Reference

Uses of glucose syrups in the food industry

Uses of glucose syrups in the food industry. McDonald, M. (Bowdon/Cheshire WA14 3DJ, UK). Glucose Syrups: Sci. Technol., 247-63. Edited by: Dziedzic, S. Z.; Kearsley, M. W. Elsevier Appl. Sci.: London, UK. (English) 1984. CODEN: 53JPA6. DOCUMENT TYPE: Conference; General Review CA Section: 17 (Food and Feed Chemistry) A review with 7 refs. on the use of glucose syrups in the manuf. of confectionery, preserves, frozen desserts, and beverages. The food uses of dried glucose syrups and hydrolyzed starch syrups as well as those of the ultimate breakdown product in the hydrolysis of starch, dextrose monohydrate [14431-43-7], are also discussed.

Effect of dehydration on the binding capacity of particulate hydrates

Effect of dehydration on the binding capacity of particulate hydrates. Lerk, C. F.; Zuurman, K.; Kussendrager, K. (Lab. Pharm. Technol. Dispens., State Univ. Groningen, Gronigen 9713 AW, Neth.). J. Pharm. Pharmacol., 36(6), 399 (English) 1984. CODEN: JPPMAB. ISSN: 0022-3573. DOCUMENT TYPE: Journal CA Section: 63 (Pharmaceuticals) Compared to a crushing strength of almost 0 for tablets compressed from nontreated a-D-glucose monohydrate [14431-43-7], the binding capacities of a-D-glucose [492-62-6], dehydrated at temps. from 60-135°, were strongly increased with increasing temp. of dehydration. The crushing strength of the tablets also increased with increasing temp. of dehydration.