Sucrose stability

Ice cream serves as a wonderful (and tasty) example of a complex, dynamically heterogeneous food system. A typical ice cream mix contains milk or cream (water, lactose, casein and whey proteins, lipids, vitamins, and minerals), sucrose, stabilizers and emulsifiers, and some type of flavor (e.g., vanilla). After the ingredients are combined, the mix is pasteurized and homogenized. Homogenization creates an oil-in-water emulsion, consisting of millions of tiny droplets of milk fat dispersed in the water phase, each surrounded by a layer of proteins and emulsifiers. The sucrose is dissolved in... 

Filippo, E., Serra, A., Manno, D., 2009. Self-assembly and branching of sucrose stabilized silver nanoparticies by microwave assisted synthesis from nanoparticies to branched nanowires structures. Colloids Surf. A 348, 205—211. 

A 66-year-old man with severe dermatomyosi-tis received a high dose of sucrose-stabilized intravenous immunoglobuhn [57 ]. Because of a manipulation error, the first bottle of the... 

Chem. uescrip. Vitamin Dj in a Modified food starch matrix of Gelatin and Sucrose, stabilized with BHT and Sodium aluminum silicate as a flow aid CAS 50-14-6 53124-00-8 9000-70-8 57-50-1 128-37-0 1344-00-9 EINECS/ ELINCS 200-014-9 232-554-6 200-334-9 204-8814 215-684-8 Uses Dietary supplement for direct compression of multivitamin-mineral tablets and in hard gelatin capsules... 

Raw juice is heated, treated sequentially with lime (CaO) and carbon dioxide, and filtered. This accomplishes three objectives (/) microbial activity is terminated (2) the thin juice produced is clear and only lightly colored and (J) the juice is chemically stabilized so that subsequent processing steps of evaporation and crystalliza tion do not result in uncontrolled hydrolysis of sucrose, scaling of heating surfaces, or coprecipitation of material other than sucrose. 

Composition and Methods of Manufacture. Vaccine is produced from the Oka attenuated strain. Vacciae is produced in human diploid cells such as MRC-5. After growth in the cell substrate, the cells themselves are harvested into the growth medium and sonicated to release the cell-associated vims. Sucrose and buffering salts are generally in the medium to help stabiLize the vims. The vacciae is presented in a free2e-dried vial to be reconstituted with sterile distilled water before injection (27). 

Enzymes. Invertase (P-fmctofuranosidase) is commercially produced from S. cerevisiae or S. uvarum. The enzyme, a glycoproteia, is not excreted but transported to the cell wall. It is, therefore, isolated by subjecting the cells to autolysis followed by filtration and precipitation with either ethanol or isopropanol. The commercial product is available dry or ia the form of a solutioa containing 50% glycerol as a stabilizer. The maia uses are ia sucrose hydrolysis ia high-test molasses and ia the productioa of cream-ceatered candies. 

Density gradients to stabilize flow have been employed by Philpot IT> Yin.s. Faraday Soc., 36, 38 (1940)] and Mel [ j. Phys. Chem., 31,559 (1959)]. Mel s Staflo apparatus [J. Phys. Chem., 31, 559 (1959)] has liquid flow in the horizontal direction, with layers of increasing density downward produced by sucrose concentrations increasing to 7.5 percent. The solute mixture to be separated is introduced in one such layer. Operation at low electrolyte concentrations, low voltage gradients, and low flow rates presents no cooling problem. 

The treatment of sucrose with anhydrous HF89 results in the formation of a complex mixture of pseudooligo- and poly-saccharides up to dp 14, which were detected by fast-atom-bombardment mass spectrometry (FABMS). Some of the smaller products were isolated and identified by comparison with the known compounds prepared86 88 a-D-Fru/-1,2 2,1 -p-D-Fru/j (1), either free or variously glucosylated, was a major product, and this is in accord with the known stability of the compound. The mechanism of formation of the products in the case of sucrose involves preliminary condensation of two fructose residues. The resultant dianhydride is then glucosylated by glucopyranosyl cation.89 The characterization of this type of compound was an important step because it has permitted an increased understanding of the chemical nature of caramels. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

The longest lifetime, highest incorporation yield (74%), and stabilization were observed for a fraction of bound bixin in 95% Arabic gum plus 5% sucrose as the matrix. The minor fraction of bixin, non-encapsulated, showed a short lifetime. When encapsulated in Arabic gum or in p-cyclodextrin compared with DE-20 and... 

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

In the confectionery field, a classical example of stabilizing a foam system is the production of nougat. In this case a cooked mixture of sucrose, sorbitol,... 

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