Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 162

popularityasasweetenergrewaftertheU.S.FoodandDrugAdministration(FDA)'sdecisionin
1983thatHFCSisgenerallyrecognizedassafe.Theirstpartofthedecisionexplainsthecompo-
sition, consumption, and metabolism, and the second part explores the healthy impact of HFCS
consumption.Schorin(2006)concludedthatitisdificulttoidentifyaplausiblephysiologicalexpla-
nationforhowapproximatelyequalamountsoffructoseandglucoseshouldhavedifferentialeffects
whenchemicallybonded(sucrose)ornotbonded(HFCS).Therefore,thecurrentevidencedoesnot
supportclaimsofaspeciicuniqueeffectofHFCSonhealtheffects.
Theprevalenceoftheoverweight/obesityproblemintheU.S.populationhasincreasedwiththe
consumptionofHFCSpercapitasincetheearly1980s(Heinetal.2005).Currentresearchpub-
lishedinscientiicjournalsdoesnotsupportacause-effectrelationshipbetweenHFCSconsump-
tionandoverweight/obesityalthoughsomepublichealthreportshypothesizedthatthesetwotrends
aredirectlyrelated(Heinetal.2005).

6.8.3 Glucose Syrup

Glucosesyrupisproducedworldwidefrommaizeorcornundervariousnames,includingcorn
syrup,glucosesyrup,high-fructoseglucosesyrup(HFGS),HFCS,andhigh-fructose(HF)syrups.
Whenonesugarintheglucosesyrupispredominant,e.g.,dextroseormaltose,thesyrupisreferred
toasdextroseormaltosesyrup.
Theglucoseindustryhasbeentryingtoindaproductsimilartoandascheapassucroseuntil
itfoundfructose,whichis1.2-1.7timessweeterthansucrose.Glucosemaybeproducedbyoneof
thefollowingmethods(Hull2010):

• Acidorenzymehydrolysisofstarchslurry

• Fructoseseparationfrominvertedsucrose

• Heatingdextrosewithalkali

Table6.10showsthedifferencesinsugarsofglucosesyrupsproducedeitherbyacidoracid-
enzymehydrolysisbutwiththesameDEvalueequalto42.Thesedifferencesarearesultofahigher
dextroseproportionintheprocessusingonlyacid.Ithasanimpactonthedarkcolorofapplied
products,e.g.,darkertoffees,andintheviscosityofsyrupbecauseofitshighersugarcontent.Some
functionalpropertiesoftheglucosesyrupsaregivenasfollows.

• Body agent. Highersugarsincreasetheviscosityofglucosesyrup,whichimprovedthemouthfeelof

drinksbygivingthembody,especiallytothoseusinghigh-intensitysweetness.

• Browning. Thebrowningreaction,wellknownastheMaillardreaction,occurswhenreducedsug-

arsofglucosesyrupsareheatedinthepresenceofproteins.

• Cohesiveness. GlucosesyrupisviscousandstickybecauseofitslowDEandhighersugarcontent;

therefore,itisidealasabinderforvariousproductssuchascerealbars.

table 6.10 Sugar Spectra of Glucose Syrups produced by Different Methods of hydrolysis

Dextrose
(%)

Maltose
(%)

Maltotriose
(%)

higher Sugar
(%)

process

Acid 19.0 14.0 11.0 56.0

Acid + enzyme 6.0 44.0 13.0 36.0

Source: Hull, p., Glucose Syrups: Technology and Applications , Wiley-Blackwell publ., West Sussex, u.K., 2010;
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., R. Sawyer, and H. Egan, Pearson's Composition and Analysis of
Foods , Longman, London, 1991. With permission.