Infodoc : Sciences, Techniques et Culture

Chapter 1 History of glucose syrups
1.1 Historical developments
1.2 Analytical developments
1.3 Process developments
Chapter 2 Fructose containing syrups
2.1 Introduction
2.2 Commercial development
2.3 Europe and the HFGS (isoglucose) production quota
2.4 Inulin
2.5 Conclusion
Chapter 3 Glucose syrup manufacture
3.1 Introduction
3.2 Reducing sugars
3.3 Starch
3.4 Enzymes
3.4.1 alpha-amyl[...]

Chapter 1 History of glucose syrups
1.1 Historical developments
1.2 Analytical developments
1.3 Process developments
Chapter 2 Fructose containing syrups
2.1 Introduction
2.2 Commercial development
2.3 Europe and the HFGS (isoglucose) production quota
2.4 Inulin
2.5 Conclusion
Chapter 3 Glucose syrup manufacture
3.1 Introduction
3.2 Reducing sugars
3.3 Starch
3.4 Enzymes
3.4.1 alpha-amylase
3.4.2 beta-amylase
3.4.3 Glucoamylase
3.4.4 Pullulanase
3.4.5 Isomerase
3.4.6 Lesser enzymes
3.5 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 syrups
5.1 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 overview
6.1 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
6.1 0 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 Introduction
8.2 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 Pipingjelly
9.7.8 Bakery glaze
9.8 Reduced calorie products
9.9 Breakfast cereals
Chapter 10 Glucose syrups in brewing
10.1 Introduction
10.2 Brewing process
10.3 Historical use of glucose syrups
10.4 The role of glucose syrups
10.5 Low alcohol and low calorie beer
10.6 De-ionised glucose syrups
10.7 High gravity brewing
10.7.1 High gravity brewing calculations
10.8 Brewer's extract - cost calculations
10.8.1 Typical extract values (hot water)
10.8.2 Brewing syrup addition calculations
10.9 Chip sugar
10.9.1 How to make chip sugar
Chapter 11 Glucose syrups in confectionery
11.1 Introduction
11.2 What can glucose syrups offer the confectioner?
11.2.1 Control of sucrose crystallisation and graining
11.2.2 Reduce moisture pickup
11.2.3 Reduce cold ftow
11.2.4 Improve processing
11.2.5 Modify the sweetness
11.2.6 Modifying texture
11.3 Which glucose syrup to use?
11.4 Typical glucose syrup inclusion rates
115 Some basic confectionery recipes
11.5.1 High boilings
11.5.2 Pulled sugar confectionery
11.5.3 Fondant
11.5.4 Toffee and caramel
11.5.5 Fudge
11.5.6 Gums and jellies
11.5.7 Chews
11.5.8 Marshmallows
115.9 Turkish delight
11.5.10 Muesli bars
11.5.11 Confectionery centres
11.6 Calorie reduced products
Chapter 12 Glucose syrups in fermentations: an overview
12.1 Introduction
12.2 Choice of substrate
12.3 Basic fermentation process
12.4 Products of fermentation
12.4.1 Pharmaceutical
12.4.2 Enzymes
12.4.3 Food grade products
12.4.4 Industrial products
Chapter 13 Glucose syrups in ice creams and similar products
13.1 Introduction
13.2 Ingredients and process
13.2.1 Fats
13.2.2 Milk solids
13.2.3 Sugars
13.2.4 Emulsifiers and stabilisers
13.2.5 Solids
13.2.6 Pasteurisation
13.2.7 Homogenisation
13.2.8 Cooling, ageing and freezing
13.3 Glucose syrups - freezing point and relative sweetness values
13.3.1 How to reformulate using glucose syrups
13.3.2 How sweeteners can be re-balanced
13.4 Quick process checks
13.4.1 Viscosity
13.4.2 Overrun
13.4.3 Solids
13.4.4 Fats
13.5 Soft serve ice creams
13.6 Other types of frozen dessert
13.7 Yogurts
13.8 Sorbet
13.9 Mousse
13.10 Ice lollies
13.11 Fruit lollies
13.12 Ripple syrups
13.13 Topping or dessert syrup
13.13.1 A simple economy topping syrup
13.13.2 Fruit-ftavoured topping syrup
13.13.3 All syrup fruit-ftavoured topping syrup
13.13.4 Chocolate topping
13.13.5 All syrup chocolate topping
13.13.6 Caramel topping
13.13.7 All syrup caramel topping syrup
13.14 Reduced calorie products
Chapter 14 Glucose syrups in jams
14.1 Introduction
14.2 Effects of boiling
14.3 Use of glucose syrups
14.4 Domestic jam
14.5 Jelly jams
14.6 Honey type spread
14.7 Chocolate spread
14.8 Peanut spread
14.9 Industrial jams
14.9.1 Bake-stable jams
14.9.2 Biscuit jams
14.9.3 Spreadable jams
14.9.4 Jam fillings
14.9.5 Flan jellies
14.9.6 Fruit and pie fillings
14.9.7 Tablet jellies
14.9.8 Mincemeat
14.9.9 Fruit curds
14.10 Diabetic and reduced calorie products
14.11 How to calculate a recipe?
Chapter 15 Glucose syrups in tomato products and other types of dressings and sauces
15.1 Introduction
15.2 Which glucose syrup to use?
15.3 Tomato products
15.4 Other dressings
15.5 Other sauces, marinades and pickles
15.6 Reduced calorie products
Chapter 16 Glucose syrups in soft drinks
16.1 Introduction
16.2 Ingredients
16.3 Effect of process inversion
16.4 Use of glucose syrups
16.5 Quality considerations
16.6 Laboratory evaluation of glucose syrups in soft drinks
16.6.1 Water
16.6.2 Sweeteners
16.6.3 Acidulants
16.7 Soft drink recipes
16.7.1 Carbonated drinks, for example lemonade
16.7.2 Dilutable drinks, for example orange squash
16.8 Powdered drinks
16.9 Reduced calorie drinks
Chapter 17 Glucose syrups in health and sports drinks
17.1 Introduction
17.2 The energy source
17.3 Classification of health drinks
17.4 Osmotic pressure of health drinks
17.5 Sucrose in sports or health drinks
17.6 Formulating a sports drink
17.7 Energy values
17.8 Oral rehydration
17.9 Geriatric drinks and liquid foods
17.10 Slimming foods
Chapter 18 Carbohydrate metabolism and caloric values
18.1 Introduction
18.2 Human digestive system
18.3 Carbohydrate absorption
18.4 Summary of carbohydrate metabolism
18.4.1 Sugars
18.4.2 Starch
18.4.3 Fibre (that is roughage) and non-starch polysaccharides (that is cellulose)
18.4.4 Polyols
18.5 Carbohydrate metabolic problems
18.5.1 Diabetes mellitus
18.5.2 Fructose and diabetes
18.5.3 Lactose intolerance
18.5.4 Fructose intolerance
18.5.5 Galactosaemia
18.5.6 Gaucher's disease
18.5.7 Coeliac disease (also known as gluten intolerance)
18.5.8 Phenylketonuria and aspartame
18.6 Caloric values Chapter
19 Caramel- the colouring
19.1 Introduction
19.2 Process
19.3 Properties
19.4 Applications Glossary
Appendix A Simple analytical information
A.1 Introduction
A.2 The ingredient declaration panel
A.3 Does it contain glucose syrup?
A.4 What HPLC sugar analysis can tell?
Appendix B Simple calculations
B.1 Introduction
B.2 Adjusting syrup solids
B.3 Altering the sugar spectra of a glucose syrup blend
B.4 How to calculate equivalent sweetness values?
B.5 Relationship between density, volume and weight of glucose syrups
B.6 How much syrup is required to obtain a given weight of syrup solids?
B.7 Brix, RI and RI Solids, % Solids and Baumé
B.8 Recipe costings
B.9 Colligative properties
B.9.1 How to calculate boiling point elevation?
B.9.2 How to calculate freezing point depression?
B.9.3 How to calculate osmotic pressure?
Appendix C Sugars data
C.1 Approximate % sugar spectra of different glucose syrups
C.2 Theoretical molecular weights
C.3 Sweetness values
C.4 Approximate sugar spectra of domestic sweeteners
C.5 Typical particle size for different grades of sucrose
C.6 Melting points
C.7 Glass transition temperatures - Tg values
C.8 Solubility - grams per 100 ml
C.8.1 ln water
C.8.2 ln 80% alcohol at 20°C
Appendix D Tables
D.1 Temperature conversion
D.2 Viscosity of glucose syrups at different Dextrose Equivalents and temperatures. Reproduced by courtesy of The Corn Refiners Association
D.3 Maize starch Baumé tables. Reproduced by courtesy of The Corn Refiners Association
D.4 Sucrose Brix table ~ Brix - % sucrose w/w, specific gravit y and Baumé (145 modulus)
D.5 Sucrose Brix - refractive indices at 20°C D.6 Glucose syrup tables - commercial Baumé, DE, % solids - at 60°C (140°F)
D.7 Sieve specifications