Abstract for Glucose Production

The abstract in hand provides the readerinitial information about glucoseproduction, glucose market and thechemical background

1

INTRODUCTION

INVERT SUGAR ABSTRACTThe food and drink industry depends heavily on enzymes. Enzymes produced by yeast have been used for thousands of years in brewing and baking. Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glucose.Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in

Glucose, C6H12O6, also known as D-glucose, dextrose, or grape sugar, isa simple sugar (monosaccharide)and an important carbohydrate inbiology. Cells use it as the primarysource of energy and a metabolicintermediate. Glucose is one of themain products of photosynthesisand starts cellular respiration.Glucose exists in several differentstructures, but all of thesestructures can be divided into twofamilies of mirror-images(stereoisomers). Only one set ofthese isomers exists in nature,those derived from the "right-handed form" of glucose, denotedD-glucose. D-glucose is oftenreferred to as dextrose. The termdextrose is derived fromdextrorotatory glucose. Solutions of

dextrose rotate polarized light tothe right. Starch and cellulose arepolymers derived from thedehydration of D-glucose. The otherstereoisomer, called L-glucose, ishardly found in nature.The name "glucose" comes fromthe Greek word word glukus(γλυκύς), meaning "sweet". Thesuffix “-ose" denotes a sugar. Thename "dextrose" and the 'D-' prefixcomes from Latin dexter ("right"),referring to the handedness of themolecules.

Industrial Use In industry, glucose is used as aprecursor to make vitamin C in theReichstein process, to make citricacid, gluconic acid, bioethanol,polylactic acid, sorbitol and using

as sweetener.

2

STARCH SUGARS

Starch can be hydrolyzed into simplercarbohydrates by acids, variousenzymes, or a combination of thetwo. The resulting fragments areknown as dextrins. The extent ofconversion is typically quantified bydextrose equivalent (DE), which isroughly the fraction of the glycosidicbonds in starch that have beenbroken. These starch sugars are by farthe most common starch based foodingredient and are used as sweetenerin many drinks and foods. Theyinclude:▪ Maltodextrin, a lightly hydrolyzed

(DE 10–20) starch product usedas a bland-tasting filler andthickener.

▪ Various glucose syrups (DE 30–70), also called corn syrups in theUS, viscous solutions used as

Sucrose

Mannitol

Isomalt

Maltitol

Xylitol

Sorbitol

Lactitol

Sorbitol and maltitol syrups

Erythritol

Starch based

High Intensity

Saccharides

Sugar alcohols

HFCS 55 /isoglucose

HFCS 42

Glucose syrups

High maltose syrups

Aspartame

Acesulphame K

Cyclamate

Saccharin

Sucralose

TwinSweet

Neotame

Alitame

Thaumatin

Neohesperidine

Stevioside

Glycyrrhizin

Brazzein

Fructose

Glucose / dextrose

Trehalose

Tagatose

Glucose/fructose/sucrose extracts

from fruits

Approved in EU

3

STARCH SUGARS

sweeteners and thickeners in manykinds of processed foods.▪ Dextrose (DE 100), commercial

glucose, prepared by thecomplete hydrolysis of starch.

▪ High fructose syrup, made bytreating dextrose solutions withthe enzyme glucose isomeraseuntil a substantial fraction ofthe glucose has been convertedto fructose.

▪ In the United States, highfructose corn syrup is theprincipal sweetener used insweetened beverages becausefructose has better handlingcharacteristics, such asmicrobiological stability, andmore consistent sweetness/flavor. One kind of high fructosecorn syrup, HFCS-55, is typically

sweeter than regular sucrosebecause it is made with morefructose, while the sweetness ofHFCS-42 is on par with sucrose.▪ Sugar alcohols, such as maltitol,

erythritol, sorbitol, mannitoland hydrogenated starchhydrolysate, are sweetenersmade by reducing sugars.

4

MARKET

INVERT SUGAR ABSTRACTThe food and drink industry depends heavily on enzymes. Enzymes produced by yeast have been used for thousands of years in brewing and baking. Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glucose.Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in

The bar chart above indicates acontinuously growing sweetenermarket. Around 10 % of entiresweetener market belongs to theartificial sweeteners. But this groupseems to increase it´s market shareyear by year. The generally growing

market can get traced back to glob-ally changing nutrition habits and agrowing world population.

The total market of Glucose isforecasted to reach $783.9 millionby 2019. The overall compound an-

nual growth rate for this marketfrom 2014 to 2019 is expected toreach 19.6 %.

5

PRODUCTION PROCESS

ensymm is a German based premier project consultingcompany for Life Sciences, serving biotech companies,pharmaceutical industry and food ingredientcompanies. We provide clients with a variety of businessand technology consulting services as well as withspecialized teams in various areas of our competence.

For further inquiries and quotes, please contact:

ensymm UG & Co.KGLife Science Center DusseldorfMerowingerplatz 140225 DusseldorfGermany

Tel: 0049 2113367527Project_assistant@ensymm.comwww.ensymm.com