Syrup glucose

P. D. EuUbrook, in S. Z. Dziedzic and M. W. Kearsley, Glucose Syrups Science andTechnology Elsevier AppHed Science Pubhshers, London, 1984, p. 65. 

B. E. Noiman, A Novel Debranching En mefor Application in the Glucose Syrup Industy, Starch/StArke 34, no. 10,1982, pp. 340—346. 

Absorption plots of oUgosaccharide separations are reproduced in Figure 1 (A maltodextrin, B glucose syrup), those of mono- and disaccharide separations in Figure 2. 

Glucose syrups 25-50 Strong adhesive tablets may soften in high humidity... 

Tables have been published relating Baume, Brix and specific gravity. As density is temperature dependent it is necessary to either bring the syrup to a fixed temperature or, as is more common in practice, to use temperature correction factors or tables. The relationship between density and concentration is slightly different for invert sugar or glucose syrups. The Brix scale is sometimes applied to products that are not sucrose syrups, such as concentrated fruit juice. Recipes are certainly in use that state boil to x Brix . In practice these instructions mean that the material should give the same reading as a sugar syrup of that concentration. As often happens in confectionery these practices have been proved to work empirically.

Yeast Fermenting in Dough. When yeast is in a bread dough the traces of sugars present can be fermented directly. As yeast contains the enzyme invertase, any sucrose present can be inverted into dextrose and fructose which can then be fermented. If any dextrose from a high DE glucose syrup is present then it can be directly fermented. If there is any lactose present it can not be fermented at all. Similarly, any polyols such as sorbitol can not be fermented. 

The use of invert sugar has declined since glucose syrup is cheaper and, for some uses, has superior properties. Some people take the view that invert syrup improves the flavour of some products. 

If there is a high level of sucrose in a short dough a hard glassy biscuit will be obtained, presumably because the molten sucrose forms a glass on cooling. The presence of glucose syrup will soften such a biscuit. 

Glucose separation adsorbents, l 587t with zeolite KX, 1 610 Glucose syrups, 10 286-287 26 288-289 Glucose tolerance, chromium(III)... 

Carbon black is derived from vegetable material, usually peat, by complete combustion to residual carbon. The particle size is very small, usually less than 5 /rm, and consequently is very difficult to handle. It is usually sold to the food industry in the form of a viscous paste in a glucose syrup. Carbon black is very stable and technologically a very effective colorant. It is widely used in Europe and other countries in confectionery. 

Glucose syrups have been used in the food industry for a long time. Fructose is significantly sweeter than glucose. No effective chemical isomerisation methods are possible, and other sources of fructose, for instance by the hydrolysis of inulin, are not yet performed on large scale. Therefore an enzyme isomerisation technology has been developed (Jensen and Rugh, 1987 White, 1992 Pedersen, 1993). 

By-products of starch refining and HFCS prodnction are significant and rednce HFCS production costs by 30 5% (Table 4.2). This is because the com is 70% starch on a dry weight basis, it also contains 10% protein, 4.5% fat and 2.7% erode fibre. In addition much of the glucose syrup produced is fermented to produce ethanol for fuel use. 

Glucose syrups -—- food uses Glucose Isome rase... 

Thirdly there is the conversion of the glucose syrups into HFCS using iimnobilised glucose isomerase. Use of soluble enzyme is not possible because of its high cost, and because it is an intracellular enzyme and is only stable when used still associated with its parent cell. The activities and costs of these enzymes are given in Table 4.5. These starch enzymes rank with some of the largest enzymes in world market. 

An additional feature is that the glucose syrups can also be fermented to produce ethanol for use in fuels. Obviously HFCS is a more valuable product, but power ethanol production does generate significant revenues. 

Figure 8.14 CLSM images showing the initial development of the microstructure of a phase-separated mixed biopolymer system (25.5 wt% sugar, 31.4 wt% glucose syrup, 7 wt% gelatin, and 4 wt% oxidized starch pH = 5.2, low ionic strength) containing 0.7 wt% polystyrene latex particles (d32 = 0.3 pm). The sample was quenched from 90 to 1 °C, held at 1 °C for 10 min, heated to 40 °C at 6 °C min-1, and observed at 40 °C for various times (a) 2 min, (b) 4 min, (c) 8 min, and (d) 16 min. White regions are rich in colloidal particles. Reproduced from Firoozmand et ai (2009) with permission.

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