Method of producing a sugar product from fruit

Abstract

A method of producing a sugar -product from fruit, the method including the steps of : a) providing a fruit juice containing glucose and fructose; b) demineralizing and decolouring the fruit juice to obtain a clarified, demineralized fruit juice; c) concentrating the clarified, demineralized fruit juice to obtain a concentrated clarified, demineralized fruit juice; and d) separating the concentrated demineralized, clarified fruit juice by chromatography to obtain at least a glucose-enriched fraction and at least a fructose-enriched fraction,- the method including, after step d), a step e) of filtering the glucose-enriched fraction and fructose- enriched fraction on a carbon filter; and steps d) and e) being performed at a temperature of 50-70°C.

Description

technical field [0001] The present invention relates to a process for the preparation of liquid or solid sugar products, in particular glucose and fructose, from fruit. Background technique [0002] It is known to prepare sugars such as glucose and fructose from fruit juice, especially grape juice. [0003] Juice, such as obtained by pressing fruit, is usually processed to remove the non-sugar components, followed by chromatography to separate the sugars (mainly glucose) from fructose. The liquid or subsequently crystallized products thus obtained are generally used in the food industry or directly consumed, for example, as sweeteners. [0004] EP1734108 and EP2425723 describe a process for the production of sugar products from grapes in which a concentrated rectified must solution is chromatographed to obtain a glucose solution and a fructose solution which subsequently crystallize. [0005] Before the chromatographic stage, the juice obtained by crushing the grapes is cl...

AI Technical Summary

Problems solved by technology

However, the methods of EP1734108 and EP2425723 have the disadvantage of not including a treatment to reduce the color of the sugar solution and not controlling the content of hydroxymethylfurfural (HMF) which has crystallization inhibiting properties

In addition, chromatographic treatment does not provide a complete and satisfactory separation of glucose and fructose, especially accurate and uniform extraction

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