Food & Beverage

Sugar and Sweeteners

Consumers globally are asking for lower-calorie and more natural options. Aligned with SDG goals, major producers have committed to helping reduce sugar and calories from people’s diets as well as the amount of water used in manufacturing. Jacobi offers a portfolio of solutions for processing sugar and full-calorie and corn and wheat-based sweeteners such as dextrose and high fructose corn syrup (HFCS), as well as lower calorie and non-caloric sweeteners (NCS) such as sucralose, allulose, and steviol glycosides.

Softening

• Our SAC resins for decalcification improve beet molasses recovery by increasing chromatography performance and reduce evaporator scaling, and can be used in the Gryllus, NRS, and Quentin processes.

Deashing

• Our high-capacity SAC and WBA resins enable the efficient and economical deashing of corn-based sweeteners by delivering high throughput, economical regeneration, long life, and low operating costs.

Chromatographic Separation

• Our globally-renown portfolio of chromatographic resins enables recovery and enrichment of beet sugar and starch syrups, sugar alcohols, carbohydrate derivatives, and oligosaccharides. We tailor our products to our customer’s needs, greatly improving their capacity, yield/purity, and operating costs.

Decolorization

• Jacobi’s activated carbon and resins offer a wide range of solutions for the removal of anionic, hydrophobic colour bodies from cane sugar, with lower overall cost ownership, regenerant and water use.

Liquid Sugar Polishing

• A mixed bed of Jacobi’s SBA and WAC products enables the effective removal of minerals, colour, and other impurities from liquid sugar.

Sucrose Inversion

Sucrose can be hydrolysed to a mixture of fructose and glucose to enable higher concentration. Ion exchange is used for acid hydrolysis and neutralization, providing additional color and ash removal as well.

• Jacobi’s SAC resin is effectively used for acid hydrolysis followed by our WBA resin for neutralization.

Dairy

Milk is a complex mixture of fats, proteins, minerals, enzymes, and carbohydrates. In addition to providing consumers nutrition directly through milk, yoghurt, and cheeses, whey also contains valuable nutritional value that is used to enhance foods and health products. Jacobi helps dairy companies create sustainable innovations from whey, turning what in the past went to waste into highly valuable ingredients.

• Whey contains high levels of salts, which foul equipment and limit product usability. Jacobi’s SAC and WBA resins cost-effectively demineralize whey, followed by chlorine regeneration and disinfection.
• Jacobi’s chromatography resins isolate and purify valuable components from whey such as lactoperoxidase and lactoferrin

Beverages

Jacobi’s wide range of adsorbents and activated carbons help improve the quality and taste of many beverages.

• Jacobi’s products are used to remove the bitter taste in orange and lemon juice, the color components from apple and grape juices, and undesired components from wine
• Jacobi’s ion exchange resins and activated carbons improve ingredient water quality for beverages, removing chlorine, trihalomethanes, organic contaminants, taste and odour, and trace compounds such as pesticides.

Organic and Amino Acids

Amino acids and organic acids help preserve food and enhance nutritional value and taste. Jacobi helps companies manufacture large-scale organic and ammino acids cost-effectively while ensuring reliability of supply to their operations.

• Our high-capacity SAC and WBA resins enable the efficient and economical deashing of organic acids by delivering high throughput, economical regeneration, long life, and low operating costs.