Types Of Syrup

In industrial production, starch sugars are divided into several types based on glucose conversion value (DE).
According to the liquid glucose value, it can also be divided into high conversion syrup (DE60-70), medium conversion syrup (DE38-42), and low conversion syrup (below DE20). The product varieties include:
Maltose
It is a disaccharide composed of two monomolecular glucose. Its sweetness is low and its thermal stability is higher than that of glucose. Glucose and other oligosaccharide can be obtained through oxidation reaction, and can also be converted into maltose alcohol, glucose alcohol, etc. The boiling temperature of maltose is 155 ℃. Higher temperature than regular sugar boiling.
Oligosaccharide
It refers to maltose trisaccharides and tetrasaccharides, which have low DE value, high viscosity, and poor moisture absorption, and are suitable for making hard candies, ice creams, pastries, and so on.
Low conversion sugar
The DE value is below 20, and the main component is dextrin. It is soluble in water, not sweet, easy to digest, and does not absorb moisture. It is suitable for use as a thickener. Both acid method and acid enzyme method can be used for low conversion sugar. Acid filtration is difficult, product solubility is low, and it is prone to turbidity or coagulation. It is best to use the segmented liquefaction method.
Fructose syrup
This is a newly developed starch syrup with a sweetness equal to or greater than sucrose, because the sugar in fructose is divided into fructose and glucose, it is called fruit grape syrup. It refers to the partial conversion of D-glucose to fructose under the action of isomerase and catalyst. The principle of isomerization is very simple. High DE value glucose syrup is decolorized by activated carbon, desalinated by ion exchange, and gas is removed. Then, corresponding catalysts and stabilizers such as magnesium and cobalt salts are added to complete the isomerization reaction at pH 6.5-8.5 and temperature 60-70 ℃. For pH values, each enzyme is specific and cannot be arbitrarily selected.
The advantage of fructose syrup is that any type of starch can be used as raw material, not limited by regional and seasonal conditions. The factory can produce it all year round, with abundant raw material resources and cheap prices. Enzymatic production is carried out under ordinary conditions, simple equipment, and low investment. Therefore, the production of fructose syrup has developed rapidly.