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Utilisation of microbial enzymes for the manufacture of sweeteners required in the confectionery industries.

Sreekantiah, K. R. (1979) Utilisation of microbial enzymes for the manufacture of sweeteners required in the confectionery industries. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 66-72.

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Abstract

Sweetening agents are the most important of the many different ingredients used in the manufacture of the large variety of confectionery products. Among them, starch syrups (glucose) and dextrose occupy a position next only to sucrose. Both cereal and tuber starches are utilized in glucose and glucose syrup manufacture. For the hydrolysis of starch either acid or enzymes are used and the dual enzyme process gives a syrup of high Dextrose Equivalent and better quality. The actual production figures for liquid glucose, dextrose and anhydrous glucose powder, and of amylolytic enzymes, are only a small fraction of the licenced and installed capacity. It is necessary to impress upon the industry the advantages and superiority of the enzyme process and to help them to produce the required enzymes. With this objective, the CFTRI has developed processes for the production of amylolytic enzymes and their utilization.

Item Type: Article
Uncontrolled Keywords: confectionery products, Sweetening agents, enzymes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 04:36
Last Modified: 30 Apr 2012 04:36
URI: http://ir.cftri.com/id/eprint/10681

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