ENGLISH

Glucose Syrups: Technology and Applications

By Peter Hull(auth.)

Book information

Publisher
Wiley-Blackwell
Year
2010
ISBN
9781405175562, 9781444314748
DOI
10.1002/9781444314748
Language
english
Format
PDF
Filesize
5 MB (5514433 bytes)
Pages
375\375
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00

Description

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. Content: Chapter 1 History of Glucose Syrups (pages 1–7): Chapter 2 Fructose Containing Syrups (pages 9–17): Chapter 3 Glucose Syrup Manufacture (pages 19–44): Chapter 4 Explanation of Glucose Syrup Specifications (pages 45–60): Chapter 5 Application Properties of Glucose Syrups (pages 61–75): Chapter 6 Syrup Applications: an Overview (pages 77–100): Chapter 7 Trehalose (pages 101–106): Chapter 8 Sugar Alcohols: an Overview (pages 107–117): Chapter 9 Glucose Syrups in Baking and Biscuit Products (pages 119–132): Chapter 10 Glucose Syrups in Brewing (pages 133–148): Chapter 11 Glucose Syrups in Confectionery (pages 149–173): Chapter 12 Glucose Syrups in Fermentations: an Overview (pages 175–184): Chapter 13 Glucose Syrups in Ice Creams and Similar Products (pages 185–202): Chapter 14 Glucose Syrups in Jams (pages 203–219): Chapter 15 Glucose Syrups in Tomato Products and other Types of Dressings and Sauces (pages 221–226): Chapter 16 Glucose Syrups in Soft Drinks (pages 227–238): Chapter 17 Glucose Syrups in Health and Sports Drinks (pages 239–249): Chapter 18 Carbohydrate Metabolism and Caloric Values (pages 251–260): Chapter 19 Caramel – the Colouring (pages 261–263):

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