Glucose honey

Acidophilus milk is a sharp, harsh, acidic cultured milk produced by fermenting whole or skim milk with active cultures of Lactobacillus acidophilus. Honey, glucose, and tomato juice may be added as nutrients to stimulate bacterial growth and contribute flavor. Plain acidophilus milk has the same composition as whole milk or skim milk, except that part of its lactose is converted to 0.6 to 1% lactic acid by the culture organisms. Speck (1976), who proposed the addition of L. acidophilus to pasteurized milk (sweet acidophilus milk), described the beneficial effects of implanting the organisms in the human intestines. 

Glucose oxidase presence in honey is also derived from bees. Its optimum pH is 6.1. The enzyme oxidizes glucose (100%) and mannose (9%). The enzymatic oxidation by-product, hydrogen peroxide, is partly responsible for a bacteriostatic effect of nonheated honey, an effect earlier ascribed to a so-called inhibine . The enzymatic oxidation yields gluconic acid, the main acid in honey. Glucose oxidase activity and thermal stability in honey vary widely (limit values were given in Ta-... 

Starch structural unit, starch syrup, honey, malt, sugar beet Starch structural unit, starch syrup, honey Glucose reversion, glycosides Honey... 

D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

Among sucrose glucose and fructose fructose is the sweetest Honey is sweeter than table sugar because It contains fructose formed by the isomerization of glucose as shown in the equation... 

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Dextrose (D-glucose) is by far the most abundant sugar in nature. It occurs either in the monosaccharide form (free state) or in a polymeric form of anhydrodextrose units. As a monosaccharide, dextrose is present in substantial quantities in honey, fmits, and berries. As a polymer, dextrose occurs in starch, cellulose (qv), and glycogen. Sucrose is a disaccharide of dextrose and fmctose. 

Sucrose, the compound we call sugar, is the most common disaccharide. One of the monomer units in sucrose is a-glucose. The other is fructose, a monosaccharide found in honey and natural fruit juices. 

In the body, this reaction is reversed by the enzyme sucrase. This occurs in digestion, which makes glucose and fructose available for absorption into the blood. Honey bees also carry an enzyme that can hydrolyze sucrose. Honey consists mostly of a 1 1 mol mixture of glucose and fructose with a small amount of unreacted sucrose. 

Honey is primarily fructose and glucose (in that order), with a little sucrose (about 1 percent), less than 10 percent other sugars, and about 17 percent water. 

D-Fructose Fruit juices. Honey. Hydrolysis of cane sugar and of inulin (from the Jerusalem artichoke). Can be changed to glucose in the liver and so used in the body. Hereditary fructose intolerance leads to fructose accumulation and hypoglycemia. 

Cavia, M. M., Fernandez-Muino, M. A., Gomez-Alonso, E., Montes-Perez, M. Huidobro, J. F., and Sancho, M. T. (2002). Evolution of fructose and glucose in honey over one year Influence of induced granulation. Food Client. 78,157-161. 

The composition and properties of honey are dependent on floral origins utilized by the bees and the climatic conditions of the area from which honey is harvested /i, 2], Honey is a complex mixture, mainly composed of water, sugars (glucose, fmctose,... 

It is well known that heating of honey resrrlts in HMF, which is formed dming acid-catalysed dehydration of hexoses [6]. The presence in honey of simple sugars (glucose and fructose) and mar r acids is a favotrrable condition for the production of this substance. 

The initial HMF content in all honey samples was lower than the allowed maximum limit of 40 mg/kg as recommended by Turkish Alimentarus Codex [17], for honey in general. These results contradict the observation made by some authors that the types of honey produced in subtropical climates have high HMF exceeding 40 mg/kg [18]. However, the European Union council directive also allows for a maximum of 80 mg/kg for honey from tropical climates. The HMF level in honey is said to depend on the type of sugar present in honey and the fructose glucose ratio [19]. The HMF formation results from the acid catalyzed dehydration of hexose... 

Fructose is found in honey and fruit and as part of the disaccharide sucrose (common table sugar). Sucrose is hydrolyzed by intestinal brush border sucrase, and the resulting monosaccharides, glucose and fructose, are absorbed into the portal blood. The liver phosphorylates frurtose and cleaves it into glyceraldehyde and DHAP. Smaller amounts are metabolized in renal proximal tubules. The pathway is shown in Figure 1-12-7 important enzymes to remember are ... 

A.N. Batsoulis, N.G. Siatis, A.C. Kimbaris, et al., FT-Raman spectroscopic simultaneous determination of fructose and glucose in honey, J. Agric. Food Chem., 53, 207-210 (2005). 

The high sweetness of fructose combined with that of glucose means invert sugar is sweeter than sucrose, so it provides a cheaper, less calorific sweetener than sucrose. The relative sweetness figures for sucrose, glucose and fructose are 1.0, 0.7 and 1.7 respectively. Honey is also composed mainly of invert sugar. 

The main compounds in honey are glucose and fructose, and their ratio can be used as a check for authenticity regarding their botanical origin [49], as shown for some honeys in Table 19.2. 

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