Maltodextrins, Corn Syrups, Sugars

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Maltodextrins, Corn Syrups, Sugars
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Dextrose Equivalent (DE)

• A measure of the reducing groups
• i.e. Hemiacetal groups
• Compared to glucose

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Reducing Groups
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DEs

• Starch 0
• Maltodextrins 5-20
• Corn Syrup Solids 20-28
• Corn Syrups 28-68
• A continuum

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Increase with Increasing DE

• Browning
• Freezing Point Depression
• Boiling Point Elevation
• Water Activity Lowering
• Hydroscopicity
• Osmolality
• Sweetness
• Solubility

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Low DE
High DE Dextrins
corn syrup
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Decrease with Increasing DE

• Inhibition of water crystallization
• (coarse texture)
• Binding
• Viscosity
• Large Polymers

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Grain Processing

• http//www.varied.com/food/malinfo.html
• Maltodextrin applications
• http//www.varied.com/food/foodap.html

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Carbohydrate Dextrose Equivalent

• Starch 0
• Maltodextrins 5-20
• Corn Syrup Solids 20-36
• Corn Syrup
• Low DE lt 36
• Regular 42
• High 68
• Dextrose 92-100
• Sucrose 0

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Maltodextrin Applications

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

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RELATIVE SWEETNESS
FRUCTOSE   170 INVERT SUGAR   120 HFCS (42
F)   120 SUCROSE   100 XYLITOL   100 TAGATOSE   9
2 GLUCOSE   75 HIGH D.E. CS   60 SORBITOL   55 MAN
NITOL   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
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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)

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Composition of Corn Syrups is on a dry basis.
Total solids 70
Corn Syrups Type Conv DE Dextrose Maltose Maltotr
iose 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
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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
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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

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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.

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Forms of Glucose in Solution
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Solubility of Glucose and Sucrose in Water
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Maximum Solubility of Sucrose-Glucose Mixtures
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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

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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.
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Lactose

• Added for 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

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Maltose

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

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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

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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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