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Tereos Coproduits, a global player in the commercialization of sugar beet coproducts |
Low-purity syrups come from the beet sugar extraction process.
Low-purity syrups have various industrial applications: they are used in distilleries for alcohol production, as well as in other fermentation industries, from producing yeasts to obtaining amino acids.
Low-purity syrups come from the beet sugar extraction process. During this processing, the beet is washed and cut into strips.
The sugar is extracted from the strips by diffusion with a current of warm water at 75°C. The impurities are removed from this juice during a lime-based purification stage. The water is then evaporated and the juice undergoes a crystallization and centrifugation stage.
The low-purity syrup is extracted, while the moist crystallized sugar is deposited on the centrifuge walls.