STUDIES IN CARBOHYDRATE-BASED GLUES AND THICKENERS FOR FOODSTUFFS .1.GLUCOSE-SUCROSE-APPLE PECTIN TERNARY-SYSTEM

Authors
MAZURKIEWICZ J ZALESKA H ZAPLOTNY J
Citation
J. Mazurkiewicz et al., STUDIES IN CARBOHYDRATE-BASED GLUES AND THICKENERS FOR FOODSTUFFS .1.GLUCOSE-SUCROSE-APPLE PECTIN TERNARY-SYSTEM, Starke, 45(5), 1993, pp. 175-177
Citations number
6
Categorie Soggetti
Food Science & Tenology
Journal title
Starke → ACNP
ISSN journal
00389056
Volume
45
Issue
5
Year of publication
1993
Pages
175 - 177
Database
ISI
SICI code
0038-9056(1993)45:5<175:SICGAT>2.0.ZU;2-Q
Abstract
Viscosities are given of aqueous solutions Of alpha-D-glucose, sucrose , apple pectin and Arabic gum, as well as of various binary mixtures o f these solutions. Aqueous mixtures of alpha-D-glucose and sucrose exh ibit a small increase in viscosity. The addition of apple pectin to th e binary mixtures gives solutions of a viscosity of Arabic gum.