Chemistry Reference
In-Depth Information
6.8.4
GlucoseSyrupApplications..................................................................................... 164
6.8.4.1
GlucoseSyrup(42DE).............................................................................. 164
6.8.4.2
Lowerthan42DEGlucoseSyrup............................................................. 164
6.8.4.3
GlucoseSyrup(63DE).............................................................................. 165
6.8.4.4
GlucoseSyrup(95DE).............................................................................. 165
6.8.4.5
High-FructoseGlucoseSyrup(HFGS)...................................................... 166
6.8.4.6
Low-DE(<20)GlucoseSyrupsorMaltodextrins...................................... 167
6.9
SorghumSyrup..................................................................................................................... 167
6.10 CaneorBeetSyrup............................................................................................................... 168
6.11 GoldenSyrup........................................................................................................................ 168
6.12 MolassesSyrup..................................................................................................................... 168
6.13 BeverageSyrup..................................................................................................................... 169
6.14 OtherTypesofSyrup............................................................................................................ 170
6.14.1 RaisinJuiceSyrup.................................................................................................... 170
6.14.1.1 FatSubstitute.............................................................................................. 170
6.14.1.2 SugarandSaltSubstitute........................................................................... 171
6.14.1.3 FoodAdditives........................................................................................... 171
6.14.2 MustSyrup................................................................................................................ 171
6.14.3 DateSyrup................................................................................................................ 171
6.14.4 BirchSyrup............................................................................................................... 172
6.14.5 PalmSyrup............................................................................................................... 172
6.14.6 MedicatedSyrup....................................................................................................... 172
References...................................................................................................................................... 173
6.1 INtrODUCtION
Sugarisanimportantingredientinmanyfoodanddrinkapplications,andliquidsweetenersor
syrupspossessadditionalapplications,beneits,andproperties.
Amongcommonviscouscarbohydrate-basedliquids,syrupsincludehoney,cornsyrup,inverted
sugar, and molasses. In order to understand how liquid sweeteners differ from solid sweeteners,
suchasgranulatedsugars,itisimperativetounderstandtheirchemistry.Ofcourse,sucroseasa
disaccharideofglucoseandfructosepossessesarelativesweetnessof100asabaseforallother
sweeteners. However, liquid sugars or syrups are different in chemical structure and functional
propertiesfromthecompetitivegranulatedsugar(Anderson1997).
Honey,beingtheoldestall-naturalliquidsweetener,isusedextensivelyinbakerygoods,extend-
ingtheirselflifeasaresultofitshumidityabsorbanceandslowreleaseofmoisture.
Corn syrup refers to a sweetener group that differs in glucose concentration (20%-98%), but
whenitisblendedwithfructose,itresultsinsyrupsof42%-95%fructose.
Invertedsugarisaliquidproductthatiscreatedthroughaninversionprocessofsucroseinto
equalamountsofglucose(relativesweetnessof70)andfructose(relativesweetnessof120).
Molasses is a reined by-product of cane and beet sugar manufacturing. Its color and lavor
dependsonthenumberofextractionprocesses,anditsaciditymaybeneutralizedbytheaddition
(1%)ofbakingsoda(El-Refaietal.1992).
Someofthemostcommonliquidsweetenersincludethefollowing:
•
Maplesyrupisobtainedbycollectingtreesap,boilingit,andconcentratingitintoasyrup.
•
Goldensyrupismadefromevaporatedcanejuiceandhasasmoothconsistencyandauniquerich,
toastylavor.
•
Sorghumsyrupisprocessedfromsorghumstalksandgivescolortocereals,crackers,snacks,and
bakedgoods.
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