What is the difference between liquefaction and saccharification ?

What is the difference between liquefaction and saccharification ? Liquefaction is conversion of starch into its soluble form, andn saccharification is conversion of soluble starch into glucose. Tapioca tarch is the carbohydrate reserve of plants like corn, potato, rice, cassava, wheat, and sorghum. To obtain sugar, the starch has to be hydrolyzed. The enzymatic hydrolyzation of starch into glucose syrup is considered to be more effective than acid hydrolysis. This is because enzymatic starch hydrolysis can produce greater starch conversion with a more specific and simple process. Normally, enzymatic conversion of starch needs two enzymes, namely α-amylase and amyl-glucosidase. Moreover, the process of enzymatic starch hydrolysis is divided into two steps as liquefaction and saccharification. Liquefaction is the process of converting starch into its soluble form. In this process, the starch is gelatinized and treated by α-amylase. Therefore, the starch is fragmented into regular-sized chains. Ultimately, the liquefaction process results in dextrin, maltose, malt-triose, and maltpentose. This liquefaction process is immediately followed by saccharification, which is the second stage of enzymatic hydrolysis of starch. The method for producing a liquid starch solution that is suitable for saccharification (starch into glucose syrup) is technically called liquefaction. It is done by suspending starch in water and adding a heat-resistant α-amylase and a buffer to this mixture. Later, the pH of this mixture is adjusted in the range of 7.5 to 8. Finally, the starch milk is thermally treated while repressing possible hydrolysis of starch molecules. Furthermore, different enzymes can possibly optimize starch liquefaction in terms of quality, cost, and efficiency. However, α-amylase is the most widely used enzyme in the liquefaction process. Saccharification is the conversion of soluble starch into glucose. Saccharification is the second step in the starch hydrolysis process. In this step, dextrin, maltose, malt-triose, and malt-pentose are hydrolyzed to glucose syrup by amyl-glucosidase. After liquefaction, the temperature of the resulting mixture is lowered from about 50 °C to about 70 °C and the pH to about 6.5. Then the enzyme amyl-glucosidase is added to the mixture. Amyl-glucosidase is able to convert more than 90% of malt syrup to glucose, substantially free of microbial activity. This completes saccharification. Furthermore, the glucose syrup of hydrolysate is then converted to lactic acid or ethanol by the fermentation process. The saccharification process should run smoothly in order to obtain a high yield of glucose syrup and a lower reversion rate. The challenges of the saccharification process may include uneven saccharification time, inefficient enzyme dose, and reversion to isomaltose again. What are the Similarities Between Liquefaction and Saccharification? Liquefaction and saccharification are the two main steps of starch hydrolysis. Both processes are carried out by specific enzymes. Both processes are carried out under regulated temperatures and pH. These processes have different challenges. Starch hydrolysis is the process of breaking down large starch molecules into smaller sugar molecules by adding water. Liquefaction and saccharification are the two main steps of starch hydrolysis. Both these processes are very important for domestic purposes and industrially. Liquefaction is the conversion of starch into its soluble form, while saccharification is the conversion of soluble starch into glucose. So, this is the key difference between liquefaction and saccharification. Source : https://www.differencebetween.com/what-is-the-difference-between-liquefaction-and-saccharification/#:~:text=What%20is%20Saccharification%3F,in%20the%20starch%20hydrolysis%20process.

About GB 9685

The Ministry of Health (MOH) and the Standardization Administration (SAC) jointly published the mandatory standard GB 9685 “Hygienic Standards for Uses of Additives in Food Containers and Packaging Materials”, which was subsequently updated in 2003, 2008 and 2016. GB 9685-2016 specifies principles for use of additives in food containers and packaging materials, the types of permitted additives, scope of use, maximum level, specific migration limit or maximum permitted quantity as well as other restrictive requirements. This standard also includes some monomers and initiators during the production of food contact materials and products. It has been effective October 19, 2017. Compared with the previous version, one of major changes of GB 9685 lies in that there is a more clear management model for raw and auxiliary materials. In GB 9685-2016, positive lists are used to manage the raw and auxiliary materials. For each category of food contact materials, including plastic, coating, rubber, silica gel, permitted additives list is provided to clearly indicate which kind of additive is permitted or not. Products with additives not included in those positive lists are illegal. In the latest GB 9685-2016, its positive list has included additives announced in NO.5 announcement and NO.11 announcement in 2012, NO.1 and NO.14 announcement in 2013 and NO.14 announcement in 2014. Besides, here are other changes of GB 9685-2016 compared with GB 9685-2008. • Some terms and definitions have been revised • The positive list for additives used in food contact materials has changed from 958 to 1294 • Special limitation of metallic element is added. • Abbreviations of plastic materials is added • Bibliography (according to CAS number or phonetic sequence) is added In addition, NHC also approved new additives and food contact materials to satisfy the demand of FCM industry. Detailed information of those new substances is included in released announcements. Compliance Declaration of Compliance (DoC) What is DoC？ Declaration of Compliance (hereinafter referred to “DoC” for short) is a document transferred from a supplier to downstream links in the supply chain, detailing that product meet regulatory compliance requirements. The DoC provides relevant production information for compliance verification, and is a mandatory requirement in China. DoC needs to list all the applicable provisions and limitations of relevant laws and standards to help downstream links in the supply chain to have a clear idea of product regulatory status. Chinese laws and regulations on the technical requirements for food contact materials and articles, is no longer just some basic indexes, but also stipulates limitations of ingredients and additives used for the product. Only with access to information of raw and auxiliary materials, especially to restricted substances and use conditions of food contact materials and articles, can we accurately assess the compliance and safety of food contact materials and articles. Therefore, in order to ensure the effective delivery of product information, GB4806.1-2016 General safety requirements for food contact material and articles stipulates the responsibilities of enterprises: “8.3 The identification information should contain product name, materials, declaration of compliance of related regulations and standards, the name, address and contact information of the producer and/or the entrusting party, production date and guarantee period(application date) etc. 8.4 Declaration of compliance should contain information of regulations and standards in compliance with, restricted substance and its limitation and the compliance of overall migration level (for products only) etc.” What kinds of substance/material need a DoC? • Substances listed in the national standard positive list, including • GB 9685-2016 Table A.1-A.7 • GB 4806.6-2016 Table A.1 • GB 4806.10-2016 Table A.1 • GB 4806.11-2016 Table A.1 and A.2 • Substances approved by NHFPC in official announcement New food contact materials and articles application What kinds of substances/materials require a new substance application？ • Food packaging materials, containers and their additives not listed in the national standard positive list nor approved by NHFPC in official announcement. For example：A plasticizer used in plastic is not listed in table A.1 of GB 9685-2016 nor approved by NHFPC in official announcement. Such plasticizer need to conduct a new substance application. • Food packaging materials, containers and additives intended to expand the use scope or the dosage. For example：Dosage of FCA0001 (CAS No.25013-16-5) used in plastic is 0.2% which is more than 0.1% as required in relevant standard, or FCA0001 (CAS No.25013-16-5) is to be used in paper and paperboard which is beyond the stipulated use scope, both of these situations need to conduct the new substance application.

Internal Sizing AKD theory #1

PERBANDINGAN SISTEM PROSES INTERNAL SIZING : ACID, NETRAL DAN ALKALINE SIZING

Keuntungan dengan menggunakan AKD 1. Mudah cara penggunaan ( simple metering equipment ) 2. Tidak mudah hydrolysis 3. Hasil sizing yang stabil. 4. Bisa mendapatkan hard sizing. 5. Lebih tahan terhadap air dan minyak. 6. Sedikit menimbulkan deposit. Pengaruh penggunaan AKD 1. Memerlukan curing, sebelum curing nilai sizing akan rendah. 2. Permukaan kertas akan lebih smooth dan licin. 3. Umur produk 30 – 60 hari. 4. Hard sizing paper tidak dapat dilaminasi dengan PE,PP atau PVC film. 5. Retention yang baik sangat diperlukan, jika tidak akan menyebabkan AKD cepat terhydrilisis dan tertangkap pada permukaan wire atau felt.