Starch is used in its natural form, but to a greater extent in its
various modified forms, such as Malto dextrin and Glucose syrups.
THE STARCH PRODUCT
Starch is a natural, environmental compatible
and very versatile ingredient group playing an increasingly important role in
the modern food industry.
The natural ingredient is a mixture of
two glucose polymers, which are initially enclosed within a semi-crystalline
granule formed inside starch-synthesising plant organelles.
STARCH PROCESSING AND EQUIPMENT
Starch processing require
hydrolysis, i.e. partial or total splitting of the long starch molecules into
smaller fragments, chemical or enzymatic processes, refining concentration and
other unit operations to obtain the required sweetener. The process and
equipment are designed with respect to process type, raw material and final
product specification.
Niro has developed state of the art process equipment for starch processing,
which requires minimum energy consumption, minimized effluents loads and
reduced fresh water consumption. This evolution is a result of the increasing
requirements and environmental demands from the starch industry. This equipment
allows optimal raw material utilisation for starch recovery from products
such as:
- Rice
- Wheat
- Tabioca
- Corn
- Sorgum
Starch processing involve hydrolysis, i.e. partial or total splitting of the
long starch molecules into smaller fragments, chemical or enzymatic processes,
refining concentration and other unit operations for obtaining the required
sweetener. Both processes and equipment are designed with respect to process
type, raw material and final product specification.
More than 40 years'
experience in world-wide industrial process development, design, construction
and maintenance of production facilities enables Niro and other GEA companies,
to provide sweetener technology and equipment, tailor-made to meet any specific
needs including:
- Liquefaction
- Saccharification
- Filtration
- Carbon Treatment
- Ion Exchange
- Evaporation / Concentration
- Crystallisation
- Isomerization
- Fractionation
- Hydrogenation
- Fluid bed drying
- Spray drying
Spray drying is Niro's core business, and perhaps the most important
continuous industrial drying technique for converting liquid sweetener
formulations into powders.
The feed is atomized into droplets, which are
directed into a controlled flow of hot air. Particles are formed as moisture
evaporates from each droplet, and the dried product is discharged from the
drying chamber.
TYPES OF SWEETENER
Your choice of spray
dryer depends on the type of sweetener you wish to produce.
- For low thermoplastic and low hydroscopic sweeteners, conventional spray
dryer FSDTM designs are recommended
- For thermoplastic and hydroscopic sweeteners like sorbitol and total sugar,
the FILTERMAT® spray dryer with integrated belt is
recommended