1 / 28

Maltodextrins, Corn Syrups, Sugars

Maltodextrins, Corn Syrups, Sugars. Dextrose Equivalent (DE). A measure of the reducing groups i.e. Hemiacetal groups Compared to glucose. Reducing Groups. DE’s. Starch 0 Maltodextrins 5-20 Corn Syrup Solids 20-28 Corn Syrups 28-68 A continuum. Increase with Increasing DE. Browning

ronda
Download Presentation

Maltodextrins, Corn Syrups, Sugars

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Maltodextrins, Corn Syrups, Sugars

  2. Dextrose Equivalent (DE) • A measure of the reducing groups • i.e. Hemiacetal groups • Compared to glucose

  3. Reducing Groups

  4. DE’s • Starch 0 • Maltodextrins 5-20 • Corn Syrup Solids 20-28 • Corn Syrups 28-68 A continuum

  5. Increase with Increasing DE • Browning • Freezing Point Depression • Boiling Point Elevation • Water Activity Lowering • Hydroscopicity • Osmolality • Sweetness • Solubility

  6. Low DE High DE Dextrins corn syrup

  7. Decrease with Increasing DE • Inhibition of water crystallization • (coarse texture) • Binding • Viscosity • Large Polymers

  8. Grain Processing • http://www.varied.com/food/malinfo.html • Maltodextrin applications • http://www.varied.com/food/foodap.html

  9. Carbohydrate Dextrose Equivalent • Starch ~0 • Maltodextrins 5-20 • Corn Syrup Solids 20-36 • Corn Syrup • Low DE < 36 Regular 42 High 68 • Dextrose 92-100 • Sucrose 0

  10. Maltodextrin Applications • Bulking • Body/viscosity • Sugar crystallization (hard candies) • Turn oil into powder • Matrix for Drying • Energy Source

  11. RELATIVE SWEETNESS* FRUCTOSE 170 INVERT SUGAR 120 HFCS (42% F) 120 SUCROSE 100 XYLITOL 100 TAGATOSE 92 GLUCOSE 75 HIGH D.E. CS 60 SORBITOL 55 MANNITOL 50 MALTOSE 45 TREHALOSE 45 REGULAR CS 40 GALATOSE 30 LACTOSE 15 *These were determined relative a 10% sucrose solution at room temperature. These relations will change with temperature and concentration

  12. USES OF CORN SYRUP • SWEETENER • HUMECTANT • BODYING AGENT • PARTICIPANT IN BROWNING • INHIBITOR OF SUGAR CRYSTALLIZATION • SOURCE OF FERMENTABLE CARBOHYDRATES • SOURCE OF COMPLEX CARBOHYDRATES • CALORIE REDUCTION (HFCS)

  13. Composition of Corn Syrups % is on a dry basis. Total solids ~70% Corn Syrups Type Conv DE Dextrose Maltose Maltotriose Higher Very low Acid-Enz 26 5 14 14 67 Low Acid 35 14 12 11 63 Regular Acid 43 20 14 12 54 Regular Acid-Enz 42 7 34 27 32 Intermediate Acid 54 30 18 13 39 High Acid-Enz 64 39 33 12 16 Very high Acid-Enz 68 40 39 4 17

  14. High Fructose Corn Syups FRUCTOSE % GLUCOSE% HIGHER SACCHARIDES% 42 52 6 55 42 3 90 9 1 As with corn syrups ~70% solids is usual

  15. Sugars • Sugars, by weight, are the most common food ingredient. • In addition to the obvious effects on flavor, sugars are added for a number of other reasons: • Lower water activity, control moisture migration • Affect colligative properties • (freezing point depression, vapor pressure, boiling point) • Contribute to browning • Affect gelation • Affect crystallization • Bulk, dilution of other ingredients • Humectant • Viscosity • Substrate for fermentation

  16. Glucose (Dextrose) • Common crystalline form is the monohydrate • Most common reducing sugar • Exists in multiple forms that differ in reaction rates, solubility, taste, etc. • Less sweet than sucrose • Less soluble than sucrose at temperatures below 103F • Favored energy source for bacteria • Usually added as corn syrup • When you see dextrose in the lower portions of the ingredient label, think about its use as a diluent, for browning or some other non sweet use.

  17. Forms of Glucose in Solution

  18. Solubility of Glucose and Sucrose in Water

  19. Maximum Solubility of Sucrose-Glucose Mixtures

  20. Fructose (Levulose) • Sweeter than sucrose, sweetness decreases with increasing temperature • Open chain form is less sweet than ring form • Reducing sugar • Most commonly added as high fructose corn syrup • Crystalline fructose is expensive but you will find it in some drink mixes

  21. Sucrose • Disappearance data in the US is about 100 lbs/person/year • Sucrose is non-reducing and • does not participate in Maillard browning • but does carmelize • Sucrose is the predominant sweetener in the world market. • In the US, high fructose corn syrup has replaced sucrose in a number of applications. • When sucrose is hydrolyzed to yield glucose and fructose, • the product is called invert sugar. This increases sweetness and solubility. • Sucrose is more substantially more soluble than dextrose at room temperature.

  22. Lactose • Addedfor purposes other than sweetness. • Can exist in several forms and may be a cause of moisture uptake and clumping in dried dairy products. • In infant formula it is added to mimic mothers' milk. • Commonly used for bulk in the single serve packets where the sweetness comes from high intensity sweeteners. • As a reducing sugar, it may be added to enhance Malliard browning .

  23. Maltose • Disaccharide composed of glucose. • Used in some hard candies • Component of corn syrups

  24. Minor sugars • Galactose • Reducing sugar added to foods only as it is present in fermented dairy ingredients where lactose has been hydrolyzed and glucose used by the microorganisms. • Raffinose and stachyose • Not metabolished until "eaten" by the microflora in the colon. • Causes flatulence. • Occurs in beans. • Tagatose

  25. D-tagatose is about 92% as sweet as sucrose, but it is poorly absorbed and yields only 1.5 calories per gram instead of 4. Structurally, it is similar to fructose except the OH on carbon 3 is in the opposite position, Tagatose is made from galactose which can be obtained from whey. Submitted to FDA as a GRAS notification.

More Related