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Glucose Syrups - Peter Hull
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Peter Hull:

Glucose Syrups - neues Buch

ISBN: 9781444314755

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Technology and Applications Inhaltsangabe< i> Preface< /i> < p> < i> A note on nomenclature< /i> < p> < i> Acknowledgements< /i> < p> < b> Chapter 1 History of glucose syrups< /b> < p> 1.1 Historical developments< p> 1.2 Analytical developments< p> 1.3 Process developments< p> < b> Chapter 2 Fructose containing syrups< /b> < p> 2.1 Introduction< p> 2.2 Commercial development< p> 2.3 Europe and the HFGS (isoglucose) production quota< p> 2.4 Inulin< p> < b> Chapter 3 Glucose syrup manufacture< /b> < p> 3.1 Introduction< p> 3.2 Reducing sugars< p> 3.3 Starch< p> 3.4 Enzymes< p> 3.5 The process< p> 3.6 Acid hydrolysis< p> 3.7 Acid enzyme hydrolysis< p> 3.8 Paste Enzyme Enzyme hydrolysis (PEE)< p> 3.9 Crystalline dextrose production< p> 3.10 Total sugar production< p> 3.11 Enzyme enzyme hydrolysis (E/E)< p> 3.12 Isomerisation< p> 3.13 Syrups for particular applications< p> 3.14 Summary of typical sugar spectra produced by different processes< p> < b> Chapter 4 Explanation of glucose syrup specifications< /b> < p> 4.1 Introduction< p> 4.2 What specification details mean < p> 4.3 Dry products< p> 4.4 Syrup problems and their possible causes< p> 4.5 Bulk tank installation< p> 4.6 Bulk tank design< p> < b> Chapter 5 Application properties of glucose syrups< /b> < p> 5.1 Introduction< p> 5.2 Summary of properties< p> 5.3 Bodying agent< p> 5.4 Browning reaction< p> 5.5 Cohesiveness< p> 5.6 Fermentability< p> 5.7 Flavour enhancement< p> 5.8 Flavour transfer medium< p> 5.9 Foam stabilisers< p> 5.10 Freezing point depression< p> 5.11 Humectancy< p> 5.12 Hygroscopicity< p> 5.13 Nutritive solids< p> 5.14 Osmotic pressure< p> 5.15 Prevention of sucrose crystallisation< p> 5.16 Prevention of coarse ice crystal formation< p> 5.17 Sheen producer< p> 5.18 Sweetness< p> 5.19 Viscosity< p> 5.20 Summary of properties< p> 5.21 Differences between glucose syrups and sucrose< p> < b> Chapter 6 Syrup applications: an overview< /b> < p> 6.1 Introduction< p> 6.2 42 DE Glucose Syrup< p> 6.3 28 and 35 DE Glucose Syrup< p> 6.4 Glucose syrup solids< p> 6.5 Maltose and high maltose syrups< p> 6.6 63 DE Glucose Syrup< p> 6.7 95 DE Glucose Syrup< p> 6.8 Dextrose monohydrate< p> 6.9 HFGS and fructose syrups< p> 6.10 Maltodextrins< p> < b> Chapter 7 Trehalose< /b> < p> 7.1 Introduction< p> 7.2 Production< p> 7.3 Properties< p> 7.4 Applications< p> < b> Chapter 8 Sugar alcohols: an overview< /b> < p> 8.1 Introduction< p> 8.2 Production< p> 8.3 Overview of polyol properties< p> 8.4 Applications overview< p> < b> Chapter 9 Glucose syrups in baking and biscuit products< /b> < p> 9.1 Introduction< p> 9.2 Fermented goods< p> 9.3 Non-fermented goods< p> 9.4 Biscuits< p> 9.5 Biscuit fillings< p> 9.6 Wafer fillings< p> 9.7 Bakery sundries< p> 9.8 Reduced calorie products< p> 9.9 Breakfast cereals< p> < b> Chapter 10 Glucose syrups in brewing< /b> < p> 10.1 Introduction< p> 10.2 Brewing process< p> 10.3 Historical use of glucose syrups< p> 10.4 The role of glucose syrups< p> 10.5 Low-alcohol and low-calorie beer< p> 10.6 De-ionised glucose syrups< p> 10.7 High-gravity brewing< p> 10.8 Brewer& #8217 s extract & #8211 cost calculations< p> 10.9 Chip sugar< p> < b> Chapter 11 Glucose syrups in confectionery< /b> < p> 11.1 Introduction< p> 11.2 What can glucose syrups offer the confectioner < p> 11.3 Which glucose syrup to use < p> 11.4 Typical glucose syrup inclusion rates< p> 11.5 Some basic confectionery recipes 161< p> 11.6 Calorie-reduced products< p> < b> Chapter 12 Glucose syrups in fermentations: an overview< /b> < p> 12.1 Introduction< p> types of dressings and sauces< /b> < p> 15.1 Introduction< p> 15.2 Which glucose syrup to use < p> 15.3 Tomato products< p> 15.4 Other dressings< p> 15.5 Other sauces, marinades and pickles< p> 15.6 Reduced calorie products< p> < b> Chapter 16 Glucose syrups in soft drinks< /b> < p> 16.1 Introduction< p> 16.2 Ingredients< p> 16.3 Effect of process inversion< p> 16.4 Use of glucose syrups< p> 16.5 Quality considerations< p> 16.6 Laboratory evaluation of glucose syrups in soft drinks< p> 16.7 Soft drink recipes< p> 16.8 Powdered drinks< p> 16.9 Reduced calorie drinks< p> < b> Chapter 17 Glucose syrups in health and sports drinks< /b> < p> 17.1 Introduction< p> 17.2 The energy source< p> 17.3 Classification of health drinks< p> 17.4 Osmotic pressure of health drinks< p> 17.5 Sucrose in sports or health drinks< p> 17.6 Formulating a sports drink< p> 17.7 Energy values< p> 17.8 Oral rehydration< p> 17.9 Geriatric drinks and liquid foods< p> 17.10 Slimming foods< p> < b> Chapter 18 Carbohydrate metabolism and caloric values< /b> < p> 18.1 Introduction< p> 18.2 Human digestive system< p> 18.3 Carbohydrate absorption< p> 18.4 Summary of carbohydrate metabolism< p> 18.5 Carbohydrate metabolic problems< p> 18.6 Caloric values< p> < b> Chapter 19 Caramel & #8211 the colouring< /b> < p> 19.1 Introduction< p> 19.2 Process< p> 19.3 Properties< p> 19.4 Applications< p> < b> Glossary< /b> < p> < b> Appendix A Simple analytical information< /b> < p> A.1 Introduction< p> A.2 The ingredient declaration panel< p> A.3 Does it contain glucose syrup < p> A.4 What HPLC sugar analysis can tell < p> < b> Appendix B Simple calculations< /b> < p> B.1 Introduction< p> B.2 Adjusting syrup solids< p> B.3 Altering the sugar spectra of a glucose syrup blend< p> B.4 How to calculate equivalent sweetness values < p> B.5 Relationship between density, volume and weight of glucose syrups< p> B.6 How much syrup is required to obtain a given weight of syrup solids < p> B.7 Brix, RI and RI Solids, % Solids and Baum& #233 < p> B.8 Recipe costings< p> B.9 Colligative properties< p> < b> Appendix C Sugars data< /b> < p> C.1 Approximate % sugar spectra of different glucose syrups< p> C.2 Theoretical molecular weights< p> C.3 Sweetness values< p> C.4 Approximate sugar spectra of domestic sweeteners< p> C.5 Typical particle size for different grades of sucrose< p> C.6 Melting points< p> C.7 Solubility & #8211 grams per 100 ml< p> < b> Appendix D Tables< /b> < p> D.1 Temperature conversion< p> D.2 Viscosity of glucose syrups at different Dextrose Equivalents and temperatures. Reproduced by courtesy of The Corn Refiners Association< p> D.3 Maize starch Baum& #233 tables. Reproduced by courtesy of The Corn Refiners Association< p> D.4 Sucrose Brix table & #8211 Brix & #8211 % sucrose w/w, specific gravity and Baum& #233 (145 modulus)< p> D.5 Sucrose Brix & #8211 refractive indices at 20& #9702 C< p> D.6 Glucose syrup tables & #8211 commercial Baum& #233 , DE, % solids & #8211 at 60& #9702 C (140& #9702 F)< p> D.7 Sieve specifications< p> < i> Bibliography< /i> < p> < i> Index< /i> Glucose Syrups: Inhaltsangabe< i> Preface< /i> < p> < i> A note on nomenclature< /i> < p> < i> Acknowledgements< /i> < p> < b> Chapter 1 History of glucose syrups< /b> < p> 1.1 Historical developments< p> 1.2 Analytical developments< p> 1.3 Process developments< p> < b> Chapter 2 Fructose containing syrups< /b> < p> 2.1 Introduction< p> 2.2 Commercial development< p> 2.3 Europe and the HFGS (isoglucose) production quota< p> 2.4 Inulin< p> < b> Chapter 3 Glucose syrup manufacture< /b> < p> 3.1 Introduction< p> 3.2 Reducing sugars< p> 3.3 Starch< p> 3.4 Enzymes< p> 3.5 The process< p> 3.6 Acid hydrolysis< p> 3.7 Acid enzyme hydrolysis< p> 3.8 Paste Enzyme Enzyme hydrolysis (PEE)< p> 3.9 Crystalline dextrose production< p> 3.10 Total sugar production< p> 3.11 Enzyme enzyme hydrolysis (E/E)< p> 3.12 Isomerisation< p> 3.13 Syrups for particular applications< p> 3.14 Summary of typical sugar spectra produced by different processes< p> < b> Chapter 4 Explanation of glucose syrup specifications< /b> < p> 4.1 Introduction< p> 4.2 What specification details mean < p> 4.3 Dry products< p> 4.4 Syrup problems and their possible causes< p> 4.5 Bulk tank installation< p> 4.6 Bulk tank design< p> < b> Chapter 5 Application properties of glucose syrups< /b> < p> 5.1 Introduction< p> 5.2 Summary of properties< p> 5.3 Bodying agent< p> 5.4 Browning reaction< p> 5.5 Cohesiveness< p> 5.6 Fermentability< p> 5.7 Flavour enhancement< p> 5.8 Flavour transfer medium< p> 5.9 Foam stabilisers< p> 5.10 Freezing point depression< p> 5.11 Humectancy< p> 5.12 Hygroscopicity< p> 5.13 Nutritive solids< p> 5.14 Osmotic pressure< p> 5.15 Prevention of sucrose crystallisation< p> 5.16 Prevention of coarse ice crystal formation< p> 5.17 Sheen producer< p> 5.18 Sweetness< p> 5.19 Viscosity< p> 5.20 Summary of properties< p> 5.21 Differences between glucose syrups and sucrose< p> < b> Chapter 6 Syrup applications: an overview< /b> < p> 6.1 Introduction< p> 6.2 42 DE Glucose Syrup< p> 6.3 28 and 35 DE Glucose Syrup< p> 6.4 Glucose syrup solids< p> 6.5 Maltose and high maltose syrups< p> 6.6 63 DE Glucose Syrup< p> 6.7 95 DE Glucose Syrup< p> 6.8 Dextrose monohydrate< p> 6.9 HFGS and fructose syrups< p> 6.10 Maltodextrins< p> < b> Chapter 7 Trehalose< /b> < p> 7.1 Introduction< p> 7.2 Production< p> 7.3 Properties< p> 7.4 Applications< p> < b> Chapter 8 Sugar alcohols: an overview< /b> < p> 8.1 Introduction< p> 8.2 Production< p> 8.3 Overview of polyol properties< p> 8.4 Applications overview< p> < b> Chapter 9 Glucose syrups in baking and biscuit products< /b> < p> 9.1 Introduction< p> 9.2 Fermented goods< p> 9.3 Non-fermented goods< p> 9.4 Biscuits< p> 9.5 Biscuit fillings< p> 9.6 Wafer fillings< p> 9.7 Bakery sundries< p> 9.8 Reduced calorie products< p> 9.9 Breakfast cereals< p> < b> Chapter 10 Glucose syrups in brewing< /b> < p> 10.1 Introduction< p> 10.2 Brewing process< p> 10.3 Historical use of glucose syrups< p> 10.4 The role of glucose syrups< p> 10.5 Low-alcohol and low-calorie beer< p> 10.6 De-ionised glucose syrups< p> 10.7 High-gravity brewing< p> 10.8 Brewer& #8217 s extract & #8211 cost calculations< p> 10.9 Chip sugar< p> < b> Chapter 11 Glucose syrups in confectionery< /b> < p> 11.1 Introduction< p> 11.2 What can glucose syrups offer the confectioner < p> 11.3 Which glucose syrup to use < p> 11.4 Typical glucose syrup inclusion rates< p> 11.5 Some basic confectionery recipes 161< p> 11.6 Calorie-reduced products< p> < b> Chapter 12 Glucose syrups in fermentations: an overview< /b> < p> 12.1 Introduction< p> types of dressings and sauces< /b> < p> 15.1 Introduction< p> 15.2 Which glucose syrup to use < p> 15.3 Tomato products< p> 15.4 Other dressings< p> 15.5 Other sauces, marinades and pickles< p> 15.6 Reduced calorie products< p> < b> Chapter 16 Glucose syrups in soft drinks< /b> < p> 16.1 Introduction< p> 16.2 Ingredients< p> 16.3 Effect of process inversion< p> 16.4 Use of glucose syrups< p> 16.5 Quality considerations< p> 16.6 Laboratory evaluation of glucose syrups in soft drinks< p> 16.7 Soft drink recipes< p> 16.8 Powdered drinks< p> 16.9 Reduced calorie drinks< p> < b> Chapter 17 Glucose syrups in health and sports drinks< /b> < p> 17.1 Introduction< p> 17.2 The energy source< p> 17.3 Classification of health drinks< p> 17.4 Osmotic pressure of health drinks< p> 17.5 Sucrose in sports or health drinks< p> 17.6 Formulating a sports drink< p> 17.7 Energy values< p> 17.8 Oral rehydration< p> 17.9 Geriatric drinks and liquid foods< p> 17.10 Slimming foods< p> < b> Chapter 18 Carbohydrate metabolism and caloric values< /b> < p> 18.1 Introduction< p> 18.2 Human digestive system< p> 18.3 Carbohydrate absorption< p> 18.4 Summary of carbohydrate metabolism< p> 18.5 Carbohydrate metabolic problems< p> 18.6 Caloric values< p> < b> Chapter 19 Caramel & #8211 the colouring< /b> < p> 19.1 Introduction< p> 19.2 Process< p> 19.3 Properties< p> 19.4 Applications< p> < b> Glossary< /b> < p> < b> Appendix A Simple analytical information< /b> < p> A.1 Introduction< p> A.2 The ingredient declaration panel< p> A.3 Does it contain glucose syrup < p> A.4 What HPLC sugar analysis can tell < p> < b> Appendix B Simple calculations< /b> < p> B.1 Introduction< p> B.2 Adjusting syrup solids< p> B.3 Altering the sugar spectra of a glucose syrup blend< p> B.4 How to calculate equivalent sweetness values < p> B.5 Relationship between density, volume and weight of glucose syrups< p> B.6 How much syrup is required to obtain a given weight of syrup solids < p> B.7 Brix, RI and RI Solids, % Solids and Baum& #233 < p> B.8 Recipe costings< p> B.9 Colligative properties< p> < b> Appendix C Sugars data< /b> < p> C.1 Approximate % sugar spectra of different glucose syrups< p> C.2 Theoretical molecular weights< p> C.3 Sweetness values< p> C.4 Approximate sugar spectra of domestic sweeteners< p> C.5 Typical particle size for different grades of sucrose< p> C.6 Melting points< p> C.7 Solubility & #8211 grams per 100 ml< p> < b> Appendix D Tables< /b> < p> D.1 Temperature conversion< p> D.2, John Wiley & Sons

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Glucose Syrups - Technology and Applications - Peter Hull
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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.Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology.[PU:Wiley-Blackwell]

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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. E-Book

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ID: 9781444314755

In englischer Sprache. Verlag: John Wiley & Sons, Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology. PC-PDF, 392 Seiten, 392 Seiten, 1., Auflage, [GR: 9678 - Nonbooks, PBS / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung], [SW: - Landwirtschaft ], [Ausgabe: 1][PU:John Wiley & Sons]

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Glucose Syrups - Technology and Applications - Hull, Peter
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Hull, Peter:
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2011, ISBN: 1444314750

ID: 9781444314755

In englischer Sprache. Verlag: John Wiley & Sons, Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology. PC-PDF, 392 Seiten, 392 Seiten, [GR: 9678 - Nonbooks, PBS / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung], [SW: - Landwirtschaft ][PU:John Wiley & Sons]

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Glucose Syrups
Autor:

Hull, Peter

Titel:

Glucose Syrups

ISBN-Nummer:

9781444314755

Detailangaben zum Buch - Glucose Syrups


EAN (ISBN-13): 9781444314755
ISBN (ISBN-10): 1444314750
Erscheinungsjahr: 2011
Herausgeber: Wiley, J
392 Seiten
Sprache: eng/Englisch

Buch in der Datenbank seit 05.03.2012 04:03:21
Buch zuletzt gefunden am 14.09.2015 12:54:41
ISBN/EAN: 9781444314755

ISBN - alternative Schreibweisen:
1-4443-1475-0, 978-1-4443-1475-5

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