Special Products
Citric Acid l Amino Acid l Alcohol l Drying Systems l Molasses Preparation l Measuring and Control l Auxiliaries
Citric Acid
Fermentation with oxygen and Aspergillus niger
The citric acid is one of the most widely spread fruit acids of vegetable origin.
This acid is used in the food industry. Typical products made with citric acid are soft drinks, preserved vegetables, cheese and ready soups.
It is also used in cosmetics and pharmaceutical products and detergents.
The citric acid is mainly produced by fermentation of molasses or other carbohydrates with the fungus "Aspergillus Niger".
Amino Acid (L-Lys
ine)
Fermentation with oxygen and Corynebacterium spec.
The essential amino acid LYSINE is one of the limiting factors of the biological value of proteins in particular of vegetable origin.
The supplement of Lysine to food stuffs improves the biological value of the proteins incredibly. Therefore the demand of Lysine increases permanently throughout the world.
The technical production of Lysine is achieved by fermentation of sugar containing solutions with Corynebacterium glutamicum or Brevibacterium.
Alcoh
ol
Developed for different kinds of applications for better efficiency
Ethanol is commonly used in beverages to promote flavour.
In the kitchen, alcoholic beverages are added to dishes not only for their inherent flavours, but also because the alcohol dissolves flavour compounds that water cannot.
Sugar alcohols are not as sweet as sucrose (table sugar), and they are also less caloric than sucrose. Their flavour is similar to that of sucrose, and they can be used to mask the unpleasant aftertastes of some high intensity sweeteners.
Sugar alcohols are popular sweeteners among diabetics and people on low-carbohydrate-diets.
Drying Systems
For careful and effective drying purposes
Batch drying systems
Continuous drying systems
Combined batch and continuous drying systems
We offer systems for gentle drying of living microorganisms (yeast, lactic acid bacteria etc.) as well as efficient treatments of by-products like DDGS.
Our drying lines can be integrated into your existing plant and system or set up as a separate facility.
Molasses Preparation
Positive aspects of the automatic molasses preparation unit:
Increased yield
Lower process water demand
Elimination of sludge content
Elimination of deposits in heaters
Lower corrosion of equipment
Energy recovery up to a maximum extent
Best economy of production due to sugar recovery
Automatic operation
High dry substance of sludge to be deposited
For a trouble-free operation of the whole plant, it becomes more and more essential to adapt and optimize the molasses preparation. Resulting in favourable consumption figures and waste water loads.
The plant concepts proposed by Desmet Ballestra Ethanol are based on many years of experience with the processing of all kinds of different molasses qualities.
Measuring and Control
Process automation up to fully automatic system
Dissolved oxygen measuring
Alcohol measuring
Automatic antifoam control
Integration of new applications in the existing control system for better transparancy and system regulation.
Auxiliaries
Process automation up to fully automatic system
TR Malt Extract
TR Foamex
TR Emusom
Vita Mix
Trace Mix
Filter means like starch a.s.o.
Vitamins and other special auxiliaries
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