Total Solids Sucrose

Buma (1980) reported viscosities for concentrated lactose solutions and concentrated cheese whey in the range of 10 to 40% total solids at temperatures of 20° to 60°C. A 40% lactose solution was considerably more viscous than a corresponding sucrose solution. The viscosity of the whey concentrate was much higher than that of the lactose however, whey viscosity is also influenced by composition and heat treatment. 

The effect of mixtures on the detachment conditions was also evaluated by dr)dng pastes made by a mixture of maltodextrin MOR-REX 1910 and sucrose, with a total solid content of 61.5%, but with increasing amount of sucrose (5, 10, and 15% sucrose, dry weight basis (dwb)). Results in Figure 21.3 indicate that for a defined drying temperature, the moisture content at the moment of self-detachment of the dried film decreased with the increase in sucrose addition. Thus the addition of sucrose made the detachment of dried films of maltodextrin from an inert solid surface during the drying process more difficult. The larger the amount of sucrose added. 

Unfortunately when KOH is used as catalyst, a suspension of sucrose in polyether polyol cannot be propoxylated totally, a substantial part of sucrose always remains unreacted. Sometimes, a very unpleasant phenomenon appears during propoxylation of solid sucrose suspended in a liquid polyether polyol, in the presence of KOH as catalyst. An aggregation of solid particles of sucrose into big particles takes place, which makes stirring impossible. This proves that polyether is a modest agent for sucrose solvation. 

Fortunately, solid sucrose suspended in a liquid polyether is totally propoxylated in the presence of a tertiary amine used as catalyst. This effect is explained by the strong solvating ability of the tertiary amines. 

Fondant made with 90% sucrose and 10% corn syrup in dry matter and 90% total solids. (Data from Lees 1965.)... 

The boiling systems are based on apparent purity, the amount of sucrose remaining in solution, and usually are expressed as the ratio of the polarization value to the total solids as measured by the Brix hydrometer. In a three-boiling system, the purity of the A massecuite is set between 80 and 85 by blending syrup with A molasses, the purity of the B massecuite is set between 70 and 75 by blending with syrup and A molasses, and the C massecuite is set between 55 and 60 by blending with syrup and B molasses. Other variations are possible. ... 

The pectin/sucrose gels were characterized as follows (amounts per lOOg gel) 0.3 g AUA, 65% soluble solid substance, 0.01 mol sodium acetate / lactic acid buffer, pH 3.0 (20°C). The metal ions were added as combinations of chlorides according to a mixture design with constant amount of chloride ions (2.5 mmol / lOOg gel). Thus the total amount of metal ions... 

To illustrate this more quantitatively, consider the hypothetical sucrose example discussed by Ahlneck and Zografi [80]. Assuming that all the sorbed water is taken up by the amorphous portion of material, 0.1% total moisture would correspond to approximately 20%, 10%, 4%, and 2% moisture content in the amorphous material, respectively, for 0.5%, 1%, 2.5%, and 5% of amorphous solid. The glass transition temperatures for the amorphous portions... 

Particle class Protein Separation vs Concentration Separation Optimization criterion Purity Assoc/Dissoc in sucrose No Sedimentation coefficient 16.0 10-40% or 5-20% gradient 10-40 Sample form liquid/semi-solid Total sample volume (mL) 3.0 Sample concentration % w/w 1.0 Selected final location 45.0 Solvents No... 

Fig. 5. Compatibility of Binding Proteins on Commercial Available Solid Materials. Each affinity resins bearing benzensulfonamide (10 ml) was mixed with 1 ml of rat brain lysate (total protein 8 mg/mL, in 0.25 M sucrose, 0.3 mM DDC, 25 mM Tris-HCI 7.6), respectively. Specific binding protein, CA2 in this case, was identified by the SAC method described in Subheading 3.2 instead of conventional competition method because of low solubilify of fhe compound. After washed with 1 ml of lysate buffer (0.25 M sucrose, 0.3 mM DDC, 25 mM Tris-FICI pFI 7.6), fhe binding proteins were eluted SDS sample buffer (Nacalai s SDS sample buffer (x3), 30566-22), and then analyzed.

Figure 6. Partial purification of Inhibitors I and II mRNA. Fractions containing Inhibitors I and II mRNA determined by in vitro translation analyses were recovered from an initial 15-30% linear sucrose gradient, precipitated by cold ethanol, and applied to a 10-25% linear sucrose gradient. The sample was centrifuged for 36 h at 25,000 rpm. Fractions of the gradient were collected and subjected to in vitro translation analyses. The upper graph represents total methionine incorporation assayed with 1 jiL of the translation mixture as described (ll). The bottom figure quantitates the radiolabel incorporated specifically into Inhibitor I (solid bars) and Inhibitor II (open bars).

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

CORRECTION TABLE FOR TOTAL SOLUBLE SOLIDS DETERMINED BY MEANS OF THE REFRACTOMETER IN SUCROSE SOLUTIONS CONTAINING CITRIC ACID (2)... 

Sawyer (53J included the concentrations of ascorbic and nicotinic acids along with other analytical parameters to detect orange juice adulteration by dilution or addition of peel extracts. He observed that the relation between the total invert sugar to total soluble solids ratio and nicotinic acid became significantly correlated by the dilution of juices with sucrose or partially inverted sucrose. 

Figure 1. Values of imports and exports as a function of the prices of raw sucrose, molasses, and petroleum fuels (basis equal volume substitution of 1000 barrels EtOH/day for 1000 barrels petroleum fuels/day). Note ( ) molasses 80 wt % solids, 50 to 55 wt % C6 and C12 sugars ( ) value of molasses based on total sugar content at 2/3 the value of raw sucrose.

Fio. 6.—The Course of Total Gas Evolution from o-Glucose (Points), Lactose (Dashes), and Sucrose (Solid Line) Heated from 200 to 500°. 

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