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Glucose-fructose syrup in the manufacture of juices and beverages


, : Glucose-fructose syrup in the manufacture of juices and beverages. Pishchevaya Promyshlennost' , Ezhemesyachnyi Teoreticheskii i Nauchno Prakticheskii Zhurnal ( 11): 22-23

Whereas production of glucose-fructose syrups in the world has greatly expanded during the last ~10 years, that in Russia has remained on a pilot scale, and expansion is called for. Consecutive enzymatic processes for maize starch liquefaction, saccharification and isomerization (followed by purification and evaporation) produced a 71-72 degrees Bx syrup containing 42% fructose. This was used to replace 0, 50 or 100% of the sucrose used in making fruit juices and fruit drinks.

US$29.90


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