Detailed Project Report (DPR) on sorbitol from glucose

SORBITOL FROM GLUCOSE
[CODE NO. 3028]  

Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
 
Sorbitol a polyol (sugar alcohol) is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics.

D-Soribitol, CH2OH (CHOH) 4CH2OH (D-glucitol, L-gulitol), is a hexahydric alcohol with a 6-carbon atom straight-chain that contains six hydroxyl gropups, and has a molecular weight of 182.17. It exists as a white, odorless, crystalline solid. Because of a negative heat of solution, sorbitol has a cooling effect when tasted. The hexitol has about two-thirds the sweetness of sugar.

Sorbitol was first isolated by the French chemist Joseph Boussingault in 1872 from the fresh juice of mountain ash berries. It has since been found in many natural products such as edible fruits (apples, plums, peaches, cherries, etc.), berries of mountain ash, hawthorn and Sorbus domestica, tobacco, algae, and red seaweed. In spite of its wide occurrence, natural materials are not a good commercial source of sorbitol, and it is made synthetically. The content of  sorbitol in grapes is insignificant and advantage is taken of this situation by using a sorbitol assay of grape wines as a means of detecting adulteration with other fruit wines or apple cider.

A French chemist first discovered sorbitol in the berries of the mountain ash in 1872. It occurs naturally in a wide variety of fruits and berries. Today it is commercially produced by the hydrogenation of glucose and is available in both liquid and crystalline form.

COST ESTIMATION

Plant Capacity                                              15.00 MT./day
Land & Building (2 Acres)                           Rs. 4.15 Cr
Plant & Machinery                                        Rs. 9.88 Cr
W.C. for 1 Month                                           Rs.1.24 Cr
Total Capital Investment                             Rs. 15.61 Cr
Rate of Return                                              15%
Break Even Point                                          67%

INTRODUCTION    
PROPERTIES    
USES AND APPLICATIONS    
B.I.S. SPECIFICATION    
ANALYSIS OF SORBITOL    
MARKET POSITION OF SORBITOL INDUSTRY    
TREND IN PRODUCTION OF SORBITOL (70% BASIS)    
CONSUMPTION PATTERN OF SORBITOL    
EXPORT DATA OF SORBITOL (70%)    
IMPORT DATA OF SORBITOL (70%)    
IMPORT DATA OF SORBITOL POWDER    
EXPORT DATA OF SORBITOL POWDER    
FUTURE OUTLOOK    
GLOBAL MARKET OF SORBITOL    
LIST OF MANUFACTURERS OF SORBITOL    
INTERNATIONAL MANUFACTURERS OF SORBITOL    
SELECTED PRODUCER OF STARCH    
MANUFACTURE OF SORBITOL FROM MAIZE STARCH    
MANUFACTURING PROCESS    
OF SORBITOL FROM GLUCOSE    
PROCESS IN DETAILS    
PROCESS FLOW DIAGRAM OF SORBITOL FROM GLUCOSE    
CONVERSION OF LIQUID GLUCOSE/DEXTROSE     INTO SORBITOL    
PROCESS FLOW DIAGRAM FOR THE MANUFACTURE OF SORBITOL FROM MAIZE STARCH    
PHOTOS FOR MAIN EQUIPMENTS:    
OTHER COMMERCIAL METHODS    
HYDROGENATION OF GLUCOSE TO SORBITOL OVER
   NANOPARTICLE NI/AL2O3 CATALYST    
SUPPLIERS OF PLANT AND MACHINERY    
FILTER PRESS    
SUPPLIERS OF RAW MATERIALS    
COMPLETE PLANT AND MACHINERY SUPPLIERS    

APPENDIX – A :

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET