Glucose Syrups

This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.

Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology.