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On 18 May 2005 14:29:47 GMT, (Lacustral)
wrote:
>I'd like to make my own glucose syrup, using enzymes - can somebody help
>me with the process? Apparently you use alpha and beta amylases - they
>use them in beer brewing sometimes, but I might look for amylases
>from bacteria & fungi, rather than the pancreatic enzymes that are (I
>think) used in beer brewing.
>
>I've read that you cook a starch/water mixture, keeping it at 150 F
>somehow (what's a good way to keep a constant temperature?) and at pH
>about 5.5-5.6. I guess i could lower the pH with cream of tartar if
>necessary.
>
>I'm allergic to corn & somewhat fructose intolerant, and syrup
>from starch should have very little fructose in it.
This is a long thread, and I may have missed something, but some
thoughts...
1. Why not use ordinary sucrose? If your main concern with fructose is
the corn issue, then sucrose -- ordinary table sugar -- should be ok.
2. If you really want something extra-pure, why not get some
pharmaceutical grade glucose (dextrose). Ask your pharmacist. (If you
have connections with someone who works in biological research, you
might check with them, too.)
bob
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