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Production and Physicochemical Properties of Hydrogenated Glucose Syrups
Author(s) -
Kearsley M. W.,
Birch G. G.
Publication year - 1977
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19770291207
Subject(s) - sorbitol , maltitol , food science , chemistry , glucose syrup , biochemical engineering , pulp and paper industry , sugar , engineering
An obvious and as yet little explored alternative to glucose syrups, for use in foods, is a series of hydrogenated derivatives of the commercial glucose syrups. Sorbitol is already widely used in the food industry and like maltitol offers certain metabolic advantages in foods for diabetics. It is relatively easy to produce a series of partially or totally hydrogenated glucose syrups based on this form of modification. This paper presents details of the production of some hydrogenated glucose syrups and a selection of their physicochemical properties.