|
KMID : 1007519980070020100
|
|
Food Science and Biotechnology
1998 Volume.7 No. 2 p.100 ~ p.106
|
|
|
Effect of Organic Acids on the Sugar Composition of Sucrose Candies
|
|
Kim, Hyuk Il
Lim, Seung Taik/Shin, Kyung Dong
|
|
|
Abstract
|
|
|
|
Organic acids (citric, tartaric, malic and lactic acids) commonly used as flavoring agents in sucrose-based candies were examined for their effects on the sugar composition of the candies. Candy syrup was prepared by heating an aqueous solution (75% solids) of sucrose or the equivalent mixture of sucrose and high maltose corn syrup (DE 42) up to 150℃ in an open container. Organic acids (0.5 or 1.0%) were added either before or after heating the syrup. By adding the acid after the candy syrup had been heated to a desired temperature, various sugar reactions such as hydrolysis, isomerization and polymerization could be minimized. Among the examined acids (1.0%), citrate and malate displayed significant effects on compositional changes at a temperature higher than 120℃ whereas tartarate was effective at a temperature below 120℃. Lactate showed the least activity in the sugar reactions. Fructose produced by sucrose inversion polymerized into the oligosaccharides (DP≥4) at a high temperature above 140℃, although continuous heating hydrolyzed the oligosaccharides back to fructose. In sucrose-corn syrup mixture (1:1, w/w), the oligosaccharide intent in syrup increased from 12.7% to 20.4% simply by adding 1.0% citrate to the heated syrup at 150℃.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|