Crystallizing sugars by means of an anti-solvent

Wageningen UR Food & Biobased Research has developed a completely new innovative and sustainable process for crystallizing different sugars by means of an antisolvent. This new innovative process extracts more product that has a higher purity in fewer process steps. The feasibility of the process has been proven on a laboratory scale and can be applied to a range of raw materials and residual flows, such as sugar beets (sucrose), milk (lactose), sugar cane and sugar palm (sucrose), fruit juice (fructose) and pulp, endive, grass, etc. (rhamnose, arabinose, inulin and fructose).

An innovative and sustainable process for crystallizing sugars that extracts more product, of higher purity, in fewer steps. Wageningen UR Food & Biobased Research has developed this completely new innovative and sustainable process for crystallizing different sugars by means of an antisolvent. It can be applied to sugar beets (sucrose), milk (lactose), sugar cane and sugar palm (sucrose), fruit juice (fructose), etc.

This innovation is explained in more detail on WorldFoodInnovations.com