PROCESS FOR THE ISOMERISATION OF GLUCOSE INTO FRUCTOSE

A process is provided for the enzymatic isomerization of a glucose-containing liquor to provide a high quality glucose-fructose syrup of from about 53 to about 60 weight percent fructose based on the glucose of the original feed without the need for fractionation and recycle operations. The process...

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Bibliographische Detailangaben
Hauptverfasser:	LLOYD N.E, HORWATH R.O
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A process is provided for the enzymatic isomerization of a glucose-containing liquor to provide a high quality glucose-fructose syrup of from about 53 to about 60 weight percent fructose based on the glucose of the original feed without the need for fractionation and recycle operations. The process features careful adjustment of original glucose concentration, pH and contact times of glucose with glucose isomerase at a temperature of 90 DEG C. to 130 DEG C. to attain high fructose content without the formation of undue amounts of psicose and sugar degradation products.