Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 154

table 6.2 relative Sweetness of Sweeteners Compared to

10% Sucrose Solution (Val ue 100)

Sweeteners relative Sweetness

Sucrose 100

Glucose syrup, 42 DE 41

Glucose syrup, 64 DE 59

Dextrose 72

Fructose 114

Inverted sugar 95

Maltose 46

Galactose 63

Lactose 39

Xylose 67

Mannose 59

Sorbitol 51

Mannitol 69

6.2.6 Fermentation and Moisture aspects

Increasedenvironmentalhumiditywillcreateaproductthatabsorbsmoisturetotheequilibrium
relativehumidity(ERH).Glucosesyrupatalowconversionlevelrequireslowmoisturecontentto
reachtheequilibrium(humectantsyrup),whileinhigh-conversionsyrup,themoistureabsorbedis
higher(hygroscopicsyrup;O'Brien-Nabors2001).

6.2.7 physical properties

Physicalpropertiessuchasfreezingpoint(FP),boilingpoint(BP),andosmoticpressure(OP)
haveanincreasedeffectonglucoseandfructosesyrup.
FPdepressionisrelevanttothedextroseandfructoselevelsinthesyrup.However,inorderto
obtainasoft-structureicecream(fewericecrystals),highfructoseanddextrosesyrupsarerequired.
On the other hand, for irmer ice cream structure (more ice crystals), low-DE-value glucose and
maltosesyrupsareusedbecauseoftheirlowerfreezingpoint.
As far as temperature is concerned, BP is minimally increased with a reduction in brown-
ing,especiallywithlowconversion(syrupsoflowDEvalue).However,animportantapplication
of high-conversion syrup is in preserves because of its high OP, which affects microorganism
contamination.

6.2.8 applications to Foods and Drinks

Glucose and fructose syrups are applied in many foods and drinks such as confections, pre-
serves,bakedgoods,frozenproducts,andbeveragesbecauseoftheirfunctionalproperties(texture,
consistency,andextendedshelflife).InboththeUnitedStatesandEuropeanCommissioncoun-
tries,thesesyrupshavegainedawideapplicationinthefoodindustry(Nelson2009).
Recently,newbiotechnologyprocesseshavedevelopedvariousglucosesyrupswithDEvalues
rangingfrom20to97and,fromthem,otherproductssuchasgluconicandglutamicacids,xan-
thangum,mycoproteins,ethanol,enzymes,nutritivesweeteners(sorbitolandhydrogenatedsyrups),
ascorbicacid(vitaminC),andcaramel.