Non-sucrose carbohydrates

  • M. A. Clarke


The chapter title, ‘non-sucrose carbohydrates’, is correct, in that sucrose in the form of cane or beet sugars will not be discussed. Many of the sweeteners included, however, do contain sucrose, in combination with other carbohydrates, generally monosaccharides and other disaccharides. The oldest sweetener known to man, honey, is a liquid mixture of mono- and di-saccharides. Honey, maple syrup (probably the first sweetener made by man in America), and their twentieth-century companions, corn sweeteners, are major subjects of this chapter. Molasses and syrups made from sugar cane or sugar beet and containing sucrose among other sugars, are the other major subjects. Each group of sweeteners will be described from the point of view of origin and manufacture, composition, physical, chemical and sensory properties, applications in the food, beverage and pharmaceutical industries, and range of products available.


Sweet Sorghum Corn Syrup Cane Molas Bake Good High Fructose Corn Syrup 
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© Springer Science+Business Media New York 1991

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  • M. A. Clarke

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