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Production and Physico‐chemical Properties of Isomerized Glucose Syrups I. Sweetness
- Dziedzic, S. Z.
- Die Stärke = 1981 v.33 no.11 pp. 369-372
- glucose, high performance liquid chromatography, isomerization, sucrose, sweetness, syrups
- Glucose syrups of 21, 45, 65 and 100% D. E. were isomerized using a Novo Sweetzyme isomerase over 24 h. The reaction was followed by high‐pressure liquid chromatography (hplc). Syrups with 49–52% isomerized glucose syrups were obtained. The sweetness of the glucose syrups was determined before and after isomerization in terms of threshold, and relative sweetness to a 5% sucrose standard solution at varying concentrations. Significant increases (up to two‐fold) were shown for both high and low D. E. syrups upon isomerization.