Sorghum syrup - 'old' and 'new' sweetener: new technology for sweet sorghum syrup enables production of industrial quantities. (Special Section: Foods of Tomorrow): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1992. The length of the article is 929 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Sweet sorghum syrup is gaining renewed respect as a sweetening agent for confections, baked goods, sauces and other foods. The syrup, processed from sorghum plants was, until recently, grown on small farms and distributed on a small scale. Development of a mechanical harvester to remove leaves and of a new technique for hydrolyzing starch have made it more practical for use by food processors. The National Sweet Sorghum Producers and Processors Association will provide certification for approved processors.

Citation Details
Title: Sorghum syrup - 'old' and 'new' sweetener: new technology for sweet sorghum syrup enables production of industrial quantities. (Special Section: Foods of Tomorrow)
Author: Fran LaBell
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n2 Page: p50(2)

Distributed by Thomson Gale