Normal view MARC view ISBD view

Chromatographic profile of carbohydrates in commercial soluble coffees

by Blanc, M.B; Davis, G.E; Parchet, J.M; Viani, R.
Publisher: Jul-Ago 1989Subject(s): CAFE SOLUBLE | CONTENIDO DE CARBOHIDRATOS | ANALISIS QUIMICO | CROMATOGRAFIA | ADULTERACION | CARBOHYDRATE CONTENT | CHROMATOGRAPHY | ADULTERATION | TENEUR EN GLUCIDES | CHROMATOGRAPHIE | ADULTERATION In: Journal of Agricultural and Food Chemistry (EUA) v. 37(4) p. 926-930Summary: Pure soluble coffee, irrespective of extraction conditions, contains maximum levels of ca. 0,3 percent total xylose and sucrose, no maltose, and about 2 percent total glucose. Some commercial soluble coffees have been found to contain one or more of these sugars at higher levels. Elevated levels of total xylose are explained by coextraction with coffee husks/parchment. In this case, the level of free fructose and glucose distinguishes whether unroasted or roasted husks/parchments have been added. Elevated levels of maltose and total glucose indicate the addition of maltodextrins. Elevated levels of sucrose and total glucose show the addition of (caramelized) sugar
    average rating: 0.0 (0 votes)
No physical items for this record

++ 7 tab. 16 ref. Sum. (En)

Pure soluble coffee, irrespective of extraction conditions, contains maximum levels of ca. 0,3 percent total xylose and sucrose, no maltose, and about 2 percent total glucose. Some commercial soluble coffees have been found to contain one or more of these sugars at higher levels. Elevated levels of total xylose are explained by coextraction with coffee husks/parchment. In this case, the level of free fructose and glucose distinguishes whether unroasted or roasted husks/parchments have been added. Elevated levels of maltose and total glucose indicate the addition of maltodextrins. Elevated levels of sucrose and total glucose show the addition of (caramelized) sugar

Click on an image to view it in the image viewer