PROCESS FOR ENZYMATIC PRODUCTION OF 
CONCENTRATED INVERT SUGAR SYRUP

INTRODUCTION

Invert sugar is a valuable sweetener in food and pharmaceutical application because of its functionally more desirable properties like low cariogeneity, high osmotic pressure, high solubility etc. compared to sucrose. The existing technology of producing invert sugar from sucrose using mineral acid has inherent drawbacks. Use of an alternative based on enzymatic conversion is attractive provided a suitable biocatalytic system is available. To date no technology is available in India to produce concentrated invert sugar by using biotechnology.
A process has been developed by the Food Technology and Enzyme Engineering Division of Bhabha Atomic Research Centre for the enzymatic production of concentrated invert sugar using immobilized technique. This process ensures extreme safety for human consumption of invert sugar by employing the sophisticated biotechnology.

PROCESS OUTLINE

The inversion of sucrose is carried out by the action of enzyme invertase. This is a single step reaction. The substrate sucrose is passed through bioreactors packed with immobilized cells containing invertase. The reaction is carried out at moderate temperature. The bioreactors once packed can be used continuously for a period of one month. Sucrose syrup after a fixed period of residence time in the bioreactors comes out as invert sugar. This invert sugar can be concentrated further on a vacuum or pan evaporator depending on its end use.

MAJOR EQUIPMENTS

The major equipments required for the production of invert sugar are as follows: 

• Bead making machine 

• Bioreactors

• Boiler 

AUXILIARY EQUIPMENTS

• Pumps 

• Press-filter

• Mixing & storage tanks 

SALIENT FEATURES

The process of inversion is very simple. It requires minimum space, energy and is simple in operation. Some of the unique advantages of the process are mentioned below:

• Completely indigenous

• Virtually maintenance-free operation

• No special process control

• Does not create any problem of pollution or effluents

• Absolutely free from hazards

USE

Invert sugar finds application in beverage, canned foods, confectionery, intermediate moisture foods and bakery. It is extensively used in the manufacture of syrups in pharmaceutical applications and in the diets of infants and invalids.