By Bento, Luis San Miguel
Posted on 2010-08-19 Last edited on 2011-09-28
Starch is an indigenous polysaccharides from cane sugar. Its content on cane depend on cane variety. Presence of starch in different varieties were studied by Godshall (Table 1).
Starch in sugar cane exist in two forms: amilose and amilopectin in the ratio of 1:4 (Meade-Chen).
Removal of starch from sugar products can be done enzymaticaly using alfa - amilase.
Moodley et al, 2002, refer that Carbonataion in cane sugar refineries removes 93% of starch (values obtained in lab tests).
Comment on this entry