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International Starch Institute
Science Park Aarhus, Denmark
Functional Uses of Starch Syrups in Foods

| Functionality | ERH | E-Numbers | ApplicationNotes | ApplicationTable | Recipes | FructoseSyrup | GlucoseSyrup | ApplicationIndex |

  Body Brow ning Cohe sive ness Ferment ability Flavour enhance ment Flavour transfer Foam stabiliser Freezing point depres sion Humec tant Hygro sco picity Nutrition Osmotic pressure Preven tion of sugar crystals Preven tion ice crystals Sheen Sweet ness Visco sity
Baby food *                   *       * * *
Baked food   *   * *           *         *  
Beverages, brewed *     *                          
Beverage, carbonated           *         *         *  
Breakfast                 *   *   *     *  
Catsup, sauce         *           *       * *  
Cereals, prepared                 *   *         *  
Cheese spreads *   *               *            
Chewing gum *   *     *         *   *     *  
Chocolate                     *         *  
Citrus juice dried           *         *         *  
Condensed milk *                   * * *     * *
Confections *       * * *   * * * * *   * * *
Cordials & liqueurs *         *                   * *
Eggs, frozen & dried             * *     *           *
Extracts & flavours           *                   * *
  Body Brow ning Cohe sive ness Ferment ability Flavour enhance ment Flavour transfer Foam stabiliser Freezing point depres sion Humec tant Hygro scopicity Nutrition Osmotic pressure Preven tion of sugar crystals Preven tion ice crystals Sheen Sweet ness Visco sity
Frostings & icings *   *           *   *   *   * *  
Fruit butters   *     *           * * *   * * *
Fruit juices & drinks *       *           *         * *
Fruits, canned         * *         *       * * *
Fruits, frozen               *     *     *   *  
Fruits, glaze & candied *       * *     *   *   *   * * *
Fish, frozen               * *         *      
Ice cream, frozen deserts *           * *     *   * *   *  
Jams, jellies, marmalade, preserves         *           * * *   * *  
Liquorice                     *   *     *  
  Body Brow ning Cohe sive ness Ferment ability Flavour enhance ment Flavour transfer Foam stabiliser Freezing point depres sion Humec tant Hygro scopicity Nutrition Osmotic pressure Preven tion of sugar crystals Preven tion ice crystals Sheen Sweet ness Visco sity
Malted products           *     *   *         *  
Marshmallows *           *   * *     *     *  
Meat products * * *               *            
Mince meat *   *     *         *         * *
Mix for cake, pie, filling   *       * *   *   *   *   * *  
Peanut butter *   *               *         * *
Pickles           *         *       * * *
Pie fillings, cream           *         *   *   * * *
Pork & beans, canned   *       *         *         * *
Sauces   *       *         *       * * *
Sausages *   *               *            
Soups, dehydrated                 *   *         * *
Sweet potatoes, canned           *         *       * * *
Syrups, table           *         *         * *
Toppings           *         * * *   * * *
Wine *     *                       *  
  Body Brow ning Cohe sive ness Ferment ability Flavour enhance ment Flavour transfer Foam stabiliser Freezing point depres sion Humec tant Hygro scopicity Nutrition Osmotic pressure Preven tion of sugar crystals Preven tion ice crystals Sheen Sweet ness Visco sity

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Keywords: functionality use glucose syrup food