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01 December 2010

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Christy Porucznik

Ok, fascinating. Gotta love having a food engineer around.

I assumed that it would be an easier integration to dissolve the sucrose in water and handle on same equipment with possibly different settings to account for different density/viscosity/concentration as needed.

BTW - I am an avoider of HFCS in all places that I think it really doesn't belong, pickled beets and sandwich bread, for example. It doesn't bug me in Coke. :-)

Delores

I've avoided it for years simply because my son has an intolerance for all things corn. I guess his intolerance helps me be healthier. :)

bearing

Christy -

Somebody's got to handle it somewhere along the line. And think of the extra energy required to heat the water to dissolve it all (PEnHeMS!) and pump all that water all around -- maybe even drive all the extra weight of that water around in cars. Not very green.

I don't know how it compares to dealing with the HFCS, but surely the shipping of dry sugar is cheaper/lower-carbon than the shipping of aqueous. No idea if they do slurries.

Yes, living with a food engineer is fun. I am not much jealous that he has the job and I don't, but I like the stories, although some of yours definitely rival his. We definitely don't like it when yours and his overlap ...

Christy Porucznik

Ah yes, but in the production process for sucrose (at least as seen on Dirty Jobs) it is crystallized from a liquid -- why not skip that step and sell the sweet sweet liquid to be trucked around just like Cargill does for the corn sugar? I'm sure that there is a good reason, but it is just so sensible.

bearing

Yes, I thought of that after posting. Don't know - will ask the resident expert (when he gets home to relieve me from pukey-baby-holding.)

MelanieB

Very interesting.

bearing

Re: why don't manufacturers switch from HFCS to sucrose solutions instead of to dry sugar -- further inquiries are being made. Stay tuned!

bearing

Speculation around here is that sucrose is purified by crystallizing it out of solution, hence if you want pure sucrose solution (and not "evaporated cane juice") you would have to have a re-dissolution. And still all the costs associated with trucking and piping and pumping around all that water.

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I think I read something somewhere about this

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