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Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging
- Raisi, A., Aroujalian, A.
- Journal of food engineering 2007 v.80 no.1 pp. 370-373
- syrups, Maillard reaction, Maillard reaction products, modified atmosphere packaging, food quality, shelf life, storage temperature, nitrogen, oxygen, carbon dioxide, vacuum packaging, pH
- Effects of modified atmosphere packaging (MAP) on browning in glucose syrups stored at 25 °C and 45 °C were studied. Different atmosphere such as air, 100% N2, 90% N2/10% O2, 25% CO2/75% N2, 75% CO2/25% N2 and vacuum were examined. The glucose syrups stored at 45 °C and pH 5 were completely brown after 26 weeks under vacuum packaging while they were brown after 15 weeks at that temperature and pH 6 under air packaging system. No color formation was observed in glucose syrups stored at 25 °C during this work. As so glucose syrups kept under CO2 gas had no significant effect on browning.