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.

Preface
A note on nomenclature
Acknowledgements
History of glucose syrups
Historical developments
Analytical developments
Process developments
Fructose containing syrups
Introduction
Commercial development
Europe and the HFGS (isoglucose) production quota
Inulin
Glucose syrup manufacture
Introduction
Reducing sugars
Starch
Enzymes
The process
Acid hydrolysis
Acid enzyme hydrolysis
Paste Enzyme Enzyme hydrolysis (PEE)
Crystalline dextrose production
Total sugar production
Enzyme enzyme hydrolysis (E/E)
Isomerisation
Syrups for particular applications
Summary of typical sugar spectra produced by different processes
Explanation of glucose syrup specifications
Introduction
What specification details mean?
Dry products
Syrup problems and their possible causes
Bulk tank installation
Bulk tank design
Application properties of glucose syrups
Introduction
Summary of properties
Bodying agent
Browning reaction
Cohesiveness
Fermentability
Flavour enhancement
Flavour transfer medium
Foam stabilisers
Freezing point depression
Humectancy
Hygroscopicity
Nutritive solids
Osmotic pressure
Prevention of sucrose crystallisation
Prevention of coarse ice crystal formation
Sheen producer
Sweetness
Viscosity
Summary of properties
Differences between glucose syrups and sucrose
Syrup applications: an overview
Introduction
42 DE Glucose Syrup
28 and 35 DE Glucose Syrup
Glucose syrup solids
Maltose and high maltose syrups
63 DE Glucose Syrup
95 DE Glucose Syrup
Dextrose monohydrate
HFGS and fructose syrups
Maltodextrins
Trehalose
Introduction
Production
Properties
Applications
Sugar alcohols: an overview
Introduction
Production
Overview of polyol properties
Applications overview
Glucose syrups in baking and biscuit products
Introduction
Fermented goods
Non-fermented goods
Biscuits
Biscuit fillings
Wafer fillings
Bakery sundries
Reduced calorie products
Breakfast cereals
Glucose syrups in brewing
Introduction
Brewing process
Historical use of glucose syrups
The role of glucose syrups
Low-alcohol and low-calorie beer
De-ionised glucose syrups
High-gravity brewing
Brewers extract cost calculations
Chip sugar
Glucose syrups in confectionery
Introduction
What can glucose syrups offer the confectioner?
Which glucose syrup to use?
Typical glucose syrup inclusion rates
Some basic confectionery recipes 161
Calorie-reduced products
Glucose syrups in fermentations: an overview
Introduction
Choice of substrate
Basic fermentation process
Products of fermentation
Glucose syrups in ice creams and similar products
Introduction
Ingredients and process
Glucose syrups freezing point and relative sweetness values
Quick process checks
Soft serve ice creams
Other types of frozen dessert
Yogurts
Sorbet
Mousse
Ice lollies
Fruit lollies
Ripple syrups
Topping or dessert syrup
Reduced calorie products
Glucose syrups in jams
Introduction
Effects of boiling
Use of glucose syrups
Domestic jam
Jelly jams
Honey type spread
Chocolate spread
Peanut spread
Industrial jams
Diabetic and reduced calorie products
How to calculate a recipe?
Glucose syrups in tomato products and other types of dressings and sauces
Introduction
Which glucose syrup to use?
Tomato products
Other dressings
Other sauces, marinades and pickles
Reduced calorie products
Glucose syrups in soft drinks
Introduction
Ingredients
Effect of process inversion
Use of glucose syrups
Quality considerations
Laboratory evaluation of glucose syrups in soft drinks
Soft drink recipes
Powdered drinks
Reduced calorie drinks
Glucose syrups in health and sports drinks
Introduction
The energy source
Classification of health drinks
Osmotic pressure of health drinks
Sucrose in sports or health drinks
Formulating a sports drink
Energy values
Oral rehydration
Geriatric drinks and liquid foods
Slimming foods
Carbohydrate metabolism and caloric values
Introduction
Human digestive system
Carbohydrate absorption
Summary of carbohydrate metabolism
Carbohydrate metabolic problems
Caloric values
Caramel the colouring
Introduction
Process
Properties
Applications
Glossary
Simple analytical information
Introduction
The ingredient declaration panel
Does it contain glucose syrup?
What HPLC sugar analysis can tell?
Simple calculations
Introduction
Adjusting syrup solids
Altering the sugar spectra of a glucose syrup blend
How to calculate equivalent sweetness values?
Relationship between density, volume and weight of glucose syrups
How much syrup is required to obtain a given weight of syrup solids?
Brix, RI and RI Solids, % Solids and Baumé
Recipe costings
Colligative properties
Sugars data
Approximate % sugar spectra of different glucose syrups
Theoretical molecular weights
Sweetness values
Approximate sugar spectra of domestic sweeteners
Typical particle size for different grades of sucrose
Melting points
Solubility grams per 100 ml
Tables
Temperature conversion
Viscosity of glucose syrups at different Dextrose Equivalents and temperatures. Reproduced by courtesy of The Corn Refiners Association
Maize starch Baumé tables. Reproduced by courtesy of The Corn Refiners Association
Sucrose Brix table Brix % sucrose w/w, specific gravity and Baumé (145 modulus)
Sucrose Brix refractive indices at 20°C
Glucose syrup tables commercial Baumé, DE, % solids at 60°C (140°F)
Sieve specifications
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

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