Glucose Syrups Technology And Applications By Peter Hull Pdf
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- Glucose Syrups: Technology and Applications By Peter Hull
- Glucose Syrups (eBook, PDF)
- High-maltose corn syrup
Glucose Syrups: Technology and Applications By Peter Hull
Glucose syrups commonly known as corn syrups in North America are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food and some non-food products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data.
High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup  and contains little to no fructose. High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup. Since maltose has a low freezing point, HMCS is useful in frozen desserts. In recent years, HMCS has seen an increase in use as a food additive due to the negative reputation of HFCS , as well as the absence of fructose, which is the source of the concern about the health effects of high fructose corn syrup.
This book brings together all the relevant information on the manufacture and use of glucose syrups. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar sucrose or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book. Show more Show less Recenzijos "And has written a most readable and practical reference book for anyone working in the food and brewing industries ".
Glucose Syrups (eBook, PDF)
Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Preface A note on nomenclature Acknowledgements Chapter 1 History of glucose syrups 1. Save to Library. Create Alert. Launch Research Feed. Share This Paper.
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Glucose Syrups: Technology and Applications. Author(s). Peter Hull MIFST,. First published February Print ISBN |Online.
High-maltose corn syrup
Glucose syrup , also known as confectioner's glucose , is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize corn is commonly used as the source of the starch in the US, in which case the syrup is called " corn syrup ", but glucose syrup is also made from potatoes and wheat , and less often from barley , rice and cassava. By converting some of the glucose in corn syrup into fructose using an enzymatic process , a sweeter product, high fructose corn syrup can be produced. Glucose syrup was first made in in Russia by Gottlieb Kirchhoff using heat and sulfuric acid.
Jetzt bewerten Jetzt bewerten. Glucose syrups commonly known as corn syrups in North America arederived from starch sources such as maize, wheat and potatoes.
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