Crystalline Fructose Project Introduction
It takes time to transform commercial starch into crystalline fructose. It proceeds through each necessary stage, modifies both its internal and exterior structure, and then produces the finished item. Controlling DS, DX, and PH values is one of the necessary procedures. The following is the production process. Commercial starch is placed in the dissolving tank, where it is dissolved with the help of water. It next enters the slurry mixing tank, where the DS, PH value, and enzyme amount of the starch milk are adjusted, before entering the automatic liquefaction system through online detection and control. To provide the best liquefaction effect, use two times ejection, twice flashing, and maintain the right temperature and time. After being liquefied, the syrup is routed to the saccharification system after PH correction and enzyme addition. The glucose enters the filtration step to eliminate the less protein and other contaminants blended in the product once the DE or DX value required by the final product is attained by adjusting the amount of enzyme and saccharification duration. The liquid glucose is filtered, decolored, and then put through a continuous ion exchange system to get rid of colored impurities and impurity ions, which allows the glucose to be refined and purified. Following evaporation, the glucose goes through the isomerization process to produce 42% fructose. To obtain high fructose, F42 is refined and evaporated before entering the chromatography system. The high fructose enters the crystallization system after evaporation. The last qualifying crystalline fructose product will eventually be created.