Hardcover – 388 pages (February 2010)
John Wiley & Sons
Glucose syrups are key ingredients in confectionery, beer, soft drinks, jams, sauces and ice creams, as well as in pharmaceuticals. They offer functional benefits and are economical to use.
This book is for all those involved in the processing, buying and using of these syrups. Emphasis is on practical information – recipes are included where relevant, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make syrup choices for a particular application, and to adapt recipes in order to replace sugar or other ingredients.
Chapter 1 – History of Glucose Syrups
Chapter 2 – The Fructose Story.
Chapter 3 – Glucose Syrup Manufacture.
Chapter 4 – Explanation of Glucose Syrup Specifications.
Chapter 5 – Properties and Functional Uses of Glucose Syrups
Chapter 6 – Syrup Applications Overview.
Chapter 7 – Trehalose.
Chapter 8 – Sugar Alcohols – an overview.
Chapter 9 – Glucose syrups in baking and biscuit products.
Chapter 10 – Glucose syrups in brewing.
Chapter 11 – Glucose syrups in confectionery.
Chapter 12 – Glucose syrups in fermentations – an overview.
Chapter 13 – Glucose syrups in ice cream and frozen desserts.
Chapter 14 – Glucose syrups in jams.
Chapter 15 – Glucose syrups in tomato products and other types of dressings and sauces.
Chapter 16 – Glucose syrups in soft drinks.
Chapter 17 – Glucose syrups in health and sports drinks.
Chapter 18 – Carbohydrate metabolism and caloric values.