Aqueous table syrup with reduced sugar content

Details Aqueous table syrup with reduced sugar content Aqueous table syrup with reduced sugar content

1987-02-20

1988-11-22

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426804, A23L 109

Patent

active

047865210

ABSTRACT:
An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25.degree. C. and has qualities comparable to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present.

REFERENCES:
patent: 3362833 (1968-01-01), Smith
patent: 3897262 (1975-07-01), Carlson
patent: 4394399 (1983-07-01), Keyser et al.
National Academy of Sciences, 1965, "Chemicals Used in Food Processing", p. 31.
Junk et al., 1973, Handbook of Sugar Avi. Pub., Westport, Conn., pp. 106, 168-169.

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