Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging

Sulfoxides and sulfones as solvents for the manufacture of alkyl polyglycosides without added catalyst

“…9 The influence of temperature and pressure has also been studied. 10 The caramelization reaction produces weak organic acids that are able to induce the glycosylation. In order to analyze this hypothesis, a DMSO-xylose mixture was maintained at 150 °C and atmospheric pressure for 30 minutes in order to initiate D-xylose degradation.…”

Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin

“…It is very important to cope with the color problem of sugar syrups. Mechanism and kinetic of color formation and factors affecting color development in glucose syrups during storage have been previously studied by many researchers (Bostan & Boyacioglu, 1997;Kearsley, 1978;Raisi & Aroujalian, 2006;Ramchander & Feather, 1975;Sapers, 1993). On the other hand, there is a lack of information about reducing the end-color of syrups by effective methods such as adsorption process.…”