{"product_id":"glucose-syrups-9781405175562","title":"Glucose Syrups","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eGlucose 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.  \u003cp\u003eThis 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 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“A most readable and practical reference book for anyone working in the food and brewing industries ”.  \u003ci\u003e(Chemistry \u0026amp; Industry\u003c\/i\u003e, 27 September 2010)\u003cbr\u003e \u003cbr\u003e \"The applications are based on the author’s 40 years of experience in the industry and contain detailed recipes for a wide range of products which require starch-derived sweeteners. The personal experience of the author comes through with valuable descriptions of the effect of different glucose syrups on taste, texture and shelf-life. It will form a valuable textbook to students of food technology and culinary arts, technologists engaged in product development, new technologists to the industry and also prove useful to more experienced technologists wishing to understand more about glucose syrups as raw materials.\" (\u003ci\u003eFood Science and Technology\u003c\/i\u003e, 27 November 2012)\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePreface\u003c\/i\u003e  \u003c\/p\u003e\u003cp\u003e\u003ci\u003eA note on nomenclature\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAcknowledgements\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 History of glucose syrups\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Historical developments\u003c\/p\u003e \u003cp\u003e1.2 Analytical developments\u003c\/p\u003e \u003cp\u003e1.3 Process developments\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Fructose containing syrups\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 Commercial development\u003c\/p\u003e \u003cp\u003e2.3 Europe and the HFGS (isoglucose) production quota\u003c\/p\u003e \u003cp\u003e2.4 Inulin\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Glucose syrup manufacture\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Reducing sugars\u003c\/p\u003e \u003cp\u003e3.3 Starch\u003c\/p\u003e \u003cp\u003e3.4 Enzymes\u003c\/p\u003e \u003cp\u003e3.5 The process\u003c\/p\u003e \u003cp\u003e3.6 Acid hydrolysis\u003c\/p\u003e \u003cp\u003e3.7 Acid enzyme hydrolysis\u003c\/p\u003e \u003cp\u003e3.8 Paste Enzyme Enzyme hydrolysis (PEE)\u003c\/p\u003e \u003cp\u003e3.9 Crystalline dextrose production\u003c\/p\u003e \u003cp\u003e3.10 Total sugar production\u003c\/p\u003e \u003cp\u003e3.11 Enzyme enzyme hydrolysis (E\/E)\u003c\/p\u003e \u003cp\u003e3.12 Isomerisation\u003c\/p\u003e \u003cp\u003e3.13 Syrups for particular applications\u003c\/p\u003e \u003cp\u003e3.14 Summary of typical sugar spectra produced by different processes\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Explanation of glucose syrup specifications\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 What specification details mean?\u003c\/p\u003e \u003cp\u003e4.3 Dry products\u003c\/p\u003e \u003cp\u003e4.4 Syrup problems and their possible causes\u003c\/p\u003e \u003cp\u003e4.5 Bulk tank installation\u003c\/p\u003e \u003cp\u003e4.6 Bulk tank design\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Application properties of glucose syrups\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Summary of properties\u003c\/p\u003e \u003cp\u003e5.3 Bodying agent\u003c\/p\u003e \u003cp\u003e5.4 Browning reaction\u003c\/p\u003e \u003cp\u003e5.5 Cohesiveness\u003c\/p\u003e \u003cp\u003e5.6 Fermentability\u003c\/p\u003e \u003cp\u003e5.7 Flavour enhancement\u003c\/p\u003e \u003cp\u003e5.8 Flavour transfer medium\u003c\/p\u003e \u003cp\u003e5.9 Foam stabilisers\u003c\/p\u003e \u003cp\u003e5.10 Freezing point depression\u003c\/p\u003e \u003cp\u003e5.11 Humectancy\u003c\/p\u003e \u003cp\u003e5.12 Hygroscopicity\u003c\/p\u003e \u003cp\u003e5.13 Nutritive solids\u003c\/p\u003e \u003cp\u003e5.14 Osmotic pressure\u003c\/p\u003e \u003cp\u003e5.15 Prevention of sucrose crystallisation\u003c\/p\u003e \u003cp\u003e5.16 Prevention of coarse ice crystal formation\u003c\/p\u003e \u003cp\u003e5.17 Sheen producer\u003c\/p\u003e \u003cp\u003e5.18 Sweetness\u003c\/p\u003e \u003cp\u003e5.19 Viscosity\u003c\/p\u003e \u003cp\u003e5.20 Summary of properties\u003c\/p\u003e \u003cp\u003e5.21 Differences between glucose syrups and sucrose\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Syrup applications: an overview\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 42 DE Glucose Syrup\u003c\/p\u003e \u003cp\u003e6.3 28 and 35 DE Glucose Syrup\u003c\/p\u003e \u003cp\u003e6.4 Glucose syrup solids\u003c\/p\u003e \u003cp\u003e6.5 Maltose and high maltose syrups\u003c\/p\u003e \u003cp\u003e6.6 63 DE Glucose Syrup\u003c\/p\u003e \u003cp\u003e6.7 95 DE Glucose Syrup\u003c\/p\u003e \u003cp\u003e6.8 Dextrose monohydrate\u003c\/p\u003e \u003cp\u003e6.9 HFGS and fructose syrups\u003c\/p\u003e \u003cp\u003e6.10 Maltodextrins\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Trehalose\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Production\u003c\/p\u003e \u003cp\u003e7.3 Properties\u003c\/p\u003e \u003cp\u003e7.4 Applications\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Sugar alcohols: an overview\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Production\u003c\/p\u003e \u003cp\u003e8.3 Overview of polyol properties\u003c\/p\u003e \u003cp\u003e8.4 Applications overview\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Glucose syrups in baking and biscuit products\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Fermented goods\u003c\/p\u003e \u003cp\u003e9.3 Non-fermented goods\u003c\/p\u003e \u003cp\u003e9.4 Biscuits\u003c\/p\u003e \u003cp\u003e9.5 Biscuit fillings\u003c\/p\u003e \u003cp\u003e9.6 Wafer fillings\u003c\/p\u003e \u003cp\u003e9.7 Bakery sundries\u003c\/p\u003e \u003cp\u003e9.8 Reduced calorie products\u003c\/p\u003e \u003cp\u003e9.9 Breakfast cereals\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Glucose syrups in brewing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Brewing process\u003c\/p\u003e \u003cp\u003e10.3 Historical use of glucose syrups\u003c\/p\u003e \u003cp\u003e10.4 The role of glucose syrups\u003c\/p\u003e \u003cp\u003e10.5 Low-alcohol and low-calorie beer\u003c\/p\u003e \u003cp\u003e10.6 De-ionised glucose syrups\u003c\/p\u003e \u003cp\u003e10.7 High-gravity brewing\u003c\/p\u003e \u003cp\u003e10.8 Brewer’s extract – cost calculations\u003c\/p\u003e \u003cp\u003e10.9 Chip sugar\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Glucose syrups in confectionery\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 What can glucose syrups offer the confectioner?\u003c\/p\u003e \u003cp\u003e11.3 Which glucose syrup to use?\u003c\/p\u003e \u003cp\u003e11.4 Typical glucose syrup inclusion rates\u003c\/p\u003e \u003cp\u003e11.5 Some basic confectionery recipes 161\u003c\/p\u003e \u003cp\u003e11.6 Calorie-reduced products\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Glucose syrups in fermentations: an overview\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Choice of substrate\u003c\/p\u003e \u003cp\u003e12.3 Basic fermentation process\u003c\/p\u003e \u003cp\u003e12.4 Products of fermentation\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13 Glucose syrups in ice creams and similar products\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Ingredients and process\u003c\/p\u003e \u003cp\u003e13.3 Glucose syrups – freezing point and relative sweetness values\u003c\/p\u003e \u003cp\u003e13.4 Quick process checks\u003c\/p\u003e \u003cp\u003e13.5 Soft serve ice creams\u003c\/p\u003e \u003cp\u003e13.6 Other types of frozen dessert\u003c\/p\u003e \u003cp\u003e13.7 Yogurts\u003c\/p\u003e \u003cp\u003e13.8 Sorbet\u003c\/p\u003e \u003cp\u003e13.9 Mousse\u003c\/p\u003e \u003cp\u003e13.10 Ice lollies\u003c\/p\u003e \u003cp\u003e13.11 Fruit lollies\u003c\/p\u003e \u003cp\u003e13.12 Ripple syrups\u003c\/p\u003e \u003cp\u003e13.13 Topping or dessert syrup\u003c\/p\u003e \u003cp\u003e13.14 Reduced calorie products\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14 Glucose syrups in jams\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 Effects of boiling\u003c\/p\u003e \u003cp\u003e14.3 Use of glucose syrups\u003c\/p\u003e \u003cp\u003e14.4 Domestic jam\u003c\/p\u003e \u003cp\u003e14.5 Jelly jams\u003c\/p\u003e \u003cp\u003e14.6 Honey type spread\u003c\/p\u003e \u003cp\u003e14.7 Chocolate spread\u003c\/p\u003e \u003cp\u003e14.8 Peanut spread\u003c\/p\u003e \u003cp\u003e14.9 Industrial jams\u003c\/p\u003e \u003cp\u003e14.10 Diabetic and reduced calorie products\u003c\/p\u003e \u003cp\u003e14.11 How to calculate a recipe?\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15 Glucose syrups in tomato products and other types of dressings and sauces\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction\u003c\/p\u003e \u003cp\u003e15.2 Which glucose syrup to use?\u003c\/p\u003e \u003cp\u003e15.3 Tomato products\u003c\/p\u003e \u003cp\u003e15.4 Other dressings\u003c\/p\u003e \u003cp\u003e15.5 Other sauces, marinades and pickles\u003c\/p\u003e \u003cp\u003e15.6 Reduced calorie products\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16 Glucose syrups in soft drinks\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Ingredients\u003c\/p\u003e \u003cp\u003e16.3 Effect of process inversion\u003c\/p\u003e \u003cp\u003e16.4 Use of glucose syrups\u003c\/p\u003e \u003cp\u003e16.5 Quality considerations\u003c\/p\u003e \u003cp\u003e16.6 Laboratory evaluation of glucose syrups in soft drinks\u003c\/p\u003e \u003cp\u003e16.7 Soft drink recipes\u003c\/p\u003e \u003cp\u003e16.8 Powdered drinks\u003c\/p\u003e \u003cp\u003e16.9 Reduced calorie drinks\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17 Glucose syrups in health and sports drinks\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 The energy source\u003c\/p\u003e \u003cp\u003e17.3 Classification of health drinks\u003c\/p\u003e \u003cp\u003e17.4 Osmotic pressure of health drinks\u003c\/p\u003e \u003cp\u003e17.5 Sucrose in sports or health drinks\u003c\/p\u003e \u003cp\u003e17.6 Formulating a sports drink\u003c\/p\u003e \u003cp\u003e17.7 Energy values\u003c\/p\u003e \u003cp\u003e17.8 Oral rehydration\u003c\/p\u003e \u003cp\u003e17.9 Geriatric drinks and liquid foods\u003c\/p\u003e \u003cp\u003e17.10 Slimming foods\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18 Carbohydrate metabolism and caloric values\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction\u003c\/p\u003e \u003cp\u003e18.2 Human digestive system\u003c\/p\u003e \u003cp\u003e18.3 Carbohydrate absorption\u003c\/p\u003e \u003cp\u003e18.4 Summary of carbohydrate metabolism\u003c\/p\u003e \u003cp\u003e18.5 Carbohydrate metabolic problems\u003c\/p\u003e \u003cp\u003e18.6 Caloric values\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19 Caramel – the colouring\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction\u003c\/p\u003e \u003cp\u003e19.2 Process\u003c\/p\u003e \u003cp\u003e19.3 Properties\u003c\/p\u003e \u003cp\u003e19.4 Applications\u003c\/p\u003e \u003cp\u003e\u003cb\u003eGlossary\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix A Simple analytical information\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA.1 Introduction\u003c\/p\u003e \u003cp\u003eA.2 The ingredient declaration panel\u003c\/p\u003e \u003cp\u003eA.3 Does it contain glucose syrup?\u003c\/p\u003e \u003cp\u003eA.4 What HPLC sugar analysis can tell?\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix B Simple calculations\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eB.1 Introduction\u003c\/p\u003e \u003cp\u003eB.2 Adjusting syrup solids\u003c\/p\u003e \u003cp\u003eB.3 Altering the sugar spectra of a glucose syrup blend\u003c\/p\u003e \u003cp\u003eB.4 How to calculate equivalent sweetness values?\u003c\/p\u003e \u003cp\u003eB.5 Relationship between density, volume and weight of glucose syrups\u003c\/p\u003e \u003cp\u003eB.6 How much syrup is required to obtain a given weight of syrup solids?\u003c\/p\u003e \u003cp\u003eB.7 Brix, RI and RI Solids, % Solids and Baumé\u003c\/p\u003e \u003cp\u003eB.8 Recipe costings\u003c\/p\u003e \u003cp\u003eB.9 Colligative properties\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix C Sugars data\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eC.1 Approximate % sugar spectra of different glucose syrups\u003c\/p\u003e \u003cp\u003eC.2 Theoretical molecular weights\u003c\/p\u003e \u003cp\u003eC.3 Sweetness values\u003c\/p\u003e \u003cp\u003eC.4 Approximate sugar spectra of domestic sweeteners\u003c\/p\u003e \u003cp\u003eC.5 Typical particle size for different grades of sucrose\u003c\/p\u003e \u003cp\u003eC.6 Melting points\u003c\/p\u003e \u003cp\u003eC.7 Solubility – grams per 100 ml\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix D Tables\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eD.1 Temperature conversion\u003c\/p\u003e \u003cp\u003eD.2 Viscosity of glucose syrups at different Dextrose Equivalents and temperatures. Reproduced by courtesy of The Corn Refiners Association\u003c\/p\u003e \u003cp\u003eD.3 Maize starch Baumé tables. Reproduced by courtesy of The Corn Refiners Association\u003c\/p\u003e \u003cp\u003eD.4 Sucrose Brix table – Brix – % sucrose w\/w, specific gravity and Baumé (145 modulus)\u003c\/p\u003e \u003cp\u003eD.5 Sucrose Brix – refractive indices at 20◦C\u003c\/p\u003e \u003cp\u003eD.6 Glucose syrup tables – commercial Baumé, DE, % solids – at 60◦C (140◦F)\u003c\/p\u003e \u003cp\u003eD.7 Sieve specifications\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBibliography\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49407905726807,"sku":"9781405175562","price":154.76,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781405175562.jpg?v=1730500916","url":"https:\/\/bookcurl.com\/products\/glucose-syrups-9781405175562","provider":"Book Curl","version":"1.0","type":"link"}