CN104837376A - Method of producing a sugar product from fruit - Google Patents

Method of producing a sugar product from fruit Download PDF

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Publication number
CN104837376A
CN104837376A CN201280075396.5A CN201280075396A CN104837376A CN 104837376 A CN104837376 A CN 104837376A CN 201280075396 A CN201280075396 A CN 201280075396A CN 104837376 A CN104837376 A CN 104837376A
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CN
China
Prior art keywords
fructose
glucose
post
fruit juice
rich
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201280075396.5A
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Chinese (zh)
Inventor
法比奥·福拉斯
韦罗尼卡·瓦利尼
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Natural Component Co Ltd
Original Assignee
Natural Component Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Natural Component Co Ltd filed Critical Natural Component Co Ltd
Publication of CN104837376A publication Critical patent/CN104837376A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/14—Purification of sugar juices using ion-exchange materials
    • C13B20/144—Purification of sugar juices using ion-exchange materials using only cationic ion-exchange material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/10—Crystallisation
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K11/00—Fructose

Abstract

A method of producing a sugar -product from fruit, the method including the steps of : a) providing a fruit juice containing glucose and fructose; b) demineralizing and decolouring the fruit juice to obtain a clarified, demineralized fruit juice; c) concentrating the clarified, demineralized fruit juice to obtain a concentrated clarified, demineralized fruit juice; and d) separating the concentrated demineralized, clarified fruit juice by chromatography to obtain at least a glucose-enriched fraction and at least a fructose-enriched fraction,- the method including, after step d), a step e) of filtering the glucose-enriched fraction and fructose- enriched fraction on a carbon filter; and steps d) and e) being performed at a temperature of 50-70 DEG C.

Description

The method of sugar product is prepared from fruit
Technical field
The present invention relates to a kind of method of preparation liquid state or solid-state sugar product, particularly glucose and fructose from fruit.
Background technology
From fruit juice, particularly in grape juice, the sugar of preparation as glucose and fructose has been known.
Fruit juice, as obtained by squeezing fruit, first non-sugar ingredient is removed in processing usually, is separated by sugar (main glucose) subsequently by chromatography with fructose.The product of the liquid state obtained thus or subsequent crystallisation shape is generally used for food industry or directly eats, such as, as sweetener.
EP1734108 and EP2425723 describes a kind of method being prepared sugar product by grape, and wherein concentrated rectifying grape juice solution is through chromatography, to obtain glucose solution and the fructose soln of subsequent crystallisation.
Before the chromatogram stage, the fruit juice obtained by grape mass is clarified and is demineralized, and is concentrated to the suitable concn being suitable for chromatography subsequently.But the method for EP1734108 and EP2425723 has the process not comprising and reduce sugar juice color and the shortcoming not having to control hydroxymethylfurfural (HMF) content with suppression crystallographic property.In addition, chromatography cannot provide completely, gratifying glucose is separated with fructose, especially accurately, evenly extracts.Therefore; exist to be intended to eliminate above-mentioned shortcoming, from fruit juice, be separated sugar; especially the demand of the method for glucose and fructose; described method especially provides hydroxymethylfurfural (HM) level that controls, accurately, equably from fruit, extracts sugar; protect the integrality of sugar, and energy loss is low simultaneously.
Summary of the invention
Target of the present invention is to provide a kind of method preparing sugar from fruit; the method is intended to allow to control hydroxymethylfurfural level, accurately extracts sugar equably, protect the integrality of sugar simultaneously from fruit; lower than known method energy loss, and product purity and known method comparable.
According to the present invention, provide the method protected as claimed in claim 1.
Accompanying drawing explanation
By embodiment and with particular reference to grape (grape) and accompanying drawing, the nonrestrictive embodiment of the present invention is described, wherein:
Accompanying drawing 1 shows the chromatographic system according to separating glucose solution of the present invention and fructose soln.
Detailed description of the invention
In the present invention, term " fruit juice " refers to grape juice, the fruit juice specifically obtained from grape mass.
Cross after filtering any remaining solid, such as, forming fruit juice by adding gelatin, bentonite and carbon to clarify, demineralizing, such as, simultaneously on ion exchange resin.Optionally, carry out clarifying and demineralizing according to EP2425723.
This stage has prepared with dry basis sugary (particularly glucose and fructose) percentage higher than 98%, the clarification of such as 98.5%, demineralization fruit juice.
Then, concentrating clarifying demineralization fruit juice to reduce its moisture, but does not change the composition of its solid portion.The inspissated juice obtained, is also referred to as rectifying grape fruitade, be a kind of comprising with dry basis higher than the fructose of 98% and the colourless solution of glucose, and its remainder is made up of the component of such as ethanol, flavones and other polyphenol.
Described concentrated rectifying grape juice is heated to the temperature, particularly 57-65 DEG C of 50-70 DEG C subsequently, such as 60 DEG C.Advantageously, at these tem-peratures, concentrated rectifying grape juice has the viscosity coefficient (< 10mPa*s) that can give even forward position in chromatography.
At these tem-peratures, the glucose in fruit juice and fructose can be efficiently separated and without the need to high pressure eluant, eluent, and most importantly without the need to changing the stability of sugar and/or making chromatography resin deterioration.
Therefore, although operate at the temperature higher than the room temperature of known method, generally speaking, the sugar after improvement significantly reduces from the total energy consumption made according to the inventive method.
Subsequently chromatographic isolation is carried out to concentrated rectifying grape juice, especially on ion exchange resin, more particularly on resin cation, and preferably have on the styrene-divinyl benzene resin of sulfuryl derivative.Resin used can have the feature described in EP2425723.
Chromatographic isolation is carried out in simulation fluidized system as shown in Figure 1.
The system of Fig. 1 comprises four pillars: a, b, c and d, respectively with one for pumping into the pump (P, Pab, Pbc, Pcd) of the circulation of fluid (such as eluant, eluent) of post.
Four pillars are filled by resin cation, the styrene-divinyl benzene resin that preferred sulfuryl is derivative.
The outlet of post a is connected to the entrance of post b by the line Cab mated with pump Pab; The outlet of post b is connected to the entrance of post c by the line Cbc mated with pump Pbc; The outlet of post c is connected to the entrance of post d by the line Ccd mated with pump Pcd; The outlet of post d is by line C 2be connected to the entrance of pump P; And the outlet of pump P is by line C 1be connected to the entrance of post a.Post a-d, line C 1, C 2, Cab, Cbc, Ccd and pump P, Pab, Pbc, Pcd so form separating circuit FC, circulation of fluid and eluant, eluent (such as deionized water), along direction of arrow circulation in Fig. 1.
Eluant, eluent feed line Da-Dd is connected to the concentrated rectifying grape juice feed line Fa-Fd entering separating circuit FC the separating circuit FC exported separately close to post a-d.
Extract line Ea-Ed for extracting the glucose being rich in glucose moiety from separating circuit FC, and be connected to for extracting the fructose extraction line Ra-Rd being rich in fructose moiety from separating circuit FC the separating circuit FC exported separately close to post a-d.
Eluant, eluent feed line Da-Dd from eluant, eluent pump P dthe eluant, eluent feed pipe D branch that end is connected out; And concentrated rectifying grape juice feed line Fa-Fd refines grape juice pump P from concentrated fthe concentrated refining grape juice feed pipe F branch that end is connected out.
Controlled valve VDa-VDd installs along eluant, eluent feed line Da-Dd respectively; And controlled valve VFa-VFd installs along concentrated rectifying grape juice feed line Fa-Fd respectively.
Controlled valve VEa-VEd extracts line Ea-Ed along glucose respectively and installs; And controlled valve VRa-VRd extracts line Ra-Rd installation along fructose respectively.
Glucose extracts line Ea-Ed and is connected with glucose extraction tube E.
Fructose extracts line Ra-Rd and is connected with fructose extraction tube R.
The Dynamic System of described accompanying drawing 1 is as follows.
The preferred deionized water of eluant, eluent or at least there is other water of arbitrary number of level of low calcium content, with eluant, eluent as circulating fluid fill system with after start up system, one of them of eluant, eluent feed line Da-Dd, glucose extracts one of them of line Ea-Ed, concentrated refining grape juice is connected to place in the following order for one of them of one of them and the fructose extraction line Ra-Rd of feed liquid pipe feed line Fa-Fd: eluant, eluent feed line, glucose extracts line, concentrated rectifying grape juice feed line, fructose extracts line by valve VDa-VDd, VEa-VEd, the opening and closing of VFa-VFd and VRa-VRd, along the direction of circulating fluid in separating circuit FC.
Such as, eluant, eluent feed line Da, glucose extraction line Ea, concentrated refining grape juice feed line Fc and fructose extraction line Rc are connected in separating circuit FC by Open valve VDa, VEa, VFc, VRc and the every other valve of closedown.
This causes being formed the elution zone IV in post a between eluant, eluent feed line Da and glucose extraction line Ea, the enrichment region III between line Ea and concentrated refining grape juice feed line Fc is extracted at glucose in post b, extract the refining district II between line Rc at concentrated refining grape juice feed line Fc and fructose in post c, and extract the uptake zone I between line Rc and eluant, eluent feed line Da at fructose in post d.
In the post a comprising elution zone, the glucose retained by resin by the eluent from line Da, and is transferred in the circulating fluid of separating circuit FC.Therefore, in the porch of post a, circulating fluid is hardly containing glucose.The concentration of described glucose flows through post a along with circulating fluid and improves, and the circulating fluid in post a exit comprises a large amount of glucose (being rich in glucose moiety), its part is extracted line Ea by glucose and is extracted from separating cycle and be collected in grape sugar bowl, and remainder is then injected in post b.
In the post b comprising enrichment region III, along with circulating fluid flows through post b, the glucose from post a circulating fluid is retained by resin.Meanwhile, be transferred in circulating fluid in post b by the fructose that resin remains to lower than concentration of glucose, the concentration of glucose therefore in the circulating fluid flowing through post b reduces, and fructose concentration then raises.Circulating fluid from post b is refined grape juice with the partial concentration from line Fc and is together injected post c subsequently.
In the post c comprising refining district II, retained by resin at the concentrated glucose refined in grape juice and circulating fluid from line Fc, before in post c, be transferred to circulating fluid by the fructose that resin retains.Therefore, post c entrance, circulating fluid comprises glucose hardly, and fructose concentration flows through post c along with circulating fluid and improves.From post c and the circulating fluid comprising a large amount of fructose (being rich in fructose moiety) extracts line Rc by extracting section through fructose is collected in fructose tank, part is then injected into post d.
In the post d comprising uptake zone I, retained by resin from a large amount of fructose in the circulating fluid of post c, therefore export at post d, in fact circulating fluid does not comprise glucose and fructose, and along line C 1and C 2feed back to post a.
After given interval (6.5 minutes), valve-off VDa, VEa, VFc, VRc Open valve VDb, VEb, VFd, VRd.Open and close above-mentioned valve to determine elution zone IV and transfer to post b from post a, enrichment region III transfers to post c from post b, and refining district II transfers to post d from post c, and uptake zone I transfers to post a from post d.
In post b, the glucose retained by resin is therefore by the eluent from line Db; The circulating fluid (being rich in glucose moiety) of post b is extracted line Eb extracting section by glucose and is collected in grape sugar bowl, and remainder Cbc along the line is fed back to post c.
In post c, the glucose in post b circulating fluid is retained by resin, is remained to be transferred in circulating fluid compared with the fructose of low degree by resin, and therefore along with circulating fluid flows through post c, the concentration of glucose in circulating fluid reduces, and fructose concentration raises.
The circulating fluid of post c is together injected into post d with the concentrated refining grape juice in concentrated refining grape juice feed line Fd.In post d, the concentrated glucose refined in grape juice and circulating fluid is retained by resin, and fructose is transferred in circulating fluid.And in the exit of post d, component loops liquid (being rich in fructose moiety) is extracted line Rd by fructose and extracts and be collected in fructose tank, and remainder injects post a.
In post a, glucose and the fructose of circulating fluid are retained by resin, and the circulating fluid therefore from post a does not contain glucose and fructose, and is fed back to post b.
After the given time interval (6.5 minutes), valve-off VDb, VEb, VFd, VRd and Open valve VDc, VEc, VFa, VRa.Open and close above-mentioned valve and determine elution zone IV from post b transfer elution zone IV to post c, enrichment region III shifts enrichment region III to post d from post c, and refining district II shifts refining district II to post a from post d, and the transfer of uptake zone I from post a transfer absorbed district I to post b; And repeat described process as mentioned above.
Chromatographic isolation, at temperature 50-70 DEG C, more specifically at 57-65 DEG C, such as, is carried out at 60 DEG C.
At these temperature, the glucose in fruit juice and fructose can be efficiently separated and without the need to high pressure eluant, eluent, and especially can not change the stability of sugar and/or deteriorated chromatography resin.
On the other hand, these temperature greatly improve the amount of the hydroxymethylfurfural (HMF) of the thermal decomposition being derived from sugar.
In manufacturing method according to the invention, concentrated refining grape juice and sugar are wherein saved a few days in systems in which.Before its crystallization, glycan molecule retains the time period of 5-10 days at temperature 70-28 DEG C in systematic procedure solution, therefore, although seldom, will inevitably produce a certain amount of HMF.
Excessive hydroxymethylfurfural may cause crystallization stage invalid and greatly reduce crystalline rate.In fact, hydroxymethylfurfural is a kind of known fructose crystallization inhibitor.
Excessive hydroxymethylfurfural has following effect to fructose crystallization:
Containing fructose syrup-60% crystalline rate of 20ppm HMF
Containing fructose syrup-55% crystalline rate of 50ppmHMF
Containing fructose syrup-45% crystalline rate of 200ppmHMF
Therefore chromatographic separation stage is use carbon filter (such as activated carbon-3-Mm filter BECODISC subsequently ) filtration stage, this filtration stage, except reducing the color of chromatography eluant thing, also retains the HMF that is included in wherein to obtain efficient crystalline rate.
At chromatogram and filtration stage, temperature all preferably maintains constant temperature.
The part being rich in fructose after filtration and be rich in the part of glucose subsequently, such as in steam inspissator, be concentrated to preparation consumption by the Brix Scale (Brix) needed for liquid sugar product or crystallization product, 88 ° of Brix Scales are roughly for fructose and are 75 ° of Brix Scales for glucose.After chromatogram and filtration, the purity being rich in glucose moiety, higher than 86%, is rich in the purity of fructose moiety higher than 96%.
Chromatographic isolation, filtration and concentrated preferably under 50-70 DEG C of constant temperature, more specifically under 57-65 DEG C of constant temperature, such as, carry out under 60 DEG C of constant temperature.
The liquid sugar product obtained can subsequently by the cooling and by crystallization, and may induce fructose or glucose crystal from temperature 50-70 DEG C to temperature 25-30 DEG C.Contrary with the 12-13 DEG C of temperature used in known method, these crystallization temperatures have the advantage improving sugared crystalline rate and greatly reduce energy consumption.
The crystalline end product purity obtained is higher than 99%.
The all documents mentioned in above-mentioned explanation are to be introduced into reference to mode.

Claims (8)

1. from fruit, prepare a method for sugar product, described method comprises step:
A) fruit juice containing glucose and fructose is provided;
B) described fruit juice demineralized and decolour to obtain clarification demineralization fruit juice;
C) concentrated described clarification demineralization fruit juice is to obtain concentrated clarification demineralization fruit juice; And
D) by chromatography by described concentrated clarification demineralization fruit juice separating, obtain at least be rich in glucose moiety and be at least rich in fructose moiety;
The feature of described method is, in steps d) after, described in filtering on carbon filter, be rich in glucose moiety and the described step e being rich in fructose moiety); And described steps d) and e) to carry out at the temperature of 50-70 DEG C.
2. the method protected as claimed in claim 1, is characterized in that, described temperature is between 57 DEG C-65 DEG C.
3. as claim 1 or 2 ask protection method, it is characterized in that, steps d) and e) described in temperature maintain constant temperature.
4., as the method for any one of claims 1 to 3 request protection, it is characterized in that, in step e) after, containing being rich in glucose moiety and the described step f being rich in fructose moiety described in crystallization).
5., as claim 4 asks the method for protection, it is characterized in that, described crystallisation step f) carry out with the thermograde of 70-25 DEG C.
6., as the method for any one of claim 1 to 5 request protection, it is characterized in that, described chromatrographic separation step d) carry out on ion exchange resin.
7., as claim 6 asks the method for protection, it is characterized in that, described ion exchange resin is resin cation.
8. as claim 7 asks the method for protection, it is characterized in that, described resin cation is the derivative styrene-divinyl benzene resin having sulfuryl.
CN201280075396.5A 2012-08-20 2012-08-20 Method of producing a sugar product from fruit Pending CN104837376A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2012/054210 WO2014030030A1 (en) 2012-08-20 2012-08-20 Method of producing a sugar product from fruit

Publications (1)

Publication Number Publication Date
CN104837376A true CN104837376A (en) 2015-08-12

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JP (1) JP2015527356A (en)
KR (1) KR20150070097A (en)
CN (1) CN104837376A (en)
AR (1) AR092175A1 (en)
CA (1) CA2882522C (en)
HK (1) HK1213440A1 (en)
IN (1) IN2015DN01415A (en)
WO (1) WO2014030030A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105132593A (en) * 2015-09-18 2015-12-09 山东创利添加剂研发科技有限公司 Method for preparing crystalline fructose and crystal glucose from maize straw
CN110387442A (en) * 2018-04-23 2019-10-29 诺瓦塞普工艺公司 The method for purifying fructose

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2019237658A1 (en) 2018-03-23 2020-10-15 Suntory Holdings Limited Aroma-free fruit juice

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WO2006125286A1 (en) * 2005-05-24 2006-11-30 Getec Guanabara Química Industrial S.A. Process for the production of pyrogen-free anhydrous crystalline dextrose of high purity from sucrose
EP1734108A1 (en) * 2005-06-13 2006-12-20 Cantine Foraci S.r.l. Process and plant for producing sugar products from grapes
CN101177716A (en) * 2007-12-12 2008-05-14 江南大学 Method for separating and purifying glucose, fructose and oligomeric polysaccharide from high fructose syrup
CN101668867A (en) * 2007-02-01 2010-03-10 努特里蒂斯公司 Method and equipment for producing fruit sugar syrups having high fructose content
EP2292803A1 (en) * 2009-07-07 2011-03-09 Danisco A/S Separation process
CN102326728A (en) * 2011-06-30 2012-01-25 山东香驰健源生物科技有限公司 Method for removing 5-hydroxymethyl furfural (5-HMF) in high-fructose corn syrup (HFCS)
EP2425723A1 (en) * 2010-09-07 2012-03-07 Cantine Foraci S.r.l. Process and plant for producing sugar products from grapes

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ATE176503T1 (en) * 1991-08-20 1999-02-15 Staley Mfg Co A E LIQUID SWEETENER CONTAINING FRUCTOSE AND DEXTROSE
BR0103406A (en) * 2001-08-15 2004-05-04 Getec Guanabara Quimica Ind S Process of producing high purity crystalline fructose using low fructose syrup originating from sucrose and product obtained

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Publication number Priority date Publication date Assignee Title
US5230742A (en) * 1987-02-02 1993-07-27 A. E. Staley Manufacturing Co. Integrated process for producing crystalline fructose and high-fructose, liquid-phase sweetener
WO2003003029A2 (en) * 2001-06-28 2003-01-09 Trendpoint Systems, Inc. A method and apparatus for reading and controlling electric power consumption
WO2006125286A1 (en) * 2005-05-24 2006-11-30 Getec Guanabara Química Industrial S.A. Process for the production of pyrogen-free anhydrous crystalline dextrose of high purity from sucrose
EP1734108A1 (en) * 2005-06-13 2006-12-20 Cantine Foraci S.r.l. Process and plant for producing sugar products from grapes
CN101668867A (en) * 2007-02-01 2010-03-10 努特里蒂斯公司 Method and equipment for producing fruit sugar syrups having high fructose content
CN101177716A (en) * 2007-12-12 2008-05-14 江南大学 Method for separating and purifying glucose, fructose and oligomeric polysaccharide from high fructose syrup
EP2292803A1 (en) * 2009-07-07 2011-03-09 Danisco A/S Separation process
EP2425723A1 (en) * 2010-09-07 2012-03-07 Cantine Foraci S.r.l. Process and plant for producing sugar products from grapes
CN102326728A (en) * 2011-06-30 2012-01-25 山东香驰健源生物科技有限公司 Method for removing 5-hydroxymethyl furfural (5-HMF) in high-fructose corn syrup (HFCS)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105132593A (en) * 2015-09-18 2015-12-09 山东创利添加剂研发科技有限公司 Method for preparing crystalline fructose and crystal glucose from maize straw
CN110387442A (en) * 2018-04-23 2019-10-29 诺瓦塞普工艺公司 The method for purifying fructose

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HK1213440A1 (en) 2016-07-08
KR20150070097A (en) 2015-06-24
WO2014030030A1 (en) 2014-02-27
CA2882522A1 (en) 2014-02-27
CA2882522C (en) 2019-03-19
IN2015DN01415A (en) 2015-07-03
AR092175A1 (en) 2015-03-25
JP2015527356A (en) 2015-09-17

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