Chocolate fructose

Fig. 1 Fluorescence plot of a blank (A) and a chromatogram track of a diabetic chocolate extract (B). Circa 50 ng lactose and fructose were applied. Start (1), lactose (2), fructose (3).

Answer Prepare the core as a semisolid slurry of sucrose and water. Add a small amount of sucrase (invertase), and quickly coat the semisolid mixture with chocolate. After the chocolate coat has cooled and hardened, the sucrase hydrolyzes enough of the sucrose to form a more liquid center a mixture of fructose, glucose, and sucrose. 

Thickening of syrup Thickening agent, body Conversion of sucrose to glucose and fructose Manufacture of chocolate-coated, soft, cream candies... 

A solution of equal parts of glucose and fructose is more soluble than an equal mass of sucrose. A paste of sucrose can, when hydrolyzed into glucose and fructose, become a solution. Soft-centered chocolates are created by coating a semisolid sucrase-treated sucrose paste, and over several weeks, the sucrose becomes hydrolyzed to give a liquid center. 

Invertase (p-fructosi-dase) from yeast and Aspergillus Sucrose (S.) -> Glucose -l-Fructose (Invert sugar I.) I. is sweeter and more easily digested than S., and is used in artificial honey, ice cream, chocolate creams, etc. 

Fig. 7-9. Separation of monosaccharides in a chocolate milk on a latexed anion exchanger a) with pulsed amperometric detection at a gold working electrode, b) with conventional amperometric detection applying a constant working potential. Analytes (1) glucose, (2) fructose, (3) lactose, and (4) sucrose.

Common sugars, such as glucose, fructose, and sucrose, in a wide variety of foods can be determined after dilution and filtration before HPAEC-PAD analysis. Such foods include tomato ketchup, butterscotch candy, and chocolate (Dionex Technical Manual, 1995). Sample preparation for the high-fat chocolate include supercritical fluid extraction to remove the fat. Impurities in sweeteners can be detected, such as glucose and fructose in sucrose. 

Invertase Saccharomyces cerevisiase Sucrose hydrolysis to form glucose and fructose which are sweeter and have lower crystallinity. Used in jam making and chocolate manufacturing. 

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