Chemistry Reference
In-Depth Information
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Maltsyrupismadefrommashingbarley,convertingittosugars,andconcentratingtheextractinto
athicksyrupwith78%-82%solidswithamaltylavorandamaltytocaramelcolor.
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Brownricesyrup(BRS)ismadefrombrownriceconvertedbyfermentationtoamaltosedisaccha-
rideliquidwiththeconsistencyofhoneyandhalfthesweetnessoftablesugar.
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Concentratedjuicesyrupismadebyheatingfruitjuices,treatingwithenzymes,iltering,andcon-
centratingitintoliquidsweeteners.
Liquidsweetenersorsyrupsareimportantingredientsinmanyproductsofthefoodandbever-
ageindustry,wheretheycanbeusedasfoodforyeast(riceofselectedbakedgoods),asasweetening
agent,orforbrowning.Foodmanufacturersusuallydonotoverlookthemanykindsofsyrups(com-
merciallyexistinginthemarketplace)thatpossessadditionalbeneitsbeyondthesethreereasons
foraddingasweetenertoaproductformulation(Mitchell2006).However,notethatfoodprocessors
cannotsimplymakea1:1substitutionofaliquidsweeter(syrup)forsugarintheformulationofa
product.Eachproductandsyruphasdifferentproperties,whichinluencetheneedsforsweetener
levelsandotheringredientsaswell.
The most common liquid sweeteners are inverted syrup, corn syrup, honey, molasses, maple
syrup,maltandsorghumsyrup,andfruitcerealsyrup.Allthesetypesofsyrup(viscousliquidcarbo-
hydrates)provideuniquelavorproilesandanumberoffunctionalproperties.However,tounderstand
syrup'sfunctionality,itisimperativetoexaminethechemicalstructureofeachvariety.Forexample,
cane sugar syrup is a disaccharide composed of two monosaccharides, glucose and fructose, pos-
sessingthebaseforsweetnesscomparisonwithothersweeteners,suchasinvertedsyrup.Througha
processcalledinversion,sucroseissplitintoitstwosugars,glucoseandfructose.Thus,atraditional
invertedsugar(syrup)isaliquidsweetenerthatcontainsanequalamountofglucosewithsweetness,
relativetotablesugar,approximatelyequalto70andfructosewitharelativesweetnessapproximately
equalto120.Thisdifferenceofthetwosugarcomponentsininvertedsugarsyrupresultsinhigher
sweetnesslevelsthantablesugar.However,commercialinvertedsugarsyrupisavailableinavariety
ofsweetnesslevelsandsugarproilesusefulforanyfoodanddrinkformulation(Mitchell2006).
6.1.1 Corn Syrup
Cornsyrupisagroupofliquidsweetenersthatdifferinglucoseconcentration(solids)levels,
whichmayrangecommerciallyfrom20%to98%glucose.Thus,cornsyrupenrichedwithfructose
isproducedfromcornsyrupcontainingasmuchglucoseaspossibleandiscalledhigh-fructosecorn
syrup(HFCS).However,itisablendoffructoseandglucosesyrupwithanincreasedfructoselevel
rangingfrom42%to95%byweight.HFCSisusuallyaddedtoproductformulationsforitssweet-
eningpower,becausethemorethefructoseintheHFCSblendis,thesweeterthesyrupbecomes.
Somecornsyrupwitharelativesweetnessofapproximately30andhigh-maltosesyrupwitharela-
tivesweetnessofapproximately34areusuallypreferredincertainbakeryconfectionsandbeverage
applicationsasabodyandbulkagentwithalittlesweetness(WatsonandRamstrad1987).
Ingeneral,cornsyrupcontributessmoothness,moisture,andchewinesstobakedgoods(e.g.,
cakes,cookies,andpies),makesidealglazes,andassistsinanytopping'squality.
6.1.2 honey
Honeyistheoldestliquidsweetenerknowntohumansandanimalsandischaracterizedasthe
mostall-naturalsweetener(commercially).Itisapproximately1.5timessweeterthantablesugar.
Theveryimportantcharacteristicsofcolorandlavorofhoneyvarieswiththefeedsourcegathered
bythebeesproducingthehoney.Thedarkerthehoney,thestrongerthelavor.
Honey helps extend the shelf life of bakery goods because of its slow moisture release and
humidityabsorbancewhileaddingfructoseandcolor(browning).
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