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Beschreibung
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. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Bis zu 50 % günstiger als neu
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Technische Daten
Erscheinungsdatum
26.02.2010
Sprache
Englisch
EAN
9781405175562
Herausgeber
John Wiley & Sons
Sonderedition
Nein
Autor
Peter Hull
Seitenanzahl
388
Einbandart
Gebundene Ausgabe
Einbandart Details
Fadenbindung
Buch Untertitel
Technology and Applications
Transparenz & Sicherheit
Hersteller: Wiley, Boschstrasse 12, Weinheim, Deutschland, 69469, product_safety@wiley.com, Wiley-VCH GmbH
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