Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chlo...

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Bibliographic Details
Main Authors: Nuchnicha Phaeon, Pisittinee Chapanya, Anutin Pattamasuwan, Hanán Issa-Issa, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, Esther Sendra, Klanarong Sriroth, Tanat Uan-on, Nuttakan Nitayapat
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Molecules
Subjects:
calcium chloride
citric acid
HMF
interactions
non-centrifugal sugars
vitamin B3
Online Access:https://www.mdpi.com/1420-3049/28/7/3212

Internet

https://www.mdpi.com/1420-3049/28/7/3212

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