Method for separating glucose and allulose from high fructose corn syrup

Abstract

The invention discloses a method for separating glucose and allulose from high fructose corn syrup, which is characterized in that the separation of glucose and allulose is realized by continuous chromatographic separation by using a continuous chromatographic separation system filled with calcium ion chelating resin. With the above technical scheme, the method for separating glucose and allulose by continuous chromatographic separation of the invention has the beneficial effects of compact equipment, simplified system, reduced pipelines, and less land occupation; because of the continuous running under non-interrupted operation, the product components and concentration are maintained to be stable basically; the method has good operating flexibility, can automatically adjust the rotation speed according to the change of production loads; the operation cost and the equipment investment are low; the separation effect is good; the separated high fructose corn syrup has a high purity; a mixed solution of allulose and fructose can be obtained with a high concentration and high value, and a high-concentration allulose solution can be obtained by further separation and concentration; and the method has significant economic benefits.

Description

Technical field [0001] The invention relates to the field of functional foods, in particular to a method for separating glucose and psicose in fructose syrup. Background technique [0002] In recent years, functional foods have become a hot spot for consumers and the focus of research and development by food practitioners. The number of people with diabetes, fat women and cardiovascular diseases is increasing year by year and younger, making functional sweeteners with low calories and more functional and nutritional properties become a hot spot of attention. [0003] Allulose is a kind of natural ketulose that is rare in nature and belongs to a kind of rare sugar. The International Association of Rare Sugars (ISRS) defines rare sugars as "a type of sugars and their derivatives that exist in nature but are very low in content". The sweetness of allulose is similar to that of sucrose, the sweetness is equivalent to fructose, and the calorie value is only 0.007kal / g, so it is called...

AI Technical Summary

Problems solved by technology

The chemical catalysis methods commonly used at present have many unfavorable factors, such as the formation of many by-products and chemical pollutants, and the formation of many by-products complicates the purification steps

Images