Accession Number:

AD0633211

Title:

CHROMATOGRAPHIC INVESTIGATION OF SUGARS IN HEAT PROCESSING OF FRUIT CONCENTRATES,

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s):

Report Date:

1966-05-01

Pagination or Media Count:

11.0

Abstract:

The decomposition of sugars in fruit juice concentrates, due to heating, was investigated by means of paper chromatography and photometry. Fructose and glucose are stable. Sucrose hydrolyzes rapidly, forming low-molecular compounds, mainly oxymethyl furfural and dihydroxy-acetone. The formation of melanoidines causes darkening.

Subject Categories:

  • Biochemistry
  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE