Question 2: The role of glucose syrup Glucose syrup is mainly used in the food industry, accounting for 95% of all the dosage, the non-food industry accounted for only 5%, mainly the pharmaceutical industry. The largest use in the food industry is confectionery, followed by fruit processing, beverages, baking, in addition, in canned goods, dairy products are also used. The role of glucose syrup in confectionery manufacturing is mainly to control the degree of crystallinity to meet the needs of not II type of candy. The glucose syrup added should be treated separately according to the specific situation.63DE syrup can increase the hygroscopicity and softness of candy, reduce the degree of teaching, inhibit the corrosion of microorganisms, and is often used in the production of gummy candy and soft candy. And 35-42DE acid conversion glucose syrup can increase the solids content, improve the solubility of sucrose, to ensure that the candy particle size, often mixed with sucrose for hard sugar production. Dried fruit is an important product in fruit processing, choose 63DE glucose syrup, low viscosity, good permeability, easy to penetrate into the pulp or peel interstitials, while low DE value of the syrup, due to the high average molecular weight, viscosity, the effect is poor.
Glucose syrup is used in alcoholic beverages in two ways, one is to control the suspension, ripeness and sweetness; the second is as a source of fermentation carbohydrates, should be selected with a high DE value glucose syrup, added after fermentation or distillation extraction. Glucose syrup is used extensively in the baking industry, where it controls the rheological properties of the product and reducing sugars enhance the browning response of the crust. The oligosaccharides in the syrup control the product organization, and the high DE value glucose syrup enables the cake to absorb water to prevent drying and prolong the shelf life. Glucose syrup is used in the production of ice cream, which can control the softness, crystal formation and freezing point of the product, so that the product becomes smooth, no ice crystals are produced, not overly sweet, and does not mask the flavor. Applications of glucose syrup in the pharmaceutical industry include as a raw material for antibiotic production, as a sugar coating for pills, and with sucrose*** as a carrier for cough drops.
Question 3: What is the difference between glucose syrup and maltose syrup Fructose syrup
Fructose syrup is a starch syrup made from the hydrolysis and isomerization of plant starch, which has a unique flavor and is an important sweetener.
Composition: mainly fructose and glucose; so called "fructose syrup".
Role in food:
First, refreshing, good transparency, sweetness - used in carbonated beverages, fruit juice drinks, ice cream, sour milk, all kinds of cold foods.
Two, permeability, storage - for dried fruit, candied fruit, fruit, canned food, jam and so on.
Third, fermentation, heat preservation - for cakes, cakes, cakes, bread, etc.
Fourth, fermentation, heat preservation.
Fourth, control crystallization - for ice cream, soft candy and so on.
v. Solubility - for wine, cider, fruit punch, yellow wine, sparkling wine, champagne, etc.
vi.
vi. Direct absorbability, good flavor - used in cough bicarbonate, loquat lozenges, medicinal wine, health food.
Glucose syrup
It is a kind of starch syrup produced by the action of enzymes or acids with starch as raw material.
Composition: the main ingredients are glucose, maltose, maltotriose, maltotetraose and tetrasaccharide above. Also known as liquid glucose, glucomaltose syrup . Also known as dextrose. A monosaccharide, containing aldehyde group has sugar.
Role in food:
I. Application in confectionery Liquid glucose has a mild and moderate sweetness, good resistance to crystallization, antioxidant, moderate viscosity, good chemical stability, and is widely used in the confectionery industry.
Second, liquid glucose has high viscosity, applied to canned fruits, juice drinks and edible syrups can be utilized to improve the consistency and palatability of the product by using its viscosity.
Third, liquid glucose has high hygroscopicity, which can be used in soft candy, bread, pastry food to keep the product fluffy, improve the taste and prolong the shelf life of the product.
Fourth, liquid glucose has the advantages of anti-crystallization, low freezing point, etc. It can be used in the production of cold drinks to improve the taste of the products and improve the quality of the products.
Maltose syrup Maltose syrup is made from high-quality starch, liquefied, saccharified, decolorized and filtered, refined and concentrated, with maltose as the main ingredient product.
It is widely used in candy, cold drink products, dairy products, beer, jelly, baked goods, spices, enzyme preparations, convenience foods, meat products and other industries.
Eating maltose syrup in large quantities can also be fattening, although maltose is extracted from rice or barley, but after all, it belongs to the sugar food. Maltose syrup is based on high-quality starch as raw material, after liquefaction, saccharification, decolorization and filtration, refined and concentrated, with maltose as the main ingredient products.
It is widely used in candy, cold drink products, dairy products, beer, jelly, baked goods, spices, enzyme preparations, convenience foods, meat products and other industries.
Question 4: The difference between glucose syrup and maltose syrup Glucose (Glucose) (chemical formula C6H12O6) is also known as corn glucose, corn sugar, or simply glucose. English alternative names: Dextrose, Cornsugar, Grapesugar, Bloodsugar. is the most widely distributed and important monosaccharide in nature, it is a polyhydroxy aldehyde. Pure glucose is colorless crystals, sweet but not as sweet as sucrose (the general public can not taste the sweetness), soluble in water, slightly soluble in ethanol, insoluble in ether. It is soluble in water, slightly soluble in ethanol and insoluble in ether. The aqueous solution has a rightward spin, so it belongs to "dextrose". Glucose has an important position in the field of biology, is the energy source of living cells and metabolic intermediates, that is, the main energy-supplying material of living things. Plants can produce glucose through photosynthesis. It is widely used in confectionery manufacturing and medicine
Maltose is a carbohydrate, produced by the action of amylase-containing malt on starch. It is used as a nutrient, also for the preparation of culture medium. It is also a traditional Chinese nostalgic snack.
Question 5: What is the difference between fructose syrup and glucose syrup? Fructose syrup
Fructose syrup is colorless and odorless, good fluidity at room temperature, easy to use, in the production of beverages and food processing, can be partially or even completely replaced by sucrose, but also, more than its more mellow flavor, can be used in drinks to maintain the original fruit flavor of fruit juice. The advantages of fructose syrup, mainly from its composition of fructose, and with the increase of fructose content is more obvious. After taking fructose, it is absorbed slowly in the human small intestine and metabolized quickly in the liver, and the metabolism is less dependent on insulin, so it does not cause an increase in blood glucose, which is beneficial to diabetic patients. In medicine, bared fructose can accelerate the metabolic effect of ethanol, can be used to treat ethanol poisoning. Intravenous injection of 500ml mass fraction of 40% fructose solution can be effective. Fructose solution is also showing signs of replacing glucose solution in the United States. Fructose syrup can also inhibit protein consumption in the body, which is beneficial to athletes and manual laborers nutritional supplementation.
Question 6: How can glucose be made into glucose syrup No? Glucose syrup is a sweetener.
Question 7: What is glucose syrup? Where is the best place to produce it? Anyone to help me recommend Glucose syrup is a mixed syrup containing glucose made from starch or amylopectin, hydrolyzed and refined by all-enzymatic, acidic, acid enzyme or enzyme-acid method; we use the one produced by Shuangqiao! It's not bad to make, you can try it! Hope you can adopt