Glucose Syrups
Technology and Applications
1. Auflage Februar 2010
388 Seiten, Hardcover
Wiley & Sons Ltd
Kurzbeschreibung
Glucose syrups are key ingredients in confectionery, beer, soft drinks, jams, sauces and ice creams, as well as in pharmaceuticals. They offer functional benefits and are economical to use. This book is for all those involved in the processing, buying and using of these syrups. Emphasis is on practical information - recipes are included where relevant, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make syrup choices for a particular application, and to adapt recipes in order to replace sugar or other ingredients.
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. 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.
Chapter Two. - The Fructose Story.
Chapter Three. - Glucose Syrup Manufacture.
Chapter Four. - Explanation of Glucose Syrup Specifications.
Chapter Five. - Properties and Functional Uses of Glucose Syrups
Chapter Six. - Syrup Applications Overview.
Chapter Seven. - Trehalose.
Chapter Eight . - Sugar Alcohols - an overview.
Chapter Nine - Glucose syrups in baking and biscuit products.
Chapter Ten - Glucose syrups in brewing.
Chapter Eleven - Glucose syrups in confectionery.
Chapter Twelve - Glucose syrups in fermentations - an overview.
Chapter Thirteen - Glucose syrups in ice cream and frozen desserts.
Chapter Fourteen - Glucose syrups in jams.
Chapter Fifteen - Glucose syrups in tomato products and other types of dressings and sauces.
Chapter Sixteen - Glucose syrups in soft drinks.
Chapter Seventeen - Glucose syrups in health and sports drinks.
Chapter Eighteen - Carbohydrate metabolism and caloric values.
Chapter Nineteen - Caramel - the colour.
Glossary of terms.
Appendix.
* Simple analytical information.
* Introduction.
* The ingredient declaration panel.
* Does it contain glucose?
* What HPLC sugar analysis can tell.
* Simple calculations.
2.1.Introduction.
2.2. Adjusting syrup solids.
2.3. Altering glucose syrup spectra
2.4. How to calculate equivalent sweetness values.
2.5. Relationship between density, volume & weight of syrup.
2.6. How much syrup is required to obtain a given weight of syrup solids.
2.7. Brix, R.I. and R.I. Solids, % Solids and Baume
2.8. Recipe costings.
2.9. Colligative properties.
2.9.1. How to calculate boiling point elevation.
2.9.2. How to calculate freezing point depression.
2.9.3. How to calculate osmotic pressure.
3.0. Sugar Data.
3.1. Approximate % sugar spectra of different glucose syrups.
3.2. Theoretical molecular weights.
3.3. Sweetness values.
3.4. Approximate sugar spectra of domestic sweeteners.
3.5. Typical particle size of different grades of sucrose.
3.6. Melting Points.
3.7. Glass Transition temperatures - Tg values.
3.8. Solubility.
3.8.1. In water.
3.8.2. In 80 % alcohol.
* Tables.
4.1 Temperature conversion tables.
4.2. Viscosity of glucose syrups at different D.E. and different
temperatures.
4.3. Sieve specifications.
4.3.1. Table for ISO 3310 Series.
4.3.2. Table for American Standard AST E 11.
4.3.3. Nominal mesh aperture sizes (British Standard).
4.4. Maize starch Baume tables.
4.5. Sucrose Brix tables - % sucrose, Specific Gravity, Baume.
4.6. Sucrose Brix - R.I. tables.
4.7. Commercial glucose syrup tables.
