| Abstract: | The Isomerization of Hydrol and Some of Its Applications in Food Industries. Hydrol is a by-product of dextrose manufacture. Its composition and quantities are dependent on the glucose content and the DE of the starch hydrolysate and impurities present. Hydrol can be upgraded by partly isomerising its glucose content to fructose. Experiments of the continuous isomerisation of hydrol with different immobilised glucoseisomerase preparations are described. A high DE syrup (85–88%) with non-crystallising properties and with a relative sweetness of about 75% is obtained. The physico-chemical properties of this isohydrol are described. The sugar spectrum of isohydrol has been determined by sandwich thinlayer chromatography and the oligo- and megalosaccarides up to 18 glucose units have been determined quantitatively. Results of application tests with isohydrol are described. Isohydrol might be used successfully in the production of cookies, fondants, nougat, and also in combination with whipping agents. Isohydrol can substitute saccharose in the production of soft drinks and canned fruits like apple-sauce. A demonstration had been given with various products made with isohydrol. |
