Abstract
Syrups prepared in semipilot plant equipment from wheat, corn, waxy corn, tapioca, and potato starches of low protein content were almost identical in taste and appearance. Differences in nature and amount of non-carbohydrate constituents did not necessitate modifications of the process. Wheat, corn, and waxy corn slurries hydrolyzed at approximately the same rate with 0.2% hydrochloric acid whereas potato starch hydrolyzed less rapidly. Contamination with 1.6% protein did not depress the hydrolysis rate but promoted foaming, turbidity, and bitterness. Loss of insoluble solids on the filter press averaged 1.25% for cereal and 0.3% for potato starch hydrolyzates. Complete decolorization of 14° and 30° Bé. syrup was effected by 0.5% activated carbon, based on the juice weight at each stage. Tap water promoted color development in the evaporator and inhibited color removal by active carbon. Color and fluorescence development in stored syrups was promoted by protein impurities, light, and tap water, and was strongly inhibited by sodium bisulphite. Syrups that remained colorless almost indefinitely were prepared from prime quality starches by using distilled water in the process and either acid-extracted carbon or bone char as decolorizing agents.
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