This book brings together all the relevant information on the manufacture and use of glucose syrups, covering their use as alternatives to sugar, as well as being a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, and in pharmaceuticals and industrial fermentations.

Glucose Syrups: Technology and Applications provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists and technologists 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.

Contents

1. History of glucose syrups
2. Fructose containing syrups
3. Glucose syrup manufacture
4. Explanation of glucose syrup specifications
5. Application properties of glucose syrups
6. Syrup applications: an overview
7. Trehalose
8. Sugar alcohols: an overview
9. Glucose syrups in baking and biscuit products
10. Glucose syrups in brewing
11. Glucose syrups in confectionery
12. Glucose syrups in fermentations: an overview
13. Glucose syrups in ice creams and similar products
14. Glucose syrups in jams
15. Glucose syrups in tomato products and other types of dressings and sauces
16. Glucose syrups in soft drinks
17. Glucose syrups in health and sports drinks
18. Carbohydrate metabolism and caloric values
19. Caramel – the colouring

Glossary

Appendices

1. Simple analytical information
2. Simple calculations
3. Sugars data
4. Tables

Index

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