Selected physical properties of glucose syrup fractions obtained by reverse osmosis

Abstract

Summary A series of glucose syrups were prepared by the reverse osmosis fractionation of a commercial 43 D.E. glucose syrup and the carbohydrate composition of each determined by a paper chromatography technique. These fractions were dried to zero moisture content and the hygroscopicity of each determined. The method of drying of the fractions was found to influence the rate of moisture uptake but not the final moisture content in each sample and the presence of inorganic salts in a sample caused an elevation of rate of absorption of moisture and also final moisture content. An increase in time to reach an equilibrium moisture content was noted as dextrose equivalent increased. Five commercial glucose syrups were compared with glucose syrup fractions of similar dextrose equivalent, and found to be more hygroscopic in all but one sample. Samples of dextrose and maltose were also studied and were found to have abnormal moisture absorption curves if not dried correctly.