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

Effects of modified atmosphere packaging (MAP) on browning in glucose syrups stored at 25 °C and 45 °C were studied. Different atmosphere such as air, 100% N2, 90% N2/10% O2, 25% CO2/75% N2, 75% CO2/25% N2 and vacuum were examined. The glucose syrups stored at 45 °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 °C during this work. As so glucose syrups kept under CO2 gas had no significant effect on browning.