Sugars and specialty sugars
Concentration and valorization of sugars and carbohydrates in the food industry
FE offers tailor-made solutions for the processing, concentration, and recovery of various types of sugars and carbohydrates used in the food industry, such as glucose, fructose, sucrose, maltose syrups, oligosaccharides, and specialty sugars.
Typical applications
- Production of glucose and fructose syrups for beverages, confectionery, and dairy products.
- Concentration of special sugars for infant nutrition, dietetics, or functional products.
- Processing of starch hydrolysates and plant extracts rich in carbohydrates.
Technologies implemented
- Vacuum or multiple-effect evaporative concentration: Preserves the organoleptic and nutritional properties of sugars while reducing the volumes to be transported or stored.
- Mechanical Vapor Recompression (MVR): Reduction of energy consumption and decarbonization of concentration processes.
- Controlled crystallization: Production of high-purity solid sugars, suitable for food industry requirements.
Benefits for manufacturers
- Optimization of yields and reduction of material losses.
- Improvement in product quality (purity, stability, taste).
- Reduction in energy costs and carbon footprint.
- Compliance with food and health standards.
Effluent management
- Treatment of wash water and liquid residues from sugar production processes.
- Solutions intégrées pour la valorisation ou le traitement des sous-produits et effluents.