Honey Adulterated with Glucose Syrup: Rheological Modeling

Honey's reputation for its various both nutritional and medicinal benefits and pleasant taste ensures a sustained high demand for the product all over the world. However, honey supply is quite limited and seldom meets the demand, and consequently the product commands a relatively high price and is exposed to adulteration and imitation. Honey was adulterated with glucose syrup weight of 10%, 50%, 70% and 90%, and each sample was analysed. Pure honey at ambient temperatures exhibits peculiar non-Newtonian rheological behaviour. Adulteration with glucose syrup (a Newtonian fluid) drags its viscosity towards Newtonian flow behaviour. Malcolm Cross and Ostwald-de Waele Power-Law models were used to fit the rheological data, and the former fitted better than the latter. The behaviour indices in both models increased with increasing adulteration of honey with glucose syrup. Chromatographic characterizations of honey which provides an acceptable measure of honey quality corroborated the conclusions derived from the rheological characterization of this study.

Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures

Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. In case of substitution of the low molecular weight nutrients (sucrose, lactose and mineral salts of dry skimmed milk residue) with technologically functional nutrients, it changes the cryoscopic temperature, which influences the parameters of production process, in particular the temperature of the ice cream getting from the freezer. In this regard, the problem of calculating the cryoscopic temperature of ice cream mixtures has become acute, since it is not possible to find this parameter experimentally at all food enterprises. While calculating the cryoscopic temperatures on the basis of existing reference data, in some cases the authors encountered a significant (more than 0.5 °C) deviation of the calculation results from the experimental data. In order to establish the cause of these deviations, the authors analyzed aqueous solutions of sucrose, fructose, trehalose, erythritol, maltodextrin, polydextrose, sorbitol, glucose-fructose syrup, dry glucose syrup, inulin in concentrations that provide for the cryoscopic temperatures of solutions within the range from 0 °C to minus 6 °C. The cryoscopic temperature of the solutions was measured by an osmometer-cryoscope, and the conventional molecular weight of the substances was calculated on the basis of Raoult ratio, taking into account the high molecular weight substances and admixed impurities. It was shown that the values of the conventional molecular weight for trehalose and sorbitol solutions differ by more than 15% from the values of chemically pure substances due to presence of low molecular weight monomers in their composition. The presented experimental data on the conventional molecular weight values can be used for calculation of cryoscopic temperature of various types of mixtures used for ice cream production. As an example of application of obtained clarified values of conventional molecular weights, this article provides a method for calculation of cryoscopic temperature of low sucrose and sucrose-free ice cream mixtures, as well as a comparison of the calculation results with experimentally obtained data.

The main factors of marmalade molecular structure formation

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.

Using secondary resources of sunflower seed processing to create new natural origin surfactants

Today great attention is paid to development of advanced technologies for production of ecologically safe, nonpolluting and biodegradable products, including without limitation cosmetic-hygiene detergents and household products. One of the main ingredients in formulation of such products is surfactants. For the purpose of widening of the assortment of such products it is essential to create new types of biodegradable surfactants derived from renewable, as a rule, plant raw materials. The object of this paper is development of technology for production of non-ionic surfactant, alkyl polyglycoside (APG), with improved characteristics on the basis of the alternative plant raw material, sunflower husks, being the waste by-product of sunflower processing, which is the most commonly available raw material in our country. The output of sunflower processing aiming at sunflower oil production is growing year by year and takes the leading place in the oil-and-fat industry, therefore processing of the waste product in the form of husks is of particular interest now. In the course of work the existing technologies of APG production were studied and their shortcomings were identified. According to such technologies alkyl polyglycoside is produced by combining glucose or aqueous syrupy solution of glucose with C10- C16 alcohol. As the sources of starch, from which glucose is produced further, there are used rice, corn, potatoes or wheat. Such products represent no wastes and have rather high production cost. Fatty alcohols are produced from imported palm or coconut oil. The new technology suggested by us is based on usage of the available and cheap raw materials. Glucose syrup is made with the help of the method of hydrolysis of sunflower husks cellulose, and fatty acids are derived from the sunflower processing cycle at the stage of alkali refining of sunflower oil, comprising C16-C18 atoms. Analysis of organoleptic, physical-and-chemical characteristics and evaluation of consumer properties of the resulting alkyl polyglycoside were performed. It was established that according to the suggested method it is possible to produce a non-ionic surfactant with improved detergent (CCM) and foaming power (foam height, foam stability), and also having soft dermatological action. The alkyl polyglycoside, created and produced with the help of our technology, can be used as an alternate substitute of expensive foreign non-ionic surfactants, can be helpful for extension of the assortment of biodegradable foam detergents, nonpolluting and safe for the environment.

Preparation of glucose-fructose syrup from yacon

The use of inulin-containing raw materials for the production of glucose-fructose syrup helps to significantly reduce the amount of glucose in it, and increase the proportion of fructose to 97%. The purpose of the research is to study the process of obtaining glucose-fructose syrups by bioconversion of inulin - containing raw materials-yacon. Depolymerization of fructans is carried out by the enzyme inulinase, which hydrolyzes the polymer to fructose and sucrose. The object of the study was yacon root vegetables with an inulin content of 17.3 %, the enzyme preparation inulinase from A. awamori 2250. The rational mode of hydrothermal treatment of yacon tubers is: temperature-85 C, duration-30 minutes, hydromodule-1: 0.5. Rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; dosage of the enzyme preparation 14 units per 1 yacon inulin, temperature 50 oC for yacon, duration of hydrolysis 3.5-4 hours. Thus, we have selected rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; the dosage of the enzyme preparation is 14 units per 1 inulin of yacon, the temperature is 50 oC for yacon, the duration of hydrolysis is 3.5-4 hours. The resulting fructose-glucose syrup, which is a viscous liquid without sediment and foreign inclusions. The color – from yellow to light brown, with varying intensity, the taste is sweet with no bitterness. The smell is usually absent, while a light fruity or caramel flavor is allowed. According to the physical and chemical properties of fructose-glucose syrup has the following indicators: dry substances-70-80 %; reducing substances-88-90% in terms of absolutely dry matter; fructose-87-89% in terms of abs. dry matter; glucose-1% in terms of abs. dry matter; residual inulin content-1-2% in terms of abs. dry matter; protein substances - 6-6. 5% in terms of abs. dry matter; ash content – 4% in terms of abs.dry matter. The energy value of fructose-glucose syrup is 315 kcal/100 g.

What we should know about the carbohydrate component of infant formula

The article is devoted to the discussion of the carbohydrate component of infant formula for feeding healthy and sick children. The role of glycemic and non-glycemic carbohydrates is shown. In addition to lactose, the following glycemic carbohydrates can be used in infant formulas: maltose, sucrose, glucose, glucose syrup, maltodextrins, pretreated starch and gelatinized starch. Resistant oligosaccharides, nonstarch polysaccharides, and resistant modified starches are also used in child nutrition. The composition and amount of lactose, the main carbohydrate of women’s milk, is discussed. The article presents data on the role of galactose, which is conditionally essential for children in the first months of life due to the rapid growth rate of the infant. Information is presented on the lactose breakdown, the importance of enzymes in the digestion and assimilation processes, the prebiotic effects of lactose, and its effect on the absorption of calcium and other minerals. Advantages of lactose include its low glycemic index, as well as its reduced sweetness, which affects the proper development of taste and low risk of dental caries compared to other fermentable sugars. Specific requirements for the carbohydrate composition of low-lactose and lactose-free formulas are discussed because of the often unwarranted increase in the frequency of their use. Evidence is presented using the Cochrane Systematic Review (2018) that reducing or eliminating lactose from infant formulas in infants with infantile colic is not always appropriate. Special low-lactose and lactose-free formulas replace lactose with glucose polymers such as maltodextrin, glucose syrup, and solid glucose syrup, which are produced by hydrolyzing starches (corn, rice, or potato). The article discusses the data on the effect of maltodextrin on the state of the intestinal mucosa, the microbiota of the large intestine and the possible role of this ingredient in the pathogenesis of chronic inflammatory bowel diseases. The results of various studies regarding the effect of maltodextrin on the intestinal microbiota are contradictory. However, special low-lactose or lactose-free products are prescribed in the presence of symptoms of lactase deficiency in an artificially fed baby. It is a major mistake to prescribe lactose-free mixtures on the basis of intact protein or partially hydrolysed ones for secondary lactase deficiency caused by an allergy to cow’s milk proteins. The carbohydrate component of Friso therapeutic hydrolysates contains no maltodextrin, and lactose is partially or completely replaced with glucose syrup.

A Laser-Based Method for the Detection of Honey Adulteration

In the present work, laser-induced breakdown spectroscopy, aided by some machine learning algorithms (i.e., linear discriminant analysis (LDA) and extremely randomized trees (ERT)), is used for the detection of honey adulteration with glucose syrup. In addition, it is shown that instead of the entire LIBS spectrum, the spectral lines of inorganic ingredients of honey (i.e., calcium, sodium, and potassium) can be also used for the detection of adulteration providing efficient discrimination. The constructed predictive models attained high classification accuracies exceeding 90% correct classification.