RAPID-DETERMINATION OF DEXTROSE EQUIVALENT BY CRYOSCOPY

被引：11

作者：

FITTON, MG

机构：

[1] Cpc Europe Industrial R&D Center, Vilvoorde, B-1800

来源：

STARKE | 1979年 / 31卷 / 11期

关键词：

D O I：

10.1002/star.19790311107

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper describes the development of a novel method for determination of Dextrose Equivalent of Malto‐dextrins and glucose syrups. The new method uses depression of freezing point as a measure of the number of molecules in solution; Dextrose Equivalent is also a measure of the number of molecules in solution. The advantages of the cryoscopic method are its inherent rapidity (2 min per determination), its precision and the fact that previous expertise is not required. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：381 / 384

页数：4