Syrup viscosity

It is illustrated in Fig. 22 and shows designs applicable over a wide range of syrup viscosities. 

Syrup viscosity depends on the solids level, the carbohydrate profile, and the tan-perature at which it is measured. Syrups containing a higher percentage of dextrins will have higher viscosities compared to sweeteners composed mainly of monosaccharides. The viscosity is usually measured in centipoises at temperatures ranging from 15.5°C to 82°C. 

With further heating there is an increase in viscosity and the syrup sets to an insoluble and irreversible gel which eventually converts, with the evolution of water and formaldehyde to a hard, colourless, transparent and infusible mass. 

As a crystallization modifier, it can prevent syrups from forming crystals of sugar. It is used to add body and viscosity to mixtures, and can protect against damage from freezing and drying. 

Molecules move faster as temperature increases, and this allows them to slide by one another more easily. Thus, viscosity decreases as temperature increases. This dependence is quite noticeable for highly viscous substances such as honey and syrup, which are much easier to pour when hot than when cold. 

Viscosity measurement or rheology. Viscosity is an important property of many fluids, particularly consumer products. Pancake syrup that does not appear thick or a runny shampoo has little consumer appeal. Viscosity is also an important measurement for liquid polymers. It is a measure of polymer chain length and branching. On the other hand, viscosity does not have the sensitivity to detect small amounts of impurities in pure substance. 

Viscosity depends on temperature. The higher the temperature, the lower the viscosity Pancake syrup, for example, flows more freely when heated. For reasonable accuracy when measuring viscosity, the temperature must be very carefully controlled. This means that the viscometer and sample must be immersed in a constant temperature bath and the temperature given time to equilibrate before the measurement is recorded. A calibrated thermometer must be used to measure the temperature. 

In a research and development laboratory at the Dow Chemical Company in Midland, Michigan, rotational viscometry experiments on various dilutions of a test fluid, such as corn syrup, can generate the required data. Once various challenges are overcome, such as obtaining a uniform and constant temperature throughout the fluid and dealing with unusual physical behaviors of the test fluid, accurate viscosity measurements can be made and the project to optimize mixing performance can move forward. 

In some liquids, the molecules find it harder to slide past each other. These liquids are more viscous, which means, as you may recall from the Pitch Drop Experiment in chapter 5, that they have more resistance to flow. Try pouring water into one glass and corn syrup or honey into another. Which takes longer The corn syrup is more viscous—sometimes we say that it is thicker. Viscosity is important in industrial processes, like refining and using oil. 

Two methods are employed industrially to produce crystalline fructose, aqueous crystallization and alcoholic crystallization. Yields of fructose crystallized from water syrups are only of the order of 50%, due to the very high water solubility of the sugar, while the high viscosity of the concentrated solution results in long crystallization times, typically 50 hours or more (2). The second process requires the addition of lower alcohols (eg. ethanol) to a concentrated fructose syrup, generally 90% total solids or more, at temperatures of 50 C to 80""c and then cooling to cause crystallization. Fructose yields are from 70 to 80% and the total time involved is 8 to 12 hours (3). However, large quantities of... 

If a drop of low viscosity moves through a field of corn syrup of viscosity of about 300 c.p., the series of shape changes shown in Fig. 10b will occur. The succession is spherical, ovate, spherical, symmetrical oblate ellipsoidal, nonsymmetrical ellipsoidal and, finally, inverted mush-room-like shapes with an indented rear surface (FI). 

Accurate measurements of fluid viscosity are important in many industries for such diverse uses as monitoring syrup manufacture or studying polymer structures such as polymer branching, chain conformation, solvent interactions or polymer molecular weight (MW). Historically, the drop-time type glass capillaries, such as the Ubbelohde or Cannon and Fenske types, have been widely used to measure fluid viscosity. However, this traditional method is tedius and labor intensive, and lacks the desired speed and sensitivity to... 

Linctus are viscous, liquid oral preparation containing high proportions of syrup (sugar) and glycerin (for viscosity and its sweet nature) which produce a demulcent affect on the mucous membrane of the throat. 

Expectorants are the drugs which increase the production of bronchial secretion and reduce its viscosity to facilitate its removal by coughing. Expectorants can stimulate the expulsion of respiratory secretion either directly or reflexly. Certain volatile oils of plant origin such as oil of lemon, anise, eucalyptus by steam inhalation route increase the respiratory secretion by its direct action. Another compound, guaiacol, which is obtained from wood creosote or synthetically prepared, directly increase bronchial secretion and syrup tolu (Tolu balsum) act in same way. 

In the above relevance list, only the density and the viscosity of the liquid were introduced. The material properties of the gas are of no importance as compared to the physical properties of the liquid. It was also ascertained by measurement that the interfacial tension cr does not affect the stirrer power. Furthermore, measurements revealed that the coalescence behavior of the material system is not affected if aqueous glycerol or cane syrup mixtures are used to increase viscosity in model experiments (7). 

Lactose glass. When a lactose solution is dried rapidly, viscosity increases so quickly that crystallization is impossible. A noncrystalline form is produced containing a- and /J-forms in the ratio at which they exist in solution. Lactose in spray-dried milk exists as a concentrated syrup or amorphous glass which is stable if protected from air, but is very hygroscopic and absorbs water rapidly from the atmosphere, becoming sticky. 

Viscosity. Viscosity and solubility may be the two most important characteristics of an encapsulation matrix ingredient. The increase in solids to the dryer at a constant solids/flavor ratio can greatly increase the economic efficiency of an operation. Most processing systems have a maximum viscosity at which they can operate. Proper atomization may also affect the flavor retention (Reineccius and Bangs 1985). The low viscosity of maltodextrins and corn syrup solids is shown in Figure 2. The viscosity of these products... 

Figure 2. Viscosity of Maltodextrin and Corn Syrup Solids Solutions at Varied Percent Solids.

Sucrose is widely used in the food industry to sweeten, control water activity, add body or bulk, provide crispness, give surface glaze or frost, form a glass, provide viscosity, and impart desirable texture. It is used in a wide variety of products from bread to medicinal syrups. 

Gum arabic comes from various species of Acacia. The gum exudes through cracks, injuries, and incisions in the bark and is collected by hand as dried tears. Gum arabic is unique among gums because of its high solubility and the low viscosity and Newtonian flow of its solutions. While other gums form highly viscous solutions at 1—2% concentration, 20% solutions of gum arabic resemble a thin sugar syrup in body and flow properties. 

Viscosity measures resistance to flow in a fluid. The units are kg m 1 s Relative to water, maple syrup is very viscous and hexane has low viscosity... 

When a lactose solution is dried rapidly, its viscosity increases so quickly that crystallization cannot take place. The dry lactose is essentially in the same condition as it was in solution, except for removal of the water. This is spoken of as a concentrated syrup or an amorphous (noncrystalline) glass. Various workers have shown conclusively that lactose in milk powder (spray, roller, or freeze-dried) is noncrystalline and exists in the same equilibrium mixture of a- and /3-lactose as existed in the milk prior to drying (Zadow 1984). 

This is an important equation to remember. It is the pressure drop through a hole, equation. It works for water, steam, air, gasoline, alcohol, and all other fluids, unless viscosity is important. A viscosity of less than 20 or 30 centipoise (cp) (i.e., like hot maple syrup) means that viscosity is not important. 

A low viscosity is <2 or <3 centipose (cP) or centistokes (cSt). Tap water has a viscosity of about 1 cP. A viscosity of —50 cP is quite high. Warm maple syrup has this sort of viscosity. The viscosity of vapors is almost always very low. 

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