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PHYSIO CHEMICAL CHARACTERISTICS OF THREE TYPES OF CANE SYRUP By Hashim Tag EL-Deen Hashim Abass B.Sc. Honours (Educ.) AL-Zaim AL-Azhari University ٢٠٠٢ Supervisor Dr. Hassan Ali Mudawi A Thesis Submitted to the University of Khartoum in Partial Fulfillment for the Requirement of Master of Science (Agric) Department of Food Science and Technology Faculty of Agriculture, University of Khartoum ٢٠٠٦-May ١ DEDICATION I dedicated this research to my father soul, Also, dedicated to my mother who gave me strength Hashim ٢ ACKNOWLEDGEMENTS I am grateful to Allah, my special praise and thanks for giving me the health, strength and patience to conduct this research. I would like to express my gratitude and sincere appreciation to my supervisor Dr. Hassan Ali Mudawi.for his excellent supervision, encouragement, and guidance throughout this work. Specially thank and respects are extended to En. Mahmmoud Mansor Osman, the researcher in industrial and consultancy research centre for his great aid and encouragement. Extra thank extended also to En. Abd-ELrahim Adam and staff of specialiaty products department of Kenana sugar factory for their helps. A lot of owed to laboratory technical staff of Shambat, El-Guneid factory, and Desertification Research Institute for their helps. Finally, great thank and obligation to every one contributed to this work and not mentioned. ٣ ABSTRACT Comprehensive physio-chemical analyses were carried out for sugar cane syrup in an attempt to assess quality of locally edible cane syrup and to compare between Tate and Lyle syrup qualities. Within the study analysis were conducted on four locally cane syrups, which are Kenana amber and treacle syrup, Saeed golden syrup, and AL- Modhesh golden syrup, in addition to the British golden syrup (Tate and Lyle) which is used as a reference. The analysis included determination of total soluble solids (TSS), total sugars, reducing sugars, sucrose, gravity purity, ash, minerals, pH, acidity, moisture, nitrogen and protein content. Similarly physical properties were measured mainly: viscosity, color, and refractive index. The results obtained revealed that the average percentage of Kenana amber ,٪٨١ total soluble solids (TSS) of Tate and Lyle was Reducing .٪٧٩ and AL-Modhesh,٪٨١ Saeed ,٪٨١ Kenana treacle ,٪٨٢ Kenana ,٪٤٧٫٣ ,for Tate and Lyle, Kenana amber ٪٤٨٫٣ sugars were for AL-Modhesh. Sucrose was ٪٤٥٫٥ and ٪٤٦٫٣ treacle, Saeed ,for Tate and Lyle, Kenana amber ٪٣٧ ,٪٣٤٫٢ ,٪٣٣٫٦ ,٪٣٢٫٤ ,٪٣١٫٨ Kenana treacle, Saeed, and AL-Modhesh respectively. Three local samples results of sugars content were similar to the Tate and Lyle ٤ syrup and Sudanese Standards Metrology Organization (SSMO), while sugars content of AL-Modhesh syrup was different. ,for all the samples ٪٢١-١٨ Moisture content was between which is similar to the reference and SSMO. AL-Modhesh syrup was more acidic than other local syrups which were identical with the for Tate and ٪٣٩٫٢ reference and the standard. Gravity purity was for Kenana ٪٤٢ for Kenana amber, while it was ٪٣٩٫٦ Lyle and for ٪١٫٤ for AL-Modhesh. Ash content was ٪٤٦٫٨ ,treacle and Saeed ٪١٫٥ ,for Kenana amber and Saeed ٪١٫٢ Tate and Lyle, while it was for AL-Modhesh. All samples of syrup ١٫٠٥ for Kenana treacle, and were poor of nitrogen and protein content. Minerals were determined by atomic absorption spectrometer and it was found that, Tate and Lyle and AL-Modhesh has a higher percentage of sodium than other minerals, while Kenana sample amber and treacle) and Saeed has scored the highest percentage of calcium. All tested samples contained enough amounts of sodium, calcium, and magnesium, and these are the most important minerals from nutritional point of view. It was noticed that all samples contained less phosphate while they showed the same amounts of cobalt, iron, manganese, copper, chrome, nicle, lead and zinc. ,٤٫٠٨ ,٤٫٢٠ ٣٠ْc and found to be The viscosity was calculated at ,centistokes for Tate and Lyle, Kenana amber ٤٫٠٢ ,٤٫١٥ ,٤٫١١ Kenana treacle, Saeed, and AL-Modhesh respectively. The colour of ٢٠٠٠ the syrups was measured colour metrically and was found to be ICUMSA ,١٨٩٣ ,٢٢١٢ ,٩١٧٩ ,٢٤٠٠ ICUMSA for Tate and Lyle, and ٥ for Kenana amber, Kenana treacle, Saeed, and AL-Modhesh respectively. The colour of all local syrups matched with SSMO standard except AL-Modhesh syrup. ,for Tate and Lyle and Saeed ١٫٥٠٠٠ Refractive index was for ١٫٤٩٩٠ for Kenana amber and ١٫٤٩٦٠ ,for AL-Modhesh ١٫٤٩٣٠ the treacle. ٦ ﺑﺴﻢ اﷲ اﻟﺮﺣﻤﻦ اﻟﺮﺣﻴﻢ ﺧﻼﺻﺔ اﻷﻃﺮوﺣﺔ ﺃﺠﺭﻴﺕ ﺘﺤﺎﻟﻴل ﻓﻴﺯﻴﺎﺌﻴﺔ ﻭﻜﻴﻤﻴﺎﺌﻴﺔ ﻋﻠﻰ ﻋﺴل ﻗﺼﺏ ﺍﻟﺴﻜﺭ ﻓﻲ ﻤﺤﺎﻭﻟﺔ ﻟﻠﺘﻌﺭﻑ ﻋﻠﻰ ﺠﻭﺩﺓ ﺍﻟﻌﺴل ﺍﻟﻐﺫﺍﺌﻲ ﻭﺍﻟﻤﺼﻨﻊ ﻤ ﺤ ﻠ ﻴ ﺎﹰ ﻭﻤﻘﺎﺭﻨﺘﻪ ﺒﺎﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ ﻭﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﺍﻟﻤﺴﺘﺨﺩﻡ ﻜﻤﺭﺠﻊ. ﺘﻡ ﺘﺤﻠﻴل ﺃﺭﺒﻌﺔ ﻋﻴﻨﺎﺕ ﻤﻥ ﺍﻟﻌﺴل ﺍﻟﻤﺼﻨﻊ ﻤﺤ ﻠ ﻴ ﺎﹰ ﻭﻫﻲ ﻋﺴل ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ، ﻋﺴل ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ، ﻋﺴل ﻤﺼﻨﻊ ﺴﻌﻴﺩ، ﻋﺴل ﻤﺼﻨﻊ ﺍﻟﻤﺩﻫﺵ ﺒﺎﻹﻀﺎﻓﺔ ﺇﻟﻰ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ. ﺘﻀﻤﻨﺕ ﺍﻟﺘﺤﺎﻟﻴل ﺘﻘﺩﻴﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺼﻠﺒﺔ ﺍﻟﺫﺍﺌﺒﺔ ﺍﻟﻜﻠﻴﺔ، ﺍﻟﺴﻜﺭﻴﺎﺕ ﺍﻟﻜﻠﻴﺔ، ﺍﻟﺴﻜﺭﻴﺎﺕ ﺍﻟﻤﺨﺘﺯﻟﺔ ﻭﺍﻟﻤﺤﻭﻟﺔ، ﺍﻟﺴﻜﺭﻭﺯ، ﺍﻟﻨﻘﺎﻭﺓ ﺍﻟﻨﻭﻋﻴﺔ، ﺍﻟﺭﻤﺎﺩ، ﺍﻟﻤﻌﺎﺩﻥ، ﺍﻟﺤﻤﻭﻀﺔ، ﺍﻟﺭﻁﻭﺒﺔ، ﻭﻤﺤﺘﻭﻯ ﺍﻟﻨﻴﺘﺭﻭﺠﻴﻥ ﻭﺍﻟﺒﺭﻭﺘﻴﻥ ﻭﻜﺫﻟﻙ ﻗﺩﺭﺕ ﺍﻟﺨﻭﺍﺹ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﺜل ﺍﻟﻠﺯﻭﺠﺔ، ﺍﻟﻠﻭﻥ، ﻤﻌﺎﻤل ﺍﻹﻨﻜﺴﺎﺭ. ﺃﺸﺎﺭﺕ ﺍﻟﻨﺘﺎﺌﺞ ﺇﻟﻰ ﺃﻥ ﻨﺴﺒﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺼﻠﺒﺔ ﺍﻟﺫﺍﺌﺒﺔ ﺍﻟﻜﻠﻴﺔ ﺒﻠﻐﺕ ٨١% ﻓﻲ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﺒﻴﻨﻤﺎ ﺒﻠﻐﺕ ٨٢% ﻓﻲ ﻋﺴل ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ ﻭ ٨١% ﻟﻌﺴل ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ ﻭﻋﺴل ﺴﻌﻴﺩ ﻭ٧٩% ﻟﻌﺴل ﺍﻟﻤﺩﻫﺵ. ﺍﻟﺴﻜﺭﻴﺎﺕ ﺍﻟﻤﺨﺘﺯﻟﺔ ﺒﻠﻐﺕ ٤٨,٣% ﻟﻠﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﻭﻋﺴل ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ ﻭ٤٧,٣% ﻟﻌﺴل ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ ﻭ ٤٦,٣% ﻟﻌﺴل ﺴﻌﻴﺩ ﻭ ٤٥,٥% ٧ ﻟﻌﺴل ﺍﻟﻤﺩﻫﺵ. ﺒﻠﻐﺕ ﻨﺴﺒﺔ ﺍﻟﺴﻜﺭﻭﺯ ٣١,٨% ، ٣٢,٤% ، ٣٣,٦% ، ٣٤,٢% ،٣٧% ﻓﻲ ﻜل ﻤﻥ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ، ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ، ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ، ﺴﻌﻴﺩ ﻭﺍﻟﻤﺩﻫﺵ ﻋﻠﻰ ﺍﻟﺘﻭﺍﻟﻲ. ﻭﻗﺩ ﺃﺘﻀﺢ ﻤﻥ ﺍﻟﺩﺭﺍﺴﺔ ﺃﻥ ﻤﺤﺘﻭﻯ ﺍﻟﺴﻜﺭﻴﺎﺕ ﻓﻲ ﺜﻼﺜﺔ ﻋﻴﻨﺎﺕ ﻤﻥ ﺍﻟﻌﺴل ﺍﻟﻤﺤﻠﻲ ﻤﺸﺎﺒﻪ ﻟﻤﺤﺘﻭﻯ ﺍﻟﺴﻜﺭﻴﺎﺕ ﻓﻲ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ ﺒﻴﻨﻤﺎ ﻤﺤﺘﻭﻯ ﺍﻟﺴﻜﺭﻴﺎﺕ ﻟﻌﺴل ﺍﻟﻤﺩﻫﺵ ﻜﺎﻥ ﻤ ﺨ ﺘ ﻠ ﻔ ﺎﹰ. ﻤﺤﺘﻭﻯ ﺍﻟﺭﻁﻭﺒﺔ ﻟﻜل ﺍﻟﻌﻴﻨﺎﺕ ﺘﺭﺍﻭﺡ ﺒﻴﻥ ١٨% - ٢١% ﻭﻫﻭ ﺍﻟﻤﺩﻯ ﺍﻟﻤﺸﺎﺒﻪ ﻟﻠﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﻭﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ. ﻋﺴل ﺍﻟﻤﺩﻫﺵ ﻜﺎﻥ ﺃﻜﺜﺭ ﺤﻤﻭﻀﺔ ﻤﻥ ﻜل ﻋﻴﻨﺎﺕ ﺍﻟﻌﺴل ﺍﻟﻤﺤﻠﻲ ﻭﺍﻟﺘﻲ ﺘﹸﻁﺎﺒﻕ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﻭﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ ﻓﻲ ﺩﺭﺠﺔ ﺍﻟﺤﻤﻭﻀﺔ. ﺒﻠﻐﺕ ﻨﺴﺒﺔ ﺍﻟﻨﻘﺎﻭﺓ ﺍﻟﻨﻭﻋﻴﺔ ﻓﻲ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ٣٩,٢%، ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ ٣٩,٦%، ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ ﻭﺴﻌﻴﺩ ٤٢,٣% ﻭﺍﻟﻤﺩﻫﺵ ٤٦,٨% . ﻤﺤﺘﻭﻯ ﺍﻟﺭﻤﺎﺩ ١,٤% ﻟﻠﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﺒﻴﻨﻤﺎ ﺒﻠﻎ ١,٢% ﻓﻲ ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ ﻭﺴﻌﻴﺩ، ١,٥% ﻓﻲ ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ، ١,٠٥% ﻓﻲ ﺍﻟﻤﺩﻫﺵ، ﻭﻗﺩ ﺘﻼﺤﻅ ﻓﻘﺭ ﻜل ﻋﻴﻨﺎﺕ ﺍﻟﻌﺴل ﻤﻥ ﺍﻟﻤﺤﺘﻭﻯ ﺍﻟﻨﻴﺘﺭﻭﺠﻴﻨﻲ ﻭﺒﺎﻟﺘﺎﻟﻲ ﺍﻟﺒﺭﻭﺘﻴﻥ. ﻗﺩﺭﺕ ﺍﻟﻤﻌﺎﺩﻥ ﺒﺠﻬﺎﺯ ﺍﻹﻤﺘﺼﺎﺹ ﺍﻟﺫﺭﻱ ﻭﻗﺩ ﻭﺠﺩ ﺃﻥ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻴﻤﺜل ﺃﻋﻠﻰ ﻨﺴﺒﺔ ﻓﻲ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﻭﻋﺴل ﺍﻟﻤﺩﻫﺵ, ﺒﻴﻨﻤﺎ ﻴﻤﺜل ﺍﻟﻜﺎﻟﺴﻴﻭﻡ ﺃﻋﻠﻰ ﻨﺴﺒﺔ ﻓﻲ ﻋﺴل ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ ﻭﺍﻷﺴﻭﺩ ﻭﻋﺴل ﺴﻌﻴﺩ. ﻜل ﺍﻟﻌﻴﻨﺎﺕ ﺒﻬﺎ ﻨﺴﺒﺔ ﺠﻴﺩﺓ ﻤﻥ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﺍﻟﻜﺎﻟﺴﻴﻭﻡ ﻭﺍﻟﻤﻐﻨﺴﻴﻭﻡ ﻭﻫﻲ ﺍﻟﻌﻨﺎﺼﺭ ﺍﻟﻬﺎﻤﺔ ﻏﺫﺍﺌﻴﺎﹰ. ﻭﻗﺩ ﺘﻼﺤﻅ ﻓﻘﺭ ﻜل ﺍﻟﻌﻴﻨﺎﺕ ﻤﻥ ﺍﻟﻔﻭﺴﻔﺎﺕ ﺒﻴﻨﻤﺎ ٨ ﻜﺎﻨﺕ ﻤﺘﺴﺎﻭﻴﺔ ﻓﻲ ﻨﺴﺏ ﺍﻟﻜﻭﺒﺎﻟﺕ، ﺍﻟﺤﺩﻴﺩ، ﺍﻟﻤﻨﺠﻨﻴﺯ، ﺍﻟﻨﺤﺎﺱ، ﺍﻟﻜﺭﻭﻡ، ﺍﻟﻨﻴﻜل، ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺨﺎﺭﺼﻴﻥ. ﻗﺩﺭﺕ ﺍﻟﻠﺯﻭﺠﺔ ﻋﻨﺩ ٣٠ ﺩﺭﺠﺔ ﻤﺌﻭﻴﺔ ﻭﻗﺩ ﺒﻠﻐﺕ ٤,٢٠ ، ٤,٠٨ ، ٤,١١ ، ٤,١٥ ، ٤,٠٢ ﺴﻨﺘﻲ ﺍﺴﺘﻭﻙ ﻓﻲ ﺍﻟﻌﺴل ﺍﻟﺫﻫﺒﻲ ﺍﻹﻨﺠﻠﻴﺯﻱ، ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ، ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ، ﺴﻌﻴﺩ، ﺍﻟﻤﺩﻫﺵ ﻋﻠﻰ ﺍﻟﺘﻭﺍﻟﻲ . ﺘﻡ ﻗﻴﺎﺱ ﺍﻟﻠﻭﻥ ﺒﺠﻬﺎﺯ ﻗﻴﺎﺱ ﺍﻟﻠﻭﻥ ﻭﻗﺩ ﺒﻠﻎ ٢٠٠٠ ﺍﻴﻜﻭﻤﺴﺎ ﻓﻲ ﺍﻟﻌﺴل ﺍﻹﻨﺠﻠﻴﺯﻱ ﺒﻴﻨﻤﺎ ﺒﻠﻎ ٢٤٠٠ ، ٩١٧٩ ، ٢٢١٢ ، ١٨٩٣ ﺍﻴﻜﻭﻤﺴﺎ ﻓﻲ ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ، ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ، ﺴﻌﻴﺩ، ﺍﻟﻤﺩﻫﺵ ﻋﻠﻰ ﺍﻟﺘﻭﺍﻟﻲ. ﻜل ﻋﻴﻨﺎﺕ ﺍﻟﻌﺴل ﺍﻟﻤﺤﻠﻲ ﻤﻁﺎﺒﻘﺔ ﻓﻲ ﺍﻟﻠﻭﻥ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ ﻤﺎ ﻋﺩﺍ ﻋﺴل ﺍﻟﻤﺩﻫﺵ. ﻤﻌﺎﻤل ﺍﻹﻨﻜﺴﺎﺭ ﺒﻠﻎ ١,٥٠٠٠ ﻓﻲ ﻜل ﻤﻥ ﺍﻟﻌﺴل ﺍﻹﻨﺤﻠﻴﺯﻱ ﻭﻋﺴل ﺴﻌﻴﺩ، ﺒﻴﻨﻤﺎ ﺒﻠﻎ ١,٤٩٣٠ ﻓﻲ ﻋﺴل ﺍﻟﻤﺩﻫﺵ ﻭ ١,٤٩٦٠ ﻓﻲ ﻜﻨﺎﻨﺔ ﺍﻟﺫﻫﺒﻲ ﻭ ١,٤٩٩٠ ﻓﻲ ﻋﺴل ﻜﻨﺎﻨﺔ ﺍﻷﺴﻭﺩ. ٩ LIST OF CONTENTS Page Dedication………………………………………………………… i Acknowledgements……………………………………………….. ii Abstract………………………………………………………….. iii Arabic Abstract………………………………………………….. vi List of Contents………………………………………………... ix List of Figures ……………………………………………….... xiii List of Tables ……………………………………………….. xv ١ ..……………………………………Chapter One: Introduction ١ .………………………………………………… Cane sugar .١٫١ ٢ .…………………………Production of cane sugar in Sudan .١٫٢ ٢ .……………………………………Liquid sugar and blends .١٫٣ ٣ .…………………………………… Sucrose liquid sugar .١٫٣٫١ ٣ .………………………………………Invert liquid sugar .١٫٣٫٢ ٣ ..………………………… Definition of edible cane syrups .١٫٤ ٤ ..…………………………………… Objectives of the study .١٫٥ ١٠ ٥ .………………………………Chapter Tow: Literature Review ٥ ………………………………………………………General ٢,١ ٦ .....…………………………The raw cane sugar production ٢,٢ ١٣ …………………………Composition of edible cane syrups .٢,٣ ١٣ .……………… Production of cane syrups in local factories .٢,٤ ١٣ ..…………………………………Kenana sugar company .٢,٤,١ Saeed food .٢,٤,٢ ١٥ ..………………………………………factory Al- Modhesh .٢,٤,٣ ١٥ ……………………………………factory ١٥ ...........…………………………The types of edible syrups .٢,٥ ١٥ ……………………………………………………Blends .٢,٥,١ ١٦ ……………………………………Louisiana cane syrup .٢,٥,٢ ١٦ …………………………………………Sulphited syrups .٢,٥,٣ ١٧ …………………………………………Edible Molasses .٢,٥,٤ ١٧ ..………………………………Sucrose and invert sugar .٢,٥,٥ ١٨ ……………………………………………Simple syrup .٢,٥,٦ ١٨ .……………………………………………Maple syrup .٢,٥,٧ ١١ ١٩ ..………………………………Some physical properties ٢,٦ ..……………………Freezing Points of Sugar Solutions ٢,٦,١ ١٩ …………………Boiling point of invert sugar solutions .٢,٦,٢ ١٩ .…………………… Viscosity of invert sugar solutions .٢,٦,٣ ٢٠ ٢٣ ……………Color development in invert sugar solutions .٢,٦,٤ ٢٣ ..………………Color development in sucrose solutions .٢,٦,٥ ٣٠ .………………………………Some chemical properties ٢,٧ .…………………………………Chemistry of inversion ٢,٧,١ ٣٠ .………………………………Acid inversion of sucrose ٢,٧,٢ ٣١ ..………………………………………Rate of Inversion ٢,٧,٣ ٣٤ ٣٤ ..…………………………Effect of acid concentration .٢,٧,٣,١ ٣٤ ………………………………… Effect of temperature .٢,٧,٣,٢ ٣٥ .…………………………………………Effect of time .٢,٧,٣,٣ ١٢ ٣٩ .……Methods of preparing small volumes of invert syrups .٢,٨ ٣٩ …………………Rapid, small batch, using tartaric acid .٢,٨,١ .…………………Slow, Large batch, using tartaric acid .٢,٨,٢ ٣٩ ٤٠ …………………Large batches, using hydrochloric acid .٢,٨,٣ ٤٠ ……inverts syrup using tartaric acid ٪٥٠ Preparation of .٢,٨,٤ ٤٢ …………………Methods for the clarification of the syrup .٢,٩ ٤٢ ..…………………………………Turbidity of
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  • Prevention of Cap-Locking of Syrup Product by Treating the Manufacturing Process of Sugar Syrup with Citric Acid Monohydrate

    Prevention of Cap-Locking of Syrup Product by Treating the Manufacturing Process of Sugar Syrup with Citric Acid Monohydrate

    Bangladesh Pharmaceutical Journal 19(2): 190-196, 2016 Prevention of Cap-Locking of Syrup Product by Treating the Manufacturing Process of Sugar Syrup with Citric Acid Monohydrate Mia Mohammad Dulal1, Md. Kaisarul Islam2, Abu Asad Chowdhury2 and Jakir Ahmed Chowdhury3 1Julphar Gulf Pharmaceuticals Ltd, R.A.K.,UAE. 2Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Dhaka-1000, Bangladesh 3Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Dhaka, Dhaka-1000, Bangladesh Received: May 13, 2016; Accepted: June 29, 2016; Published (Web): July 31, 2016 Abstract The aim of the study was to prevent crystallization of sucrose on the bottle neck and cap of sugar syrup containing products by treating the manufacturing process with citric acid monohydrate. Diphenhydramine HCl syrup was selected as a model product for the experiment. Sugar syrup (66% w/w sucrose) and partially inverted sugar syrup (in which 66% w/w sucrose was treated with citric acid monohydrate for partially conversion of sucrose into invert sugars) were prepared and the content of invert sugar of both the sugar syrups were determined. Sugar syrup and citric acid monohydrate treated sugar syrup (partially inverted) were considered as control and test sugar syrup, respectively which were used to manufacture the Diphenhydramine HCl syrup product. The Diphenhydramine HCl syrup product that prepared using sugar syrup was considered as control syrup product and that was prepared using citric acid monohydrate treated sugar syrup (partially inverted) was considered as the test syrup product. Then experiments were designed in such a way that both control (sugar syrup and product prepared by it) and test samples (partially inverted syrup and product prepared by it) were spread on open petridishes and also spread on the neck of filled bottle, inside of caps and the bottles, which were kept at room temperature (25 C) for 2 weeks observation.
  • Nutrition & Allergen Guide

    Nutrition & Allergen Guide

    Home > Bakery Menu > Breakfast Menu > Lunch Menu > Impulse Items > NUTRITION & ALLERGEN GUIDE AUTUMN TO HOLIDAY (SEPTEMBER TO DECEMBER 2021) Bakery Menu > Breakfast Menu > Lunch Menu > Impulse Items > CORE FOOD Home > Bakery Menu > Breakfast Menu > Lunch Menu > Impulse Items > This guide will provide nutritional and allergen information for core food. Allergens can be found in BOLD CAPITALS within the ingredient declaration. Please ensure you take extra care to identify all the possible allergens present in our food, if you require support please ask one of our trained baristas. Within this booklet it will provide information on the following 14 allergens: • Cereals Containing Gluten • Fish (Wheat, Rye, Barley, Oats, Spelt, Kamut) • Crustaceans • Nuts • Sesame (Almond, Hazelnut, Walnut, Cashew, Pecan Nut, Brazil Nut, • Celery Pistachio Nut, Macadamia Nut, Queensland Nut) • Mustard • Egg • Peanuts • Milk • Sulphur Dioxide and Sulphites • Soya Cross Contamination Due to the nature of how our partners handle our bakery and heated food items equipment and utensils there is a risk of cross-contamination of other allergens. Whilst our partners try to keep things separate there is no guarantee any item is allergen free. Please remember to check this information regularly as we’re always working on our recipes. For more allergen information please ask your barista. This information is updated regularly to reflect our procedures instore. Please check www.starbucks.co.uk for the most up to date information. Home > Bakery Menu > Breakfast Menu >
  • Papers of Beatrice Mary Blackwood (1889–1975) Pitt Rivers Museum, University of Oxford

    Papers of Beatrice Mary Blackwood (1889–1975) Pitt Rivers Museum, University of Oxford

    PAPERS OF BEATRICE MARY BLACKWOOD (1889–1975) PITT RIVERS MUSEUM, UNIVERSITY OF OXFORD Compiled by B. Asbury and M. Peckett, 2013-15 Box 1 Correspondence A-D Envelope A (Box 1) 1. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 20 May 1955. Summary: Acknowledging receipt of the Pitt Rivers Report for 1954. “The Museum as an institution seems beset with more difficulties than any other.” Giving details of the developing organisation of the Vancouver Museum and its index card system. Asking for a copy of Mr Bradford’s BBC talk on the “Lost Continent of Atlantis”. Notification that Mr Menzies’ health has meant he cannot return to work at the Museum. 2pp. 2. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 20 July 1955. Summary: Thanks for the “Lost Continent of Atlantis” information. The two Museums have similar indexing problems. Excavations have been resumed at the Great Fraser Midden at Marpole under Dr Borden, who has dated the site to 50 AD using Carbon-14 samples. 2pp. 3. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 12 June 1957. Summary: Acknowledging the Pitt Rivers Museum Annual Report. News of Mr Menzies and his health. The Vancouver Museum is expanding into enlarged premises. “Until now, the City Museum has truly been a cultural orphan.” 1pp. 4. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 16 June 1959. Summary: Acknowledging the Pitt Rivers Museum Annual Report. News of Vancouver Museum developments.
  • Reliability and Condition Monitoring Solutions for the Sugar Production Industry Why Partner with Bently Nevada? We Have Earned Your Trust

    Reliability and Condition Monitoring Solutions for the Sugar Production Industry Why Partner with Bently Nevada? We Have Earned Your Trust

    Reliability and condition monitoring solutions for the sugar production industry Why partner with Bently Nevada? We have earned your trust. For six • Increased availability and production • Over 85,000 3500 Series monitoring decades the Bently Nevada product line systems installed globally • Lowered maintenance costs has supported the most demanding • Over 4 million sensor applications in multiple industries. And • Reduced risk in terms of safety, monitoring points even as we protect and monitor your environmental, and asset upsets • Services support globally machinery, we constantly strive to refine Quantifiable, proven results: and improve our offerings—and help • Over 1,600 System 1 software • Over 60 years of innovation in asset enable your success. users worldwide protection and condition monitoring We design and deliver solutions for all • More than 240 international patents of your monitoring needs—including issued, including over 150 in the U.S. sensors, distributed and rack-based monitors, software, and supporting • More than 360 international patents services—with the following goals: pending, including over 95 in the U.S. Industry challenges Sugar is virtually in everything we consume, including alternative fuels in many parts of the world. Table sugar is extracted from the roots of sugar beets and the stalks of sugarcane. It’s a big business: The world produces more than 78 million tons (71 metric tons) of sugarcane annually [source: The Sugar Bureau]. It can take up to 18 months for new cane stalks to be ready for harvest, and harvesting is often done now by machines on large plantations. Processing and packaging often occurs very close to the harvest location to prevent the harvested cane or beets from rotting.
  • 1 11Th May 2020 V1

    1 11Th May 2020 V1

    This ingredient list only covers food and drink sold in our UK shops. 11th May 2020 v1 1 We can’t guarantee any of our products are suitable for those with allergies due to a high rosk of cross contamination. Our vegan products are made to a vegan recipe but are not suitable for those with dairy and egg allergies. Please take care . Our kitchens are very busy places that handle allergens and that means we our food is suitable for those with allergies. We know that many of our customers would like to understand more about our food & drink, especially if they are avoiding specific ingredients. To make things easier, we’ve put together this of all the ingredients used in Pret’s food and drinks. Inside you’ll find all of the products sold in our shops, with ingredients listed for easy reference. If you have any trouble finding what you’re looking for, just in the shop – they’ll be more than happy to help. to check our ingredient guide regularly as recipes do change from time to time – the last thing we want is for anyone being caught out by a new take on an old favourite. We understand that no matter how detailed our guide is, there may be times when it can’t answer the questions you may have. If you need to know more, please do at www.pret.co.uk or contact our Customer Service Team on 0345 450 0222. This ingredient list only covers food and drink sold in our UK shops.
  • MINIMIZATION of SUCROSE LOSSES in SUGAR INDUSTRY by Ph and TEMPERATURE OPTIMIZATION

    MINIMIZATION of SUCROSE LOSSES in SUGAR INDUSTRY by Ph and TEMPERATURE OPTIMIZATION

    The Malaysian Journal of Analytical Sciences, Vol 12, No 3 (2008): 513 - 519 MINIMIZATION OF SUCROSE LOSSES IN SUGAR INDUSTRY BY pH AND TEMPERATURE OPTIMIZATION Kornvalai Panpae 1*, Wasna Jaturonrusmee 1, Withawat Mingvanish 1 , Chantana Nuntiwattanawong 2, Surapon Chunwiset 2 , Kittisak Santudrob 1 and Siriphan Triphanpitak 1 1Department of Chemistry , Faculty of Science , King’s Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand 2Chaimongkol Refined Sugar Company, Limited.( U-Thong Factory ), Supanburi Province 72160, Thailand * Corresponding author: [email protected] Abstract Invert sugar has several disadvantage properties that play an important role in many food applications. It has a high affinity for water and is the cause of making products retain moisture.Invert sugar also affects the caramelization process , producing a browning effect. In this study, the possibility of minimization of sucrose inversion during the industrial production of sugar cane was investigated by the variation of the important parameters, i.e. temperature and pH of sugar cane juice for each of samples. The amounts of sucrose and reducing sugar alerting during the sucrose inversion process were determined by the values of % Pol and % reducing sugar (% RS), respectively. Starting with the study of temperature and pH effects of the sucrose solution with the concentration of 16 Brix, used as a sample model, it was found that no change in amounts of reducing sugar and sucrose was observed at room temperature (34 oC) in the pH range of 5-11. At pH 3, the amounts of reducing sugar increased and the amount of sucrose decreased as the time increased.
  • Submission for Sugar Price Review in the Domestic Market

    Submission for Sugar Price Review in the Domestic Market

    Submission for Sugar Price Review in the Domestic Market 12 JUNE 2021 “Ensuring a Financially Viable FSC for Future” Table of Contents 1. Executive Summary ...................................................................................................................... 2 2 Overview ........................................................................................................................................ 4 3 Fiji Sugar Corporation – Backbone of Fiji .................................................................................. 4 3.1 History ......................................................................................................................................... 4 3.1.1 Pre-Colonial Era .................................................................................................................. 4 3.1.2 Independence and Post-Colonial Era ............................................................................... 4 3.2 Alignment of FSC’s Strategic Objectives towards National Development Plan ............... 5 3.3 Challenges ................................................................................................................................... 5 3.4 FSC Now ...................................................................................................................................... 6 3.4.1 Changes Required to Rectify the Ailing Situation .......................................................... 7 4 Importance of FSC to Fiji’s Economy ........................................................................................
  • Encyclopaedia Britannica, 11Th Edition, by Various 1

    Encyclopaedia Britannica, 11Th Edition, by Various 1

    Encyclopaedia Britannica, 11th Edition, by Various 1 Encyclopaedia Britannica, 11th Edition, by Various The Project Gutenberg EBook of Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4, by Various This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4 "Bulgaria" to "Calgary" Author: Various Release Date: November 17, 2006 [EBook #19846] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPAEDIA BRITANNICA *** Produced by Don Kretz, Juliet Sutherland, Keith Edkins and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was made using scans of public domain material from the Robinson Curriculum.) Transcriber's note: A few typographical errors have been corrected: they are listed at the end of the text. Volume and page numbers have been incorporated into the text of each page as: v.04 p.0001. Encyclopaedia Britannica, 11th Edition, by Various 2 In the article CALCITE, negative Miller Indices, e.g. "1-bar" in the original are shown as "-1". In the article CALCULATING MACHINES, [Integral,a:b] indicates a definite integral between lower limit a and upper limit b. [Integral] by itself indicates an indefinite integral. [=x] and [=y] indicate x-bar and y-bar in the original. [v.04 p.0773] [Illustration] the mean interval being 60 m.; the summits are, as a rule, rounded, and the slopes gentle.
  • Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

    Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

    antibiotics Article Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups Veronika Bugarova 1, Jana Godocikova 1, Marcela Bucekova 1, Robert Brodschneider 2 and Juraj Majtan 1,3,* 1 Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; [email protected] (V.B.); [email protected] (J.G.); [email protected] (M.B.) 2 Institute of Biology, University of Graz, Universitätsplatz 2, A-8010 Graz, Austria; [email protected] 3 Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03 Bratislava, Slovakia * Correspondence: [email protected]; Tel.: +421-903-869413 Abstract: Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to characterize for the first time the antibacterial activity of raw honeys and bee-processed Citation: Bugarova, V.; Godocikova, syrups which were made by processing sucrose solution or invert sugar syrup in bee colonies under J.; Bucekova, M.; Brodschneider, R.; field conditions. Furthermore, we compared the contents of glucose oxidase (GOX) and the levels Majtan, J.
  • Complete Sucrose Hydrolysis by Heat-Killed Recombinant Pichia Pastoris Cells Entrapped in Calcium Alginate

    Complete Sucrose Hydrolysis by Heat-Killed Recombinant Pichia Pastoris Cells Entrapped in Calcium Alginate

    Martínez et al. Microbial Cell Factories 2014, 13:87 http://www.microbialcellfactories.com/content/13/1/87 RESEARCH Open Access Complete sucrose hydrolysis by heat-killed recombinant Pichia pastoris cells entrapped in calcium alginate Duniesky Martínez1, Carmen Menéndez2, Félix M Echemendia1, Enrique R Pérez1, Luis E Trujillo2*, Alina Sobrino1, Ricardo Ramírez2, Yamira Quintero2 and Lázaro Hernández2 Abstract Background: An ideal immobilized biocatalyst for the industrial-scale production of invert sugar should stably operate at elevated temperatures (60-70°C) and high sucrose concentrations (above 60%, w/v). Commercial invertase from the yeast Saccharomyces cerevisiae is thermolabile and suffers from substrate inhibition. Thermotoga maritima β-fructosidase (BfrA) is the most thermoactive and thermostable sucrose-hydrolysing enzyme so far identified and allows complete inversion of the substrate in highly concentrated solutions. Results: In this study, heat-killed Pichia pastoris cells bearing N-glycosylated BfrA in the periplasmic space were entrapped in calcium alginate beads. The immobilized recombinant yeast showed maximal sucrose hydrolysis at pH 5–7 and 90°C. BfrA was 65% active at 60°C and had no activity loss after incubation without the substrate at this temperature for 15 h. Complete inversion of cane sugar (2.04 M) at 60°C was achieved in batchwise and continuous operation with respective productivities of 4.37 and 0.88 gram of substrate hydrolysed per gram of dry beads per hour. The half-life values of the biocatalyst were 14 and 20 days when operated at 60°C in the stirred tank and the fixed-bed column, respectively. The reaction with non-viable cells prevented the occurrence of sucrose fermentation and the formation of by-products.
  • Composition Composition Glucose Syrup Glucose Syrup Golden Syrup

    Composition Composition Glucose Syrup Glucose Syrup Golden Syrup

    Composition Composition: Bar 72%, Dark chocolate 28% Energy Bar, consisting of: Oats mix 40% (Oats gluten) Hazelnuts (tree nuts) Sugar Soya fibre Golden Syrup Water Vegetable oil (palm fruit) Sunflower seeds Salt Invert sugar Glucose syrup Sesame seed Almonds (tree nuts) Sorbitol Non-hydrogenated Vegetable fat Salt (palm fruit) Emulsifier (E322(soya)) Dark chocolate, consisting of: Sugar Cocoa mass Non-hydrogentated vegetable fat (palm fruit and shea seeds) Cocoa butter Flavouring Emulsifiers (E322 soya, E476)) Each 48g (1 bar) contains 864kJ 13.9g sugars 8.4g fat 3.6g saturates 0.4g salt Glucose syrup Glucose syrup is simply an added sweetener (often referred to as a simple sugar), added to make food taste better. It is created by breaking apart the strings of glucose molecules that make up starchy foods (like cornstarch, wheat, potatoes and rice). Even though it may be fat-free, it is a concentrated source of calories and offers very little nutritional value, which may lead to weight gain. Golden syrup Golden Syrup is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. The free fructose content gives syrup a taste sweeter than that of an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25% less golden syrup is needed for the same level of sweetness. NonNonNon-Non ---hydrogenatedhydrogenated Vegetable fat (palm fruit) Palm oil is the most popularly used vegetable oil in the world. It is derived from the fleshy part of the palm fruit, rich in vitamin E.
  • THE SUGAR BEE'l' INDUSTRY of the ARKANSAS VALLEY of COLQUDO

    THE SUGAR BEE'l' INDUSTRY of the ARKANSAS VALLEY of COLQUDO

    THE SUGAR BEE'l' INDUSTRY OF THE ARKANSAS VALLEY OF COLQUDO By THOMAS PATRICK DEAN I• Bachelor ot Arts Oklahana Agricultural and Mechanical College Stillvater, Oklahcaa 19Sl Suhm1tted to the Faculty of the Graduate Sohool of the Oklahoma Agricultural and Mechard.cel College in Partial. Fulf1llment of tba Requirements tar tba Degree of MASTER OF SCIENCE 1954 ii OKLA ffui!f l AIIICULTURAL & M£CIWUCAL ~UEGt LIBRARY JUN 181954 THE SUGAR BEET INDtS'l'RY OF Tl£ .ARKANSAS VALIEI OF COLCRADO Thesis Adviser .. Dean of the Graduate Sohool 321653 THESIS TITIE: THE SUGAR BEET INDtBTRY OF THE ARKANSAS VALLEY OF COLOR.ADO AUTHCR: ffl<JWS PATRICK DEAtf THESIS ADVISER: DR. EDWARD E. KESO The conteut and form have been checked and approved by the author and thesis adviser. The Graduate School Office assumes no responsibility for errars either in form or content. The copies ere sent to the bindery just as they e:re api:roved by the author and fe.culty adviser. ffPIST: GOB.DON F • CULVER iii PREFACE The -writer first became a.cqu.ainted with the sugar beet while pr:te­ paring a research paper on sources of foods. He was amazed at the wide distribution of the industry in the United States and the percentage of sugar the industry supplies to this country's market. A more detailed study revealed that, in certain areas in the United States, sugar beet production has been on the decline for a number of years. This study of a specific area was therefore undertaken in an effort to discover the cause or ca.uses for this decrease.