DOCSLIB.ORG

Features & Benefits

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Features & Benefits VERSASWEET™ 1724 Functionality: Low to moderate sweetness, texture Description: Enzyme converted 28 DE glucose syrup with low amounts of mono- and disaccharides and high levels of higher saccharides (DP3+) made from corn Features Benefits Low sugar (DP1/DP2) content Allows for sugar reduction without compromising on texture and taste. Similar processability and viscosity to DE42 glucose Allows for 1:1 replacement of DE42 glucose syrup syrup without changing the processing conditions. Clean label texturising properties Adds creaminess, body and mouthfeel to various food applications. Less hygroscopicity Improves shelf life stability for low moisture products, such as powder creamers and baked goods. Brings less stickiness on final product versus regular glucose syrup VERSASWEET™ 1724 VERSASWEET™ Clean and pleasant sweet taste Improves flavour profile without any off tastes. Low Maillard reactivity Offers stability in hot processes and acidic conditions. APPLICATION AND USAGE INFORMATION Application Summary: VERSASWEET™ 1724 is a glucose syrup with reduced DP1/DP2 content. It offers similar functionality compared to standard 42DE glucose syrup with less added sugars onto the label of the final food application. VERSASWEET™ 1724 enables manufactures to formulate a broad range of sugar reduced products in a variety of categories, including spray dried creamers, beverages and tabletop sauces. Furthermore, VERSASWEET™ 1724 improves the shelf-life stability of various applications including coated snacks, fillings, ice cream and fruit preparations. Typical applications include: Spray dried dairy products: VERSASWEET™ 1724 provides increased shelf-life stability to spray dried coffee creamers. It offers a comparable viscosity to 42DE viscosity, which might improve the spray drying efficiency in comparison to high viscous standard 28DE glucose syrup solids. Additionally, it enables manufactures of milk powders to replaces milk solids for cost reduction. Ice cream & frozen desserts: VERSASWEET™ 1724 increases creaminess and mouthfeel in ice cream and vegan frozen desserts in a 1:1 replacement of 42DE glucose syrup. It offers cost reduction opportunities for milk solids replacement. It reduces large ice crystal growth to improve the shelf-life stability. Beverages: VERSASWEET™ 1724 enables for sugar reduction in beverages, while maintaining mouthfeel and body. Additionally, it can increase the fruity flavour perception during consumption and supports balancing the flavour profile. features & benefits & benefits features Table sauces: VERSASWEET™ 1724 enables for sugar reduction in tabletop sauces and dressings. It balances out the sauce’s sweetness with a mild sweetness profile and improves the functional build back of formulations with solids adjustment. It can replace cost intense solids e.g. tomato solids, while maintaining texture and mouthfeel. Effective Date 27.10.2020 T he information described above is offered solely for your consideration, investigation, and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantabil ity, or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to any of the foregoing. The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright © 2020 . www.ingredion.com 1 / 2 Fruit preparations: VERSASWEET™ 1724 can improve shelf-life stability of high brix fruit preparations with reducing sugar re-crystallisation. Snacks and bars: VERSASWEET™ 1724 provides excellent binding capabilities and can be used as a 1:1 replacement of 42DE glucose syrup for binding syrups of bars. In snack coatings of e.g. popcorn, it reduces the adhesiveness to the packaging material and increases shelf-life stability. Bakery fillings: VERSASWEET™ 1724 provides sheen and clean colour to high brix bakery fillings with low and neutral pH. Usage Information: Typically, VERSASWEET™ 1724 is used in a 1:1 replacement of standard 42DE glucose syrup in mainly all applications. It is well suited for any formulation using currently standard DE42 glucose syrup. Depending on the desired texture, minor adjustments may be necessary e.g. in fruit preparations, as it can provide additional viscosity in the final food application. This offers the opportunity to decrease the dosage of other viscosifiers. For easier handling, processing temperatures between 39-54°C are recommended as for glucose syrups in general. Label declaration recommendation: Glucose syrup Classification: Food Ingredient (CODEX Standard for Sugars (CXS 212-1999) Amended 2019) VERSASWEET™ 1724 VERSASWEET™ This document is issued on behalf of the Ingredion EMEA Company which is supplying the product. The Ingredion EMEA Companies are part of the Ingredion group of companies. The respective details of each of the Ingredion EMEA Companies are as follows: Ingredion UK Limited Rafhan Maize Products Company Ltd Ingredion Germany GmbH Ingredion South Africa (Pty) Ltd Ingredion House Rakh Canal East Road Grüner Deich 110 Infinity Office Park, Suite 6, Block C, Manchester Green Faisalabad 20097 Hamburg 2 Robin Close, Meyersdal, 1448, 339 Styal Road Pakistan Germany Gauteng Manchester M22 5LW RSA England P: +44 (0) 161 435 3200 P: +92 (0) 41 854 0121 P: +49 (0) 40 23 91 50 P: +27 (0) 11 867 9260 F: +44 (0) 161 435 3300 F: +92 (0) 41 871 1016 F: +49 (0) 40 23 91 51 70 F: +27 (0) 11 867 9271 features & benefits & benefits features Registered in England Registration number Amtsgericht Hamburg Registration number No. 07315745 79 of 1952-1953 HRB 105432 2010/013219/07 Effective Date 27.10.2020 T he information described above is offered solely for your consideration, investigation, and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantabil ity, or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to any of the foregoing. The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright © 2020 . www.ingredion.com 2 / 2 .
Load more

Recommended publications
  • 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
    [Show full text]
  • Effect of Agronomic and Storage Practices on Raffinose, Reducing Sugar, and Amino Acid Content of Sugarbeet Varieties1
    Effect of Agronomic and Storage Practices on Raffinose, Reducing Sugar, and Amino Acid Content of Sugarbeet Varieties1 R. E. WYSE AND S. T. DEXTER2 Received fo,- /Jub lication July IO. 1970 Introduction The decrease in bagged sucrose per ton of beets during stor­ age results primarily from two factors. Sucrose is respired, evolv­ ing CO2 , The transformation of sucrose and other beet con­ stituents into raffinose, reducing sugars, amino acids, etc., re­ sults in an accumulation of non-sucrose solutes in the thin juice and corresponding increased sucrose losses into the molasses. Reducing sugars, raffinose and amino acids account for a major portion of the fluctuation in impurities during storage (Wyse et al.) 1970). The purpose of this study was to determine the in­ fluence of harvest date, nitrogen fertilization and storage tem­ perature on the content of these three impurities in several sugarbeet varieties. Reducing Sugars The predominant reducing sugars in the beet are glucose and fructose. Free galactose and arabinose are found only in trace amounts (Silin, 1964). Reducing sugars are presumably destroy­ ed during lime defecation and occur in very small amounts in beet molasses (McGinnis, 1951; Silin, 1964). In this process the reducing sugars are degTaded to acids (lactic, formic, acetic, sac­ charinic) (Carruthers et al.) 1959) which must be neutralized by the addition of sodium carbonate before evaporation to re­ duce soluble lime salts and to prevent sucrose inversiop (Silin, 1964; McGinnis, 1951). As a result of the addition of sodium carbonate, molasses quantity and purity are increased resulting in increased sucrose losses (Si Jin, 1%4).
    [Show full text]
  • 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.
    [Show full text]
  • MINIMIZATION of SUCROSE LOSSES in SUGAR INDUSTRY by Ph and TEMPERATURE OPTIMIZATION
    The Malaysian Journal of Analytical Sciences, Vol 12, No 3 (2008): 513 - 519 MINIMIZATION OF SUCROSE LOSSES IN SUGAR INDUSTRY BY pH AND TEMPERATURE OPTIMIZATION Kornvalai Panpae 1*, Wasna Jaturonrusmee 1, Withawat Mingvanish 1 , Chantana Nuntiwattanawong 2, Surapon Chunwiset 2 , Kittisak Santudrob 1 and Siriphan Triphanpitak 1 1Department of Chemistry , Faculty of Science , King’s Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand 2Chaimongkol Refined Sugar Company, Limited.( U-Thong Factory ), Supanburi Province 72160, Thailand * Corresponding author: [email protected] Abstract Invert sugar has several disadvantage properties that play an important role in many food applications. It has a high affinity for water and is the cause of making products retain moisture.Invert sugar also affects the caramelization process , producing a browning effect. In this study, the possibility of minimization of sucrose inversion during the industrial production of sugar cane was investigated by the variation of the important parameters, i.e. temperature and pH of sugar cane juice for each of samples. The amounts of sucrose and reducing sugar alerting during the sucrose inversion process were determined by the values of % Pol and % reducing sugar (% RS), respectively. Starting with the study of temperature and pH effects of the sucrose solution with the concentration of 16 Brix, used as a sample model, it was found that no change in amounts of reducing sugar and sucrose was observed at room temperature (34 oC) in the pH range of 5-11. At pH 3, the amounts of reducing sugar increased and the amount of sucrose decreased as the time increased.
    [Show full text]
  • Invert Sugar Determination by Polarimeter
    Invert Sugar Determination by Polarimeter Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glu- cose. Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in many other processed foods like jams and jellies. However, it is being used only in biscuits and soft drinks. A manufacturer of IS expecting to supply it in next couple of years to the confectionery, fruit canning, processed foods and dairy products industries also. Fructose, also known as fruit sugar, is the sweetest natural sugar and is found in fruits, vegeta- bles, and honey. The body responds to fructose in a different way than to glucose and sucrose. Fructose is more satiating, and it is up to 1.8 times sweeter than sucrose, making it useful in foods and bever- ages for the health conscious. Fructose is also ideal for use in diabetic foods as it has very little effect on blood glucose and only a negligible effect on the secretion of insulin. Enzymatic treat- ments are a now a major way of producing sweeteners, including syrups derived from sucrose derived from sucrose or starch th at contain mixtures of glucose, maltose, fructose, and other sugars. Glucose has 70-75% the sweetening strength of beet sugar (sucrose), but fructose is twice as sweet as sucrose. Thus, processes for the manufacture of fructose are of considerable value. Invertase enzyme is used traditionally in the production of inverted sugars for industry, espe- cially in the manufacture of candies and preserves, production of lactic acid and ethanol pro- duction from fermentation of cane sugar molasses.
    [Show full text]
  • Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
    NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ......................................................................
    [Show full text]
  • Glucose Syrup the Chef’S Magic Ingredient! CENTURIES of GASTRONOMIC TRADITION
    Glucose syrup The chef’s magic ingredient! CENTURIES OF GASTRONOMIC TRADITION A product with a proud heritage which plays a significant role in European gastronomy, glucose syrup is used in gourmet foods by pâtissiers, confectioners and chefs alike. This high- quality, plant-based product has been produced in Europe for over a century. In the EU, with its grain-based agriculture, glucose syrup is derived from wheat and maize; EU starch manufacturers source their products exclusively from conventional (non-GMO) crops. Glucose syrup is a sugar made from the hydrolysis (breaking down) of starch. It is available in liquid, solid and transparent form (similar to honey). It was discovered in the 9th century in Japan, and originally derived from sweet potatoes; the glucose syrup manufacturing process was developed in the 19th century by the German scientist, Kirchhoff. A number of culinary specialities benefit from the unique qualities of this ingredient. Bakery products: e.g. pastries, macaroons, cakes etc. Confectionery products: e.g. sweets, lozenges, nougat etc. Glucose syrup plays a vital role in these delicacies... A delight to the eyes and taste buds alike. Still have questions about starch and starch-based ingredients in food? VISIT WWW.STARCHINFOOD.EU TO LEARN MORE. GLUCOSE SYRUP AND DIET EFSA (The European Food Safety Authority)) recommends that carbohydrates should form 45- 60% of our overall energy intake, stating that “enjoyed occasionally and in reasonable quantity, sweetened products are compatible with a balanced diet”. Glucose syrups are part of the simple carbohydrate family, with the same calorific value as all other sugars (sucrose or white sugar, lactose, etc.) i.e.
    [Show full text]
  • Difference Between Reducing Sugar and Starch Key Difference - Reducing Sugar Vs Starch
    Difference Between Reducing Sugar and Starch www.differencebetween.com Key Difference - Reducing Sugar vs Starch Redox is a chemical reaction which changes the oxidation number of a molecule, atom or ion. Oxidation and Reduction are the main two events occur during the Redox reaction. Loss of electrons or increase in oxidation state is known as oxidation while the gain of electrons or decrease in oxidation state is known as reduction. Reducing agent is a molecule which can donate an electron to another molecule and become decreased in oxidation state. Some sugars can act as reducing agents. They are known as reducing sugars. Reducing sugars have the aldehyde group to become oxidized and convert into the carboxylic acid group. Starch is a polymer made of amylose and amylopectin. It is the major carbohydrate reserve in plants. Starch does not possess a free hydrogen molecule which is attached to oxygen. Hence, starch is unable to be formed the open aldehyde and as a result unable to be oxidized and reduced other sugars. The key difference between Reducing sugar and Starch is that starch is not a reducing sugar due to the absence of hydrogen on the circled oxygen to allow for ring opening. What is Reducing Sugar? Sweet soluble carbohydrates are known as sugars. There are various types of sugars. They can be monosaccharides (simple sugars), disaccharides or polysaccharides. Monosaccharides include glucose, fructose, galactose etc. Disaccharides include sucrose, lactose etc. Polysaccharides include starch, cellulose, pectin etc. Most of the monosaccharides are having an aldehyde group or a ketone group. Hence, they can be oxidized and act as a reducing agent for another molecule.
    [Show full text]
  • Review on Artificial Sweeteners Used in Formulation of Sugar Free Syrups
    International Journal of Advances in Pharmaceutics ISSN: 2320–4923; DOI: 10.7439/ijap Volume 4 Issue 2 [2015] Journal home page: http://ssjournals.com/index.php/ijap Review Article Review on artificial sweeteners used in formulation of sugar free syrups Afaque Raza Mehboob Ansari*, Saddamhusen Jahangir Mulla and Gosavi Jairam Pramod Department of Quality Assurance, D.S.T.S. Mandal’s College of Pharmacy, Jule Solapur-1, Bijapur Road, Solapur- 413004, Maharashtra, India. *Correspondence Info: Abstract Prof. Afaque Raza Mehboob Ansari Sweetening agents are employed in liquid formulations designed for oral Department of Quality Assurance, administration specifically to increase the palatability of the therapeutic agent. The D.S.T.S. Mandal’s College of main sweetening agents employed in oral preparations are sucrose, liquid glucose, Pharmacy, Jule Solapur-1, Bijapur glycerol, Sorbitol, saccharin sodium and aspartame. The use of artificial Road, Solapur- 413004, Maharashtra, sweetening agents in formulations is increasing and, in many formulations, India saccharin sodium is used either as the sole sweetening agent or in combination Email: [email protected] with sugars or Sorbitol to reduce the sugar concentration in the formulation. The Keywords: use of sugars in oral formulations for children and patients with diabetes mellitus is to be avoided. The present review discusses about the Artificial sweetening agents Sugar free syrup, which are generally used while the preparation of Sugar-free Syrup. Artificial sweeteners, Diabetes mellitus, Sucralose, and Aspartame. 1. Introduction Syrups are highly concentrated, aqueous solutions of sugar or a sugar substitute that traditionally contain a flavoring agent, e.g. cherry syrup, cocoa syrup, orange syrup, raspberry syrup.
    [Show full text]
  • The Direct Determination of Sucrose in the Presence of Reducing Sugars M A
    Louisiana State University LSU Digital Commons LSU Agricultural Experiment Station Reports LSU AgCenter 1916 The direct determination of sucrose in the presence of reducing sugars M A. Schneller Follow this and additional works at: http://digitalcommons.lsu.edu/agexp Recommended Citation Schneller, M A., "The direct determination of sucrose in the presence of reducing sugars" (1916). LSU Agricultural Experiment Station Reports. 207. http://digitalcommons.lsu.edu/agexp/207 This Article is brought to you for free and open access by the LSU AgCenter at LSU Digital Commons. It has been accepted for inclusion in LSU Agricultural Experiment Station Reports by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 1916 Louisiana Bulletin No. 155 July, Agricultural Experiment Station Of3 THE LOUISIANA STATE UNIVERSITY AND A. & A. COLLEGE BATON ROUGE The Direct Determination of Sucrose in the Presence of Reducing Sugars BY AV. A. SCHNELLER 2 THE DIRECT DETERMINATION OF SUCROSE IN THE PRESENCE OF REDUCING SUGARS The methods proposed for the direct determination of sucrose in the presence of reducing sugars have not proved quite successful and none has con^e into general use. They are based on the destruction of the rotary power of reducing sugar by the action of alkali, effecting a rearrangement of the glucose and fructose molecules and their transformation into an inactive mixture of glucose, fructose and mannose. The various analytical methods are reviewed in Browne's; Handbook of Sugar Analysis, p. 302, also in Louisiana Bulletin No. 135, p. 47, where a modification of the method of Pellet and Lameland, employing hydrogen peroxide in addition to alkali is described by Cross and Taggart They found Pellet's method unreliable, but although their own modification gave results in close agreement with Clerget's inversion method for sugar house products, it yielded too low figures with pure sucrose.
    [Show full text]
  • Codex Standard for Sugars1 Codex Stan 212-1999 1
    CODEX STAN 212-1999 Page 1 of 5 CODEX STANDARD FOR SUGARS1 CODEX STAN 212-1999 1. SCOPE AND DESCRIPTION This Standard applies to the following sugars intended for human consumption without further processing (synonyms are in round brackets). It includes sugars sold directly to the final consumer and sugars used as ingredients in foodstuffs. The description of each of the sugars is also given below: Name Description White sugar Purified and crystallised sucrose (saccharose) with a polarisation not less than 99.7 ºZ. Plantation or mill white sugar Purified and crystallised sucrose (saccharose) with a (or any other equivalent name accepted in the polarisation not less than 99.5 ºZ. country of origin in which it is sold) Powdered sugar Finely pulverised white sugar with or without the addition (icing sugar) of an anticaking agent Soft white sugar Fine grain purified moist sugar, white in colour with a sucrose plus invert sugar content of not less than 97.0% m/m. Soft brown sugar Fine grain purified moist sugar, light to dark brown in colour with a sucrose plus invert sugar content of not less than 88.0% m/m. Dextrose anhydrous Purified and crystallised D-glucose without water of crystallisation, with a D-glucose content of not less than 99.5% m/m on a dry basis and a total solids content of not less than 98.0% m/m. Dextrose monohydrate Purified and crystallised D-glucose containing one molecule of water of crystallisation, with a D-glucose content of not less than 99.5% m/m on a dry basis and a total solids content of not less than 90.0% m/m.
    [Show full text]
  • Experiment 6 Biochemical Testing of Macromolecules VY NGUYEN 11 March 2016
    Experiment 6 Biochemical Testing of Macromolecules VY NGUYEN 11 March 2016 ABSTRACT 1. Describe the structures and functions of the four main categories of biologically important macromolecules. 2. Perform chemical tests to identify the presence of lipids, proteins, two forms of carbohydrates, and DNA. 3. Understand and explain the importance of control experiments Experiment 6: Biochemical Testing of Macromolecules Vy Nguyen 1 ​ Part I: Answer the following questions. Include questions 1­10 in your report. 1) Present a typed version of Table 1, complete with your observations. Which of the solutions is a negative control? What does this result tell you? (2 pts) Table 1: Solutions and Color Reactions for Benedict’s Test and Iodine Test Tube Solution Benedict’s Color Reaction Iodine Color Reaction A 10 drops of onion juice Brown (+) Yellow­Brown (­) B 10 drops of potato juice Yellow (+) Black (+) C 10 drops of 1% sucrose solution Blue (­) Yellow­Brown (­) D 10 drops of 1% glucose solution Brown­orange (+) Yellow­Brown (­) (control for Benedict’s) E 10 drops of 1% starch solution Blue (­) Black (+) (control for Iodine) F 10 drops of milk Yellow­orange (+) Brown (­) G 10 drops of distilled water Blue (­) Yellow­Brown (­) (control) The Benedict’s test is used for detecting reducing sugars, which contain aldehyde groups that are oxidized to carboxylic acids, such as glucose, fructose, glyceraldehyde, arabinose, lactose, and maltose. Ketoses can also be a reducing sugar if they contain alpha­hydroxy­ketones or if they can isomerise to aldoses during the reaction. The negative control of the Benedict’s test is distilled water, which does not contain reducing sugars (shows what a negative result looks like) ​ and appears as blue.
    [Show full text]