sugars, mainly glucose and fructose due to
the action of the fruit acids on sucrose. The
acids are also concentrated, so the pH of
the syrup is around 4. Food manufacturers
value these fruit syrups in part because
they can be identified appealingly as “fruit
sweeteners” on the label, rather than as
sugar or corn syrup. They may also contain
significant amounts of pectin and other
cell-wall carbohydrates that help stabilize
emulsions and reduce crystal size in frozen
preparations.Corn Syrups, Glucose and Fructose Syrups, Malt Syrup
Sugars from Starch We come now to a
source of sugar that is relatively new, but
today rivals cane and beet sugars in
commercial importance. In 1811, a Russian
chemist, K. S. Kirchof, found that if he heated
potato starch in the presence of sulfuric acid,
the starch was transformed into sweet crystals