Encapsulação de colecalciferol (vitamina D3) por spray chilling

A indústria de alimentos está constantemente desenvolvendo produtos que fornecem, além de nutrientes, benefícios adicionais à saúde, tais como os enriquecidos com vitaminas. A vitamina D3 (colecalciferol) é sintetizada na pele durante a exposição da luz solar, controla a homeostase de cálcio e fósforo, metabolismo ósseo, pressão arterial e reabsorção renal de cálcio. O processo de microencapsulação vem sendo bastante aplicado em alimentos e um dos objetivos principais é o controle da liberação do agente ativo no momento e local desejado. A tecnologia de spray chilling é interessante para a microencapsulação de vitaminas lipossolúveis. O objetivo deste trabalho foi microencapsular vitamina D3, utilizando o método de spray chilling para a produção das micropartículas lipídicas sólidas (MLS). Para produção das MLS utilizou-se gordura vegetal com ponto de fusão em torno de 48 °C como carreador. Três tratamentos foram estabelecidos: sem aditivos (T1), com adição de 1% de cera de abelha (T2) e com 1% de lecitina de soja (T3). As micropartículas foram caracterizadas quanto à morfologia por microscopia eletrônica de varredura, tamanho médio por difração a laser, espectroscopia no infravermelho por transformada de Fourier (FTIR) e foi analisada a estabilidade da vitamina D3 durante o armazenamento a 10 e 25 °C, por meio de quantificações periódicas em cromatografia líquida de alta eficiência (CLAE). As micropartículas obtidas foram esféricas, semelhantes morfologicamente e com distribuição monocaudal de partículas. O tamanho médio das partículas variou em função dos seus ingredientes, sendo que as micropartículas produzidas apenas com vitamina e gordura foram menores em relação às demais (83,0% < 100 µm). A espectroscopia na região do infravermelho (FTIR) demonstrou que não ocorreu interação entre os ingredientes. A estabilidade da vitamina D3 encapsulada foi satisfatória ao longo de 65 dias com valores superiores a 87% para os três tratamentos e a temperatura apresentou influência na estabilidade. As MLS produzidas com cera apresentaram melhores resultados de estabilidade de vitamina D3 com valores de 90,18 ± 2,23 % após 65 dias de estocagem. Esses resultados são promissores e demostram a viabilidade da técnica de spray chilling na produção de MLS carregadas de vitamina D3, possibilitando uma futura aplicação em alimentos.

Avaliação do potencial antimicrobiano e antioxidante do extrato de jabuticaba (Myrciaria cauliflora) microencapsulado adicionado em linguiça frescal e mortadela

O objetivo do presente estudo foi utilizar o extrato de jabuticaba microencapsulado como corante e avaliar o seu potencial antimicrobiano e antioxidante em produtos cárneos embutidos do tipo linguiça frescal e mortadela, em substituição ao corante tradicionalmente utilizado carmim de cochonilha. Uma primeira etapa consistiu na avaliação in vitro da capacidade antioxidante e antimicrobiana do extrato de jabuticaba aquoso e microencapsulado. O extrato de jabuticaba foi obtido a partir do resíduo do despolpamento da fruta, com posterior desidratação (microencapsulação) por spray dryer, utilizando maltodextrina como agente carreador. A caracterização foi efetuada por determinação do teor de antocianinas e identificação destas por cromatografia líquida de alta eficiência (CLAE) e espectrometria de massas (MS), determinação da sua capacidade antioxidante pelos métodos Folin-Ciocalteu, capacidade redutora do ferro no plasma (FRAP) e capacidade antioxidante pelo radical DPPH. As características físicas avaliadas no extrato aquoso foram o valor de pH e o teor de sólidos solúveis. O potencial antimicrobiano foi determinado pelo método da concentração inibitória mínima (CIM) sobre as bactérias Staphylococcus aureus, Escherichia coli e Salmonella Enteritidis. O extrato de jabuticaba microencapsulado (EJM) foi utilizado para a elaboração de linguiça frescal e mortadela em duas diferentes concentrações: 2 e 4% de EJM para a linguiça frescal e 2% para mortadela. A linguiça frescal (à base de carne suína) e a mortadela (à base de carne bovina e carne mecanicamente separada de frango) foram avaliadas quanto à estabilidade durante armazenamento refrigerado a 1±1 e 4±1°C, por 15 e 56 dias, respectivamente. Os produtos foram caracterizados quanto à composição centesimal e foram realizadas análises físico-químicas, microbiológicas e sensoriais. Os resultados encontrados para a linguiça frescal confirmaram que o uso de 2% e 4% de EJM contribuíram para reduzir a oxidação lipídica durante os 15 dias de armazenamento e nas análises microbiológicas o EJM contribuiu para reduzir a contagem de microrganismos por quatro dias quando comparado com a linguiça controle (sem adição de EJM). A análise sensorial comprovou que 2% de EJM não comprometeu a maioria dos atributos sensoriais avaliados, com exceção da coloração mais escura. Recomenda-se, portanto, a utilização de 2% de EJM na produção de linguiça frescal. Nas mortadelas, os resultados não diferiram quando se comparou os produtos com 2% de EJM e sem adição do extrato (controle), porém, a utilização de 2% de EJM pode ser considerada uma alternativa interessante devido as demandas atuais por novas fontes de baixo custo e a utilização de pigmentos naturais que possam ser benéficos à saúde. Com estes resultados, pode-se dizer que o aproveitamento de cascas de jabuticaba oriundos do processamento da fruta, na forma de extrato microencapsulado, pode representar uma boa alternativa como corante natural, trazendo uma nova concepção da utilização de produtos mais saudáveis em linguiça frescal e mortadela.

Efeito do substrato e das condições de tratamento do fermento sobre a fermentação etanólica contaminada com leveduras Saccharomyces cerevisiae selvagens e Lactobacillus fermentum

Pouco se sabe sobre o efeito do substrato e a interação entre as leveduras selvagens e bactérias do gênero Lactobacillus na fermentação alcoólica, pois os estudos tem se concentrado na avaliação dos efeitos da contaminação por um ou outro contaminante separadamente. Diante disso, este trabalho teve como objetivos estudar o efeito do substrato e das condições de tratamento do fermento sobre as fermentações contaminadas com ambos os micro-organismos, leveduras S. cerevisiae selvagens (três linhagens apresentando colônias rugosas e células dispostas em pseudohifas) e Lactobacillus fermentum, tendo a linhagem industrial de S. cerevisiae PE-2 como levedura do processo. Foram realizadas fermentações em batelada em mosto de caldo e de melaço, sem reciclo e com reciclo celular, utilizando tanto a cultura pura da linhagem PE-2 quanto as culturas mistas com as linhagens rugosas e ou L. fermentum. Foram avaliadas modificações no tratamento ácido do fermento, visando o controle do crescimento dos contaminantes sem afetar a levedura do processo. Em seguida, foram conduzidas fermentações contaminadas e não contaminadas submetidas ao tratamento ácido combinado com adição de etanol, tanto em caldo quanto em melaço, utilizando-se PE-2, uma das linhagens rugosas e L. fermentum. A atividade da invertase extracelular foi também avaliada em ambos os substratos para os micro-organismos estudados, em condições de crescimento. Concluiu-se que o tipo de substrato de fermentação, caldo de cana ou melaço, influenciou o desempenho da linhagem industrial PE-2 assim como afetou o desenvolvimento das contaminações com as leveduras rugosas S. cerevisiae na presença ou ausência da bactéria L. fermentum, em fermentações sem reciclo celular. O efeito da contaminação foi mais evidente quando se utilizou caldo de cana do que melaço como substrato, no caso da contaminação com leveduras rugosas, e o inverso no caso da contaminação com L. fermentum. O efeito da contaminação sobre a eficiência fermentativa foi maior na presença da levedura rugosa do que com a bactéria, e a contaminação dupla (tanto com a levedura rugosa quanto com a bactéria) não teve efeito maior sobre a eficiência fermentativa do que a contaminação simples, por um ou por outro micro-organismo isoladamente, especialmente na fermentação em batelada com reciclo celular, independentemente do substrato. Nas fermentações com reciclo de células, o efeito do substrato foi menos evidente. O controle do crescimento das linhagens rugosas pode ser realizado modificando o tratamento ácido normalmente realizado na indústria, seja pela adição de etanol à solução ácida ou pelo abaixamento do pH, dependendo da linhagem rugosa. O tratamento combinado baixo pH (2,0) + 13% etanol afetou a fisiologia da linhagem industrial, trazendo prejuízos à fermentação com reciclo celular, com pequeno controle sobre o crescimento da levedura rugosa e causando morte celular à L. fermentum. A diferença na atividade invertásica entre as linhagens rugosas e industrial de S. cerevisiae pode ser a responsável pela fermentação lenta apresentada pelas linhagens rugosas quando presentes na fermentação, sendo não significativa a influência do substrato sobre a atividade dessa enzima.

Application of microencapsulated flavor to extrusion product

Flavoring is still a difficult problem in the snack food industry because of the high volatility of flavors and their instability under extrusion condition. Although postextrusion added flavor is commonly used, it suffers from numerous drawbacks. Flavor losses at the exit die because flash distillation is a critical issue and can only be minimized by controlling the pressure difference at the end of the barrel and the exit die, which, however, affects other desirable product characteristics. Residence time distribution (RTD), as an important intermediate process variable that among others controls the extent of reactions, can also be a major determinant on flavor retention during extrusion. Encapsulation of flavors is a promising alternative to enhance the retention of preextrusion added flavor during extrusion. The capsules should withstand high temperature and shear conditions in, the extruder barrel. Various encapsulation techniques and their encapsulated flavor characteristics are illustrated.

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

The probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifidum ATCC 1994, and Lactobacillus casei 01, were encapsulated into uncoated calcium alginate beads and the same beads were coated with three types of material, chitosan, sodium alginate, and poly-L-lysine in combination with alginate. The thickness of the alginate beads increased with the addition of coating materials. No differences were detectable in the bead strength by texture analysis or in the thickness of the beads with different types of coating materials by transmission electron microscopy. The survivability of three probiotics in uncoated beads, coated beads, and as free cells (unencapsulated) was conducted in 0.6% bile salt solution and simulated gastric juice (pH 1.55) followed by incubation in simulated intestinal juice with and without 0.6% bile salt. Chitosan-coated alginate beads provided the best protection for L. acidophilus and L. casei in all treatments. However, B. bifidum did not survive the acidic conditions of gastric juice even when encapsulated in coated heads. (C) 2004 Elsevier Ltd. All rights reserved.

Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties

d-Limonene was encapsulated with beta-cyclodextrin to improve its retention during pre-added flavour starch extrusion. The objective of this work was to determine the effect of processing condition on the flavour retention and extrudate properties. Corn starch containing five levels of beta-cyclodextrin-d-limonene capsules (0-5%) were extruded at five different maximum barrel temperatures (133-167 degrees C) and screw speeds (158-242 rpm) using a twin screw extruder. The effect of these parameters on the flavour retention, expansion, texture, colour difference (Delta E), Water Absorption Index, Water Solubility Index, and residence time distribution (RTD) were investigated. Barrel temperature and capsule level predominantly influenced flavour retention and extrudate properties, while screw speed primarily affected extruder performances such as torque, die pressure, specific mechanical energy and RTD. (c) 2005 Elsevier Ltd. All rights reserved.

Nano-emulsion production by sonication and microfluidization - A comparison

The efficiency of sonication and microfluidization to produce nano-emulsions were evaluated in this study. The purpose was to produce an oil-in-water nano-emulsion of d-limonene to apply it in the next step for nano-particle encapsulation. In the entrapment and retention of volatiles or for the microencapsulation efficiency, emulsion size is one of the critical factors. In this study, a bench-top sonicator and an air-driven microfluidizer were used to prepare the emulsions. Results show that, while both methods were capable of producing nano-emulsions of the size range of 150-700 nm, the microfluidizer produced emulsions with narrower size distributions and sonication was more convenient in terms of operation and cleaning. In general, the size of the emulsions decreased with increasing sonication time, or the microfluidization pressure and duration. However, for both sonication and microfluidization, optimal conditions were necessary for emulsification beyond which the emulsion sizes would either increase or have little change with further processing.

Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage

Survival of the microencapsulated probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifidum ATCC 1994, and Lactobacillus casei 01, in stirred yoghurt from UHT- and conventionally treated milk during low temperature storage was investigated. The probiotic cells both as free cells and microencapsulated cells (in alginate beads coated with chitosan) were added into 20 g/100 g total solids stirred yoghurt from UHT-treated milk and 16 g/100 g total solids yoghurt from conventionally treated milk after 3.5 h of fermentation. The products were kept at 4 degrees C for 4 weeks. The survival of encapsulated probiotic bacteria was higher than free cells by approximately 1 log cycle. The number of probiotic bacteria was maintained above the recommended therapeutic minimum (10(7) cfu g(-1)) throughout the storage except for R bifidum. The viabilities of probiotic bacteria in yoghurts from both UHT- and conventionally treated milks were not significantly (P > 0.05) different. (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein

The purpose of this research was to investigate the retention of flavour volatiles encapsulated in water-insoluble systems during high temperature–short time extrusion process. A protein precipitation method was used to produce water-insoluble capsules encapsulating limonene, and the capsules were added to the extruder feed material (cornstarch). A twin-screw extruder was used to evaluate the effect of capsule level of addition (0–5%), barrel temperature (125–145 °C) and screw speed (145–175 r.p.m.) on extruder parameters (torque, die pressure, specific mechanical energy, residence time distribution) and extrudate properties [flavour retention, texture, colour, density, expansion, water absorption index, water solubility index (WSI)]. Capsule level had a significant effect on extrusion conditions, flavour retention and extrudate physical properties. Flavour retention increased with the increase in capsule level from 0% to 2.5%, reached a maximum value at capsule level of 2.5% and decreased when the capsule level increased from 2.5% to 5%. The die pressure, torque, expansion ratio, hardness and WSI exhibited the opposite effect with the presence of capsules.

Carbomer-modified spray-dried respirable powders for pulmonary delivery of salbutamol sulphate

The present study investigates the feasibility of using two types of carbomer (971 and 974) to prepare inhalable dry powders that exhibit modified drug release properties. Powders were prepared by spray-drying formulations containing salbutamol sulphate, 20-50% w/w carbomer as a drug release modifier and leucine as an aerosolization enhancer. Following physical characterization of the powders, the aerosolization and dissolution properties of the powders were investigated using a Multi-Stage Liquid Impinger and a modified USP II dissolution apparatus, respectively. All carbomer 974-modified powders and the 20% carbomer 971 powder demonstrated high dispersibility, with emitted doses of at least 80% and fine particle fractions of approximately 40%. The release data indicated that all carbomer-modified powders displayed a sustained release profile, with carbomer 971-modified powders obeying first order kinetics, whereas carbomer 974-modified powders obeyed the Higuchi root time kinetic model; increasing the amount of carbomer 971 in the formulation did not extend the duration of drug release, whereas this was observed for the carbomer 974-modified powders. These powders would be anticipated to deposit predominately in the lower regions of the lung following inhalation and then undergo delayed rather than instantaneous drug release, offering the potential to reduce dosing frequency and improve patient compliance.

Continuous chromatographic biochemical reaction-separation

Combined bioreaction separation studies have been carried out for the first time on a moving port semi-continuous counter-current chromatographic reactor-separator (SCCR-S1) consisting of twelve 5.4cm id x 75cm long columns packed with calcium charged cross-linked polystyrene resin (KORELA V07C). The inversion of sucrose to glucose and fructose in the presence of the enzyme invertase and the biochemIcal synthesis of dextran and fructose from sucrose in the presence of the enzyme dextransucrase were investigated. A dilute stream of the appropriate enzyme in deionised water was used as the eluent stream. The effect of switch time, feed concentration, enzyme activity, eluent rate and enzyme to feed concentration ratio on the combined bioreaction-separation were investigated. For the invertase reaction, at 20.77% w/v sucrose feed concentrations complete conversions were achieved. The enzyme usage was 34% of the theoretical enzyme amount needed to convert an equivalent amount of sucrose over the same time period when using a conventional fermenter. The fructose rich (FRP) and glucose rich (GRP) product purities obtained were over 90%. By operating at 35% w/v sucrose feed concentration and employing the product splitting and recycling techniques, the total concentration and purity of the GRP increased from 32% w/v to 4.6% and from 92.3% to 95% respectively. The FRP concentration also increased from 1.82% w/v to 2.88% w/v. A mathematical model was developed for the combined reaction-separation and used to simulate the continuous inversion of sucrose and product separation using the SCCR-S1. In the biosynthesis of dextran studies, 52% conversion of a 2% w/v sucrose concentration feed was achieved. An average dextran molecular weight of 4 millIon was obtained in the dextran rich (DRP) product stream. The enzyme dextransucrase was purifed successfully using centrifugation and ultrafiltration techniques.

Simultaneous biochemical reaction and separation in a continuous rotating annular chromatograph

The aim of this work has been to investigate the behaviour of a continuous rotating annular chromatograph (CRAC) under a combined biochemical reaction and separation duty. Two biochemical reactions have been employed, namely the inversion of sucrose to glucose and fructose in the presence of the enzyme invertase and the saccharification of liquefied starch to maltose and dextrin using the enzyme maltogenase. Simultaneous biochemical reaction and separation has been successfully carried out for the first time in a CRAC by inverting sucrose to fructose and glucose using the enzyme invertase and collecting continuously pure fractions of glucose and fructose from the base of the column. The CRAC was made of two concentric cylinders which form an annulus 140 cm long by 1.2 cm wide, giving an annular space of 14.5 dm3. The ion exchange resin used was an industrial grade calcium form Dowex 50W-X4 with a mean diameter of 150 microns. The mobile phase used was deionised and dearated water and contained the appropriate enzyme. The annular column was slowly rotated at speeds of up to 240°h-1 while the sucrose substrate was fed continuously through a stationary feed pipe to the top of the resin bed. A systematic investigation of the factors affecting the performance of the CRAC under simultaneous biochemical reaction and separation conditions was carried out by employing a factorial experimental procedure. The main factors affecting the performance of the system were found to be the feed rate, feed concentrations and eluent rate. Results from the experiments indicated that complete conversion could be achieved for feed concentrations of up to 50% w/v sucrose and at feed throughputs of up to 17.2 kg sucrose per m3 resin/h. The second enzymic reaction, namely the saccharification of liquefied starch to maltose employing the enzyme maltogenase has also been successfully carried out on a CRAC. Results from the experiments using soluble potato starch showed that conversions of up to 79% were obtained for a feed concentration of 15.5% w/v at a feed flowrate of 400 cm3/h. The product maltose obtained was over 95% pure. Mathematical modelling and computer simulation of the sucrose inversion system has been carried out. A finite difference method was used to solve the partial differential equations and the simulation results showed good agreement with the experimental results obtained.

Bioreaction and separation in batch chromatographic columns

The objective of this work has been to study the behaviour and performance of a batch chromatographic column under simultaneous bioreaction and separation conditions for several carbohydrate feedstocks. Four bioreactions were chosen, namely the hydrolysis of sucrose to glucose and fructose using the enzyme invertase, the hydrolysis of inulin to fructose and glucose using inulinase, the hydrolysis of lactose to glucose and galactose using lactase and the isomerization of glucose to fructose using glucose isomerase. The chromatographic columns employed were jacketed glass columns ranging from 1 m to 2 m long and the internal diameter ranging from 0.97 cm to 1.97 cm. The stationary phase used was a cation exchange resin (PUROLITE PCR-833) in the Ca2+ form for the hydrolysis and the Mg2+ form for the isomerization reactions. The mobile phase used was a diluted enzyme solution which was continuously pumped through the chromatographic bed. The substrate was injected at the top of the bed as a pulse. The effect of the parameters pulse size, the amount of substrate solution introduced into the system corresponding to a percentage of the total empty column volume (% TECV), pulse concentration, eluent flowrate and the enzyme activity of the eluent were investigated. For the system sucrose-invertase complete conversions of substrate were achieved for pulse sizes and pulse concentrations of up to 20% TECV and 60% w/v, respectively. Products with purity above 90% were obtained. The enzyme consumption was 45% of the amount theoretically required to produce the same amount of product as in a conventional batch reactor. A value of 27 kg sucrose/m3 resin/h for the throughput of the system was achieved. The systematic investigation of the factors affecting the performance of the batch chromatographic bioreactor-separator was carried out by employing a factorial experimental procedure. The main factors affecting the performance of the system were the flowrate and enzyme activity. For the system inulin-inulinase total conversions were also obtained for pulses sizes of up to 20 % TECV and a pulse concentration of 10 % w/v. Fructose rich fractions with 100 % purity and representing up to 99.4 % of the total fructose generated were obtained with an enzyme consumption of 32 % of the amount theoretically required to produce the same amount of product in a conventional batch reactor. The hydrolysis of lactose by lactase was studied in the glass columns and also in an SCCR-S unit adapted for batch operation, in co-operation with Dr. Shieh, a fellow researcher in the Chemical Engineering and Applied Chemistry Department at Aston University. By operating at up to 30 % w/v lactose feed concentrations complete conversions were obtained and the purities of the products generated were above 90%. An enzyme consumption of 48 % of the amount theoretically required to produce the same amount of product in a conventional batch reactor was achieved. On working with the system glucose-glucose isomerase, which is a reversible reaction, the separation obtained with the stationary phase conditioned in the magnesium form was very poor although the conversion obtained was compatible with those for conventional batch reactors. By working with a mixed pulse of enzyme and substrate, up to 82.5 % of the fructose generated with a purity of 100 % was obtained. The mathematical modelling and computer simulation of the batch chromatographic bioreaction-separation has been performed on a personal computer. A finite difference method was used to solve the partial differential equations and the simulation results showed good agreement with the experimental results.

The Single drop drying of heat-sensitive materials

The literature relating to the principles and practice of drying of materials, particularly those susceptible to thermal degradation or undesirable loss of volatile components, has been reviewed. Single droplets of heat-sensitive materials were dried whilst suspended in a horizontal wind tunnel from a specially-designed, rotating thermocouple which enabled direct observation of drying behaviour and continuous measurement of droplet temperature as drying progressed. The effects of drying air temperature and initial solids concentration on the potency of various antibiotics, viz. ampicillin, chloramphenicol, oxytetracycline, streptomycin and tetracycline, were assessed using a modified Drug Sensitivity Testing technique. Only ampicillin was heat-sensitive at temperatures above 100°C, e.g. at an air temperature of 115°C its zone diameter was reduced from 100% to 45%. Selected enzymes, viz. dextran sucrase and invertase, were also dried and their residual activities determined by High Performance Liquid Chromatography. The residual activity of dextran sucrase was rapidly reduced at temperatures above 65°C, and the residual activity of invertase reduced rapidly at temperatures above 65°C; but drying with short residence times will retain most of its activity. The performance of various skin-forming encapsulants, viz. rice and wheat starch, dextrin, coffee, skim milk, fructose, gelatine 60 and 150 Bloom, and gum arabic, was evaluated to determine their capabilities for retention of ethanol as a model volatile, under different operating conditions. The effects of initial solids concentration, air velocity and temperature were monitored for each material tested. Ethanol content was analysed by Gas Liquid Chromatography and in some cases dried crusts were removed for examination. Volatiles retention was concluded to depend in all cases upon the rate and nature of the skin formation and selective diffusion phenomena. The results provided further insight into the inter-relationship between temperature, residence time and thermal degradation of heat-sensitive materials. They should also assist in selection of the preferred dryer for such materials, and of the operating parameter to enable maximum retention of the required physico-chemical characteristics in the dried materials.

The production of fructose from carbohydrate feedstocks

A review of the general chromatographic theory and of continuous chromatographic techniques has been carried out. Three methods of inversion of sucrose to glucose and fructose in beet molasses were explored. These methods were the inversion of sucrose using the enzyme invertase, by the use of hydrochloric acid and the use of the resin Amberlite IR118 in the H+ form. The preferred method on economic and purity considerations was by the use of the enzyme invertase. The continuous chromatographic separation of inverted beet molasses resulting in a fructose rich product and a product containing glucose and other non-sugars was carried out using a semi-continuous counter-current chromatographic refiner (SCCR6), consisting of ten 10.8cm x 75cm long stainless steel columns packed with a calcium charged 8% cross-linked polystyrene resin Zerolit SRC 14. Based on the literature this is the first time such a continuous separation has been attempted. It was found that the cations present in beet molasses displaced the calcium ions from the resin resulting in poor separation of the glucose and fructose. Three methods of maintaining the calcium form of the resin during the continuous operation of the equipment were established. Passing a solution of calcium nitrate through the purge column for half a switch period was found to be most effective as there was no contamination of the main fructose rich product and the product concentrations were increased by 50%. When a 53% total solids (53 Brix) molasses feedstock was used, the throughput was 34.13kg sugar solids per m3 of resin per hour. Product purities of 97% fructose in fructose rich (FRP) and 96% glucose in the glucose rich (GRP) products were obtained with product concentrations of 10.93 %w/w for the FRP and 10.07 %w/w for the GRP. The effects of flowrates, temperature and background sugar concentration on the distribution coefficients of fructose, glucose, betaine and an ionic component of beet molasses were evaluated and general relationships derived. The computer simulation of inverted beet molasses separations on an SCCR system has been carried out successfully.