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Sorbitol (/ ˈ s ɔː (r) b ɪ t ɒ l /), less commonly known as glucitol (/ ˈ ɡ l uː s ɪ t ɒ l /), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH 2 OH).
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning . It is used to replace table sugar because it is half as calorific , does not promote tooth decay, and has a somewhat lesser effect on blood glucose .
Sugar alcohols can be, and often are, produced from renewable resources.Particular feedstocks are starch, cellulose and hemicellulose; the main conversion technologies use H 2 as the reagent: hydrogenolysis, i.e. the cleavage of C−O single bonds, converting polymers to smaller molecules, and hydrogenation of C=O double bonds, converting sugars to sugar alcohols.
High fructose corn syrup (HFCS) [1] – made from corn starch, containing from 55% fructose [3] to 90% fructose. High maltose corn syrup – mainly maltose, not as sweet as high fructose corn syrup; Honey [1] – consists of fructose and glucose; Inositol [2] – naturally occurring sugar alcohol. Commercial products are purified from corn.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. [ 1 ] [ 2 ] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are ...
In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
For example, if there are 10 grams of salt (the solute) dissolved in 1 litre of water (the solvent), this solution has a certain salt concentration . If one adds 1 litre of water to this solution, the salt concentration is reduced. The diluted solution still contains 10 grams of salt (0.171 moles of NaCl).
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.