Glucose Syrups: Technology and Applications

375 Pages·2010·5.26 MB·English

by  Peter Hull(auth.)

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Glucose Syrups
Technology and Applications
Glucose Syrups: Technology and Applications Peter Hull
© 2010 Peter Hull. ISBN: 978-1-405-17556-2
i
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Glucose Syrups
Technology and Applications
Peter Hull, MIFST
A John Wiley & Sons, Ltd., Publication
iii
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Thiseditionfirstpublished2010
(cid:1)C 2010PeterHull
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Hull,Peter,1934–
Glucosesyrups:technologyandapplications/PeterHull.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-1-4051-7556-2(hardback:alk.paper)1.Cornsyrup. 2.Glucose. I.Title.
TP405.H852010
664(cid:2).133–dc22
2009016430
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Setin10/13ptTimesNewRomanbyAptara(cid:1)R Inc.,NewDelhi,India
PrintedinSingapore
1 2010
iv
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Thisbookisdedicatedtoallthosewhohavebeenorareinvolvedintheglucoseindustry
anditsesteemedcustomers,withoutwhomtherewouldbenoglucoseindustry,andto
Ivan,Alexei,AnatoliyandDmitryforpersuadingmetowritethisbook.
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Contents
Preface xv
Anoteonnomenclature xvii
Acknowledgements xix
Chapter1 Historyofglucosesyrups 1
1.1 Historicaldevelopments 1
1.2 Analyticaldevelopments 4
1.3 Processdevelopments 6
Chapter2 Fructosecontainingsyrups 9
2.1 Introduction 9
2.2 Commercialdevelopment 11
2.3 EuropeandtheHFGS(isoglucose)productionquota 13
2.4 Inulin 17
2.5 Conclusion 17
Chapter3 Glucosesyrupmanufacture 19
3.1 Introduction 19
3.2 Reducingsugars 20
3.3 Starch 21
3.4 Enzymes 23
3.4.1 α-amylase 24
3.4.2 β-amylase 24
3.4.3 Glucoamylase 24
3.4.4 Pullulanase 25
3.4.5 Isomerase 25
3.4.6 Lesserenzymes 25
3.5 Theprocess 25
3.6 Acidhydrolysis 27
3.7 Acidenzymehydrolysis 33
3.8 PasteEnzymeEnzymehydrolysis(PEE) 34
3.9 Crystallinedextroseproduction 36
3.10 Totalsugarproduction 38
3.11 Enzymeenzymehydrolysis(E/E) 39
3.12 Isomerisation 40
3.13 Syrupsforparticularapplications 43
3.14 Summaryoftypicalsugarspectraproducedbydifferent
processes 43
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viii Contents
Chapter4 Explanationofglucosesyrupspecifications 45
4.1 Introduction 45
4.2 Whatspecificationdetailsmean 45
4.3 Dryproducts 53
4.4 Syrupproblemsandtheirpossiblecauses 54
4.5 Bulktankinstallation 57
4.6 Bulktankdesign 58
Chapter5 Applicationpropertiesofglucosesyrups 61
5.1 Introduction 61
5.2 Summaryofproperties 63
5.3 Bodyingagent 64
5.4 Browningreaction 64
5.5 Cohesiveness 65
5.6 Fermentability 65
5.7 Flavourenhancement 65
5.8 Flavourtransfermedium 66
5.9 Foamstabilisers 66
5.10 Freezingpointdepression 66
5.11 Humectancy 67
5.12 Hygroscopicity 68
5.13 Nutritivesolids 68
5.14 Osmoticpressure 68
5.15 Preventionofsucrosecrystallisation 70
5.16 Preventionofcoarseicecrystalformation 70
5.17 Sheenproducer 71
5.18 Sweetness 71
5.19 Viscosity 72
5.20 Summaryofproperties 73
5.21 Differencesbetweenglucosesyrupsandsucrose 74
Chapter6 Syrupapplications:anoverview 77
6.1 Introduction 77
6.2 42DEGlucoseSyrup 77
6.3 28and35DEGlucoseSyrup 79
6.4 Glucosesyrupsolids 80
6.5 Maltoseandhighmaltosesyrups 80
6.6 63DEGlucoseSyrup 82
6.7 95DEGlucoseSyrup 84
6.8 Dextrosemonohydrate 88
6.9 HFGSandfructosesyrups 91
6.10 Maltodextrins 95
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Contents ix
Chapter7 Trehalose 101
7.1 Introduction 101
7.2 Production 101
7.3 Properties 103
7.4 Applications 104
7.4.1 Confectionery 105
7.4.2 Dairy 105
7.4.3 Jamsandfruitfillings 106
7.4.4 Cosmeticandpersonalhygieneproducts 106
7.4.5 Pharmaceuticals 106
7.4.6 Medicalapplications 106
Chapter8 Sugaralcohols:anoverview 107
8.1 Introduction 107
8.2 Production 108
8.3 Overviewofpolyolproperties 111
8.4 Applicationsoverview 113
8.4.1 Sorbitol 113
8.4.2 Maltitol 115
8.4.3 Mannitol 116
8.4.4 Erythritol 117
Chapter9 Glucosesyrupsinbakingandbiscuitproducts 119
9.1 Introduction 119
9.2 Fermentedgoods 120
9.3 Non-fermentedgoods 121
9.4 Biscuits 123
9.5 Biscuitfillings 124
9.6 Waferfillings 124
9.7 Bakerysundries 125
9.7.1 Fondant 125
9.7.2 Hundredandthousands 126
9.7.3 Icings 126
9.7.4 Marshmallows 127
9.7.5 Marzipan 128
9.7.6 Fruitflavouredpieces 128
9.7.7 Pipingjelly 129
9.7.8 Bakeryglaze 129
9.8 Reducedcalorieproducts 130
9.9 Breakfastcereals 131
Chapter10 Glucosesyrupsinbrewing 133
10.1 Introduction 133
10.2 Brewingprocess 134
10.3 Historicaluseofglucosesyrups 135
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x Contents
10.4 Theroleofglucosesyrups 137
10.5 Lowalcoholandlowcaloriebeer 138
10.6 De-ionisedglucosesyrups 139
10.7 Highgravitybrewing 140
10.7.1 Highgravitybrewingcalculations 140
10.8 Brewer’sextract–costcalculations 141
10.8.1 Typicalextractvalues(hotwater) 143
10.8.2 Brewingsyrupadditioncalculations 145
10.9 Chipsugar 146
10.9.1 Howtomakechipsugar 147
Chapter11 Glucosesyrupsinconfectionery 149
11.1 Introduction 149
11.2 Whatcanglucosesyrupsoffertheconfectioner? 149
11.2.1 Controlofsucrosecrystallisationandgraining 150
11.2.2 Reducemoisturepickup 151
11.2.3 Reducecoldflow 151
11.2.4 Improveprocessing 152
11.2.5 Modifythesweetness 155
11.2.6 Modifyingtexture 155
11.3 Whichglucosesyruptouse? 155
11.4 Typicalglucosesyrupinclusionrates 158
11.5 Somebasicconfectioneryrecipes 161
11.5.1 Highboilings 161
11.5.2 Pulledsugarconfectionery 161
11.5.3 Fondant 162
11.5.4 Toffeeandcaramel 163
11.5.5 Fudge 164
11.5.6 Gumsandjellies 165
11.5.7 Chews 167
11.5.8 Marshmallows 168
11.5.9 Turkishdelight 168
11.5.10 Mueslibars 170
11.5.11 Confectionerycentres 171
11.6 Caloriereducedproducts 171
Chapter12 Glucosesyrupsinfermentations:anoverview 175
12.1 Introduction 175
12.2 Choiceofsubstrate 176
12.3 Basicfermentationprocess 177
12.4 Productsoffermentation 178
12.4.1 Pharmaceutical 178
12.4.2 Enzymes 179
12.4.3 Foodgradeproducts 180
12.4.4 Industrialproducts 183
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Contents xi
Chapter13 Glucosesyrupsinicecreamsandsimilarproducts 185
13.1 Introduction 185
13.2 Ingredientsandprocess 185
13.2.1 Fats 185
13.2.2 Milksolids 187
13.2.3 Sugars 187
13.2.4 Emulsifiersandstabilisers 187
13.2.5 Solids 187
13.2.6 Pasteurisation 188
13.2.7 Homogenisation 188
13.2.8 Cooling,ageingandfreezing 188
13.3 Glucosesyrups–freezingpointandrelativesweetness
values 188
13.3.1 Howtoreformulateusingglucosesyrups 190
13.3.2 Howsweetenerscanbere-balanced
13.4 Quickprocesschecks 194
13.4.1 Viscosity 194
13.4.2 Overrun 194
13.4.3 Solids 194
13.4.4 Fats 194
13.5 Softserveicecreams 194
13.6 Othertypesoffrozendessert 195
13.7 Yogurts 195
13.8 Sorbet 196
13.9 Mousse 196
13.10 Icelollies 197
13.11 Fruitlollies 197
13.12 Ripplesyrups 197
13.13 Toppingordessertsyrup 198
13.13.1 Asimpleeconomytoppingsyrup 199
13.13.2 Fruit-flavouredtoppingsyrup 199
13.13.3 Allsyrupfruit-flavouredtoppingsyrup 200
13.13.4 Chocolatetopping 200
13.13.5 Allsyrupchocolatetopping 200
13.13.6 Carameltopping 200
13.13.7 Allsyrupcarameltoppingsyrup 201
13.14 Reducedcalorieproducts 201
Chapter14 Glucosesyrupsinjams 203
14.1 Introduction 203
14.2 Effectsofboiling 203
14.3 Useofglucosesyrups 205
14.4 Domesticjam 208
14.5 Jellyjams 209
14.6 Honeytypespread 209
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xii Contents
14.7 Chocolatespread 210
14.8 Peanutspread 211
14.9 Industrialjams 211
14.9.1 Bake-stablejams 212
14.9.2 Biscuitjams 212
14.9.3 Spreadablejams 212
14.9.4 Jamfillings 212
14.9.5 Flanjellies 212
14.9.6 Fruitandpiefillings 214
14.9.7 Tabletjellies 214
14.9.8 Mincemeat 215
14.9.9 Fruitcurds 216
14.10 Diabeticandreducedcalorieproducts 217
14.11 Howtocalculatearecipe? 217
Chapter15 Glucosesyrupsintomatoproductsandothertypesof
dressingsandsauces 221
15.1 Introduction 221
15.2 Whichglucosesyruptouse? 221
15.3 Tomatoproducts 222
15.4 Otherdressings 224
15.5 Othersauces,marinadesandpickles 225
15.6 Reducedcalorieproducts 226
Chapter16 Glucosesyrupsinsoftdrinks 227
16.1 Introduction 227
16.2 Ingredients 228
16.3 Effectofprocessinversion 228
16.4 Useofglucosesyrups 231
16.5 Qualityconsiderations 233
16.6 Laboratoryevaluationofglucosesyrupsinsoftdrinks 233
16.6.1 Water 234
16.6.2 Sweeteners 234
16.6.3 Acidulants 235
16.7 Softdrinkrecipes 236
16.7.1 Carbonateddrinks,forexamplelemonade 237
16.7.2 Dilutabledrinks,forexampleorangesquash 237
16.8 Powdereddrinks 238
16.9 Reducedcaloriedrinks 238
Chapter17 Glucosesyrupsinhealthandsportsdrinks 239
17.1 Introduction 239
17.2 Theenergysource 239
17.3 Classificationofhealthdrinks 240
17.4 Osmoticpressureofhealthdrinks 241