Sugar Processing Research Institute, Inc.
Technical Reports
Technical Report Nr.
Membrane Treatment of Low Purity Recovery House Streams: Potential New Products Development Using Membranes
Abstract
Membrane treatment of sugar processing streams holds great promise in reducing energy usage, reduction or elimination of chemical clarification and improved final product quality. Another promising area of application is in production of new products, such as organic sugar, or products from unusual sources in the process, such as the recovery house. The recovery house is an important area of the refinery, but one in which low purity samples are recycled back into the process to recover sugar, with the added expense of increased clarification demands and the introduction of additional impurities. A series of tests were undertaken using a Koch spiral membrane system to treat the various streams of the recovery house of a local refinery. Removal of total polysaccharides, starch, dextran, turbidity and color were noted, averaging 4 to 38% color removal, 93% turbidity removal, 73% starch removal, 63% dextran removal, and 73% total polysaccharide removal. The permeates from soft syrup (color>12,000 ICU) and affination syrup (color>20,000) were further processed into crystalline products. These "soft light" sugars, color<1000 had very pleasant aromas and appearance. The sensory characteristics of these new products are described.
Technical Report Nr.
The Effects of Sulfur Dioxide in Sugar Processing Comparing Model Sucrose and Cane Juice Systems
Abstract
Results indicated that the model system was much more sensitive to small levels of SO2 than real juice samples. The pH levels dropped rapidly and invert levels increased with time. There was 1.6% loss of sucrose in the SO2 trial as compared with no sucrose loss with HCL.
Clarified juice resisted changes in pH with both SO2 and HCL. Sucrose loss at 120 min of processing at pH 5.0 was minimal (0.88%) with either SO2 or HCL. There was a maximum color reduction of 10-20% in the SO2, whereas a color increase of about 7% occurred in the HCL treatment. No sucrose loss was observed with HCL.
The mixed juice was very resistant to pH changes, and a minimum pH of 5.0 was achieved with 4800 ppm SO2. No sucrose loss was observed in mixed raw juice with either SO2 or HCL even after 120 minutes. Color reduction was higher with HCL than SO2, except for the highest level of SO2, where both effected about 30% color decrease.
Technical Report Nr.
Composition of the Soluble, Nondialyzable Material in Raw Cane Sugar
Abstract
The high molecular weight (HMW) material in cane sugar processing is of interest to processors because it is difficult to remove and has a tendency to be preferentially occluded in the sugar crystal, creating the potential for increased color and turbidity. The current work reports on the quantity and composition of HMW material in raw cane sugar.
The high molecular weight (HMW) material (>12,000 Da) of ten raw cane sugars from seven countries and two U.S. states was isolated by dialysis and analyzed by gel permeation chromatography (GPC). Simultaneous detection of colorant polymers and polysaccharides was accomplished by using two detectors in series: UV at 214 nm for colorant polymers and refractive index (RI) for carbohydrate polymers. The monosaccharide composition of the nondialyzable raw sugar fraction (the tenate) was determined by gas chromatography following hydrolysis. Aconitic acid was associated with the tenate. The raw sugars could be categorized into two types according to their GPC patterns and the aconitic acid content. Hydrolysis of individually collected GPC peaks demonstrated that one particular peak contained most of the aconitic acid.
Technical Report No.
Commentary on HACCP in Raw Sugar Processing: Assuring Consumer Safety and Regulatory Compliance: A Look to the Future
Abstract
Hazard Analysis by Critical Control Point (HACCP) is a management tool used
to ensure food safety. It is a proactive determination of potential health risks
that focuses on prevention rather than after-the -fact remediation. It is an
effective alternative to conventional end-point testing and response to
problems after they have occurred. In the
Technical Report Nr.
Turbidity Measurement of Sugar: Comparing NTU and ICU Methods
Abstract
Turbidity is an important quality factor for white granulated sugar in many applications, especially for beverage manufacture. Most official sugar standards, such as Food Chemicals Codex (FCC), National Formulary (NF), and Codex Alimentarius, do not have a specification for turbidity. This is probably because turbidity is basically a quality parameter that is not likely to impact the health and nutritional status of sucrose. Nevertheless, sugar customers are interested in specifying reasonable turbidity standards for the products they buy. Two methods are available for turbidity measurement - nephelometry and a difference method using the ICUMSA color procedure (difference in ICU before and after filtering). Since both methods are in common use, this study was undertaken to determine if there was a correlation between the two methods. The results showed a strong correlation. Expected turbidity ranges for various types of sugars, in both ICU and NTU values, are shown.
Technical Report Nr.
The Specialty Sucrose Market: A Look at an Important Niche
Abstract
The sugar industry basically has three areas for economic expansion: (1) Incremental improvements in processing that increase yield, energy efficiency, or other desirable processing parameter; (2) cogeneration and by-products, and (3) new uses of sucrose as a specialty food product or new types of specialty sugar. The first two avenues, incremental process improvements and by-products, have been covered elsewhere. The value-added specialty sucrose niche, on the other hand, has received less coverage. In recent years, "unrefined," "less refined," "natural" and organic products have developed a strong following and are growing at a rapid pace. Part of this is due to the appealing descriptions used in marketing campaigns, but a lot of the appeal also taps into the desire of many consumers to use less processed foods in their diet or to eat food products that are perceived as more environmentally friendly. This report reviews some of the sugar products on the market, the pitfalls and promise of specialty products, and some speculations as to what the future may hold.
Technical Report Nr.
Effect of Macromolecules on Sugar Processing: Comparison of Cane and Beet Macromolecules
Abstract
The major macromolecules in sugar processing include colorant and polysaccharides, along with minor amounts of protein, soluble lignin, colloidal silicates and possibly calcium complexes. These high molecular weight components negatively affect sugar processing and have been implicated in the inclusion of color in crystals, formation of color on storage, processing problems, and final product quality issues, such as turbidity and acid beverage floc. It has long been accepted that the high molecular weight components are the most difficult to remove during refining. However, it is also of interest to note that the transfer of color (from syrup to crystal) is much higher in cane sugar processing than in beet sugar processing. White beet sugar, with color of 20-30 IC, can be boiled from 2000-3000 IC color syrup, but only from about 200 IC cane syrup. In chromatographically separated beet molasses extract, the color of the syrup can be as high as 5000-7000 IC and still produce a 30-50 IC sugar. What is the reason for this? This report presents recent studies that compare beet sugar and cane sugar colorant and polysaccharide. The results indicate that beet and cane colorant are fundamentally different: Beet colorant tends to be produced during processing, mainly from alkaline degradation of invert and melanoidin formation, while cane colorant enters the process in the cane juice as plant pigments associated with polysaccharide, and changes very little in process, due to the milder conditions associated with cane processing.
Technical Report Nr.
A Rapid Starch Test For Use in Cane Mills
Abstract
A project entitled, "Rapid Screening Analysis for Starch in Cane
Juice," was approved for additional funding to Sugar Processing Research
Institute,
The mean starch in raw mixed juice over the period studied was 1054 ppm, and in clarified juice, it was 844 ppm. This would indicate approximately 16% reduction in starch by clarification. Given the high levels of starch in the raw juice, this is not a significant decrease, and would indicate a need to continuously dose amylase enzyme.
Technical Report Nr.
Comparison of Two Methods of Volatile Analysis for Determining the Causes of Off-Odors in White Beet Sugars - - SPME and Headspace.
Abstract
White beet sugars periodically have off-odors, causing them to be rejected by customers. An understanding of the nature and source of the compounds responsible will help in eventually eradicating the problems that cause them. However, determining volatile substances in white sugar is challenging because the amounts present are very small, often in the parts-per-million or even parts-per-billion range. In this study, we describe a set of white beet sugar samples that were received from several locations. Each sugar was given an over-all sensory rating of: 1 = acceptable; 2 = borderline; or 3 = reject, by a sensory panel. The samples were analyzed by two methods of volatile analysis. The two methods investigated were Solid-Phase Micro Extraction (SPME) and headspace analysis. Sample chromatograms were evaluated for compounds at mass to charge ratio (m/z) 60, where volatile fatty acids are found, with the exception of propionic acid. Representative chromatograms illustrating acceptable, borderline, and reject sugars are shown. It was found that samples in the acceptable and borderline categories appeared to have lower levels of the more volatile fatty acids than did the reject sugars. This was true for both SPME and Headspace. However, it was apparent that SPME was a better technique for volatile analysis.
Technical Report Nr.
The Effect of Ozone on Off-Odors in Beet Sugar
Abstract
This study investigates ozone as a potential new polishing agent for the elimination of off-odors periodically present in beet sugars.
Ozone was directly applied to crystalline sugars to oxidize volatile
compounds responsible for off-odors and various treatment times, temperatures
and ozone concentrations were tested in order to determine the optimum
conditions for best ozone action. Volatile off-odor compounds were extracted
and analyzed using solid phase micro extraction-gas chromatography-mass spectrometry
(SPMe-GC-MS). The effect of ozone on the volatile
fatty acids (VFA) profile was closely monitored, since VFA have been
established by
Results showed that, depending on concentration, temperature and duration, ozone treatment could induce development of new compounds, increase some existing compounds or remove most of the volatiles from the treated sugar, eliminating all traces of off-odors (measured subjectively by sniff testing).
Technical Report Nr.
STOC – Sucrose Thermal Oligosaccharide Caramel – A Potential New Use for Sucrose
Abstract
There is ongoing interest in creating new and useful products from sugar and sugar processing by-products. An interesting category of potentially valuable products are those known as Sucrose Thermal Oligosaccharide Caramel (STOC), which can be used in animal feel, especially for poultry and pigs. In poultry, STOC has been shown to enhance the growth of chickens and to decrease odor production in the manure of pigs. It may also potentially reduce the amount of antibiotic required in animal feed.
In 1993 researchers at the
The process is simple, involving only two ingredients, sucrose and citric acid, which are both readily available and cheap. The basic technology includes grinding, cooking and cooling, which can be made continuous, and lends itself to large scale production. If the product can indeed stimulate the growth of poultry and possibly other animals and replace some antibiotics, it should be a rather high value product, probably about ten times the cost of production.
Technical Report Nr.
The Potential for Sucrose Esters In Detergent Compositions
Abstract
There is ongoing interest in creating new and useful products from sugar and sugar processing by-products. An interesting category of potentially valuable products are sucrose esters. Although sucrose esters have been known for a long time and have many commercial uses, current interest in finding new products with a more environmentally friendly profile has led to increased interest in formulating detergents with sucrose esters.
In considering the use of sucrose esters in detergents, some important questions need to be addressed:
1. Who already produces sucrose esters?
2. How to penetrate the market?
3. What are the competing products and/or barriers to the use of sucrose esters?
4. Who will be the customers?
5. How much will it cost? Will it be profitable?
6. Should we produce the ester ingredients only, or get into the detergent and cosmetics business?
This report will give a brief overview of sucrose esters in detergents and their potential as detergent components.
Sucrose esters fall into the category of non-ionic surfactants. Today, use of non-ionic compounds is
increasing because ionic surfactants (cationic or anionic) can form complexes
with various ions (iron, calcium) that can adversely affect performance. Non-ionic surfactants are especially valuable
in food production. Sucrose esters have
been shown to make excellent detergent materials. There is no doubt that there is an expanding
market for sucrose esters in the areas of food, cosmetics and detergents. One must always keep in mind that
Firms are looking for ways to enhance their premium products and looking to adapt their cleaning chemistries to less expensive products that can be sold in the developing world. The laundry detergent business is slow growing, but it is still a lucrative ingredient market. Many textile care successes are from developing markets. However, consumers in developing countries often can’t afford brands that contain premium ingredients. Consequently, detergent markers are working to modify their formulas for sale in the developing world.
Proctor & Gamble, for example, developed P&G’s
Tide Clean White, a Chinese brand that went through a unique development
regime. The process started with market
research, which revealed that some of the ingredients used in conventional
P&G products were not adding value in
Technical Report Nr.
Reduction of Lime Usage with Cationic Aluminum Coagulants in Juice Clarification
Abstract – Report to the
American Sugar Cane League
This report is in reference to a Research Proposal
made to the American Sugar Cane League by Sugar Processing Research in January
2005, which was funded for research during the 2005/2006 grinding season.
Background
Aluminum-based compounds are used to purify water
to remove color and sediment in waster water from other industries. Aluminum compounds are used to remove
organics, phosphate, color, iron and suspended particles from water. Aluminum sulfate and polyaluminum
chloride (PAC) are the primary chemicals used to treat drinking water. Aluminum sulfate is used in the yeast
industry to remove phosphate and color from molasses waste water after
fermentation, to make it acceptable for discharge into waterways. Aluminum oxides are scavengers of phosphate
and silicate. There are reports of the
ability of aluminum to remove arsenic and fluoride from groundwater. Aluminum chlorohydrate
is used around the world as an alternative to lead clarification in
polarization of sugar solutions.
Use of aluminum is sugar processing is not
widespread. A report on the potential of
aluminum compounds for raw sugar decolorizing was published in 1999. A 1999 patent described the use of PAC to
decolorize sugars solutions, sugar alcohols and betaine. It was recently reported that PAC has been
used in
Technical Report Nr.
Isolation of Proanthocyanidins and Other Antioxidants from Cane Juice
Abstract – Report to the
American Sugar Cane League
Interest in phenolics in
food has increased greatly because of their antioxidant and free radical scavenging
abilities, which contribute a number of health benefits in the diet, including
anti-cancer and cholesterol-lowing functions.
The food supplement industry has taken note of research showing the
content of beneficial phenolic compounds in various
agricultural products and sells extracts containing these. Among the most sought after ingredients are
those with antioxidant properties, in particular, the proanthocyanidins
and condensed tannins.
The cane plant contains several polyphenolic
compounds which have been identified as antioxidants. Proanthocyanidins,
also known as condensed tannins, are a class of compounds with a high
antioxidant value. These compounds are
identified by their conversion to red pigments (anthocyanidins)
when treated with heat and acid. Work at Sugar Processing Research showed that sugarcane juice from
several varieties contain significant quantities of these types of
compounds.
In this study, we measured the antioxidant strength
of cane juice from nine cane varieties using the RandOx
Total Antioxidant Status test kit. We
also measured the production of anthocyanidins in the
juice of nine cane varieties. The anthocyanidins are developed when the cane juice pH is
adjusted to 3.2 - 3.5 and heated briefly to about 70-80ēC, causing hydrolysis
of the condensed tannins.
Technical Report Nr.
Laboratory Studies on the Effect of Enzymes on Color, Turbidity and Total Polysaccharides in Sugarbeet and Sugarcane Juice
Abstract
Control of color, turbidity and polysaccharides is important in sugarbeet and sugarcane processing. Controlling these parameters as early as possible in the process will provide benefits to the manufacturer in terms of lowered use of processing aids, improved filtration, better sugar recovery, and higher quality products. Twenty-eight commercial enzymes with targeted functionalities were examined for their ability to reduce color, turbidity and/or polysaccharides in raw beet and raw cane juice. Juices were treated with 500 ppm enzyme for 30 min at 50° C and monitored for reduction of color, turbidity and total polysaccharide content. For beet juice, enzymes with hemicellulase, pectinase, xylanase, and glucanase activity removed significant color or polysaccharide. For cane juice, enzymes with hemicellulase, cellulase, xylanase, and glucosidase activity were the most effective. Several enzymes also decreased turbidity.
Technical Report Nr.
Floc Prediction in Refined White Cane Sugar: The
Abstract
As
a result of research conducted by
