Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 153

table 6.1 Some Functional properties of Glucose Syrup at Various Conversion De Levels

type of Syrup

Functional properties of Glucose Syrup Low De high De

Flavor − +

Color stabilization ± ±

Moisture stabilization ± ±

Nutritive value ± ±

Sweetness − +

Viscosity − +

Crystallization + −

Osmotic pressure − +

Hygroscopicity − +

Cohesiveness + −

Thickening agent + −

Source: Adapted from Hull, p.: Glucose Syrups: Technology and Applications , 2010. Copyright Wiley-
VCH Verlag GmbH & Co. KGaA. Reproduced with permission. Advanced Instruments, Inc.,
The Physical Chemistry, Theory, and Technology of Freezing Point Determinations , Advanced
Instruments Inc., Norwood, MA, 1971. Aurand, L. W. et al., Food Composition and Analysis ,
Van Nostrand Reinhold, New york, 1987. Balston, J. N., and B. E. Talbot, A Guide to Filter
Paper and Cellulose Powder Chromatography , H. Reeve Angel & Co., London, 1952.
Browne, C. A., and F. W. Zerban: Physical and Chemical Methods of Sugar Analysis . 1955.
Copyright Wiley-VCH Verlag GmbH & Co. KGaA. Reproduced with permission. Emerton, V.,
and E. Choi, Essential Guide to Food Additives , RSC publishing, Cambridge, u.K., 2008.
McCance, R. A., and E. M. Widdowson, The Composition of Foods, Royal Society of
Chemistry , Cambridge, u.K., 1991. Kirk, R. S. et al., Pearson's Composition and Analysis of
Foods , Longman, London, 1991.

temperatureandsolidcontent,whereasnutritionalvalueandsolubilityremainconstantforallsyrup
types.Ingeneral,theviscosityofsyrupdecreaseswithincreasedtemperaturesandincreaseswith
increasedsolidsandacidconversion.

6.2.4 Syrup appearance (Color)

Thecolorofcornsyrup(glucoseandfructose)iswater-clearandmaybechanged(discoloration)
duringstoragebynonenzymaticbrowningthroughtheMaillardreaction(proteinousmaterialwith
reducingsugars)andacidiccaramelization(chemicaldextrosedegradation).
Thestabilityofcolorisdecreasedbyincreasedsugarlevels(glucoseandfructose),temperature,
andsolids(proteinousmaterialandimpurities),whilethedemineralizationofhigh-fructosesyrups
seemstoimprovecolorstability.

6.2.5 Sweetness aspects

Table6.2showstherelativesweetnessofvarioussugarscomparedtothestandardvalueof100
forsucrosesweetness.Therelativesweetnessofglucoseandfructosesyrupisrelatedtotheconver-
sionrateanddependsontheamountofdextroseandmaltosecontent(O'Brien-Nabors2001).
Aninterestingconsiderationisthefactthatsyrupswithhigherthan42%fructosehavethesame
sweetnessassucrose,andsweetnessbecomeshigherwhenglucosesyrupismixedwithsucrose.It
impliesthepossibilityofusingglucosesyrupinspeciicfoodsanddrinks(e.g.,nonalcoholicbever-
agesandjuices).