We eat with our eyes S.K. Saxena An attractive colour is associated with quality and freshness. Consumers have expectations with regards to the typical colour of certain foods. A non attractive colour makes a product look as no longer fresh and likely to be rejected Innovation in Inversion S. Ghosh Sugar is the most popular sweetener in the market. It also possesses preservative, bulking, flavour enhancing and texturing properties. The major reason for its popularity are its ready availability, low cost, simplicity of production, purity and long history of usage. High Fructose Syrup F.F. Dias, D. Mehta and H.K. Tekchandani One of the major discoveries in the field of nutritive sweeteners was the development of a process for the isomerization of glucose to fructose. For the first time it became possible to produce a starch derived syrup which was as sweet as sucrose (sugar) and known as 'High fructose syrup' (HFS)
