 publications

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“…Figure 2 illustrates the changes in turbidity of the syrup samples as the pH of the CME and the dehydration temperature varied. The turbidity and colour of natural sweeteners, produced by evaporating water from diluted sugar sources such as maple and agave, are influenced by acidity, moisture, and total solids content, pH, type, and concentration of sugars, temperature, and heating time (Henke et al ., 2019). Generally, the colour of liquid sweeteners arises from the condensation of aldehydes and ketones formed during the heating of sugars with acids or bases (caramelisation), which results in the formation of coloured compounds such as furans and cyclopentenones.…”

Section: Resultsmentioning

confidence: 99%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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SummaryCacao mucilage exudate (CME) is a highly nutritious by‐product of cacao fruit processing containing up to 15 wt% simple sugars and organic acids. We investigate the CME dehydration process to produce cacao syrup (CS) under varying temperatures (60 °C and 70 °C) and pH (4.0 and 5.0) using a 22‐factorial design with a central point (65 °C, pH 4.5). Neither temperature nor pH significantly (P < 0.05) impacts CS chemical composition. Average concentrations of fructose, glucose, and sucrose in the syrups reached 27.79, 25.56, and 12.46 wt%, respectively. Organic acids—citric, malic, lactic, tartaric, and fumaric—represent 5.12, 3.01, 0.20, 0.16, and 0.002 wt%, respectively. Although the heating treatment results in the formation of 5‐(hydroxymethyl)furfural (HMF) (12.8–13.7 mg L−1), its concentration remains below the limits of the regulatory standard. These findings have significant implications for using CME as a sustainable and nutritious source of ingredients for the food industry.

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Section: Resultsmentioning

confidence: 99%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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“…The concept of SMB technology finds application in many industrial areas of pharmaceuticals, fine chemistry, biotechnology, food and sugar processing, etc. In the sugar industry, the SMB has found a lot of applications in the separation of various carbohydrates from mixtures such as glucose/fructose/sucrose [2,3], xylose/xylobiose [4,5], glucose/maltose/maltotriose [6], ribose/glucose/ rhamnose and fucose [7], rare sugar D-psicose [8], fructooligosaccharides [9,10], lactose [11], galactooligosaccharides [12][13][14], but also in the isolation of betain from molasses [2,15] and sugar decolorization [16].…”

Section: Introductionmentioning

confidence: 99%

Possibilities of Optimizing the Purity of Mannose in Continuous Chromatographic Separation

et al. 2023

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The development of separation technology based on continuous simulated moving bed chromatography in sugar technology is described. This is a potential economic alternative method both in terms of separation efficiency and process performance, and in terms of the high purity of the resulting products. This work focuses in detail on the isolation of mannose from natural polysaccharides, such as galactomannans; however, the developed procedures and equipment can be further applied to the separation of various liquid mixtures of carbohydrates. The main aim was to find optimal operating conditions for hydrolytic and separation steps of the whole technology. The obtained results provide a basic data set for further development of the industrial application.

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Mushroom-derived polysaccharides as antitumor and anticancer agent: A concise review

Hyder¹,

Dutta

2021

Biocatalysis and Agricultural Biotechnology

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Colour Removal from Sugar Syrups

Cited by 6 publications

References 31 publications

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Possibilities of Optimizing the Purity of Mannose in Continuous Chromatographic Separation

Mushroom-derived polysaccharides as antitumor and anticancer agent: A concise review

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