Food colloids syrups

Uses Hydrophilic colloid, thickener, suspending agent, emulsion stabilizer for foods (salad dressings, sauces, canned foods, frozen foods, beverages, syrups, bakery prods.), pharmaceuticals (symps, emulsions), cosmetics emulsifier RegiMory FDA21CFR 172.695 FCC E-415 kosher Properties Cream to wh. fine powd. readily sol. in hot or cold water, common add-... 

The analysis of carbohydrates by CE has been reviewed by several authors as scientific papers or chapters of books. In fact, Chapter 7 by Khandurina in this handbook deals specifically with this topic. Carbohydrates have traditionally been classified by food researchers into sugars and polysaccharides, although mixtures of them such as glucose syrups are also used, taking advantage of their respective characteristics. Sugars are utilized for their sweetening power, preservative action (osmotic pressure), and crystallinity in foodstuffs polysaccharides provide foodstuffs with texture, body, and colloidal properties. 

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