Sugar substitutes – a sucrose alternative.

Like sucrose, sugar substitutes belong to the group of carbohydrates. From a legal point of view, they are sweeteners, classified as sugar alcohols (polyols) because of their chemical structure. One of their main characteristics is their sweet taste. Although they are somewhat less sweet than sucrose – between 40 and 80 % depending on the product – the taste profiles of some sugar substitutes are very similar to that of table sugar.

Their sweet taste in combination with a low energy content and low glycaemic index make polyols as a product group equally attractive to both consumers and industry.

Your partner for the crystallisation of sugar substitutes

Demand for crystalline forms of sugar substitutes is growing. BMA has been a leading manufacturer of machinery, plants and equipment for the production of sucrose, glucose and fructose for many years, and has unrivalled knowledge of processes and process engineering. We successfully use this knowledge for polyol-group products.

We put your ideas into practice  

The process steps evaporation, crystallisation, separation and drying are some of our technicians’ and process engineers’ core areas of expertise. As an integrated solution provider, we assist you in developing and implementing your project – from the laboratory to the pilot plant and ultimately to planning and delivering complete industrial plants. BMA stands for international expertise and passion for progress.

Laboratory-scale testing

Laboratory testing involves, for instance, assessing crystallisation properties or the feasibility of continuous crystallisation trials. On request, we will include the complete process chain in our tests – from evaporation to crystallisation, to separation and to drying.

Pilot testing in the BMA research centre

Greater reliability for scale-ups

Pilot tests serve to verify the results of laboratory tests, and to determine and optimise process parameters. They may be continuous or batch-type tests of the process steps evaporation, crystallisation, separation and drying. Pilot test results serve as proof of technical feasibility of process steps on an industrial scale, and for the configuration of our apparatus and machinery.

Implementation on an industrial scale

Using a technical concept as the basis, we will plan your industrial plant for the crystallisation of sugar substitutes. We will supply machinery and apparatus for evaporation, crystallisation, separation and drying from our own product portfolio. And we will be happy to assist you with your project once commissioning is complete, as a service partner for your plant.

Sugar substitutes and starch sugars

So-called starch sugars are produced when starch is converted to sugar. They include, for instance, the monosaccharides glucose and fructose. Sugar substitutes (polyols) are produced by hydrogenation or fermentation of substrates containing carbohydrates. Because of their respective chemical structures, polyols and starch sugars have different chemical and physical properties. The individual sugars and sugar substitutes therefore also differ in terms of their solubility, crystal growth and shape. This requires different approaches in crystallisation and all other process steps.

Polyols are used not only as sweeteners. Their areas of application today range from the food sector to pharmaceuticals and cosmetics and to the chemical industry.

Sugar alcohols in the polyol group

++ Erythrite / erythritol ++ xylite / xylitol ++ mannite / mannitol ++ sorbitol ++ maltitol ++ lactitol ++ isomalt ++

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