Activated Carbon for Glucose Decolorization

As the most important product in the starch sugar industry, glucose is widely used in food processing fields such as candy, cakes, beverages, cold drinks, baking, canning, jams, jellies, dairy products, etc. With the development of the food industry, the requirements for glucose quality are getting higher and higher, among which color value control is one of the key indicators. Activated carbon has become an indispensable material in the process of glucose decolorization due to its excellent adsorption performance, and the global annual consumption reaches tens of thousands of tons.
Activated Carbon for Glucose Decolorization

What is Glucose?

Glucose (C6H12O6) is a monosaccharide and one of the most important sources of energy in organisms. In industrial production, glucose is mainly prepared by starch hydrolysis, and its quality standards include:
•  Color value: ≤20IU
•  Transmittance: ≥95%
•  Purity: ≥99.5%
The achievement of these indicators depends largely on the effect of the decolorization process.

How to use activated carbon in glucose decolorization process?

The method of activated carbon decolorization is usually to add activated carbon powder to glucose syrup, and after stirring and standing, the activated carbon in the syrup is filtered out to obtain decolorized glucose syrup.
The glucose decolorization process mainly includes the following steps:
•  Pretreatment: Adjust the sugar solution temperature (60-70℃) and pH value (6.5-7.0)
•  Activated carbon addition: Add activated carbon powder at a ratio of 0.5-2%
•  Contact reaction: Stir for 30-60 minutes
•  Filtration separation: Use a plate and frame filter press for solid-liquid separation
•  Quality testing: Test color value, transmittance and other indicators
activated carbon for glucose

What is the role of activated carbon in decolorization?

In the process of preparing glucose from starch, using activated carbon to decolorize syrup is one of the common methods. Activated carbon is a porous adsorbent that mainly removes some impurities, pigments and non-volatile organic substances in syrup. Among them, pigment is one of the main factors that cause the dark color of syrup. Decolorization by activated carbon can effectively reduce the pigment content and improve the color transparency of syrup. In addition, activated carbon can also adsorb some non-volatile organic substances, such as phenol, phthalocyanine, porphyrin, etc., thereby improving the smell and taste of syrup.

Will activated carbon affect the taste of glucose?

The activated carbon decolorization process will also have a certain impact on the quality of glucose. During the decolorization process, some organic substances that affect the taste and mouthfeel will also be adsorbed, reducing the flavor of the syrup. At the same time, excessive use of activated carbon will also cause the trace elements in the syrup to be removed, affecting its nutritional value. Therefore, when using activated carbon for decolorization, it is necessary to master the method and dosage of use to fully utilize its adsorption properties while avoiding adverse effects on the quality of glucose.

Conclusion

Activated carbon plays an irreplaceable role in the process of glucose decolorization. Choosing the right activated carbon product and the correct method of use can not only ensure a good decolorization effect, but also maintain the quality of glucose.

Zhulin Carbon has developed a series of activated carbon products suitable for glucose decolorization with years of technical accumulation. If you are looking for an efficient glucose decolorization solution, please contact us, our technical team will provide you with professional product selection and technical support services.