Sucrose aqueous syrups

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

Citric acid Buffering agent, antioxidant synergist, chelating agent, flavor enhancer On storage, sucrose may crystallize from syrups in the presence of citric acid. Dilute aqueous solutions may ferment on standing. Tart acid taste... 

Sarex Fructose from sucrose and other sugars (com syrup feed) CaY Aqueous systems... 

Syrups A nearly saturated aqueous solution of sugar (usually sucrose) with or without medicinal or flavoring ingredients. Syrups are usually divided into flavored, containing a fruit or aromatic substance for a pleasant taste, and medicated, containing a drug. Simple Syrup, United States Pharmacopeia was commonly used in the preparation of pill masses and other mixtures. ... 

Comments an equimolecular mixture of dextrose and fructose prepared by the hydrolysis of sucrose with a suitable mineral acid such as hydrochloric acid. Invert sugar may be used as a stabilizing agent to help prevent crystallization of sucrose syrups and graining in confectionery. A 10% aqueous solution is also used in parenteral nutrition. 

Syrup. Commercial name for an aqueous solution of cane or beet sugar (sucrose) sold in tank car lots to manufacturers of candy, soft drinks, soda-fountain goods, etc. USP grade is an aqueous solution of cane sugar (85g/100 mL). A viscous liquid with d 1.313. 

Sucrose the most common sweetener for its pleasant taste. It is widely used as a preservative of marmalades, syrups, and confitures. Osmotic phenomena are involved. Due to competition of microorganisms and preserved foodstuffs for water molecules, the microorganism tissues undergo plasmolysis. Aqueous solutions containing 30% sucrose do not ferment, and 60% of the solutions are resistant to all bacteria but Zygosac-charomyces. 

Nishimura and Mihara (1990) investigated 2-hydroxy-2-cyclopenten-l-ones in a steam-distilled coffee extract and identified ten compounds of this class, seven of them being reported for the first time in a natural flavor and some even being original chemicals. Procedures used for their syntheses are described. All the 2-hydroxy-2-cyclopenten-l-ones were also identified in a model reaction, when sucrose, the major component of green coffee, was heated with alkali in aqueous solution. Some had been previously found in maple syrup or tobacco. We are reminded that Gianturco et al. (1963) mentioned for the first time the presence of these typical, sweet, caramel-like and burnt compounds in a roasted coffee extract. 

Bioethanol Produced from Sugar Biomass. Production of bioethanol from sugar plants is a straightforward process after conditioning of the feedstock an aqueous raw sugar juice (sucrose syrup) is extracted (see Figure 8.1 and Chapter 9.3) and directly submitted to fermentation. 

Syrups are aqueous preparations characterised by a sweet taste and a viscous consistency. They may contain sucrose at a concentration of at least 45 % w/w. The sweet taste can also be obtained by use of other polyols or sweetening agents. Syrups usually contain aromatic or other flavouring agents. Each dose from a multidose container is administered by means of a device suitable for measuring the prescribed volume. The device is usually a spoon or a cup for volumes of 5 mL or multiples thereof. 

Syn. Saccharose G. Saccharose E sucrose S. is the most widespread disacchaiide in plants, occurring enriched in numerous plant organs, such as sweet fruits, stalks, roots and beets. It is industrially available as refined crystalline products or as aqueous solutions and syrups. 

---