Abstract
Examination of a number of starch syrups revealed wide differences in content of non-carbohydrates: water, 17.4 to 28.7%; protein 0.05 to 1.0%; ash 0.2 to 1.6%, sodium chloride 0.1 to 0.7% and sulphur dioxide 0 to 340 p.p.m. The commercial wheat syrups examined had high protein and salt contents, and a sample prepared by direct acid hydrolysis also contained an appreciable amount of ammonium chloride. Maximum absorption by storage color was observed at 3500 to 4500 Å; this region is therefore suitable for routine color measurements. Steinhoff's empirical copper acetate procedure for the direct determination of dextrose was found to be strongly influenced by heat treatment, total salt, and copper concentration; it was not improved by changing the composition of the reaction mixture. Moisture data obtained by vacuum oven and toluol distillation methods showed close agreement on syrups of widely different dextrose equivalent value; an improved stirring device is described for the incorporation of syrup and dispersing agent in either of these procedures.
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