Sugar Tech

, Volume 15, Issue 1, pp 65–70 | Cite as

The Influence of Different Amounts of Dextran and Starch in Crystallized Sugar in the Formation of Floc in Acidic Carbonated Solutions and Alcoholic Solutions

  • Lorena Ranucci Lemos
  • Alessandro Nogueira
  • Gilvan Wosiacki
  • Luiz Gustavo Lacerda
  • Ivo Mottin Demiate
Research Article
First Online:
Received:
Accepted:

Abstract

The aim of this study was to evaluate the influence of different amounts of dextran and starch in crystallized sugar in the formation of floc in acidic carbonated solutions and alcoholic solutions. We analysed 21 samples of crystallized sugar produced in the central-south region of the state of São Paulo for the quantification of dextran and starch. Tests were conducted to evaluate the formation of alcoholic floc in hydro alcoholic solutions in alcohol at 55–89 % v/v ethanol and also to evaluate the formation of acid beverage floc. All tests showed that the starch and dextran in the samples of crystallized sugar showed a positive correlation with the results of the formation of acid beverage floc and alcoholic floc.

Keywords

Sugar cane Starch Dextran Acid beverage floc Alcoholic floc 
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Notes

Acknowledgments

The authors acknowledge to the Coordination of Improvement of Higher Education Personnel (CAPES/Brasil), National Council of Scientific and Technological Development (CNPq/Brasil) and to Araucaria Foundation of Support to the Scientific and Technological Development of Paraná State for financial support.

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Copyright information

© Society for Sugar Research & Promotion 2012

Authors and Affiliations

  • Lorena Ranucci Lemos
    • 1
  • Alessandro Nogueira
    • 1
  • Gilvan Wosiacki
    • 1
  • Luiz Gustavo Lacerda
    • 2
  • Ivo Mottin Demiate
    • 1
  1. 1.Programa de Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Estadual de Ponta GrossaPonta GrossaBrazil
  2. 2.Programa de Pós-Graduação em BiotecnologiaUniversidade PositivoCuritibaBrazil

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