Abstract for Invert Sugar Production Line

Ensymm Abstract for a Production Line of Invert Sugar

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INVERT SUGAR

INVERT SUGAR ABSTRACTThe food and drink industry depends heavily on enzymes. Enzymes produced by yeast have been used for thousands of years in brewing and baking. Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glucose.Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in

The food and beverage industryheavily depends on enzymes. Thesekind of proteins produced by yeasthave been used for thousands ofyears in brewing and baking. Invertsugar (IS) contains fructose andglucose in roughly equalproportions. The invert sugar isgreater in demand than pureglucose as food and drinksweeteners, because fructose issweeter than glucose.Main consumers of invert sugar arethe baking, beverages, canning,confectionery and dairy industries.In addition to this, high fructosesyrup is used in many otherprocessed foods like jams andjellies. However, it is being usedonly in biscuits and soft drinks. Amanufacturer of IS expecting tosupply it in next couple of years to

the confectionery, fruit canning,foods and dairy products industriesas well. Fructose, also known asfruit sugar, is the sweetest naturalsugar and is found in fruits,vegetables, and honey.The body responds to fructose in adifferent way than to glucose andsucrose. Fructose is more satiating,and it is up to 1.8 times sweeterthan sucrose, making it useful infoods and beverages for the healthconscious. Fructose is also ideal foruse in diabetic foods as it has verylittle effect on blood glucose andonly a negligible effect on thesecretion of insulin.Enzymatic treatments are a majorway producing sweeteners,including syrups derived fromsucrose or starch that containmixtures of glucose, maltose,

fructose, and other sugars.Glucose has 70-75% the sweeteningstrength of beet sugar (sucrose),but fructose is twice as sweet assucrose. Thus, processes for themanufacture of fructose are ofconsiderable value. Invertase isused traditionally in the productionof inverted sugars for industry,especially in the manufacture ofcandies and preserves, productionof lactic acid and ethanolproduction from fermentation ofcane sugar molasses.

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INVERT SUGAR PATHWAY

Processing Pathway

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INVERT SUGAR AND PROPERTIES

Invert sugar is prepared by thehydrolysis of sucrose to glucose(dextrose) and fructose. This isachieved by subjecting a sucrosesolution to acid and heat:Invert sugar syrups can be fullyinverted as above, or partiallyinverted to leave part of the originalsugar unchanged. These syrups areknown as medium or partial invertsugar syrups. The term "invert"originates from the effect on thepolarimeter instrument traditionallyused to analyze sucrose solutions.Compared to pure sucrose, amixture of glucose and fructose"inverts“ the plane of polarisedlight, and so this is known as invertsugar.Inverting sugar in your own factoryis a time consuming process thatneeds critical process control, and

can be difficult to manage in thebusy production environment.

Properties of Invert Sugar Invert sugar has the followingproperties that provide benefits inmany food applications:

SweetnessMedium invert (50% sugar, 50%invert) has an increase sweetness of20%, when compared to pure sugaror pure invert. This additionalsweetness can be of benefit in fruitflavored drinks where around 20%less carbohydrate sweetener can beused as ordinary sugar is replacedwith medium invert. Enzymaticinvert sugar is an absolutely healthfriendly sweetener. Herein, theenzyme invertase is employed forhydrolysis of sucrose into glucose

and fructose. Now, fructose is a sugar,which can be consumed even bydiabetic patients due to the fact thatits metabolism is insulin independent.

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PROPERTIES OF INVERT SUGARMoreover, invert sugar is 28-30%sweeter than table sugar so theamount of sugar required for aparticular degree of sweetness is alsoreduced. Finally, enzymatic invertsugar does not involve the use of anychemicals or acids unlike theconventional acid-hydrolyzed invertsyrup. Hence, it is a completely healthysweetener.

Sucrose Inversion Using InvertaseThe conventional method ofmanufacturing invert sugar involvesacid hydrolysis of sucrose, the popularand cheap sweetener. However, suchacid hydrolysis has a low conversionefficiency, high-energy consumptionand thus cost of production is high.The acid-hydrolyzed product alsocontains impurities introduced byuncontrollable parameters duringinversion. This conversion can also

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PROPERTIES OF INVERT SUGAR

be achieved by enzymatic action ofinvertase on sucrose with aconversion efficiency of almost100% without the inherentdisadvantages of acid hydrolysis.The key to the developed process isa specific enzyme for thecontinuous production ofconcentrated invert sugar usingimmobilized yeast cells in aninorganic insoluble matrix.Sucrose can be inverted to anequimolar mixture of glucose andfructose called invert sugar. Thereare different methods of inversionamong which acid inversion andbio-inversion are more popular. Bio-inversion though expensive, is abetter alternative as it does notproduce any polymerizedbyproducts as seen in case of acidinversion.

Now, because of the feasibleproduction of invertase can be usedas free enzyme. The advantageagainst the hot acid process is:

▪ Near 100% yield▪ Low temperature and thus low

energy cost▪ No impurity▪ 1:1000 dosage▪ Better taste of the product▪ Easy handling▪ Small stock

Invertase EnzymeThe official name for invertase isbeta-fructofuranosidase, whichimplies that the reaction catalyzedby this enzyme is the hydrolysis ofthe terminal non-reducing beta-fructofuranoside residues in beta-fructofuranosides.

Note that alpha-D-glucosidase,which splits off a terminal glucoseunit, can also catalyze this reaction.Note that sucrose can behydrolyzed relatively easily. Thereaction proceeds in an acidicenvironment without theinteraction of invertase but withvery low yield! The key to thedeveloped process is a specificenzyme for the continuousproduction of concentrated invertsugar using immobilized yeast cellsin an inorganic insoluble matrix.

Invert Sugar as Liquid ProductA considerable change in themarket of sweetening of foods hasbeen observed and the dominanceof sucrose as a major carbohydratesweetener has been challenged.

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PROPERTIES OF INVERT SUGAR

A wide range of new and moredesirable carbohydrate basedsweeteners has emerged on thescene to keep pace with theadvances in food technology. Thesesweeteners have wide applicationsin the food and pharmaceuticalindustries. The most importantamong them is invert sugar, anequimolecular mixture of glucoseand fructose. Invert sugar is avaluable sweetener in food andpharmaceutical application becauseof its functionally more desirableproperties i.e. high osmoticpressure, high solubility and humidnature.

Some of the important application of invert sugar are:

▪ Sweet-meat, bread, biscuits, chocolates, condensed milk, jams, jelly etc.

▪ Syrups in the pharmaceutical industry

▪ Beverages including aeratedbeverages

▪ As a substitute for honey

▪ Infant foods▪ Intravenous injectables for

treatment of certainpathological conditionssuch as diabetes

▪ In paper and tobaccoindustries because of itshumectancy

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INVERT SUGAR PROCESS LINE AND USE

PROCESS LINE:Invert sugar can be used in:

• Biscuits: For caramelization andenhanced flavor.

• Better texture• Bread, cakes & pastries:

For better crust color andsofter crumb and faster yeast activation.

• Fruit processing: For better shelf life dueto good humectant properties. Providesbetter taste profile and enhances flavor.

• Honey: For bee feeding and blendingwith honey. Restricted bacterial activity.Good and chemically purer replacementof honey.

• Squashes, Lemonades and Instant EnergyDrinks- Glucose and fructose provideinstant energy and better taste.

• Pharmaceuticals-Ready to use for coughsyrups and glucose and fructose basedintravenous fluids.

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