Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging

Effects of modified atmosphere packaging (MAP) on browning in glucose syrups stored at 25 degrees C and 45 degrees C were studied. Different atmosphere such as air, 100% N-2, 90% N-2/10% O-2, 25% CO2/75% N-2, 75% CO2/25% N-2 and vacuum were examined. The glucose syrups stored at 45 degrees C and pH 5 were completely brown after 26 weeks under vacuum packaging while they were brown after 15 weeks at that temperature and pH 6 under air packaging system. No color formation was observed in glucose syrups stored at 25 degrees C during this work. As so glucose syrups kept under CO2 gas had no significant effect on browning. (c) 2006 Elsevier Ltd. All rights reserved.