Glucose syrup production

Glucose syrup production by maltodextrin hydrolysis (saccharification) Amyloglucosidase... 

Bitter spirits are produced using bitter and aromatic plants and fruit extracts and/or distillates, fmit juices, essential oils, with or without the addition of sugar or glucose syrup. Products of this type are for example Boonekamp, English Bitter, Spanish Bitter or Angostura Bitter (named after a town in Venezuela (today Ciudad Bolivar), it is the most popular cocktail spice made from bitter herbs and other aromatic botanicals) ... 

Hoare, M., Implications of Immobilized Glucose Isomerase Specifications for the Economics of High Fructose Glucose Syrup Production, International Sweetener Report No. 1, H. Ahlfeld (Ed.), pp. 23-32, Dec. 1978. 

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.

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. 

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. 

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. 

P-D-glucose [28905-12-6] (2). Syrup products are produced that contain from 95 to over 99% dextrose. 

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

High-fructose com syrups dominate the carbohydrate-sweetened soft drinks sector in some markets - notably in the United States. However, in other markets, for example, Europe, the use of high-fructose glucose syrups (HFGS) is restricted by production quotas, and a variety of carbohydrate products including sucrose, glucose syrups, fructose and fructose syrups are used. 

Glucose syrups, also known as com syrups in the United States, are defined by the European Commission (EC) as a refined, concentrated aqueous solution of D(+)-glucose, maltose and other polymers of D-glucose obtained by the controlled partial hydrolysis of starch (Howling, 1984). Glucose syrups were fust manufactured industrially in the nineteenth century by acid hydrolysis of starch. Hydrochloric acid was normally used, because sulphuric acid caused haze in syrups due to insoluble sulphates. The source of starch can vary in the United States corn is widely used, whereas in other parts of the world wheat, potato and cassava starch are also employed. Acid hydrolysis of starch is still used today. The method is non-specific, but if conditions are tightly controlled, it is possible to make products with a reasonably consistent carbohydrate profile. 

Because of the development of fructose-containing glucose syrups, invert sugars are httle used now. Some product fonnulators maintain that the sweetness of invert syrup is marginally greater than that of sucrose at the same strength. 

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