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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

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Maltodextrins, Corn Syrups, Sugars

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  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.

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