Analysis of glucose syrups

  • J. A. Wilson
  • G. A. Mitchell
  • D. S. J. Spruyt
  • M. J. P. Vanderbist

Abstract

Glucose syrups and their related products (e.g. dextrose, maltodextrins) are composed of a theoretically infinite mixture of saccharides based on d-glucose (dextrose), together on occasions with fructose. In the case of sugar alcohols, these saccharides are hydrogenated. As well as the major carbohydrate constituents, there are trace contents of inorganic salts and nitrogenous compounds, and other trace organic compounds, e.g. acids.

Keywords

Sugar Carbohydrate Titration Mannitol Trehalose 

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • J. A. Wilson
  • G. A. Mitchell
  • D. S. J. Spruyt
  • M. J. P. Vanderbist

There are no affiliations available

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