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Industrial syrup | making industrial syrup from starch

Industrial syrup | making industrial syrup from starch

what is industrial syrup ?

  • Industrial syrup is the product produced from acid or enzymatic hydrolysis, or both for starch, and it consists of a low-sweet syrup of very high viscosity, its color is bright yellow to transparent  according to the degree of hydrolysis.
  • Starch  that extracted from potatoes or corn is used to produce industrial glucose syrup But starch that extracted from wheat or rice is rarely used.
  • Industrial syrup is used to make candy and chocolate, pastries and used in the manufacture of ice creams


 Industrial syrup and steps to obtain it

The stages of industrial syrup  production are summarized in the following points

1) Preparation of the starch suspension: 

The starch is transferred to  factories in the form of a suspension or in the form of powder, and thus the suspension is prepared from this powder inside the factory at a certain temperature so that the final concentration reaches 40% solid materials

2) Hydrolysis of starch by acids or enzymes

 Hydrochloric acid is used for this process in a ratio of 0,20 to 0,26% from weight of starch. For this purpose, machines that work intermittently or continuously are used. In the case of enzymatic hydrolysis, fermenters are used in which hydrolysis is continuous.

This process takes about 24 minutes

When the  hydrolysis ends , the process is stopped by using sodium bicarbonate

The adjustment process is carried out according to the following

2HCL+ Na2CO↔️ 2NaCl +CO2+H2O

When the sodium chloride salt is produced, this means the hydrolysis process ends


3) adjust the drink

Since the starch contains amounts of phosphorous acid, this is also adjusted by sodium carbonate, which is in excess from the previous reaction.

2H3PO4+Na2CO3 ↔️ 2NaH2PO4+CO2 +H2O

It should be noted that the addition of sodium carbonate in an excess percentage affects the resulting drink because it reacts with glucose and forms coloring substances so that we use an amount of carbonate about 17%

4) Purify the drink

This process includes separating the impurities  the protein and fatty materials away from the syrup through a coagulation process for the protein substances in the acid solutions, while the fatty substances rise to the top of the drink.

Where special separators or machines  are used for this purpose

During this process, three materials are produced

  1. Mixture of protein and fat
  2. Syrup
  3. Deposit

Where impurities are separated using separators and we can get rid of  90-95% from impurities

Then comes the filtration process. In this step, the solution  is acidified in order to facilitate the collection of impurities and get rid of them , the protein substances coagulate and the fatty materials pull them up and form a single mass that is easy to separate completely. Currently, separators are used that rotate at a measured speed and this speeds up and facilitates the separation process

5) Discoloration:

After separating the previous impurities, the color of the syrup becomes clear and yellowish, here we use activated charcoal then the resulting syrup is filtered again

6) Condensation of syrup

 An evaporation station consisting of three parts is used under vacuum. The boiling point varies from part to another, as it is higher in the first part and decreases towards the third part

We reach a degree of concentration of 58% and in the second stage we reach a degree of concentration of 72% ... The condensation process begins at a boiling point of 100 ° C and ends at 67 ° C.

7) Cooling the resulting solution: 

cooling the product directly to avoid unwanted reactions , we reduce its temperature to 42 ° C

8) Storage

Storage is carried out in stainless containers, packed at 13 ° C

Note 1: The Industrial syrup should be heated slightly before use due to its high viscosity and the difficulty of removing it from the containers that preserve it.

Note 2: The concentration of dissolved solids in the final product should be up to 70% in order not to be susceptible to the development of microorganisms that cause undesirable changes and spoilage of the product.


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