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Use of Sugars and Other Carbohydrates in the Food Industry
Posted on 2011-01-12
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More Sydney M. Cantor "" The papers appearing in this volume were selected from a symposium sponsored by the Division of Carbohydrate Chemistry with the cooperation of the Division of Agricultural and Food Chemistry. In making the original selection of topics to be covered, specialists were invited to discuss specific carbohydrates, uses of carbohydrates in particular industries, and nutritional and regulative aspects. This was done in order to provide several points of view. The participants were asked also to consider their subjects in terms common to the chemist and therefore not obscured by their particular specialized terminology. The reason for this was the recognition that the choice of a carbohydrate constituent or constituents to be incorporated in a foodstuff is made by the manufacturer not only on the basis of sweetness as, for example, in the case of sucrose, but for a substantial number of other physical, chemical, and economic reasons as well. The large variety of carbohydrate constituents available to the food manufacturer offers a broad spectrum of properties when used individually or in combinations which range from high to low with respect to sweetness, viscosity, consistency, solubility, and many others. Furthermore, the proper manipulation of these properties by the variety of processes and techniques at the disposal of the food chemist magnifies the multiple role which the carbohydrate constituents play. Download:
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