Com syrup

Figure 38.19 shows the contour plots of the foaming behaviour, uniformity of air cells and the sweetness of a whipped topping based on peanut milk with varying com syrup and fat concentrations [16]. Clearly, fat is the most important variable determining foam (Fig. 38.19A), whereas com syrap concentration determines sweetness (Fig. 38.19C). It is rather the mle than the exception that more than one sensory attribute are needed to describe the sensory characteristics of a product. An effective way to make a final choice is to overlay the contour plots associated with the response surfaces for the various plots. If one indicates in each contour plot which regions are preferred, then in the overlay a window region of products with acceptable properties is left (see Fig. 38.19D and Sections 24.5 and 26.4). In the...

Pure honeys are comparatively costly. Some beekeepers may imlawfully use sweeteners to feed bees to increase honey sweetness. Another unlawful act is to directly add sugars into honey products. Some sweeteners that have been used include acid / inverted sugar syrups, com syrups, maple syrup, cane sugar, beet sugar, and molasses. 

Higher profits are the major incentive for unlawful adulteration. The traditional adulterants are inverted sugar syrup, conventional com syrup, and high-fructose com syrup. Dehydration of fructose can produce hydroxymethylfurfural (HMF). HMF is usually indicative of adulteration with inverted sugar syrup. However, it is somewhat ambiguous because HMF can legally be present in honey that has been subjected to heat or abusive storage. 

Sarex (1) [Saccharide extraction] A version of the Sorbex process, for separating fructose from mixtures of fructose and glucose. The usual feed is com syrup. The adsorbent is... 

The major current industrial use for saccharidases is in the manufacture of high fructose com syrup from starch. The current process requires thermostable enzymes and three processing steps because the enzymes used are not compatible at the same pH and temperature (see Figure 1). Industry is looking to improve the process by developing 1) an improved a-amylase that works at low pH that has a low Ca" ... 

Production of high-fmctose com syrup is an important enzyme process. Because fructose tastes much sweeter than glucose, sucrose is converted into fructose by enzymes, and most soft drinks contain HFCS prepared by enzyme catalysts. Many smaU-volume enzyme processes are practiced (peniciUin is a very important one), and much research and development is underway to find biological processes to make fine chemicals and pharmaceuticals. 

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