TO WHOM IT MAY CONCERN:
We are offering you a new method for obtaining invert syrup, which has been used in
confectionery, food and pharmaceutical industry.
 Invert syrup obtained by this method is completely healthy and ecologically safe;
 It does not crystallize, can be kept for a long period in a liquid state and also it can
be transported without any problems in any weather conditions;
 It is colorless;
 The degree of inversion of 0-100% can be planned, depending on the buyers and
consumers’ needs (contrary to the acid one where you cannot limit or plan);
 In such an inverted and final product there is no salt or furfural, which has a
harmful impact on health (blood pressure);
 It has lower caloric intensity value, and it is suitable for the baby food production;
 There are no problems about the purchase of raw material, storage and destroying
the packaging as with acid (hydrochloric acids);
 Less use of electric power, because the production process is run at 55 ºC;
 Less hire of workforce, because it can easily be automated;
 Economical effect and sugar savings is 40%;
 Last but not the least, it is very essential that EU countries have started to ban the
use of inverted acids. Soon there will be total ban, so these products with inverted
acids cannot be exported into the EU countries. Since all confectionery is oriented
for export it is in everybody’s interest to prepare themselves for a such market.
 Everything set forth above, I consider to be sufficient in order to draw your
attention and cooperation to this project.
 This method and the obtained invert in such a way can be a replacement for
almost all kinds of sugar in confectionery, food and pharmaceutical industry;
FOLLOWING: The description of obtaining IHMI enzymes and invert and
necessary equipment
IHMI –immobilized chemically modified invertase is an enzyme which is used in
the production of invert syrups for different use.
The majority of confectionery producers have been using the acid procedure in the
invert syrup production (in the sugar solution an acid is added and heated or boiled)
in their technological process, while we are offering the change in production
technology with the use of IHMI enzymes.
The advantages of our technology are as follows:
1. Producer’s aspect:
1.1. From the economical and good management point of view higher savings are
made. The advantage over the acid procedure is in bold and italic.
a) IHMI has higher catalyst activity so the invert syrup is obtained 30-40% sweeter
than saccharose which automatically mean less use of sugar;
b) The inversion with the use of IHMI is performed at the temperature of 40-50%0C,
which means that less energy is used, having in mind that it does not crystallize
during storage but it also saves the energy in this way.
c) There is also less use of labour force, because it is easy to set automation of the
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d)
e)
f)
g)
process, so there is no need to engage supervisory staff;
The equipment during the exploitation does not corrode, thus lasting longer
and providing the savings on capital equipment. It is possible to use plastic
equipment instead of stainless steel;
Storage, transportation and disposal of packaging are being eliminated and
savings of storage area are being made.
No hydrochloric acid is used, so there aren’t all costs and risks connected to its
purchase, storage and use.
The same goes for NaOH
1.2. Quality production’s aspect:
a) It is possible to obtain the invert sugar of different degrees of inversion (if needed
from 0 – 100%) depending on the buyers’ needs, contrary to acid procedure where
inversion degree does not exceed 70% and it cannot be stopped at the desired
degree.
b) The product stability is such that depending on producer’s needs it can be limited
to each quantity scale, therefore a multi-monthly constant use and possibility of
safeguarding is provided even up to several years in the solution of 70% of invert.
1.3. Ecological aspect
a) By using this technology there are not harmful residues to the environment,
because the production is ecologically completely friendly and safe.
b) The used up IHMI with specific treatment can be translated into the tools for
cleaning of storm water, because it binds heavy metal ions to itself.
Having in mind that all confectionery has been orientated towards export, as well as that
according to EU regulations a certain quantity of hydroxilmethil furfural is allowed
(HMF), therefore, this product and technology should be very interesting having in mind
the fact that by their use these components are eliminated.
2. Consumers’ aspect
a) Healthier products are obtained without harmful furfurals and salts affecting high
blood pressure.
b) The products are of less energy capabilities (dietary) and are as sweet as honey. They
are very popular with the production of baby food and generally are known as LIGHT
products.
POTENTIAL BUYERS:
1.
2.
3.
4.
Large confectioneries ( producers of sweet) and
Soft drinks and syrup producersSmall confectioneries (confectioners, bakers, moneymakers)Pharmaceutical industry
Brief explanation of the production technology
The solution of saccharose (from 40 to 70%) is put over an IHMI layer - (chemically
modified and altered) enzyme ,which in the form of small pellets, are immobilized on
grids in tube reactors, into tubular reactors. Under the influence of IHMI enzyme the
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saccharose molecule is split by a water molecule into equal water (equimolar) amounts
of glucose and fructose, thus obtaining the invert syrup. The degree of inversion from 0
to 100% is regulated by keeping contact time of sugar solution and IHMI.
The obtained syrup is colorless or the color of solute sugar as a base raw material, of
improved organoleptic characteristics, honey characteristics (sweetness and viscosity),
without additives, which is no crystallization prone.
The obtaining of invert
The technological procedure of production start of enzyme invert is similar to its
obtaining by acid treatment. It includes receiving and checking of quality of input raw
material-saccharose.
The diluting of sugar
The second phase is sugar diluting. Different sugar types have different sugar yellow
color shades, pH from 5 to 9.5 when they are diluted, even smaller quantity of black
undiluted non-identified ingredients. If it is needed a warm saccharose solution can be
strained through the sieve which eliminated black particles, hair and other imperfections.
By heating to the boiling point very often with some sugars does white foam appear
which can be mechanically removed. After the cooling to 600C, pH is adjusted to 4.5
citric or acetic acid. The adjustment of pH is essential, because the enzyme at pH7 or
higher pH does not react, and it can be denatured.
If the invert syrup is made for pharmaceutical needs, it is being made colorless with
active balance coal before releasing it through solution tube.
The Inverting of Sugar
The saccharose solution cooled at 44-600C is diluted up to the final concentration of 6570 % (or according to the special technological requirements at lower concentrations).
Previously prepared sugar solution is being released through the tube in which the
catalyst converter is located (Immobilized Chemically Modified Invertase-IHMI). The
tube is plastics or a steel pipe, which is kept at the constant temperature at 550C by
thermal coating, water or of some other make. When the sugar solution passes, it comes
to the inversion (saccharose turns into equimolar concentration of glucose and fructose).
The procedure is implemented in order to obtain inversion degree of 50 to 90%. The
complete inversion entails long contact time and cannot even be achieved in competent
acid procedures.
The inversion degree is determined by contact time of saccharose solution and
immobilizer, the flow and work temperature. The very catalyst converter –IHMI has also
the impact on inversion quality.
After inversion the quality has been checked in the laboratory (dry mass with 67% grows
to 70%, and the inversion is mainly higher 80%). The product is either stored or used
immediately. The production process is completely closed, operates with the purest –food
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chemical category, so there is no risk from spoiling the product. The solution of this
invert concentration is not prone to microbiological contamination for a shorter period.
For extremely long storage it is necessary for dry mass the percentage to be around 72 to
80%. pH of 4.5 also protects the product from contamination.
The characteristics of invert obtained by enzyme procedure
The invert syrup is of pale yellow color, coming from the diluted sugar. There are no
harmful components and it is healthier than glucose, candy or high-fructose sweeteners.
If it is compared with acid procedure, there is no salt, no characteristical yellow color,
and there is also no hydroxilmethil furfural HMF, which is the main cause of the
expected ban against the use of acid hydrolizate in confectionery and other industries. As
acid it is absolutely inapplicable in pharmaceutical industry.
Numerical example
Saccharose dilution of 67% has the density of 1.332 g/cm3. So 1L weighs from 1332 g.
1 L is completely inverted if it passes through the tube whose IHMI cubage has 1 L,
during 1 hour, according to the described conditions (pH 4.5 and t= 550C.). So in 24
hours the tube processes 24 x 1.332 kg (32 kg) of invert syrup, with 80%-inversion. Since
this is a continual process during 30 days, the tube makes 32 x 30 = 960 kg of invert
80% inversion per 1 L immobilizer .The tube which was a pilot version is of prescribed
cubage of 10 L immobilizer (15 L physical cubage). This tube for 1 month produces 9.6 t
of invert syrup.
SHORTLY 1t of IHMI each day makes 32 tones of invert syrup. By
improving IHMI better results are expected.
The main argument for invert making by immobilized enzymes is that with the growth of
quantity production the production costs per unit mass are additionally cut down. Larger
quantities of invert could substitute crystal sugar in numerous recipes, where glucose or
maltose syrup has been using. Therefore, I hope this argument is sufficient to go for the
production and use of invert syrup obtained by immobilized enzyme technique.
Since the sugar price fluctuates, it is difficult to calculate, but if it is to be in house
produced, with the invert with 70% dry mass per a 1 kg we could earn between 0.30 and
0.60 EUR. 300 EUR could be earned per 1 ton of product, and more quality product is
made in this way. Production costs should be deducted from this sum (not calculating the
raw material) and the costs of business premises.
The list of equipment for the productin of IHMI, deluted invertase and
invert syrup:
1.
-Equipment from 1-27 is the equipment for obtaining IHMI enzyme.
Steel and plastic container for yeast analysis
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2.
Mechanical mixer for viscose solutions
3.
4.
Preparatory centrifugal machine
Cepa got the pro-forma invoice
The system for reverse water osmosis
5.
pH meters 2 x
6.
Conductometer x 2
7.
Distillation recuperation system for diluters –made (small
for laboratories and the right for the production)
8.
Vacuum dryer adapter + vacuum pump
9.
Chemical balance+ technical
10.
Lyophilizator
5
11.
4 tubes made
(4 commercial tubes are about 60.000)
http://www.gelifesciences.com/aptrix/upp01077.nsf/conte
nt/bioprocess~columns
12.
13.
Dialyser commercially modified
Ultra-filtration cell MiniKros® Pilot TFF System
14.
Hose pumps x 3
15
Rotor stator homogenizator
16.
Collector
17.
Detector UV-heights
18.
19.
Pump for sieving of sugar solutions-domestic made
Matrix for tubes Q Sepharose, Ultorgel AcA 202
GE I PALL, DEAE cellulose
20.
Automatic refractometer Rudolf
21.
Automatic polarimeter
22.
23.
Operating plastics material for 1 year
Glass and plastics laboratory pans
6
24.
Magnetic mixers x 4
25.
Vorteks x 2
26.
Spectrophotometer
27.
HPLC with DAD and refractometer detector, tubes and
auto-sampler
TOTAL
The Principle scheme is given below:
.
The picture of applied IHMI for obtaining invert syrup.
This is the equipment for obtaining invert syrup with a minimum modification of acid
equipment we can get a plant for the production of invert syrups with IHMI method. It
would be a filter made of stainless steel or plastics in which IHMI enzyme is placed
(shown above to your right in the form of a boiler) over which a diluted sugar is placed
with a prescribed contact time and the desired invert is obtained.
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