The Fractionation of Glucose Syrups by Reverse Osmosis

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Abstract
Glucose syrups, which are clear, aqueous solutions of malto‐oligosaccharides and maltodextrins, are ideal materials for processing by reverse osmosis or ultrafiltration techniques. Hence membrane filtration methods, in their widest sense, can be used to achieve molecular separation of glucose syrup components without any particular technological difficulty.This paper presents details of the pilot‐scale fractionation of 43% D. E. acid‐converted glucose syrup by passage through ‘loose’ and ‘tight’ cellulose acetate membranes, and changes of D. E. and sugar spectrum likely to be achieved on the basis of current knowledge. The very low protein concentrations encountered in commercial glucose syrups minimise difficulties of concentration polarisation which arise in many other applications. Viscosity problems do not arise below 30% w/v operating concentrations and the fractionation of glucose syrup by reverse osmosis appears to be more straightforward than its concentration by the same technique. Fractionation of glucose syrup by reverse osmosis offers a means for the manufacture of several new types of syrup, and enables entire groups of sugars to be eliminated under selected conditions. Products in the range 43–80% D. E. or 15–43% D.E. can be obtained using suitable combinations of different membranes, and the latter type by a single membrane filtration. Thus reverse osmosis may take its place as a unit operation of glucose syrup manufacture in the future.

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