Sirup jagung

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Mobil tanki sepur nggawa sirup jagung

Sirup jagung iku minangka salah sawijining jinis panganan sirup kang digawe saka pati saka jagung (disebut jagung ing akèh negara) lan ngandhut werna-werna Jumlah saka maltose lan luwih oligosaccharides, gumantung bahan. Sirup jagung, uga dikenal minangka sirup glukosa kanggo permen, digunakake ing panganan kanggo empuk tekstur, nambah volume, nyegah kristalisasi gula, lan nambah rasa. Sirup jagung beda karo sirup jagung fruktosa dhuwur (HFCS), sing digawe saka sirup jagung kanthi ngonversi proporsi glukosa dadi fruktosa nggunakake enzim D-xylose isomerase, mula ngasilake senyawa sing luwih legi amarga fruktosa sing luwih dhuwur.

Sirup glukosa istilah sing luwih umum asring digunakake sinonim karo sirup jagung, amarga sirup glukosa ing Amerika Serikat umume digawe saka pati jagung . [1] [2] Teknis, sirup glukosa apa pati Cairan hydrolyzate saka Mono-,, lan higher- saccharides lan bisa digawe saka sumber pati ; gandum, tapioka lan kentang minangka sumber liyane sing umum. [3] [4]

Rujukan[besut | besut sumber]

  1. Structure of the world starch market, European Commission - Directorate Agricultural and Rural development, Evaluation of the Community Policy for Starch and Starch Products, Final report 2002, Chapter 1, page 3
  2. "Sugar Association Alternative Carbohydrate Sweeteners". Diarsip saka sing asli ing 23 September 2006.
  3. Wheat starch, Application, International Starch Institute Denmark
  4. "International Starch Association Starch and Glucose Glossary". Diarsip saka sing asli ing July 16, 2002.