ChocalaPedia: sugar

Glucose syrup

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Glucose syrup 
 
Glucose syrup is not a solution of a single - pure sugar - it is a mixture of a number of related sugars and some more complex products manufactured by the breakdown of a range of starch products using various types of acids or enzymes. 
 
The choice of base material - method if treatment and conditions for processing - can be varied to develop a wide range of glucose syrups each with significant differences in their properties. 
 
These differences can be used to good effect in the manufacture of sugar confectionery. 
 
Glucose syrup was once known as confectioner's glucose and is still known in some areas as corn syrup. The latter name refers to its manufacture from one type of base ingredient namely corn starch. 
 
A commonly quoted figure for glucose syrup is its "Dextrose Equivalent" (DE). This provides guidance on the behaviour of a particular type of glucose syrup when used in a recipe. 
 
The DE value is derived from information obtained through chemical analysis. A dilute but predetermined concentration of syrup is gradually added to boiling solution of a known weight of a complex copper salt. 
 
The amount of syrup solution needed to breakdown this copper compound can be found and the results used to calculate the "reducing properties" of the constituent sugars in the mixture. 
 
Methods used to calculate the content of reducing sugars in a sample of glucose syrup assume that only dextrose is present whereas this is not the case. 
 
Tables are used to determine the  equivalent amount of the specific sugar that is present in solution. The term "Dextrose Equivalent" is quoted to show it is a derived and not an absolute value. 
 
A second point about the "DE" value is that it is quoted on the dry solids content and not on the syrup as received at the factory. 
 
The "Dry" value is used because varying quantities of water are present in the different types of glucose syrups and this variation could distort the conclusions reducing sugars present in a sample. 
 
Approximately one fifth of weight of common grades of glucose syrup is water. The "Dextrose Equivalent" value provides an indication to the likely usefulness of a particular syrup in inhibiting crystallisation or in producing a firm texture or in helping to develop a delicate "bite". 
 
A common - all purpose grade of glucose syrup used in the manufacture of sugar confections is the "regular" grade. This has a "DE" value of between 42 to 45. 
 
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Glucose syrup

Glucose syrup Glucose syrup is not a solution of a single - pure sugar - it is a mixture of a number of related sugars and some more comp...

Constituent Sugars : a number of other pure sugar

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Constituent Sugars 
 
in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials used for the manufacture of confectionery . 
 
These include :- 
 
Dextrose sometimes called (pure) glucose or grape sugar; 
Fructose sometimes called Laevulose or fruit sugar; 
Lactose sometimes called Milk sugar; 
Sorbitol which is not a true sugar but is used as a partial replacement for sugar. 
 
 
 
Each of these materials contributes different properties to the confection and it is the skilful blending of thede ingredients which enables distinctive - long lasting sugar confections to be produced. 
 
Thus the use of dextrose will develop a smooth crystalline texture in a sweet with a slight cooling effect on the tongue. One the other hand fructose is used to keep the product moist. 
 
In recent years fructose ( fruit sugar ) has been added to sugar confectionery as a single sugar. It is used to increase the level of sweetness - inhibit crystallisation and for its humectant properties . 
 
The product is available either as crystals melting as just above the boiling point of water or in solution with other sugars. 
 
Small amounts of fructose - up to 4 to 5 per cent - can be used without any significant modification of a recipe but larger quantities will require a change in the composition of the confection. 
 
Dextrose crystals have been available for some time. This sugar can be usefully added to sweets containing both a crystal and syrup phase. 
 
The sugar produces a more delicate texture in the crystal phase. 
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Constituent Sugars : a number of other pure sugar

Constituent Sugars in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials u...

Sugar Syrups

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Sugar Syrups 
 
 
Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet sugar held in water together with other natural carbohydrates and impurities. 
 
Golden syrup - treacle - molasses etc are syrups produced as secondary byproducts during the refining of table sugar. 
 
Some of these specialist syrups are prepared to meet the particular needs of the consumer trade. "Grude" syrups are used in manufacture to add or develop flavour and colour in a sugar confection. 
 
 
 
A further class of sugar syrups available to the confectioner are those in which the supplier prepares blends of standard mixtures of commonly used sugars. 
 
The use of these syrups assist in the manufacturing process by eliminating the need to weigh and dissolve the desired quantities of sugars for a recipe and to improve the consistency of the recipe mix.</div>

Sugar Syrups

Sugar Syrups Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet ...

Sources of Sugar, Extraction of Sugar from Cane, Clarification

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Sources of Sugar : 
 
The chief sources of sugar ( sucrose ) are the sugar cane and sugar beet. A brief outline of the processes of extraction and refinement of sugar from the cane is consonant with the objective of this treatise, but cannot possibly do justice to the incessant vigilance exercised by the producers and refiners to maintain the highest attainable standard of quality of the product. 
 
 
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Cane or Beet sugar 
To the chemist the term "sugar" can describe a wide range of substances. However the sugar confectioner tends to be more restrictive in his usage and uses "sugar" to describe the product extracted from sugar cane or sugar beet. 
 
This material is a carbohydrate known chemically as "sucrose". The product used in confectionery manufacture is in a very high state of purity. 
 
 
 
Descriptions contained in this blog use either "sucrose" or "cane or beet sugar" as appropriate to the text. Cane sugar contains a small amount of harmless natural impurities but still under one part in 500. 
 
sucrose refers to pure sugar which contains no impurity in its quoted value. Brown sugar in its various forms-contains a high proportion of sucrose - small quantities of other carbohydrates together with other natural impurities and possibly added colour. 
 
 
 
Extraction of Sugar from Cane : 
Sugar cane contains approximately 11-15 per cent. sucrose. 
The cane is torn and shredded by crushers preparatory to the removal of the juice. The juice is extracted by passing the crushed cane through a series of mills, each of which consists of triple, grooved rolls that exert a heavy pressure on the mass, to which water and weak juices are added to assist maceration and expression. 
 
This process extracts 95 per cent of the sugar bearing juice from the cane, the resultant bagasse and spent cane is either burned as fuel or used to manufacture insulating material. 
 
 
Clarification : 
 
The expressed juice is screened to remove floating impurities, and treated with lime to coagulate part of the colloidal matter, precipitate some of the impurities and change the pH value. 
 
Phosphoric acid may be added, since juices which do not contain a small amount of phosphates do not clarify well. If acid is added, an excess of line is added to maintain a standard pH. 
 
The mixture is heated by high pressure steam and settled in large tanks called clarifiers. To recover the sugar from the precipitated muds, continuous rotary drum vacuum filters or frame filter presses used. 
 
 
Evaporation : 
 
The filtrate, a clarified juice of high lime content, contains about 85 per cent water. It is evaporated to approximately 40 per cent water in triple or quadruple effect evaporators. 
The resultant dark brown, viscous liquid is concentrated and crystallised in a single-effect vacuum pan. 
 
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Sources of Sugar, Extraction of Sugar from Cane, Clarification

Sources of Sugar : The chief sources of sugar ( sucrose ) are the sugar cane and sugar beet. A brief outline of the processes of extracti...