808 Sweeteners from Starch: Product

808 Sweeteners from Starch: Production, Properties and Uses
is monitored by occasional checks of the DE or the carbohydrate profi le until the
desired conversion is reached.
At completion of the enzyme conversion, the tanks are emptied in succession and the
liquor is processed through fi ltration and carbon bleaching, as previously described, and
evaporated to the proper solids level. The advent of enzyme-converted syrups lessens
the importance of traditional methods of measurement, such as determination of DE.
It is possible to have two syrups with the same DE and completely different carbohydrate
profi les and performance characteristics, as shown in Table 21.4 . 31
3. High-fructose Syrups
Using immobilized enzyme technology, it is possible to produce high-fructose syrups
containing 42%, 55% or 90% fructose. In 1999, US shipments of high-fructose syrups
exceeded 24 billion pounds (11  10 9
kg) (dry basis). 5
The typical process for producing a 42% high-fructose syrup is shown in Figure
21.8 .32 A starch solution at about 35% solids and a pH of about 6.5 is drawn into a
steam jet at 180 ° F (82 ° C) in the presence of a calcium-stabilized, thermostable alphaamylase.
The slurry is maintained at this temperature through a series of loops for
3 – 5 minutes and then cooled to 95 ° C (200 ° F) in a secondary reactor, where further
alpha-amylase additions occur. A holding time of up to 120 minutes in the secondary
reactor produces a solution of approximately 12 DE. The pH is adjusted to about 4.3