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Informationen zum Autor 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. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Preface A note on nomenclature Acknowledgements 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 Chapter 3 Glucose syrup manufacture 3.1 Introduction 3.2 Reducing sugars 3.3 Starch 3.4 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 fo...
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"A most readable and practical reference book for anyoneworking in the food and brewing industries ". (Chemistry & Industry , 27 September 2010)
"The applications are based on the author's 40 years ofexperience in the industry and contain detailed recipes for a widerange of products which require starch-derived sweeteners. Thepersonal experience of the author comes through with valuabledescriptions of the effect of different glucose syrups on taste,texture and shelf-life. It will form a valuable textbook tostudents of food technology and culinary arts, technologistsengaged in product development, new technologists to the industryand also prove useful to more experienced technologists wishing tounderstand more about glucose syrups as raw materials." ( FoodScience and Technology , 27 November 2012)
