Polysaccharides and Dextran

Julie King  |  3/1/2006 11:49:29 PM

YOU SHOULD ATTEND IF:
  • You need to know about the range of carbohydrates referred to as polysaccharides that affect sugar processing -- in particular dextran, starch and gums
  • You are a manager in sugar factory operations or a chemist responsible for measurement and control, or you are concerned about the effect on the quality of the product sugar

YOU CAN EXPECT TO:

  • Gain an understanding of the different types of polysaccharides
  • Understand where they originate and how they can be controlled or eliminated
  • Learn how different polysaccharides affect sugar processing
  • Understand why refiners are concerned about starch and dextran in sugar

CONTENT YOU CAN COUNT ON:

  • An overview of the polysaccharides experienced in sugar processing operations
  • Techniques of measurement, including the latest dextran analyses
  • The use of enzymes in polysaccharide control
  • Understanding the microbiology involved in their in-plant formation
  • Options available for coping with polysaccharides in the factory
EXPERTS YOU’LL HEAR FROM:
Dr. Donal Day

COURSE DATE TO BE ANNOUNCED
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