International Sugar Journal

Targeted dextranase application for problem mitigation during sucrose crystallisation [Full subscriber]

Abstract The dextran-related effects depending on its molecular mass distributions during sucrose crystallisation were key to this study. Size exclusion chromatography combined with evaporative crystallisation experiments were used to relate the effects to certain molecular mass dextran fractions. In this study, it could be confirmed once again that mainly high molecular mass dextran is responsible for a viscosity increase in sugar syrups. In view of sucrose crystal modifications, three different shapes could generally be related to the presence of dextran, namely cube-shaped crystals, elongated needle-shaped crystals and agglomerates. The molecular mass of dextran and especially its polydispersity of dextran seems…

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