Dextrose invert sugar

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

Dextrose invert sugar corn syrup high-fructose corn syrup... 

Invert sugar is only encountered as a syrup. The fructose in the mixture will not crystallise so attempts to crystallise invert sugar yield dextrose. Invert sugar overcomes one of the big drawbacks of sucrose. Invert... 

Table A7.—Munson and Walker s Table for Calculating Dextrose, Invert Sugar Alone, Invert Sugar in the Presence of Sucrose (0.4 Gram and 2 Grams Total Sugar), Lactose, Lactose and Sucrose (2 Mixtures), and Maltose...

Evaluation of the Health Sispects of Com Sugar (Dextrose), Com Symp, and Invert Sugar as Food Ingredients, SCOGS-50, DREW contract no. FDA 223-75-2004, Life Sciences Research Office, Federation of American Societies for Experimental Biology, Bethesda, Md., 1976. 

Nutritive Sweeteners. These include granulated sucrose, sucrose in solution, invert sugar, dextrose, and high fmctose com symp. 

Sucrose [57-50-1/, 0 2 22, obtained from cane or sugar beets, was historically used as the primary sweetener for carbonated beverages. In the presence of acids, sucrose is hydrolyzed to fmctose [57-48-7] and dextrose (D-glucose) [50-99-7] the mixture is called invert sugar. The... 

Intravenous replacement solutions are a source of electrolytes and water for hydration (Normosol M Ringer s Injection, Lactated Ringer s, Plasma-Lyte R), and used to facilitate amino acid utilization and maintain electrolyte balance (Lypholyte, Multilyte, TPN Electrolytes). Dextrose and electrolyte solutions such as Plasma-Lyte R and 5% dextrose are used as a parenteral source of electrolytes, calories, or water for hydration. Invert sugar-electrolyte solutions, such as Multiple Electrolytes and Travert 5% and 10%, contain equal parts of dextrose and fructose and are used as a source of calories and hydration. 

Combined electrolyte solutions are available for oral and IV administration. The IV solutions contain various electrolytes and dextrose. The amount of electrolytes, given as milliequivalents per liter (mEq/L), also varies. The IV solutions are used to replace fluid and electrolytes that have been lost and to provide calories by means of their carbohydrate content. Examples of IV electrolyte solutions are dextrose 5% with 0.9% NaCl, lactated Ringer s injection, Plasma-Lyte, and 10% Travert (invert sugar—a combination of equal parts of fructose and dextrose) and Electrolyte No. 2. 

D-Fructose [57-48-7] (levulose, fruit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydrolyzed cane sugar (invert sugar) in the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fruits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Among the principal natural sugars are fructose, glucose (also called dextrose), honey, invert sugar, lactose, maltose, raffinose and stachyose, sucrose, sugar alcohols, and xylitol. 

Invert sugar. Invert sugar, sometimes referred to as partially inverted refiner s syrup, is produced by acid or enzymic hydrolysis of the disaccharide sucrose into its 2004 component pails of fructose and dextrose (glucose). Invert syrups usually contain a mixture of sucrose, fructose and dextrose. The main advantage of such a syrup is the reduced likelihood of crystallisation and an increase in osmolality, which may be useful in reducing spoilage risk. 

Mannitol-bromothymol blue test Boric acid acts as a very weak monobasic aid (Ka = 5-8 x 10 1 °), but on the addition of certain organic polyhydroxy compounds, such as mannitol (mannite), glycerol, dextrose or invert sugar, it is transformed into a relatively strong acid, probably of the type ... 

It is possible to take the process to completion to produce pure dextrose. This material obviously has a DE of 100. The commonest type of glucose syrup in sugar confectionery is 42 DE (or similar). This material is even referred to as confectioner s glucose. Other grades of glucose syrup are used in sugar confectionery, such as products of 68 DE or equivalent, which have the same water activity as invert sugar syrup and so can often be used as a direct replacement. 

When sucrose is used as a base for medicated confectionery, the cooking process, at temperatures rising from 110 to 145°C, causes some inversion to form dextrose and fructose (invert sugar). The fructose imparts stickiness to confectionery but prevents cloudiness due to graining. Inversion is accelerated particularly at temperatures above 130°C and by the presence of acids. 

Comments an equimolecular mixture of dextrose and fructose prepared by the hydrolysis of sucrose with a suitable mineral acid such as hydrochloric acid. Invert sugar may be used as a stabilizing agent to help prevent crystallization of sucrose syrups and graining in confectionery. A 10% aqueous solution is also used in parenteral nutrition. 

The most important sweeteners are sucrose, dextrose, fmctose, com symp, sugar alcohols and invert sugar. The average content is between 12% and 20%. A part of the sucrose should be replaced by com symp in order to maintain product properties and sweetness. The main function of sweeteners is to enhance the flavour and give it the desired sweetness. The sugar influences viscosity and the content of solids. 

Commercial glucose cannot be determined accurately owing to the varying quantities of dextrin, maltose, and dextrose present in the product. However, in sirups in which the quantity of invert sugar is so small as not to affect appreciably the result, commercial glucose may be estimated approximately by the following formula ... 

Cuprous oxide (CU2O) Copper (Cu) Dextrose (d-glucose) Invert sugar Invert Sugar and Sucrose Lactose Lactose and Sucrose Maltose Cuprous oxide (CU2O)... 

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