Hydrolyzed lactose: A low cost alternative to corn syrup?
1978
Moore, Karen
Advances in lactose hydrolysis have spurred the creation of new hydrolysates possessing properties advantageous to food manufacturers. Yogaserums, for example, are less expensive than corn-derived sweetners yet they have relatively equal sweetness. In addition, the ingredients provide emulsification, stabilization, and gel formation functions, thus eliminating the need for such food additives. Topics of discussion include: stability, sweetness, viscosity, humectancy, and commercial availability. Charts show statistics relating to crystallization rates.
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