Chemistry Reference
In-Depth Information
Chapter
6
Syrups
Athanasios Labropoulos and Stylianos Anestis
CONteNtS
6.1
Introduction.......................................................................................................................... 148
6.1.1
CornSyrup................................................................................................................ 149
6.1.2
Honey........................................................................................................................ 149
6.1.3
MolassesSyrup......................................................................................................... 150
6.1.4
MapleSyrup.............................................................................................................. 150
6.1.5
GoldenSyrup............................................................................................................ 150
6.1.6
SorghumSyrup......................................................................................................... 150
6.1.7
MaltExtractSyrup(MaltSyrup).............................................................................. 150
6.1.8
BrownRiceSyrup.................................................................................................... 151
6.1.9
FruitJuiceSyrup....................................................................................................... 151
6.2
GlucoseandFructoseSyrup................................................................................................. 151
6.2.1
SyrupNomenclature................................................................................................. 151
6.2.2
Deinition,Production,andClassiication................................................................ 151
6.2.3
GlucoseSyrupProduction........................................................................................ 152
6.2.4
SyrupAppearance(Color)........................................................................................ 153
6.2.5
SweetnessAspects.................................................................................................... 153
6.2.6
FermentationandMoistureAspects......................................................................... 154
6.2.7
PhysicalProperties................................................................................................... 154
6.2.8
ApplicationstoFoodsandDrinks............................................................................ 154
6.2.9
SafetyandConsumption........................................................................................... 155
6.3
MapleSyrup.......................................................................................................................... 156
6.4
RiceSyrup............................................................................................................................ 157
6.4.1
BrownRiceSyrup.................................................................................................... 158
6.5
FruitSyrup............................................................................................................................ 158
6.6
InvertedSyrup...................................................................................................................... 160
6.7
Malt(Barley)Syrup.............................................................................................................. 160
6.8
LiquidCornSweeteners....................................................................................................... 161
6.8.1
CornSyrup................................................................................................................ 161
6.8.2
High-FructoseCornSyrup....................................................................................... 161
6.8.3
GlucoseSyrup........................................................................................................... 162
147
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