{"id":919,"date":"2026-06-22T21:05:49","date_gmt":"2026-06-22T21:05:49","guid":{"rendered":"https:\/\/www.vogelbusch-biocommodities.com\/technology\/starch-sugar-process-plants\/low-de-sugar-technology\/"},"modified":"2026-07-02T12:39:52","modified_gmt":"2026-07-02T12:39:52","slug":"low-de-sugar-technology","status":"publish","type":"page","link":"https:\/\/www.vogelbusch-biocommodities.com\/en\/technology\/starch-sugar-process-plants\/low-de-sugar-technology\/","title":{"rendered":"Low-DE Sugar Plants"},"content":{"rendered":"

Vogelbusch Low-DE Starch Sugar Technology<\/h2>\n

Glucose syrup, also known as corn syrup, is a liquid starch sweetener used for foods and beverages. Maltodextrin and other spray-dried glucose syrups are used in the instant food industry as flavor carrier and as thickening agent.<\/p>\n

The feedstock for syrup production is starch milk, which is made from common starch plants such as corn, wheat, rice and cassava.<\/p>\n

Starting out from starch milk, we design and supply plants for the production of liquid and dried types of low-DE glucose syrups.<\/p>\n\n

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For key figures for low-DE sugar plant construction<\/p>\n

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Block diagram<\/p>\n

\n Vogelbusch process for low-DE glucose syrup production from starch milk\n <\/h3>\n
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Low-DE glucose and maltose syrups are obtained from starch milk by enzymatic hydrolysis and subsequent concentration.<\/p>\n

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Conditioning of starch milk<\/p>\n

\n RAW MATERIAL PREPARATION\n <\/h3>\n
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The feedstock for low-DE starch sugar production is starch milk at a purity ranging from 98 to 99 % of starch in dry substance. <\/p>\n

Starch mixed with process water is buffered in a starch milk vessel to allow homogenization of the starch slurry.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Enzyme hydrolysis<\/p>\n

\n BIOREACTION\n <\/h3>\n
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Conversion from starch to sugar is carried out as a two-step enzymatic process.<\/p>\n

In the liquefaction<\/strong> step, the starch slurry is treated with enzymes and fed to a jet cooker, where the starch is pre-liquefied. This solution is cooled down in an expansion vessel and placed in an intermediate storage tank for final liquefaction. Maltodextrin and syrups with a DE below 20 do not require a further enzymatic treatment and enzyme has to be (thermally) inactivated while a second enzymatic conversions step is necessary for syrups with higher DE values.<\/p>\n

In the saccharification<\/strong> tanks, further enzymes are added to convert the dextrin into glucose and higher sugars (maltose, isomaltose, maltotriose etc.). By carefully selecting the process parameters and enzymes, the desired DE values and sugar profiles are reached within 10 \u2013 30 hours of saccharification time. Once the specified values are reached the enzymes are inactivated to stop reaction.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Purification<\/p>\n

\n PRODUCT ISOLATION AND CONCENTRATION\n <\/h3>\n
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The filtration<\/strong> process to separate suspended solids such as fibers and proteins depends on the product range of the plant. <\/p>\n

Since syrups with DE values lower than 40 are highly viscous liquids, classical vacuum drum filters or sintered metal cross flow membranes may be chosen. For syrups with a DE value above 40 also polymer or ceramic cross flow membrane filtration are applied.<\/p>\n

Deashing of the filtered solution is done in a pair of strong acidic and weak basic ion exchangers<\/strong>. Color bodies and foreign tastes are reduced to a minimum by activated carbon treatment<\/strong>. This is done either by passing through vessels filled with granular activated carbon or by suspending and subsequent filtering of the activated carbon powder.<\/p>\n

To concentrate the solution, a finely tuned system of multiple effect plate type or falling film evaporators <\/strong>is deployed. It is heated by steam and powered by mechanical or thermal vapor re-compression, thus ensuring utmost energy efficiency in combination with minimal thermal stress for the product.<\/p>\n

The final dry substance content is adjusted to the market demand, or to the subsequent processing steps.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Maltodextrin<\/strong><\/p>\n

In case of maltodextrin production, the syrup is concentrated by evaporation to 60 – 65 % DS before final drying. In a spray dryer,<\/strong> concentrated liquid is atomized via nozzles to very fine droplets, which are sprayed into the drying chamber where residual water is evaporated by heated air. The resulting maltodextrin granules are cooled, sifted and packed.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Biotechnological complexes<\/p>\n

\n GRAIN PROCESSING FACILITIES\n <\/h3>\n
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Syrups are only one of many compounds in the starch sweetener and fermentation business.<\/p>\n

Besides starch milk and sweeteners, grain processing facilities additionally can include the production of a whole range of valuable products and by-products such as<\/p>\n