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.
General
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