Beet Syrup Research Articles

Preliminary report on the use of high performance adsorbents in co-refining raw sugar in beet factories

Due to the fact that a beet sugar factory has a lower colour reducing ability and since cane and beet syrups contain different type of colourants the amount of raw sugar added is limited. The challenge is to control the amount of raw sugar added while still delivering a high quality of white sugar. This paper focuses on the removal of the colourants that are preferentially transferred to the surface of the crystal, thereby allowing the beet factory to increase the amount of raw sugar blended into the process without the typical problems associated with this practice.

Sugar beet syrups in lactic acid fermentation – Part I

Biotechnological production of lactic acid has been studied in various ways, e.g. microorganisms, fermentation processes, down-stream processes, fermentation substrates, and fermentation nutrients. The problems for all processes still are high costs for feedstock and fermentation nutrients. The objective of this study is a general evaluation of sugar beet thick juice from Pfeifer & Langen GmbH & Co. KG, Germany as a substrate for lactic acid production. In a series of fermentation experiments the results based on thick juice were comparable to those obtained using cane raw sugar and even better than using conventional corn starch as a fermentation subtrate. The most important findings for a later technical application are the high volumetric productivity (up to 5.5g·L–1·h–1), and the optical purity of the lactic acid (>99% ee l-LA).

Sugar beet syrups in lactic acid fermentation – Part II Saving nutrients by lactic acid fermentation with sugar beet thick juice and raw juice

Renewable feedstock gain increasing attention in a time of rising oil prices and uncertainty about security of supply. Often those alternative resources do have high prices and processing costs. Fermentation processes are still of major significance in biotechnological processes. Sourcing cheap raw materials is a task of agricultural businesses. Apart from feedstock costs, energy and nutrients show a great impact on process economics. This actual study explores the potential of sugar beet thick juice and raw juice to act in a bifunctional manner, either as substrate or nutrient. Key finding of this studies are that even in absence of additional nutrients with raw juice lactic acid yields of up to 51,5% compared to 13,5% with thick juice and 2,4% with crystalline sugar were obtained. Even with raw juice an enentoermic purity of l(+)-lactic acid >98% could be achieved. The analytical comparison shows that raw juice can provide significant share of amino acids of a typical yeast extract addition while crystalline sucrose shows no contribution.

Ethanol reforming for supplying molten carbonate fuel cells

An interesting application of agricultural renewable sources is the employment of ethanol for supplying Molten Carbonate Fuel Cells (MCFCs). For that purpose, ethanol has to be converted into hydrogen by a steam reforming process. MCFCs are particularly suitable for this kind of applications due to their high tolerability to the impurities which are contained into the reaction products and also for their high working temperatures (600-650°C) which allow integrating the reforming stage into the stack. This paper reports the results of ethanol reforming tests: pure ethanol and bioethanol obtained by sugar beet syrup fermentation were tested. Tests were carried out by a specific reactor designed for its integration into the anodic compartment of small size MCFCs.

Enhanced production of exo-polygalacturonase from agro-based products by Aspergillus sojae

Aspergillus sojae has been previously shown to produce exo-polygalacturonase (exo-PG) in synthetic media, where the potential of the organism to utilize agricultural substrates was not considered so far. In this study, the utilization of agro-based products was taken into account in the enhanced production of exo-PG using an A. sojae mutant by applying statistical design methods. Complex sources (orange peel, wheat bran, and corn meal), simple sugar sources (glucose, maltrin, and sugar beet syrup), and two phosphate salts were screened using D-optimal design method. Orange peel yielded the highest exo-PG activity with all simple sugars and phosphate sources. According to the results of response surface methodology (RSM), the optimum concentrations of orange peel, sugar beet syrup, and (NH4)2SO4 were found to be 10, 60, and 8 g L-1, respectively. The exo-PG activity under these conditions was 145.4 U m L-1 in shake flask cultures. In bioreactor studies enzyme production was induced at low pH values; thus highest production was obtained under uncontrolled pH conditions, in which the pH dropped to 2.0 in 72 h. As a result high exo-PG could be produced by an A. sojae mutant using a cost-effective medium containing agro-industrial substrates. Another important advantageous outcome was the low optimal pH, which is especially desired in industrial fermentations prone to contamination problems. In fact this highlights the easy adaptation of this fermentation to industrial scales.

Application of Fourier Transform Midinfrared Spectroscopy to the Discrimination between Irish Artisanal Honey and Such Honey Adulterated with Various Sugar Syrups

A collection of authentic artisanal Irish honeys (n = 580) and certain of these honeys adulterated by fully inverted beet syrup (n = 280), high-fructose corn syrup (n = 160), partial invert cane syrup (n = 120), dextrose syrup (n = 160), and beet sucrose (n = 120) was assembled. All samples were adjusted to 70 degrees Bx and scanned in the midinfrared region (800-4000 cm(-1)) by attenuated total reflectance sample accessory. By use of soft independent modeling of class analogy (SIMCA) and partial least-squares (PLS) classification, authentic honey and honey adulterated by beet sucrose, dextrose syrups, and partial invert corn syrup could be identified with correct classification rates of 96.2%, 97.5%, 95.8%, and 91.7%, respectively. This combination of spectroscopic technique and chemometric methods was not able to unambiguously detect adulteration by high-fructose corn syrup or fully inverted beet syrup.

Specific screening for color precursors and colorants in beet and cane sugar liquors in relation to model colorants using spectrofluorometry evaluated by HPLC and multiway data analysis.

A comparison was made of the fluorophores in beet thick juice and cane final evaporator syrup, which are comparable in the production of cane and beet sugar; that is, both represent the final stage of syrup concentration prior to crystallization of sugar. To further elucidate the nature of the color components in cane and beet syrup, a series of model colorants was also prepared, consisting of mildly alkaline-degraded fructose and glucose and two Maillard type colorants, glucose--glycine and glucose--lysine. Fluorescence excitation--emission landscapes resolved into individual fluorescent components with PARAFAC modeling were used as a screening method for colorants, and the method was validated with size exclusion chromatography using a diode array UV--vis detector. Fluorophores from the model colorants were mainly located at visible wavelengths. An overall similarity in chromatograms and absorption spectra of the four model colorant samples indicated that the formation of darker color was the distinguishing characteristic, rather than different reaction products. The fluorophores obtained from the beet and cane syrups consisted of color precursor amino acids in the UV wavelength region. Tryptophan was found in both beet and cane syrups. Tyrosine as a fluorophore was resolved in only beet syrup, reflecting the higher levels of amino acids in beet processing. In the visible wavelength region, cane syrup colorant fluorophores were situated at higher wavelengths than those of beet syrup, indicating formation of darker colorants. A higher level of invert sugar in cane processing compared to beet processing was suggested as a possible explanation for the darker colorants.

Physico-chemical and technological studies on sugar beet roots.

The morphological and chemical characteristics of ten varieties of sugar beet roots were evaluated during the season of 1996-1997. The best morphological characteristics were found in Top, Ito and Pamela varieties. The highest expected technological yield of sugar was found in Pamela and Top. The chemical constituents of different varieties of sugar-beet roots showed significant differences. The suitability of sugar beet juice for preparing beet syrup as a new product was also evaluated and compared with sugar cane syrup. Purified beet-syrups concentrated under vacuum or under atmospheric pressure showed more stability during storage than sugar cane syrup. The effect of storage conditions (at cold storage and at room temperature) and packaging materials (glass and polyethylene high-density bottles) on properties of beet-syrup and sugar cane syrup were also studied.

Improved quantitative ion chromatography of industrial sugars: removal of interfering amino acids

The effect of interfering amino acids on the accurate quantitation of sugars in sugar industry samples, using ion chromatography with integrated pulsed amperometric detection (IC-IPAD), was investigated. Industrial sugar samples included beet syrup, juice and molasses samples. Using sugar and amino acid standard mixtures, and industrial sugar samples, proline was found to co-elute with fructose and serine with sucrose, and both co-elutions were “additive”, which caused both fructose and sucrose to be overestimated. Conversely, the co-elution of arginine with myo-inositol, and glutamine with glucose had a marked “suppressive” effect on sugar quantitation and both myo-inositol and glucose were underestimated. Various methods were investigated for their efficiency to remove interfering amino acids, but not remove sugars: prefiltering of dilute samples through cation exchange syringe filters proved the most efficient method. Using sugar and amino acid standard mixtures, within experimental error, the cation exchange filter restored the mean concentrations of myo-inositol, glucose and sucrose to expected values, and standard deviations for all sugars were reduced markedly. Removal of interfering amino acids in a beet juice from a sweet water tank caused increases in mean concentrations for myo-inositol (+4.2%) and particularly for glucose (+62.5%), and a decrease for fructose (−7.3%). ©

Sugar beet diffusion juice and syrup as media for ethanol and levan production by Zymomonas mobilis

Sugar beet is an important crop cultivated widely in Europe. Roots contain up to 6–9 t/ha of fermentable sugar. Our laboratory is targeting to investigate the production possibilities of ethanol and levan by Zymomonas mobilis bacteria, using sugar beet juice or their syrup as raw material. The Z.mobilis strain 113 “S”;, selected in our institute, produces simultaneously with ethanol up to 40–70 g/1 fructose polymer levan in sucrose medium. It was established that Z.mobilis can convert sucrose into ethanol and levan in batch fermentation using natural sugar beet diffusion juice, without additives of mineral salts and growth factors. Syrup obtained in sugar industrial production by conventional technology from diffusion juice after evaporation with 65% sucrose can be used also as raw material for medium preparation. Additives of N, P, K, Mg, as well as yeast extract, were shown to stimulate the culture growth and product synthesis on such media. Reuse of liquid fermentation products after separation of levan, and distillation of ethanol, can be applied for medium preparation. The medium osmolality increases in this case. Ethanol, levan and fructose production may have potential in the sugar production industry.

Effects of NaCI supplementation before exercise on metabolism of water and electrolytes

SummaryFour horses were exercised for 2 h on a treadmill at up to 200 m/min 4 h after feeding. The trial included 3 treatments, control (A) and electrolyte supplementation provided either in the diet at the morning feeding (B) or 1 h before start of exercise (C). The horses were fed 2 meals/day of hay and concentrate (6.5 g dry matter, 13.8 mg Na, 66.6 mg K and 54.2 mg Cl/kg bwt per meal). The supplement was a mixture of grass meal (47.6%), sugar beet syrup (33.3%) and NaCl (19.1%); additional intake: Na 79.7, K 15.5 and Cl 165.6 mg/kg bwt. Hourly urine and blood samples were taken.Water intake and renal water excretion were significantly influenced by supplementary feeding (intake: A 35.5, B 49.9, C 55.6 ml/kg bwt/12 h; excretion: A 9.47, B 15.34, C 7.92 ml/kg bwt/12 h). The urinary Na and Cl excretion was significantly higher in treatment B (Na 24, Cl 55 mg/kg bwt/12 h) and C (Na 12, Cl 44 mg/kg bwt/12 h) as compared to A (Na 5, Cl 16.5 mg/kg bwt/12 h). Renal K output was less influenced by the different treatments, A 43, B and C 61 mg/kg bwt/12 h. However, the renal Na and Cl excretion was lower in relation to intake when horses received the supplement. In these cases, losses of water, Na and Cl via sweat were compensated for at the end of exercise and a positive balance therefore maintained 12 h after feeding. The total plasma protein concentration increased during exercise, indicating a reduction in plasma volume. The Na and K concentrations in plasma during exercise showed minor changes whereas the Cl concentrations decreased significantly by 2.6 (A), 4.0 (B) and 1.4 (C) mmol/l. Changes in plasma Na and Cl in treatments B and C occurred at constant higher levels than in treatment A.The results suggest a positive impact of NaCl suplementation on water and electrolyte metabolism in exercised horses. The increased water intake indicates that supplementary salt intake is more effective about 4 h than 1 h before exercise.

δ18 Measurements in Water for Detection of Sugar Beet-Derived Syrups in Frozen Concentrated Orange Juice: Collaborative Study

Abstract Stable isotope ratio mass spectrometry has shown that pure frozen concentrated orange juices (FCOJ) of 63-67° brix possess a mean δ18 value of +14.28%o, with a standard deviation of 1.80. Beet invert syrups, which are produced using ground water, possess negative values. As a result, δ18 values decrease on addition of such syrups to FCOJ. Samples with values less than +8.9%o (3 standard deviations from the mean for pure FCOJs) can confidently be considered as adulterated. A collaborative study was conducted in which a pure FCOJ and 4 samples adulterated to various levels with medium beet invert syrup were sent to each of 6 collaborators. In all but 2 instances, juices containing more than 10% beet syrup would have been classified as adulterated by the collaborators; none would have classified pure juice as adulterated. The plot of mean δ18 values for all collaborators at each adulteration level has a correlation coefficient >0.999. The method has been adopted first action by AOAC International.

Production of thermostable, recombinant α-galactosidase suitable for raffinose elimination from sugar beet syrup

Bacillus stearothermophilus strain KVE39, isolated from Icelandic hot springs, was shown to produce two isoenzymes of α-galactosidase and β-galactosidase. The gene for the major α-galactosidase ( agaA) was cloned and expressed in E. coli and the gene product was demonstrated to possess excellent properties for application in D-raffinose removal from low green sugar beet syrup: (a) its activity is not inhibited by D-galactose or sucrose; (b) it is highly stable under process conditions; (c) its pH optimum of activity is close to neutrality. The agaA gene is constitutively expressed in E. coli at a high level: heating of crude extracts from the agaA plasmid-carrying strain and removal of precipitated host proteins by centrifugation results in simple and efficient purification.

Detecting sugar beet syrups in orange juice by deuterium/hydrogen and oxygen-18/oxygen-16 analysis of sucrose

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTDetecting sugar beet syrups in orange juice by deuterium/hydrogen and oxygen-18/oxygen-16 analysis of sucroseLandis W. Doner, Henry O. Ajie, Leonel da S. L. Sternberg, John M. Milburn, Michael J. DeNiro, and Kevin B. HicksCite this: J. Agric. Food Chem. 1987, 35, 4, 610–612Publication Date (Print):July 1, 1987Publication History Published online1 May 2002Published inissue 1 July 1987https://doi.org/10.1021/jf00076a041RIGHTS & PERMISSIONSArticle Views213Altmetric-Citations39LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (367 KB) Get e-Alerts Get e-Alerts