Avaliação da produção de açúcar líquido invertido.

Abstract

The use of sugar is essential in the food industry. The Brazil is the largest producer of sugar in the world with the predominant feedstock sugar cane. Among the various types of sugars found in commercial form as Crystal and refined sugars are distinguished by presenting advantages of high solubility and difficult crystallization that contributes to your great use in candies and carbonated beverages. They are liquid and liquid invert sugars. With the use of liquid sugar-free soft drink industries step sugar dilution in water to reverse the sucrose and subsequently add the soda, reducing the costs of storage and transportation and improving the logistics of the company. As a food the invert sugar solution requires analyses that determine the quality of the product in respect of the required specifications. The present work had as main goal producing invert sugar solution by acidification, using two types of acids, refined sugars of different brands and crystal sugar. Then the physical-chemical analysis, comparing them with invert sugar solution and shopping with an inverted liquid sugar produced with crystal sugar, called standard sample. Analyses were conducted: °Brix, pH, color, turbidity, conductivity ash content does and reducing sugars% (air) in triplicate. The results of the physicochemical analyses obtained showed that the invert sugar solution produced by acidification with citric acid and crystal sugar obtained the values within specifications, showing the citric acid as being more effective when used sugars refined, having as advantages reduction of inputs used in production. In relation to acids used citric acid provided samples a reversal rate greater than the hydrochloric acid as well as lower color values, in addition to being more suitable due to cost and more suitable for use in foods.