Would you like one or two wood chips in your coffee? How
about a few cottonseed hulls to sweeten your cereal?
Sound ridiculous? A University of Georgia researcher says a
large,
untapped supply of a natural, high-valued sweetener lies hidden
within Georgia's agriculture and timber industries. You just have
to know how to get to it.
Sweeter Value
Jim Kastner, a biological and agricultural engineer with the UGA
College of Agricultural and Environmental Sciences, is working
on a fermentation process to extract an alternative sweetener
from common Georgia by-products.
The sweetener, xylitol, is a highly valued product that's growing
in demand worldwide, Kastner said. It's used in chewing gums,
pharmaceutical and dental hygiene products.
Using xylitol has many advantages, he said. And it's just as
sweet
as regular table sugar. "Not only is it sweet, but it
generates
a pleasant, cooling sensation in the mouth," he said.
Xylitol is better for you than regular sugar.
It doesn't cause cavities and actually fights the bacteria that
causes cavities.
It's safer for people with diabetes, too, because it doesn't
cause
an insulin response. It's also known to inhibit the growth of
other bacteria, including the one that's the most common cause
of ear infections in children.
Getting to the Value
"With the research, the overall goal is to develop
specialty,
value-added commodities from renewable carbon sources in the
state,"
Kastner said. "Xylitol is one of these products."
Because Georgia has a large agriculture and timber industry, the
state has a large supply of renewable carbon sources, such as
cottonseed and soybean hulls and waste from the pulp and paper
industry, he said.
For example, wastewater from the pulp and paper industry contains
many fermentable carbon sources. One is called xylose.
Kastner's fermentation process uses microorganisms to feed on
the xylose. As the microorganisms feed, they convert the xylose
into xylitol.
"We're in the process of designing a new strain of
microorganism
to use in the process to give us higher yields," he
said.
Kastner is now taking the research from the laboratory and
placing
it into real-life industry situations. He's working closely with
a specialty pulp and paper company in Georgia to see how well
his process will work at the plant.
The research has the potential to produce a range of products
other than xylitol. One such product is Ribose, which is used
to synthesize anti-cancer drugs.
"If we develop the technology to apply this to industry in
Georgia," Kastner said, "the infrastructure will be
established to further develop these other compounds."
Published on 04/04/01
One Wood Chip or Two? New 'Sugar' Source
CAES News
Three graduate researchers honored in 20th year of E. Broadus Browne Awards
For the 20th consecutive year, the University of Georgia College of Agricultural and Environmental Sciences hosted the prestigious E. Broadus Browne Research Awards competition, resulting in three new graduate students being honored for their outstanding efforts in research and communication. In recognition of former Georgia Agricultural Experiment Station Director Edmund Broadus Browne, the annual competition highlights some of the best graduate research from departments within the college and challenges contestants with an oral presentation.
CAES News
UGArden celebrates 15 years of growing community, fighting hunger
The UGArden student farm will celebrate 15 years of service to the Athens community this spring with two major events: a Community Day on May 3 and an upscale Garden Gala on June 7. UGArden is a 10-acre student-run farm at the University of Georgia that produces organic produce through sustainable practices. The farm provides fresh food to Athens-area families, conducts research and offers hands-on education to students. It was founded by students in 2010 with support from the Department of Horticulture in the College of Agricultural and Environmental Sciences.
CAES News
Did you know you can grow: Mayhaw
Georgia, traditionally known as the Peach State, is famous for its peaches, pecans and peanuts. But thanks to its mild climate, the state also supports a variety of uncommon and exotic fruits. In a new series inspired by University of Georgia Cooperative Extension publication, “Minor Fruits and Nuts in Georgia,” we’ll highlight lesser-known fruits that thrive in Georgia and can be grown in home gardens. This month, we’re kicking things off with a tree that produces a fruit many may not know — the mayhaw.
CAES News
Investing in rural America through integrative precision agriculture
Meet George Vellidis, director of the University of Georgia's Institute for Integrative Precision Agriculture. UGA launched the institute in 2022 to leverage interdisciplinary faculty expertise and industry ties to advance this field. “As researchers, it’s easy for us to work as individuals to solve a particular task,” said Vellidis. “But when we work together to look at problems from different perspectives, we come up with optimal solutions for even bigger challenges.”
CAES News
Lady Belle wins 2025 Flavor of Georgia food product contest
A baked good secured the top spot at the 2025 Flavor of Georgia food product competition, beating out a record 173 products submitted in 12 categories. Sunday Dinner Gritscuits, produced by Lady Belle, are French gougeres, or cheese puffs, stuffed with macaroni and cheese flavored grits with collard greens and smoked turkey. Lady Belle is a French-Southern fusion microbakery specializing in handcrafted Parisian style macarons, Belle (Signature) Macarons and savory Gritscuits.
CAES News
CAES to honor new graduates at convocation ceremony May 8
As the academic year winds down, the University of Georgia College of Agricultural and Environmental Sciences is preparing for its spring 2025 convocation, to be held at 6 p.m. Thursday, May 8, at the Classic Center in Athens. “Convocation presents a unique opportunity for students to reflect on all they have achieved during their college careers,” said CAES Dean and Director Nick Place.
