CASSAVA - SWEETENER
Making Cassava Glucose Syrup
Cassava Glucose Syrup is a concentrated aqueous solution of glucose, maltose and other nutritive saccharides obtained from Cassava Starch. Below are the following steps on how to produce Cassava Glucose Syrup.
STEP 1. CASSAVA STARCH MILK
Water is added to dry Cassava Starch to create Cassava Starch Milk or the cassava milk can be obtained directly from the Cassava Starch Processing Plant. It is then adjusted to reach specific pH and temperature conditions.
STEP 2. LIQUEFACTION
Cassava Starch Milk is then sent to a buffer tank where Calcium and a heat stable Amylase are added. Its then heated to 100°C for about 10 minutes then cooled to 90°C to further hydroyze the starch for 1 to 3 hours. By end of this step the starch milk has been converted into Dextrins to the desired DE level.
STEP 3. SACCHARIFICATION
The solution’s pH is reduced 4.2 to 4.5, cooled to 60°C and a glucomylase is added that releases glucose units. This process takes 24 to 48 hours to complete and the solution will become a Glucose Syrup achieving a glucose content of at least 95%.
STEP 4. PURIFICATION
The Glucose Syrup is filtered to remove protein and other impurities and then at the appropriate temperature it passes by active carbon for decolorization (if required). The syrup is then heated and evaporated in vacuum conditions by evaporator machine to obtain the correct glucose syrup concentration and finally produce high quality Cassava Glucose Syrup for storing or packing.