Use of Sugars and Other Carbohydrates in the Food Industry (Advances in Chemistry Series 012)

Title......Page 1
Copyright......Page 2
The Role of Sugar in the Food Industry......Page 4
Chemical Aspects of Sugar......Page 5
Physical Properties of Sucrose......Page 9
Bibliography......Page 19
Physical and Chemical Characteristics......Page 22
Commercial Modifications......Page 31
Literature Cited......Page 34
Liquid Sugar in the Food Industry......Page 36
Properties of Liquid Sugar......Page 37
Applications in Food Industries......Page 42
Literature Cited......Page 43
Starch Hydrolyzates in the Food Industry......Page 44
Properties of Starch Hydrolyzates......Page 45
Conclusion......Page 48
Pectic Substances in the Food Industries......Page 50
Chemical and Physical Properties of Pectins......Page 51
Gel-Forming Properties of Pectins......Page 53
Other Pectin Uses in the Food Industries......Page 56
Literature Cited......Page 57
Carbohydrates in Confections......Page 58
Sweetness......Page 60
Chewy Confections......Page 61
Aerated Confections......Page 62
Literature Cited......Page 63
Sugar in Confectionery......Page 65
Action of Hear upon Sugars......Page 66
Applications to Hard Candy Production Problems......Page 67
Reactions of Sugars with Other Ingredients......Page 68
Literature Cited......Page 69
Sucrose Inversion......Page 71
Requirements of Sweetening Agent......Page 72
Liquid Sugar......Page 73
Literature Cited......Page 75
Sugars in the Canning of Fruits 
And Vegetables......Page 76
Artificial Sweeteners......Page 77
Literature Cited......Page 78
Sugars in the Baking Industry......Page 79
Fermentability......Page 81
Literature Cited......Page 83
Type of Sugar Used......Page 84
Effect of Sugar on Color......Page 85
Binders......Page 87
Literature Cited......Page 88
Sugar in Frozen Foods......Page 90
Choice of Sweetening Agents......Page 92
Summary......Page 94
Literature Cited......Page 95
Effects of Carbohydrates and Other Factors 
On Color Loss in Strawberry Products......Page 96
Effect of Buffer Salt Concentration......Page 99
Effect of Ascorbic and Dehydroascorbic Acids......Page 100
Effect of Sugars and Sugar Destruction Products......Page 102
References......Page 104
Carbohydrates in Diarrhea......Page 105
Carbohydrates in Nutritional Disturbances......Page 106
Literature Cited......Page 108
Role of Sweeteners in Food Flavor......Page 109
Fundamental Aspects......Page 110
Sweeteners as Seasonings......Page 111
Literature Cited......Page 114
Growth of World Population......Page 115
Relation of Sugar to Total Food Supply......Page 117
Physiological Behavior and Function of Sugars......Page 118
Assimilation of Carbohydrates......Page 119
Reducing Diets......Page 120
Carbohydrates as Body Fuel......Page 121
Fructose......Page 122
Tooth Decay......Page 123
Literature Cited......Page 124
Sugars in Standardized Foods......Page 126
INDEX......Page 134