Nutritive

Sweeteners
Intermediate level

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Sugars:
An introduction

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Sugars are found in nature
• All green plants including fruits and vegetables, grains
contain naturally-occurring sugars. Milk and honey are two
other natural sources.
• In nature, plants capture the energy of the sun and combine
this with carbon dioxide and water to form glucose.
• The glucose is then transformed into starch in crops like e.g.
wheat and corn; the starch is the energy reserve for the plant
and will be used for future growth.

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Different botanical origin of sugars
Glucose1/
fructose*

Wheat Corn / Maize Rice Tapioca

Fructose2

Chicory root Jerusalem artichoke

Sucrose

Sugar beets3 Sugar cane

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Many types of sugars
• Many types of sugars are found in the daily diet. These include
glucose (dextrose), fructose, sucrose (saccharose), maltose,
lactose, glucose syrup, corn syrup, wheat syrup, glucose-
fructose syrup (HFCS), invert sugar syrup, honey…

• When the term ‘sugar’ is used, people are referring to ‘sucrose’

(table sugar, white sugar, crystal sugar, brown sugar, cane
sugar…).

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Sugars named after their size
• Sugars are categorized by their chemical structure and size
• Due to their small size, Mono and di-saccharides are sometimes also referred to as simple/ single
sugars.

Monosaccharide Disaccharide
• Single unit of sugar • Contains 2 monosaccharides linked together
– Mono meaning one • Examples:
– Saccharide meaning sugar molecule – Sucrose (glucose + fructose)
• Examples: – Maltose (glucose + glucose)
– Glucose – Lactose (galactose + glucose)
– Fructose
– Galactose Glucose + Fructose

=Sucrose
Fructose

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Starch production process:
Producing a range of syrups

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Syrups production
Germ Oil expelling Vitamin E

Corn Gluten Meal

Corn Gluten Feed

Corn Steep Liquor

Corn separation process

Starch
Slurry
Wheat Mill & flour separation process

Bran

Ethanol

Wheat Mix

Vital wheat gluten

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Starch processing options
DE < 20
Maltodextrin

Starch Conversion & Refining

DE 20 - 99.5
Glucose syrup

High Maltose syrup Hydrogenation Maltitol

Starch Powder & liquid

High Dextrose syrup Hydrogenation Sorbitol
Slurry Non-Cryst & Cryst.
Isomerisation LB/F 42 (G-FS)

Fermentation Erythritol

DE 99.5 - 100
Crystalization Dextrose
Native starch

Epimerisation/hydro Mannitol
Starch modification & drying Modified
starch

Dextrins

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Key Administration, Production and distribution sites

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Applications

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Key Applications

Fruit preps
Bakery

Beverages
Dairy
Desserts

Confectionery
Ice
Cream

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System Pendukung / Utilitas
Pengelolaan Limbah Cair

Sumur Pengolahan Air Sungai

Pengolahan Limbah
Boiler

Intermediete process

Corn Kernels Corn Milling Int Slurry Tank

CookerEnzymatic
FiltrasiEvaporasiFinal Tank
Silo 4 x 13.500 mT 1200 mT/day 4 x 1700 mT 300 mT/day

Distribusi
Distribusi Co-Products

Distrib Gudang Pengering

usi dan
Pengem
asan
© 2018 Cargill, Incorporated. All rights reserved.
© 2018 Cargill, Incorporated. All rights reserved.