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LB 9 - glucose syrups for ice cream manufacture

European Dairy Magazine 7(1): 43-44

LB 9 - glucose syrups for ice cream manufacture

LB 9 glucose syrups, with a maximum of 9.9% fructose, are made by partial enzymatic isomerization of glucose in syrups with high glucose content.

Accession: 002646478

Related references

Kropp, E., 1970: Use of special syrups in ice cream manufacture. In this review-type article, the author gives general data (DE values, composition, dosage) for various sugars and soluble carbohydrates, discusses advantages of the use of glucose syrup in ice cream manufacture, and finally deals briefly with ice...

Mirchev, M.; K"ltseva, I., 1989: Manufacture of lactose and glucose-galactose syrups. Descriptions, with schematic flow diagrams, are given of a method of obtaining refined lactose from whey ultrafiltrate, using either inorganic acids or, preferably, beta -galactosidase from Kluyveromyces fragilis (Lactozym, Novo Industri A/S). Tab...

Dorp, M. vom, 1995: LB9: A new generation of glucose syrups for industrial production of ice-cream. Glucose syrups are made from starch by controlled hydrolysis with dilute acid and/or enzymes; they contain >=70% DM, of which reducing sugars (expressed as glucose) form 20.0-99.5% (the DE value). Cerestar classifies its glucose syrups into 8 c...

Lees, R., 1976: Manufacture of high boiled sweets. Further consideration of glucose syrups. Confectionery production: 42 (12) 547

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Kearsley, M.W.; Dziedzic, S.Z.; Birch, G.G.; Smith, P.D., 1980: Production and properties of glucose syrups 3. sweetness of glucose syrups and related carbohydrates. A series of glucose syrups, before and after hydrogenation, were assessed for sweetness at concentrations of 10 and 20%. Only in the cases of 21% D.E. [dextrose equivalent] glucose syrup and D-glucose was there no significant increase in sweetness...