Syrup, sugar

Beet sugar molasses Beet-sugar syrup Behavior modification Behenic acid [112-85-6]... 

The following are some of the typical industrial applications for liquid-phase carbon adsorption. Generally liquid-phase carbon adsorbents are used to decolorize or purify liquids, solutions, and liquefiable materials such as waxes. Specific industrial applications include the decolorization of sugar syrups the removal of sulfurous, phenolic, and hydrocarbon contaminants from wastewater the purification of various aqueous solutions of acids, alkalies, amines, glycols, salts, gelatin, vinegar, fruit juices, pectin, glycerol, and alcoholic spirits dechlorination the removal of... 

Nitroline. An expl prepd by the nitration of stearin (12p) and sugar syrup (15p) with nitric (80p) and sulfuric (170p) acids. It was used in compound expls called Vigorine of Vigor ite, patented in Engl in 1875 ... 

Pure honeys are comparatively costly. Some beekeepers may imlawfully use sweeteners to feed bees to increase honey sweetness. Another unlawful act is to directly add sugars into honey products. Some sweeteners that have been used include acid / inverted sugar syrups, com syrups, maple syrup, cane sugar, beet sugar, and molasses. 

Higher profits are the major incentive for unlawful adulteration. The traditional adulterants are inverted sugar syrup, conventional com syrup, and high-fructose com syrup. Dehydration of fructose can produce hydroxymethylfurfural (HMF). HMF is usually indicative of adulteration with inverted sugar syrup. However, it is somewhat ambiguous because HMF can legally be present in honey that has been subjected to heat or abusive storage. 

Mixtures of the salt with sugar syrup are effective explosives. 

The density of sugar syrups is used as a method of measuring the quantity of sugar present. Very accurate measurements of density are possible with the best equipment confectioners often use simple hygrometers. The available data give very accurate information relating density to sugar concentration. 

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.

An emulsion is a dispersed system of two immiscible phases. Emulsions are present in several food systems. In general, the disperse phase in an emulsion is normally in globules 0.1-10 microns in diameter. Emulsions are commonly classed as either oil in water (O/W) or water in oil (W/O). In sugar confectionery, O/W emulsions are most usually encountered, or perhaps more accurately, oil in sugar syrup. One of the most important properties of an emulsion is its stability, normally referred to as its emulsion stability. Emulsions normally break by one of three processes creaming (or sedimentation), flocculation or droplet coalescence. Creaming and sedimentation originate in density differences between the two phases. Emulsions often break by a mixture of the processes. The time it takes for an emulsion to break can vary from seconds to years. Emulsions are not normally inherently stable since they are not a thermodynamic state of matter. A stable emulsion normally needs some material to make the emulsion stable. Food law complicates this issue since various substances are listed as emulsifiers and stabilisers. Unfortunately, some natural substances that are extremely effective as emulsifiers in practice are not emulsifiers in law. An examination of those materials that do stabilise emulsions allows them to be classified as follows ... 

Molasses are the product left when no more sugar can be extracted. Beet sugar molasses are unpleasant in taste and are not normally used for human food. Cane sugar molasses do have some food use, normally in the form of treacle, which is clarified molasses. The ratio of sugar to invert sugar in treacle can be altered to some extent to assist product formulation. In practice different sugar syrups are blended with the molasses to give the desired product. Treacle is normally stored at 50°C to maintain liquidity. 

Properties of Egg Albumen. Egg albumen is normally used in foods for two reasons it whips into a foam and the foam can be set irreversibly by heat. One advantage of egg albumen is that it is relatively unaffected by the presence of fat. Fat in these systems acts as a foam breaker. Some other whipping agents are badly affected by the presence of fat. In confectionery systems egg albumen is usually set by beating the reconstituted egg albumen into a hot sugar syrup. The coagulation... 

Harloff A process for purifying sugar syrup by the addition of lime and sulfur dioxide. The precipitated calcium sulfite carries down many of the impurities in the syrup. 

Talafloc A process for decolorizing cane sugar syrup by precipitating the coloring impurities with a long-chain quaternary ammonium salt. Invented in 1967 by M. C. Bennett at Tate and Lyle, United Kingdom. 

Talodura A process for clarifying cane sugar syrup. Calcium phosphate is precipitated in it, and flocculated with a polyacrylamide. Invented in 1973 by J. T. Rundell and P. R. Pottage at Tate Lyle, United Kingdom. 

Sometimes BHT and BHA along with citric acid are added to produce more effect. Sulphur dioxide and sulphite are useful antioxidants for wine and beer, sugar syrups and cut, peeled or dried fruits and vegetables. 

He found the order of stability for several drugs in sugar syrup and honey were as follows sulfa drugs > streptomycin > tetracycline > chlortetracycline > erythromycin > oxytetracycline. 

Within 2-3 weeks after treatment oxytetracycline residues fell to levels approaching those found in the non-medicated colony. The residues found in surplus honey are relatively much lower when compared to levels in brood nest honey, and also decreased to background levels. Figure 5 compares results obtained for medicated sugar syrup sprays (18). Data for 3 colonies have been averaged for presentation. Medicated sprays sugar syrup contained 3.8g of animal soluble powder (200 mg oxytetracycline) in 1.5 liters of 50% (w/v) sucrose syrup. The combs of each of 3 colonies were sprayed with... 

Present Label Implicitly Applies to Harvested Pollen. For beekeepers who use oxytetracycline for medication, the present label (Table I) is explicit in defining the proper use and precautions that need to be followed when honey is to be harvested and marketed for human consumption. Presumably the label implicitly applies to pollen collected for human consumption as well. This does, however, pose an interesting question - if fresh pollens were collected in pollen traps placed at the hive entrance of medicated colonies before the 4 week restriction elapsed, as stated on the use label for collecting marketable honey, would the oxytetracycline be transferred by the honey bee to the pollen. To answer the question field colonies were medicated by feeding freshly prepared solutions of medicated sugar syrup for several weeks at recommended and twice recommended levels. Immediately at the end of medication, and every 3 to 4 days thereafter, pollen traps were sampled and emptied to trap samples of pollen freshly collected by the foraging bees. 

Figure 5. Oxytetracycline in brood nest honey from honey bee colonies treated with medicated sugar syrup sprays.

Landerkin, G. B. and Katznelson, H. 1957. Stability of antibiotics in honey and sugar syrup as affected by temperature. Appl. Microbiol. 5 152-154. 

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