Glucose syrups : technology and applications /
"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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chichester, U.K. ; Ames, Iowa :
Wiley-Blackwell Pub.,
2010.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- 3.4.6 Lesser enzymes3.5 The process; 3.6 Acid hydrolysis; 3.7 Acid enzyme hydrolysis; 3.8 Paste Enzyme Enzyme hydrolysis (PEE); 3.9 Crystalline dextrose production; 3.10 Total sugar production; 3.11 Enzyme enzyme hydrolysis (E/E); 3.12 Isomerisation; 3.13 Syrups for particular applications; 3.14 Summary of typical sugar spectra produced by different processes; Chapter 4 Explanation of glucose syrup specifications; 4.1 Introduction; 4.2 What specification details mean; 4.3 Dry products; 4.4 Syrup problems and their possible causes; 4.5 Bulk tank installation; 4.6 Bulk tank design.
- Chapter 5 Application properties of glucose syrups5.1 Introduction; 5.2 Summary of properties; 5.3 Bodying agent; 5.4 Browning reaction; 5.5 Cohesiveness; 5.6 Fermentability; 5.7 Flavour enhancement; 5.8 Flavour transfer medium; 5.9 Foam stabilisers; 5.10 Freezing point depression; 5.11 Humectancy; 5.12 Hygroscopicity; 5.13 Nutritive solids; 5.14 Osmotic pressure; 5.15 Prevention of sucrose crystallisation; 5.16 Prevention of coarse ice crystal formation; 5.17 Sheen producer; 5.18 Sweetness; 5.19 Viscosity; 5.20 Summary of properties; 5.21 Differences between glucose syrups and sucrose.
- Chapter 6 Syrup applications: an overview6.1 Introduction; 6.2 42 DE Glucose Syrup; 6.3 28 and 35 DE Glucose Syrup; 6.4 Glucose syrup solids; 6.5 Maltose and high maltose syrups; 6.6 63 DE Glucose Syrup; 6.7 95 DE Glucose Syrup; 6.8 Dextrose monohydrate; 6.9 HFGS and fructose syrups; 6.10 Maltodextrins; Chapter 7 Trehalose; 7.1 Introduction; 7.2 Production; 7.3 Properties; 7.4 Applications; 7.4.1 Confectionery; 7.4.2 Dairy; 7.4.3 Jams and fruit fillings; 7.4.4 Cosmetic and personal hygiene products; 7.4.5 Pharmaceuticals; 7.4.6 Medical applications; Chapter 8 Sugar alcohols: an overview.
- 8.1 Introduction8.2 Production; 8.3 Overview of polyol properties; 8.4 Applications overview; 8.4.1 Sorbitol; 8.4.2 Maltitol; 8.4.3 Mannitol; 8.4.4 Erythritol; Chapter 9 Glucose syrups in baking and biscuit products; 9.1 Introduction; 9.2 Fermented goods; 9.3 Non-fermented goods; 9.4 Biscuits; 9.5 Biscuit fillings; 9.6 Wafer fillings; 9.7 Bakery sundries; 9.7.1 Fondant; 9.7.2 Hundred and thousands; 9.7.3 Icings; 9.7.4 Marshmallows; 9.7.5 Marzipan; 9.7.6 Fruit flavoured pieces; 9.7.7 Piping jelly; 9.7.8 Bakery glaze; 9.8 Reduced calorie products; 9.9 Breakfast cereals.
