Utilisation of microbial enzymes for the manufacture of sweeteners required in the confectionery industries.

Sweetening agents are the most important of the many different ingredients used in the manufacture of the
large variety of confectionery products. Among them, starch syrups (glucose) and dextrose occupy a position
next only to sucrose. Both cereal and tuber starches are utilized in glucose and glucose syrup manufacture. For
the hydrolysis of starch either acid or enzymes are used and the dual enzyme process gives a syrup of high
Dextrose Equivalent and better quality.
The actual production figures for liquid glucose, dextrose and anhydrous glucose powder, and of amylolytic
enzymes, are only a small fraction of the licenced and installed capacity. It is necessary to impress upon the
industry the advantages and superiority of the enzyme process and to help them to produce the required enzymes.
With this objective, the CFTRI has developed processes for the production of amylolytic enzymes and their
utilization.