Dextrose, fructose and sorbitol are plant-based ingredients derived from starches. Starch molecules contain high amount of dextrose (glucose) units. First dextrose or glucose is made from starch through hydrolyzation. Hydrolyzation degree is measured with Dextrose Equivalent (DE). The high DE dextrose syrup is the base for fructose and sorbitol. To create fructose or High Fructose Syrup (HFS) the dextrose syrup is isomerized. To create sorbitol, the dextrose syrup is hydrogenated.
Download the application note to learn how Vaisala K-PATENTS® Process Refractometer measures Total Dissolved Solids (TDS) concentration and:
The process refractometer can be utilized throughout starch sweeteners processing.
The note also includes recommended installation points for best performance.
Download our application note in PDF by filling in the form.
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