Falling film evaporation plant for starch derivative
GEA Wiegand

For the production of starch conversion products, the starch molecules are either entirely or partially broken down into their basic constituents by hydrolysis, i.e. by catalytic action of acids and enzymes in an aqueous suspension.

Dextrose
pure D-glucose, a final product that cannot be hydrolytically decomposed any further.

Glucose syrup (starch syrup)
contains D-glucose, maltose, isomaltose and high molecular sugar and it is produced by prematurely stopped hydrolysis. The decomposition degree of this product ranges from 20 to 65 DE. The DE value (dextrose equivalent) indicates the degree of conversion. It refers to the content of D-glucose relative to the total dry substance.

Maltodextrine
a starch decomposition product of less than 20 DE and more than 3 DE.

Maltose syrup
consists of approx. 72 % maltose, 18 % glucose, 10 % iso-maltose. It is produced by enzyme conversion of starch of different origin.

Isoglucose syrup
partially isomerized glucose juice (FCS = high fructose corn syrup).
Typical composition:
D-glucose 53 %
D-fructose 42 %
oligo-saccharide 5 %
The indexes 42, 55 or 70 indicate different fructose contents.

D-sorbitol
reduction product of D-glucose (starting material for vitamin C synthesis).

D-mannitol
reduction product of D-glucose.