Corn Syrup Confusion
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BREWERS' CRYSTALS® High Maltose Corn Syrup Solids
BREWERS’ CRYSTALS® High Maltose Corn Syrup Solids Advantages • Good match for all malt wort • Gluten free • Consistent purity and quality while adding flexibility and capacity Ingredion understands that brewery is an art as well as a science; our brewing adjunct portfolio is based on more What is it? than 100 years of service to the industry with a variety of ingredients. We take pride in our quality and ISO 9001 and BREWERS’ CRYSTALS High Maltose Corn Syrup Solids are FSSC 22000 systems certifications and our reliability one fermentable carbohydrates from corn, specially produced of the strongest supply chains in the industry. to obtain a profile close to an all-barley malt wort (Figure 1). Easy to use in powder form, they can be added directly to the brew kettle to create beers with crisper lighter flavor, or later How do I use it? in the process to add more complex character in priming. Ingredion BREWERS’ CRYSTALS HM Corn Syrup Solids can be easily added as an adjunct directly to the brewing kettle BREWERS’ CRYSTALS HM Corn Syrup Solids provide 100% or before filtration steps to add crisp and light character- total extract and 80% fermentable extract allowing the istics to lagers, ales and special beer recipes, or in priming Brew Master the flexibility of including them in a broad for added notes to complex beers. range of formulation and thus a wider spectrum of beers. Why should I use it? FIGURE 1: CARBOHYDRATE PROFILES COMPARISON 60 The benefits of BREWERS’ CRYSTALS HM Corn Syrup Solids: 56 • Packaged in convenient 25 kg (55 lb) multiwall poly-lined 52 BREWERS’ 50 CRYSTALS bags, they are easy to handle and store without the need for Wort* additional liquid handling systems. -
A Guide for Connecting Farms to Schools and Communities
VERMONT FARM TO SCHOOL A Guide for Connecting Farms to Schools and Communities INSIDE: • How to market your food for use in schools • How to use your farm for education with kids • Hands-on, farm-based educational activities • How to connect your farm to the community Vermont FEED: Food Education Every Day a partnership of Food Works, Northeast Organic Farming Association of Vermont (NOFA-VT), and Shelburne Farms JANUARY 2007 The work of Vermont FEED, including this guidebook, has been made possible by the generous support of the Argosy Foundation, Blue Cross and Blue Shield of Vermont, Vermont Housing and Conservation Board - Farm Viability Program, CSREES - USDA Community Food Projects Award #00-33800-9807, Northeast SARE (Sustainable Agriculture Research and Education) Vermont Food Education Every Day Grant LNE03-187, the Vermont Agency of Agriculture and the Vermont Department of Education. Any ideas or text in this manual that are similar to those in any copyrighted source were used unin- tentionally and without awareness. Table of Contents Introduction Purpose of the Guide . 1 Contact Information . 2 Thank You . 3 FEED Goals, Mission, Beliefs . 4 The Three C’s Approach to Food in Vermont Schools. 5 Why Vermont FEED? . 6 Getting Started . 7 How do I insure a safe environment for visitors on my farm? . 9 How do I protect my farm and my visitors? . 10 What are my insurance liability considerations for farm visitors?. 11 Do I charge groups to visit my farm? . 12 How will visitors know where to go on my farm?. 13 Will all visitors have adequate accessibility to my farm? . -
Metabolism of Monosaccharides and Disaccharides Glucose Is the Most Common Monosaccharide Consumed by Humans
Metabolism of Monosaccharides and disaccharides Glucose is the most common monosaccharide consumed by humans. Two other monosaccharides that occur in significant amounts in the diet are fructose and galactose. Galactose is an important component of cell structural carbohydrates. Catabolism of fructose and galactose are essential pathways of energy metabolism in the body (both illustrated with blue in the adjacent diagram). About 15-20% of calories in the diet are supplied by fructose (55 g/day). The major source of fructose is the disaccharide sucrose. Entry of fructose is not dependent on insulin. Galactose is an important component Of cell structural carbohydrates. Fructose needs to be phosphorylated to enter the pathway either by hexokinase or fructokinase. Hexokinase has low affinity towards fructose (high Km) therefore unless high concentrations of fructose exist very little fructose will be converted to Fructose 6-P. Fructokinase provides the main mechanism of phosphorylation to fructose 1-P, Fructose 1-P does not convert to Fructose 1,6 bisphosphate but is metabolized to Glyceraldehyde and DHAP by aldolase B. DHAP can enter glycolysis or gluconeogenesis while Glyceraldehyde can be metabolized by a number of pathways. The rate of fructose metabolism is more rapid than that of glucose because trioses formed from fructose 1-phosphate bypass PFK1, the rate limiting step in glycolisis. What disorders are associated with fructose metabolism? Where? First lets summarize the various routes of Fructose metabolism in the diagram. Disorders of fructose metabolism can result from excessive fructose consumption. An increase in fructose 1-P due to rapid phosphorylation. This accumulation leads to sequestering of phosphate (A & B). -
Identification of Valuable Corn Quality Traits for Starch Production
Identification of Valuable Corn Quality Traits for Starch Production By: Lawrence A. Johnson Center for Crops Utilization Research Food Science and Human Nutrition C. Phillip Baumel Economics Connie L. Hardy Center for Crops Utilization Research Pamela J. White Food Science and Human Nutrition A project of the Iowa Grain Quality Initiative Traits Task Team Funded by the Iowa Corn Promotion Board 306 West Towers 1200 35th St. West Des Moines, IA 50266 October 1999 Center for Crops Utilization Research Iowa Agriculture & Home Economics Experiment Station Iowa State University, Ames, IA 2 Acknowledgment This report is intended to provoke discussion and debate that will lead to a vision among researchers in public institutions, seed companies, and the starch processing and food industries for modifying corn traits for starch (and other complex carbohydrates) production to enhance utilization and profitability of growing corn. The report attempts to provide direction to farmer organizations and to the corn industry about potential targets for investing research funds. One should recognize that some of the modifications considered required speculation about functional properties and potential applications. Additional research on the relationship between the structures of starch and other complex carbohydrates and functionality in food and industrial applications may refute some of that speculation. Also, this document is a consensus report taking into account the recommendations and reviews of the consultants and advisors identified below. Dr. Jay-lin Jane, Food Science and Human Nutrition, Iowa State University, Ames, IA Dr. Morton W. Rutenberg, Emmar Consultants, North Plainfield, NJ Dr. Henry Zobel, ABCV Starch, Darien, IL Dr. Robert Friedman, Cerestar USA, Inc., Hammond, IN Dr. -
Sugar: the Many Names Used in Processed Foods
Sugar: the Many Names Used in Processed Foods Both glucose and fructose are common, but they affect the body very differently. Glucose can be metabolized by nearly every cell in the body. Fructose is metabolized almost entirely in the liver. Fructose has harmful effects on the body, including insulin resistance, metabolic syndrome, fatty liver, and type 2 diabetes. It is especially important to minimize the intake of high fructose sugars. Many processed foods will have a combination of sugars. Because the ingredient are listed in order of quantities, using several different sugar names presents the illusion that sugars are less prominent in the ratio of ingredients. Sugar / Sucrose Agave Nectar Sugar with Glucose & Fructose Also knows as table, granulated, or Produced from the agave plant in Various Amounts white sugar, occurring naturally in 79-90% fructose, 10-30% glucose Beet Sugar fruits and plants, added to many Blackstrap Molasses processed foods. Sugar with Fructose Only Brown Sugar, Dark or Light Brown 50% glucose, 50% fructose Crystalline Sugar Fructose Buttered Syrup High Fructose Corn Syrup, HFCS Cane Juice Crystals Sugar without Glucose or HFCS 55 – the most common type Fructose Cane Syrup of HRCS. 55% fructose, 45% D-Ribose, Ribose Cane Sugar glucose, composition is similar to Galactose Caramel sucrose Caramel Color HFCS90 – 90% fructose, 10% Names for Hidden Sugars Carob Syrup glucose Aguamiel Castor Sugar All-natural sweetener Coconut Sugar Names Used to Denote Hight Barbados Molasses Confectioner’s Sugar (Powdered Fructose -
Review Article Effect of Substitution of Sugar by High Fructose Corn Syrup
Nutrition and Food Sciences Research Vol 3, No 4, Oct-Dec 2016, pages: 3-11 Review Article Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review Azizollaah Zargaraan1, Leila Kamaliroosta2, Amin Seyed Yaghoubi2, Leila Mirmoghtadaie1* 1- National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2- Zar Knowledge-based Center of Research and Industrial Group, Tehran, Iran Received: August 2016 Accepted: October 2016 A B S T R A C T High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. -
Conversion of Exhausted Sugar Beet Pulp Into Fermentable Sugars from a Biorefinery Approach
foods Article Conversion of Exhausted Sugar Beet Pulp into Fermentable Sugars from a Biorefinery Approach Cristina Marzo , Ana Belén Díaz * , Ildefonso Caro and Ana Blandino Department of Chemical Engineering and Food Technology, Faculty of Sciences, IVAGRO, University of Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Spain; [email protected] (C.M.); [email protected] (I.C.); [email protected] (A.B.) * Correspondence: [email protected] Received: 29 August 2020; Accepted: 21 September 2020; Published: 24 September 2020 Abstract: In this study, the production of a hydrolysate rich in fermentable sugars, which could be used as a generic microbial culture medium, was carried out by using exhausted sugar beet pulp pellets (ESBPPs) as raw material. For this purpose, the hydrolysis was performed through the direct addition of the fermented ESBPPs obtained by fungal solid-state fermentation (SSF) as an enzyme source. By directly using this fermented solid, the stages for enzyme extraction and purification were avoided. The effects of temperature, fermented to fresh solid ratio, supplementation of fermented ESBPP with commercial cellulase, and the use of high-solid fed-batch enzymatic hydrolysis were studied to obtain the maximum reducing sugar (RS) concentration and productivity. The highest RS concentration and productivity, 127.3 g L 1 and 24.3 g L 1 h 1 respectively, were obtained at 50 C · − · − · − ◦ and with an initial supplementation of 2.17 U of Celluclast® per gram of dried solid in fed-batch mode. This process was carried out with a liquid to solid ratio of 4.3 mL g 1 solid, by adding 15 g · − of fermented solid and 13.75 g of fresh solid at the beginning of the hydrolysis, and then the same amount of fresh solid 3 times every 2.5 h. -
Sweeteners Georgia Jones, Extension Food Specialist
® ® KFSBOPFQVLCB?O>PH>¨ FK@LIKUQBKPFLK KPQFQRQBLCDOF@RIQROB>KA>QRO>IBPLRO@BP KLTELT KLTKLT G1458 (Revised May 2010) Sweeteners Georgia Jones, Extension Food Specialist Consumers have a choice of sweeteners, and this NebGuide helps them make the right choice. Sweeteners of one kind or another have been found in human diets since prehistoric times and are types of carbohy- drates. The role they play in the diet is constantly debated. Consumers satisfy their “sweet tooth” with a variety of sweeteners and use them in foods for several reasons other than sweetness. For example, sugar is used as a preservative in jams and jellies, it provides body and texture in ice cream and baked goods, and it aids in fermentation in breads and pickles. Sweeteners can be nutritive or non-nutritive. Nutritive sweeteners are those that provide calories or energy — about Sweeteners can be used not only in beverages like coffee, but in baking and as an ingredient in dry foods. four calories per gram or about 17 calories per tablespoon — even though they lack other nutrients essential for growth and health maintenance. Nutritive sweeteners include sucrose, high repair body tissue. When a diet lacks carbohydrates, protein fructose corn syrup, corn syrup, honey, fructose, molasses, and is used for energy. sugar alcohols such as sorbitol and xytilo. Non-nutritive sweet- Carbohydrates are found in almost all plant foods and one eners do not provide calories and are sometimes referred to as animal source — milk. The simpler forms of carbohydrates artificial sweeteners, and non-nutritive in this publication. are called sugars, and the more complex forms are either In fact, sweeteners may have a variety of terms — sugar- starches or dietary fibers.Table I illustrates the classification free, sugar alcohols, sucrose, corn sweeteners, etc. -
Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1
Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1 X. Wu,2 R. Zhao,2 D. Wang,2,3 S. R. Bean,4 P. A. Seib, 5 M. R. Tuinstra,6 M. Campbell,6 and A. O’Brien7 ABSTRACT Cereal Chem. 83(5):569–575 The effects of amylose, protein, and fiber contents on ethanol yields either. Conversion efficiencies increased as the amylose content de- were evaluated using artificially formulated media made from commer- creased, especially when the amylose content was >35%. The reduced cial corn starches with different contents of amylose, corn protein, and quadratic model fits the conversion efficiency data better than the full corn fiber, as well as media made from different cereal sources including quadratic model does. Fermentation tests on mashes made from corn, corn, sorghum, and wheat with different amylose contents. Second-order sorghum, and wheat samples with different amylose contents confirmed response-surface regression models were used to study the effects and the adverse effect of amylose content on fermentation efficiency. High- interactions of amylose, protein, and fiber contents on ethanol yield and temperature cooking with agitation significantly increased the conversion conversion efficiency. The results showed that the amylose content of efficiencies on mashes made from high-amylose (35–70%) ground corn starches had a significant (P < 0.001) effect on ethanol conversion effi- and starches. A cooking temperature of ≥160°C was needed on high- ciency. No significant effect of protein content on ethanol production was amylose corn and starches to obtain a conversion efficiency equal to that observed. -
Electronic Nicotine Delivery Device (ENDS)"
Qeios, CC-BY 4.0 · Review, March 4, 2020 Review of "Electronic Nicotine Delivery Device (ENDS)" Clive Bates Overall. T he definition provided is helpful but there are a few remaining ambiguities, most notably with respect to the inclusion or exclsuion of heated tobacco products within this definition. I think the set of definitions in this field should be looked at together for coherence, and speculate whether they could be built from a set of elemental variables. Device? Strictly, ENDS are not devices, but device-liquid combinations. It is possible to put a non-nicotine liquid in a refillable vaping device that is also designed for nicotine (i.e a flavoured e-liquid with no nicotine). So a device only becomes an ENDS when paired with liquid or class of liquids that contain nicotine. T he same hardware is not an ENDS if not using a nicotine liquid. Not all devices are hand-held: there are electronic hookah pipes using nicotine liquids, for example, that stand on a table or the floor. H umectant? T he function of the propylene glycol or glycerol in the e-liquid is not primarily as a humectant but as: (1) a diluent (to create a chosen nicotine concentration) and, (2) an excipient (a inert carrier for the active ingredients - flavours and nicotine). While these agents can also be humectants, that is not their primary function in ENDS. Clarity over excipient names. T here is great confusion about the names of excipients and an opportunity for clarity here: "...one or more excipients, which may include propylene glycol (PG), glycerol or other excipients. -
Lecture 2 Assistant Lecture Tafaoul Jaber
Lecture 2 Assistant Lecture Tafaoul Jaber Effect of alkali on carbohydrates Benidict , Fehling , Barfoed tests . These tests are based on the most important chemical property of sugar, the reducing property. Benidict and fehling tests are used to determine presence of reducing sugar while Barfoed test is used more specifically to distinguish monosaccharides and disaccharides. Reducing and Non- reducing sugars Sugars exist in solution as an equilibrium mixture of open- chain and closed-ring (or cyclic) structures. Sugars that can be oxidized by mild oxidizing agents are called reducing sugars because the oxidizing agent is reduced in the reaction. A non-reducing sugar is not oxidized by mild oxidizing agents. All common monosaccharides are reducing sugars. The disaccharides maltose and lactose are reducing sugars. The disaccharide sucrose is a non-reducing sugar. Common oxidizing agents used to test for the presence of a reducing sugar are: Benedict's solution, Fehling's solution. Benedict's Test Benedict's test determines whether a monosaccharide or disaccharide is a reducing sugar. To give a positive test, the carbohydrate must contain a hemiacetal which will hydrolyse in aqueous solution to the aldehyde form. Benedict's reagent is an alkaline solution containing cupric ions, which oxidize the aldehyde to a carboxylic acid. In turn, the cupric ions are reduced to cuprous oxide, which forms a red precipitate. This solution has been used in clinical laboratories for testing urine. RCHO + 2Cu2+ + 4OH- ----- > RCOOH + Cu2O + 2H2O Hemiacetal & hemiketal formation Procedure Place 1 ml of carbohydrates solutions in test tube. To each tube, add 1 ml of Benedict's reagent. -
Propylene Glycol
PROPYLENEGLYCOL ____________________Name ____________________________________________DateDate alsocalled…methylethylglycol , propane-1,2-diol , 1,2-propanediol ,2-hydroxypropanol , 1,2-dihydroxypropane , isopropyleneglycol ,and E1520 . Whatisit? Propyleneglycolisusedasasofteningagent,solvent,moisturizer,preservativeor vehicleinmanypersonalproducts,medications,andindustry. Wheremightitbefound? Heattransferfluid Householdcleaningproducts Moisturizinglotion,cream Hydraulicpressfluid Make-up(foundation,concealer, Industrialsolvents lipstick,lipliner,lipbalm, Insecttrapcontents gloss,mascara,eyeliner) Paint,enamel,stain,deckcoat,varnish Hairproducts(shampoo,gel, Paintballingredient conditioner,color,minoxidil) Petshampoo,spray,deodorizer Soap,cleanser,bodywash Photographicchemical Bubblebath,showergel Pitfalltrapforgroundbeetles Handsanitizer,handcleaner Plasticizer,polyesterandalkydresins Moisttowelettes,babywipes Polyurethanecushions Toothpaste,toothwhiteners Printingfountaininksolution,rollerwash Mouthwash,coldsoreremedy Tiresealant Shavingcream,aftershavegel Tobaccohumectant,cigarhumidor Antiperspirant,deodorant Transcutaneous-nervestimulatorgel Cuticleremover Ultraviolettattooink Salinesolution Wallpaperstripper,drywallprimer Personallubricant Waterproofing,cracksealant Sunscreen,massageoil Treatmentforathletesfoot,itch, PGisinmanyprescriptions : acne,yeast,earache Most cortisone creams,ointments,lotions,gels Clindamycingel,sol’nKeralytGel OtherPossibleExposures: Dovonexsolution Ketoconazolecr,foam Aircraftde-icingfluid Efudexcream,sol’nMetronidazolegel