Concentration of starch products
For the production of starch conversion products, the starch molecules are
either entirely or partially broken down into their basic constituents by
hydrolysis, i.e. by catalytic action of acids and enzymes in an aqueous
suspension.
Dextrose (pure D-glucose) - a final product that cannot be hydrolytically
decomposed any further.
Glucose syrup (starch syrup) - contains D-glucose, maltose, isomaltose and
high molecular sugar and it is produced by prematurely stopped hydrolysis. The
decomposition degree of this product ranges from 26-65DE. The DE value
(dextrose equivalent) indicates the degree of conversion. It refers to the
content of D-glucose relative to the total dry substance.
Maltodextrine - a starch decomposition product of less than 20DE and more
than 3DE.
Maltose syrup - consists of approx. 72% maltose, 18% glucose, 10%
iso-maltose. It is produced by enzyme conversion of starch of different
origin.
Isoglucose syrup - partially isomerized glucose juice (FCS = high fructose
corn syrup). Typical composition: D-glucose 53%, D-fructose 42%,
oligo-saccharide 5%. The indexes 42, 55 or 70 indicate different fructose
contents.
D-sorbitol - reduction product of D-glucose - starting material for vitamin
C synthesis.
D-mannitol - reduction product of D-glucose.
1 falling film pre-evaporator
2 falling film finisher effect
I
3 falling film finisher effect II
4 condenser
5
preheater
6 & 8 forced circulation evaporator
7
condenser
9 mechanical vapor recompressor
10 dryer vapor
scrubber
11 feed tank
12 condensate collection tank
A product
B concentrate
C condensate
D
live steam
E inert gas
F cooling water
G warm
water
L dryer vapors
Combined falling film forced circulation evaporation plant with
pre-evaporator.