Glucose-fructose syrups

In comparison with sucrose (the annual production of which is 93 x 106 tonnes) and glucose or glucose-fructose syrups, only relatively small quantities of lactose are produced. However, it attracts commercial interest because it has some interesting properties and is readily available from whey, a by-product in the production of cheese or casein. World production of cheese is c. 1.4 x 107 tonnes, the whey from which contains c. 6 x 106 tonnes of lactose c. 0.3 x 106 tonnes of lactose are contained in the whey produced during casein manufacture. According to Horton (1993),... 

The glucose moiety can be isomerized to fructose by the well-established glucose isomerization process to yield a galactose-glucose-fructose syrup with increased sweetness. Another possible variation would involve the isomerization of lactose to lactulose (galactose-fructose) which can be hydrolysed to galactose and fructose by some / -galactosidases. 

Fructose syrup. In addition to the glucose/fructose syrups mentioned above, a fructose syrup has been produced using inulin as a source. Inulin is the fructose analogue of starch, and the chicory root is the standard source for commercial hydrolysis. Fructose syrups are usually too expensive for routine use in beverage production but they have been employed where a particular claim is to be made for fructose. They have also been used for the adulteration of fruit juices as they are chemically difficult to detect. Detection is possible at the sub-molecular level by techniques such as stable isotope ratio measurement. Fructose is also manufactured using sucrose as a starting material. 

Method for producing glucose-fructose syrup Patent number RU2224026 (2004)... 

Method for preparing glucose-fructose syrup from inulin-containing raw materials Patent number RU2209835 (2003)... 

Glucose-fructose syrup is principally used in the food industry. To increase the sweetness of the syrup the fructose content is raised by isomerization. Practically available syrups contain 42 or 55 wt.% (dry base) fructose (Schenck, 2003). 

ADS, Archer Daniels Midland CPC, CPC International MFCS, high fructose com syrup and/or glucose/fructose syrup sweetner Isomalt, hydrogenated isomaltulose sweetner and PLA,... 

Andreotti et al. [31] recognize a temperature of 43 C as the optimal for osmotic dehydration of cherries and pears in glucose or glucose-fructose syrup. They recommended a tan-peiature of 20 C for osmotic dehydration of apricots. Bananas were osmoticaUy dehydrated at 60°C [146] however, it was shown that optimal temperature was dependent on the concentration and pH of the osmotic solution [105]. Pineapple was dehydrated at 42 C-47°C [96] but application of vacuum and tonperature higher than 40°C resulted in loss of volatiles [112]. Osmotic dehydration of plums is done at 50°C [147,148], kiwifruit at 37°C, and peas at 50°C-70°C [124]. 

Sweetening orange juice with cane sugar or glucose-fructose syrup from com starch lowers the 8( C) value of sugar, which is —25.5%o in the native juice (Table 18.45). On the other hand, the addition of beet sugar (C3-plant) can be recognized only via the 8( H) value. The addition of synthetic products from petrochemicals (8( C) —27 5%c) to foods from C3-plants cannot be detected via the 8( C) value, but via the 8( H) value in many cases. 

Glucose/fructose syrup 0.8-0.9 Isomerization of glucose to glucose/fructose mixture... 

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