Volume 10, Issue 2 And Supplement (supplement; Spring 2021)                   aumj 2021, 10(2 And Supplement): 19-22 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ershadi A, Borhani S, Jafari Asl M, Jafari Z. Introducing Fructose Syrup 55% as an Alternative to High Hydroxymethylfurfural (HMF) Products Such as Invert Sugar. aumj 2021; 10 (2) :19-22
URL: http://aums.abzums.ac.ir/article-1-1263-en.html
1- MSc of Food Engineering, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center) , A.Ershadi@zarholding.com
2- PhD student of Chemical Engineering-Biotechnology, Nowshirvani Babol Industrial University
3- PhD of Analytical Chemistry, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
4- MSc of Chemical Engineering, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
Abstract:   (2309 Views)
Hydroxy Methyl Furfural (HMF) is a compound that is formed as a result of heat treatment and long storage of sugar products such as invert sugar and according to codex standards its limit in foods is 40 ppm. Fructose syrup 55% is a transparent liquid with a sweet taste and has no off-flavor and has similar sweetness and functional properties to sucrose. Various studies show that due to the production process of sugar products, which is mainly associated with heat, the HMF level is greatly increased and this carcinogen is remained within these products until consumption. Invert sugar is a product that has been investigated in terms of HMF content. Research has shown that many industrial products such as invert sugar that are not manufactured according to the standards, are rich in HMF. But the fructose syrup 55% contains a very small amount of this carcinogen due to its enzymatically production and many purification processes.
 
Full-Text [PDF 273 kb]   (1028 Downloads)    
Type of Study: Research | Subject: Special
Received: 2021/02/05 | Accepted: 2021/03/30 | Published: 2021/03/30

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2025 CC BY-NC 4.0 | Alborz University Medical Journal

Designed & Developed by : Yektaweb