The objective of the study was to examine the cariogenic potentials of maltodextrins and glucose syrups (two glucose polymers derived from starch) using a range of techniques in vitro and in laboratory animals. The experimental methods used were: (1) measurement of acid production from glucose syrups and maltodextrins by human dental plaque micro-organisms; (2) evaluation of the role salivary a...

Vitamin B-complex syrups were prepared using locally manufactured sucrose and liquid glucose vehicles, and stored at room temperature, 37°C and 45°C, for 6-12 months to evaluate the stability of thiamine hydrochloride. The stability testing of the syrups has been designed to determine quantitatively and qualitatively the changes which they undergo during storage. The chemical stability has been...

In recent time, it has become a common practice to use different kinds of starch syrups available on the market as winter food for bees. However, physicochemical composition these and their suitability feeding honeybee colonies are still insufficiently investigated. Therefore, our study analyzed three commercially syrups, inverted saccharose syrup homemade tested stores processed by bees from s...

A new low-cost glucoamylase preparation for liquefaction and saccharification of starchy raw materials in a one-stage system was developed and characterized. A non-purified biocatalyst with a glucoamylase activity of 3.11 U/mg, an alpha-amylase activity of 0.12 WU/mg and a protein content of 0.04 mg protein/mg was obtained from a shaken-flask culture of the strain Aspergillus niger C-IV-4. Fact...

Emphasis over the past year has been on editorial effort to bring Chapter 44, Sugar and Sugar Products of the Official Methods of Analysis of AOAC INTERNATIONAL (OMA) to the high standards set for the 17th Edition of the compendium. In addition, 2 method studies were reported and subjected to peer review, respectively, dealing with detection of adulteration of maple syrup by beet or cane sugar ...