he UGR And The Sugar Refinery Azucarera Ebro Produce Two Polysaccharides Of Interest For The Food Industry By Using Sugar Beet Molasses
Main Category: Nutrition / Diet News
Article Date: 18 Sep 2006 – 0:00am (PDT)
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The doctoral thesis Producción de xantano y gelano a partir de coproductos de la industria azucarera (Xanthonomas and gelling polymer production from sugar industry coproducts), carried out by Rafael Páez Valle, under the supervision of professors Emilia Quesada Arroquia and Ana del Moral García, from the University of Granada [http://www.ugr.es], reveals the scientific viability of the use of beet molasses as a substratum to produce Xanthonomas and gelling polymers.
In the course of these scientific works, experiments have been carried out with products derived from the sugar industry: syrup, molasses and dried beet pulp. The best results have been obtained with molasses. Such coproducts are used as food for bacterium able to excrete Xanthonomas and gelling polymers. They both are polysaccharides applicable to different fields. They are large molecules which are part of different structures in animals, plants, algae and micro-organisms. Thus, starch is very used in the alimentary industry.
The aim is to look for alternatives to traditional cultivation methods to grow bacteria synthesizing their polysaccharides. It would lower the costs creating a method from a product derived from the sugar industry. In addition, Azucarera Ebro S.L. produces alcohol, an expensive solvent necessary to purify Xanthonomas and gelling polymers.
Pastry and bread-making
In the United States and in Europe, these two microbial polysaccharides are authorized in the alimentary industry. Xanthonomas (E-415) is the most common and it is much consolidated in the current market. Only in North America, more than 1600 patents on Xanthonomas applications and production have been registered. Due to its stabilizing and thickening action, it is also used in the cosmetic and drug industries and in oil extraction.
Gelling polymers have plenty applications in the alimentary industry, like water-based gels complementation gel, confectionery, compotes and jams, cake and pudding fillings, pre-cooked meals and dairy products. The new doctor is going to continue his career in the business sector, where he will carry go on working on the process designed in the laboratory, carrying out new experiments in the companys pilot plant.
About the UNIVERSITY OF GRANADA
The University of Granada (UGR) was founded in 1531, under the initiative of Emperor Charles V. In this way, Granada asserted its vocation as a university city, open to different cultures, peoples and beliefs, continuing the tradition of the Arab University of Yusuf I (Madrassa, 14th century). With 475 years of tradition, the University of Granada has been an exceptional witness to history, as its influence in the citys social and cultural environment grew until it was to become, over a period of almost five centuries, an intellectual and cultural nucleus in Southern Spain in its own right. The University of Granada has also made a strong commitment to its future by fostering the development of quality research, whose guiding criteria are to stress traditional lines of research, to support investigation which – although less developed – may prove useful to a changing society and to forge bonds with firms and institutions. As a result of its growth in scientific production, the UGR is among the top Spanish universities. More than 400 research groups are working in all different areas of knowledge, in collaboration with both national and international research groups. The University of Granada offers to 81,600 students – 10 per cent of which are foreign students – 75 degree courses distributed in 28 centres. The UGR is the leading European destination for Erasmus/Socrates students, the most important Spanish university in graduation prizes, the third in the number of doctoral courses with the Distinction of Quality granted by the Ministry of Education and Science and the sixth in scientific production.
UNIVERSITY OF GRANADA
Secretariado de Comunicación – Universidad de Granada
Hospital Real – Cuesta del Hospicio s/n
http://www.ugr.es