Glucose Syrups (eBook)

Technology and Applications

Peter Hull (Autor)

eBook Download: PDF

2011 | 1. Auflage
392 Seiten
John Wiley & Sons (Verlag)
978-1-4443-1475-5 (ISBN)

Infos

Glucose 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.

This 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 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.

Autor

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.

Rezensionen

"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)

Produkt-Details

• Erscheint lt. Verlag: 23.9.2011
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Bäckerei u. Konditorei • Bäckerei u. Konditorei • Food Science & Technology • Glukose • Hospitality • Hotelgewerbe, Gastronomie u. Touristik • ingredients • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Professional Baking & Pastry • Zusatzstoffe
• ISBN-10: 1-4443-1475-0 / 1444314750
• ISBN-13: 978-1-4443-1475-5 / 9781444314755