Sugar syrup and molasses from beet processing containing 620 and 570 mg/mL sucrose, respectively, were assayed as low-cost and available substrates for the enzymatic synthesis of fructo-oligosaccharides (FOSs). A commercial pectinase (Pectinex Ultra SP-L, from Aspergillus aculeatus) characterized by the presence of a transfructosylating activity was used as a biocatalyst. The FOS production inc...

Sucrose syrup is a common additive in honey adulteration. To provide information for developing a cheap, simple, convenient and rapid sucrose–adulterated honey detector or sucrose content sensor, the permittivities of pure jujube, yellow-locust and milk-vetch flower honey, pure sucrose syrup and honey–sucrose syrup mixtures with sucrose content from 0% (pure honey) to 80% (pure sucrose syrup) w...

INTRODUCTION Palm syrup is a typical product from the Canary Islands, traditionally produced from the sap of the tropical palm tree Phoenix canariensis. Its high caloric content has led to its increasing use as a health food supplement for athletes, children and elderly. Furthermore, demand for this natural syrup is continuously increasing due also to its medicinal uses in homeopathic medicine....

UNLABELLED AIM of the study was selection of 2 different formulations of paracetamol of 2.5% (125 mg/5 mL) in the Pediatric practice. Paracetamol is widely used in the form of the syrup, with usual percentage of acting ingredient of 125 mg/5 mL. MATERIAL AND METHODS Both samples of the paracetamol syrup were monitored each day regarding organoleptic features (potential changes in color, smell...

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OBJECTIVE The primary objective was to assess the warming sensation caused by flavor 316282 in a cold and cough product in the target population. METHODS A single-cohort, single-treatment arm, open-label study. Subjects received one 30-mL dose of syrup containing flavor 316282, paracetamol, phenylephrine hydrochloride, and guaifenesin and recorded onset and disappearance of any warming sensat...

The sorption of 14 aroma compounds into PET and PVC was monitored during storage of a strawberry syrup for 1 year. Concentrations in the syrup and in the polymer were determined during storage and compared with previously published results obtained with glass bottles. Apparent partition coefficients between the polymer and the syrup (noted K app) were estimated from experimental kinetics withou...

Date press cake (DPC) is a by-product of the date syrup industry with high content dietary fibers, minerals, and antioxidant compounds. Accordingly, present study aimed to evaluate inclusion DPC on color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, capacity jam. The was included in preparation jam an increasing level 0, 3, 6, 9, 12% (w/w). results...

BACKGROUND Consumption of high-fructose corn syrup, as well as cane sugar, has been implicated in the rise of the obesity and diabetes epidemics. To date, however, no reliable biomarker for the consumption of these sweeteners is available. OBJECTIVE The objective of the study was to determine the natural abundance stable-carbon-isotope signature of commonly consumed foods of plant origin. D...

The search for alternative ingredients as natural sweeteners needs to be done. circulating in the market are synthetic with no nutritional value and harm health. This research aims produce a safe sweetener form of glucose syrup, which can used an artificial through enzymatic reactions, find out suitable reaction conditions syrup highest levels several combinations pH temperature. Mango seed cor...