Preparation of high fructose syrups from citrus residues

Details Preparation of high fructose syrups from citrus residues Preparation of high fructose syrups from citrus residues

1982-08-04

1984-12-18

Schor, Kenneth M.

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

127 43, 127 461, 127 462, 127 56, 210772, 210790, 426 15, 426 48, 435 99, 435105, 435137, 435164, 536128, C13K 100, C13B 100, C11G 902, C12P 1902

Patent

active

044889127

ABSTRACT:
The sugar content of citrus press liquor is enhanced by separating citrus solids, extracting fructose, glucose, and sucrose from the solids, and recombining the aqueous extract to increase the sugar content thereof. By inversion of the sucrose present in the sugar-enhanced press liquor, a high fructose syrup can be readily obtained which appears indistinguishable from high fructose corn syrup. When separation is effected by centrifugation, a colloidal phase is formed from which limonene and biocidal flavanoids can be extracted, resulting in a press liquor suitable for fermentation to alcohol. The solid residue remaining after extraction can also be recycled with the remaining press cake.

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patent: 4332622 (1982-06-01), Hohnerlein et al.
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