Glucose Syrups

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.

“A most readable and practical reference book for anyone working in the food and brewing industries ”.  (Chemistry & Industry, 27 September 2010) "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." (Food Science and Technology, 27 November 2012)

• Preface A note on nomenclatureAcknowledgementsChapter 1 History of glucose syrups1.1 Historical developments1.2 Analytical developments1.3 Process developmentsChapter 2 Fructose containing syrups2.1 Introduction2.2 Commercial development2.3 Europe and the HFGS (isoglucose) production quota2.4 InulinChapter 3 Glucose syrup manufacture3.1 Introduction3.2 Reducing sugars3.3 Starch3.4 Enzymes3.5 The process3.6 Acid hydrolysis3.7 Acid enzyme hydrolysis3.8 Paste Enzyme Enzyme hydrolysis (PEE)3.9 Crystalline dextrose production3.10 Total sugar production3.11 Enzyme enzyme hydrolysis (E/E)3.12 Isomerisation3.13 Syrups for particular applications3.14 Summary of typical sugar spectra produced by different processesChapter 4 Explanation of glucose syrup specifications4.1 Introduction4.2 What specification details mean?4.3 Dry products4.4 Syrup problems and their possible causes4.5 Bulk tank installation4.6 Bulk tank designChapter 5 Application properties of glucose syrups5.1 Introduction5.2 Summary of properties5.3 Bodying agent5.4 Browning reaction5.5 Cohesiveness5.6 Fermentability5.7 Flavour enhancement5.8 Flavour transfer medium5.9 Foam stabilisers5.10 Freezing point depression5.11 Humectancy5.12 Hygroscopicity5.13 Nutritive solids5.14 Osmotic pressure5.15 Prevention of sucrose crystallisation5.16 Prevention of coarse ice crystal formation5.17 Sheen producer5.18 Sweetness5.19 Viscosity5.20 Summary of properties5.21 Differences between glucose syrups and sucroseChapter 6 Syrup applications: an overview6.1 Introduction6.2 42 DE Glucose Syrup6.3 28 and 35 DE Glucose Syrup6.4 Glucose syrup solids6.5 Maltose and high maltose syrups6.6 63 DE Glucose Syrup6.7 95 DE Glucose Syrup6.8 Dextrose monohydrate6.9 HFGS and fructose syrups6.10 MaltodextrinsChapter 7 Trehalose7.1 Introduction7.2 Production7.3 Properties7.4 ApplicationsChapter 8 Sugar alcohols: an overview8.1 Introduction8.2 Production8.3 Overview of polyol properties8.4 Applications overviewChapter 9 Glucose syrups in baking and biscuit products9.1 Introduction9.2 Fermented goods9.3 Non-fermented goods9.4 Biscuits9.5 Biscuit fillings9.6 Wafer fillings9.7 Bakery sundries9.8 Reduced calorie products9.9 Breakfast cerealsChapter 10 Glucose syrups in brewing10.1 Introduction10.2 Brewing process10.3 Historical use of glucose syrups10.4 The role of glucose syrups10.5 Low-alcohol and low-calorie beer10.6 De-ionised glucose syrups10.7 High-gravity brewing10.8 Brewer’s extract – cost calculations10.9 Chip sugarChapter 11 Glucose syrups in confectionery11.1 Introduction11.2 What can glucose syrups offer the confectioner?11.3 Which glucose syrup to use?11.4 Typical glucose syrup inclusion rates11.5 Some basic confectionery recipes 16111.6 Calorie-reduced productsChapter 12 Glucose syrups in fermentations: an overview12.1 Introduction12.2 Choice of substrate12.3 Basic fermentation process12.4 Products of fermentationChapter 13 Glucose syrups in ice creams and similar products13.1 Introduction13.2 Ingredients and process13.3 Glucose syrups – freezing point and relative sweetness values13.4 Quick process checks13.5 Soft serve ice creams13.6 Other types of frozen dessert13.7 Yogurts13.8 Sorbet13.9 Mousse13.10 Ice lollies13.11 Fruit lollies13.12 Ripple syrups13.13 Topping or dessert syrup13.14 Reduced calorie productsChapter 14 Glucose syrups in jams14.1 Introduction14.2 Effects of boiling14.3 Use of glucose syrups14.4 Domestic jam14.5 Jelly jams14.6 Honey type spread14.7 Chocolate spread14.8 Peanut spread14.9 Industrial jams14.10 Diabetic and reduced calorie products14.11 How to calculate a recipe?Chapter 15 Glucose syrups in tomato products and other types of dressings and sauces15.1 Introduction15.2 Which glucose syrup to use?15.3 Tomato products15.4 Other dressings15.5 Other sauces, marinades and pickles15.6 Reduced calorie productsChapter 16 Glucose syrups in soft drinks16.1 Introduction16.2 Ingredients16.3 Effect of process inversion16.4 Use of glucose syrups16.5 Quality considerations16.6 Laboratory evaluation of glucose syrups in soft drinks16.7 Soft drink recipes16.8 Powdered drinks16.9 Reduced calorie drinksChapter 17 Glucose syrups in health and sports drinks17.1 Introduction17.2 The energy source17.3 Classification of health drinks17.4 Osmotic pressure of health drinks17.5 Sucrose in sports or health drinks17.6 Formulating a sports drink17.7 Energy values17.8 Oral rehydration17.9 Geriatric drinks and liquid foods17.10 Slimming foodsChapter 18 Carbohydrate metabolism and caloric values18.1 Introduction18.2 Human digestive system18.3 Carbohydrate absorption18.4 Summary of carbohydrate metabolism18.5 Carbohydrate metabolic problems18.6 Caloric valuesChapter 19 Caramel – the colouring19.1 Introduction19.2 Process19.3 Properties19.4 ApplicationsGlossaryAppendix A Simple analytical informationA.1 IntroductionA.2 The ingredient declaration panelA.3 Does it contain glucose syrup?A.4 What HPLC sugar analysis can tell?Appendix B Simple calculationsB.1 IntroductionB.2 Adjusting syrup solidsB.3 Altering the sugar spectra of a glucose syrup blendB.4 How to calculate equivalent sweetness values?B.5 Relationship between density, volume and weight of glucose syrupsB.6 How much syrup is required to obtain a given weight of syrup solids?B.7 Brix, RI and RI Solids, % Solids and BauméB.8 Recipe costingsB.9 Colligative propertiesAppendix C Sugars dataC.1 Approximate % sugar spectra of different glucose syrupsC.2 Theoretical molecular weightsC.3 Sweetness valuesC.4 Approximate sugar spectra of domestic sweetenersC.5 Typical particle size for different grades of sucroseC.6 Melting pointsC.7 Solubility – grams per 100 mlAppendix D TablesD.1 Temperature conversionD.2 Viscosity of glucose syrups at different Dextrose Equivalents and temperatures. Reproduced by courtesy of The Corn Refiners AssociationD.3 Maize starch Baumé tables. Reproduced by courtesy of The Corn Refiners AssociationD.4 Sucrose Brix table – Brix – % sucrose w/w, specific gravity and Baumé (145 modulus)D.5 Sucrose Brix – refractive indices at 20◦CD.6 Glucose syrup tables – commercial Baumé, DE, % solids – at 60◦C (140◦F)D.7 Sieve specificationsBibliographyIndex