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.

Table of Contents:
Preface A note on nomenclature Acknowledgements Chapter 1 History of glucose syrups 1.1 Historical developments 1.2 Analytical developments 1.3 Process developments Chapter 2 Fructose containing syrups 2.1 Introduction 2.2 Commercial development 2.3 Europe and the HFGS (isoglucose) production quota 2.4 Inulin Chapter 3 Glucose syrup manufacture 3.1 Introduction 3.2 Reducing sugars 3.3 Starch 3.4 Enzymes 3.5 The process 3.6 Acid hydrolysis 3.7 Acid enzyme hydrolysis 3.8 Paste Enzyme Enzyme hydrolysis (PEE) 3.9 Crystalline dextrose production 3.10 Total sugar production 3.11 Enzyme enzyme hydrolysis (E/E) 3.12 Isomerisation 3.13 Syrups for particular applications 3.14 Summary of typical sugar spectra produced by different processes Chapter 4 Explanation of glucose syrup specifications 4.1 Introduction 4.2 What specification details mean? 4.3 Dry products 4.4 Syrup problems and their possible causes 4.5 Bulk tank installation 4.6 Bulk tank design Chapter 5 Application properties of glucose syrups 5.1 Introduction 5.2 Summary of properties 5.3 Bodying agent 5.4 Browning reaction 5.5 Cohesiveness 5.6 Fermentability 5.7 Flavour enhancement 5.8 Flavour transfer medium 5.9 Foam stabilisers 5.10 Freezing point depression 5.11 Humectancy 5.12 Hygroscopicity 5.13 Nutritive solids 5.14 Osmotic pressure 5.15 Prevention of sucrose crystallisation 5.16 Prevention of coarse ice crystal formation 5.17 Sheen producer 5.18 Sweetness 5.19 Viscosity 5.20 Summary of properties 5.21 Differences between glucose syrups and sucrose Chapter 6 Syrup applications: an overview 6.1 Introduction 6.2 42 DE Glucose Syrup 6.3 28 and 35 DE Glucose Syrup 6.4 Glucose syrup solids 6.5 Maltose and high maltose syrups 6.6 63 DE Glucose Syrup 6.7 95 DE Glucose Syrup 6.8 Dextrose monohydrate 6.9 HFGS and fructose syrups 6.10 Maltodextrins Chapter 7 Trehalose 7.1 Introduction 7.2 Production 7.3 Properties 7.4 Applications Chapter 8 Sugar alcohols: an overview 8.1 Introduction 8.2 Production 8.3 Overview of polyol properties 8.4 Applications overview Chapter 9 Glucose syrups in baking and biscuit products 9.1 Introduction 9.2 Fermented goods 9.3 Non-fermented goods 9.4 Biscuits 9.5 Biscuit fillings 9.6 Wafer fillings 9.7 Bakery sundries 9.8 Reduced calorie products 9.9 Breakfast cereals Chapter 10 Glucose syrups in brewing 10.1 Introduction 10.2 Brewing process 10.3 Historical use of glucose syrups 10.4 The role of glucose syrups 10.5 Low-alcohol and low-calorie beer 10.6 De-ionised glucose syrups 10.7 High-gravity brewing 10.8 Brewer’s extract – cost calculations 10.9 Chip sugar Chapter 11 Glucose syrups in confectionery 11.1 Introduction 11.2 What can glucose syrups offer the confectioner? 11.3 Which glucose syrup to use? 11.4 Typical glucose syrup inclusion rates 11.5 Some basic confectionery recipes 161 11.6 Calorie-reduced products Chapter 12 Glucose syrups in fermentations: an overview 12.1 Introduction 12.2 Choice of substrate 12.3 Basic fermentation process 12.4 Products of fermentation Chapter 13 Glucose syrups in ice creams and similar products 13.1 Introduction 13.2 Ingredients and process 13.3 Glucose syrups – freezing point and relative sweetness values 13.4 Quick process checks 13.5 Soft serve ice creams 13.6 Other types of frozen dessert 13.7 Yogurts 13.8 Sorbet 13.9 Mousse 13.10 Ice lollies 13.11 Fruit lollies 13.12 Ripple syrups 13.13 Topping or dessert syrup 13.14 Reduced calorie products Chapter 14 Glucose syrups in jams 14.1 Introduction 14.2 Effects of boiling 14.3 Use of glucose syrups 14.4 Domestic jam 14.5 Jelly jams 14.6 Honey type spread 14.7 Chocolate spread 14.8 Peanut spread 14.9 Industrial jams 14.10 Diabetic and reduced calorie products 14.11 How to calculate a recipe? Chapter 15 Glucose syrups in tomato products and other types of dressings and sauces 15.1 Introduction 15.2 Which glucose syrup to use? 15.3 Tomato products 15.4 Other dressings 15.5 Other sauces, marinades and pickles 15.6 Reduced calorie products Chapter 16 Glucose syrups in soft drinks 16.1 Introduction 16.2 Ingredients 16.3 Effect of process inversion 16.4 Use of glucose syrups 16.5 Quality considerations 16.6 Laboratory evaluation of glucose syrups in soft drinks 16.7 Soft drink recipes 16.8 Powdered drinks 16.9 Reduced calorie drinks Chapter 17 Glucose syrups in health and sports drinks 17.1 Introduction 17.2 The energy source 17.3 Classification of health drinks 17.4 Osmotic pressure of health drinks 17.5 Sucrose in sports or health drinks 17.6 Formulating a sports drink 17.7 Energy values 17.8 Oral rehydration 17.9 Geriatric drinks and liquid foods 17.10 Slimming foods Chapter 18 Carbohydrate metabolism and caloric values 18.1 Introduction 18.2 Human digestive system 18.3 Carbohydrate absorption 18.4 Summary of carbohydrate metabolism 18.5 Carbohydrate metabolic problems 18.6 Caloric values Chapter 19 Caramel – the colouring 19.1 Introduction 19.2 Process 19.3 Properties 19.4 Applications Glossary Appendix A Simple analytical information A.1 Introduction A.2 The ingredient declaration panel A.3 Does it contain glucose syrup? A.4 What HPLC sugar analysis can tell? Appendix B Simple calculations B.1 Introduction B.2 Adjusting syrup solids B.3 Altering the sugar spectra of a glucose syrup blend B.4 How to calculate equivalent sweetness values? B.5 Relationship between density, volume and weight of glucose syrups B.6 How much syrup is required to obtain a given weight of syrup solids? B.7 Brix, RI and RI Solids, % Solids and Baumé B.8 Recipe costings B.9 Colligative properties Appendix C Sugars data C.1 Approximate % sugar spectra of different glucose syrups C.2 Theoretical molecular weights C.3 Sweetness values C.4 Approximate sugar spectra of domestic sweeteners C.5 Typical particle size for different grades of sucrose C.6 Melting points C.7 Solubility – grams per 100 ml Appendix D Tables D.1 Temperature conversion D.2 Viscosity of glucose syrups at different Dextrose Equivalents and temperatures. Reproduced by courtesy of The Corn Refiners Association D.3 Maize starch Baumé tables. Reproduced by courtesy of The Corn Refiners Association D.4 Sucrose Brix table – Brix – % sucrose w/w, specific gravity and Baumé (145 modulus) D.5 Sucrose Brix – refractive indices at 20◦C D.6 Glucose syrup tables – commercial Baumé, DE, % solids – at 60◦C (140◦F) D.7 Sieve specifications Bibliography Index