Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 163

• Fermentability. Glucose syrups such as 95 DE HFGS and maltose syrups, because of their high

contentofeasilyfermentedsugars(dextrose,fructose,andmaltose),areexcellentenergysourcesfor
microorganisms(yeastandbacteria)toutilizeinfermentationprocesses.

• Flavor enhancement. Glucosesyrupcanenhanceorchangefruity,cereal,andotherlavorsduetoits

molecularstructure,havingajointoccupancyinthetastesensationsofsweet,sour,salt,andbitter.

• Foam stabilizer. GlucosesyrupsoflowDEareviscousand,whenaddedtofoamedproducts,will

makethewallsofthebubblesthickerandstronger,resultinginmorestablefoaminaeratedproducts
suchasmarshmallowsandicecream.

• Freezing point. FP depression depends on the concentration of molecules in the liquid (glucose

syrup).Thisabilityisusedintheformulationoffrozendesserts(icecream)andisadvantageousto
productquality.Asimilartermisthefreezingpointfactor(FPF),whichisdeinedasthemolecular
weightofsucrosedividedbythemolecularweightofasweetener.

• Humectancy. Medium-andhigh-DEglucosesyrupsaregoodmoistureretainers,andtherefore,they

canbeusedinbakingtopreventproductsfromdryingout,crystallizing,andhardicing.

• Nutritive value. Glucosesyrupshaveasimilarcaloricvaluetosugar,becausetheyarecomposed

ofsugars(regardlessofDE)that,onadrybasis,giveenergyof4kg/g(17kJ/g).Becauseglucose
syrupsaresolubleandeasilyassimilated,theyareagoodsourceofnutritivesolidsand,therefore,
idealenergyproviderstohumanbodies.

• Osmotic pressure. In general, the osmotic pressure of glucose syrup is related to its molecular

weight.Thus,thelowerthemolecularweight,thegreatertheosmoticpressure.

• Preservative value. Glucosesyrupexertsanosmoticpullondilutesolutionsbecauseofsugarcon-

centration.Asaresult,thesyruppullsouttheliquidanddehydratesthemicroorganismcells.This
abilitymakesglucosesyrupaneffectivepreservingagentinproductswhereitisapplied.

• Crystallization. Glucose syrup of low DE (35 and 42) contains high amounts of higher sugars,

which,becauseofitsincreasedviscosity,willslowdownthecrystallizationprocessandpreventthe
formationoflargecrystals(Ostwaldripening)bycreatinganinsulationaroundindividualsucrose
crystals.Thus,glucosesyrupisusefulinproductswheresmoothtextureisrequired,e.g.,fondant
formulationwithasmooth,white,opaqueluster,popsicles,andothersimilarfrozendesserts.

• Viscosity. Glucose syrup varies in viscosity with DE value, solid content, and temperature. The

lexibilityofviscosityinglucosesyrupmakesitmoremanageableintermsofprocessing,handling,
storage,andapplication.Theviscosityofglucosesyrupplaysanimportantroleinthetextureand
mouthfeeloftheendproducts.Forexample,whenalowDEisused,thehighviscositywillaffectthe
endproduct,givingablandtastebecausethistypeofsyrupisunabletocarrythelavortotastebud
receptors.Table6.11showsthetremendousdifferencesinviscosityofglucosesyrupasaffectedby
DEvalues,solids,andtemperatures.

table 6.11 effects of temperature and Solids on the Viscosity of Glucose Syrups

Viscosity (cps)

temperature
(°C)

42 De
(81% Solids)

63 De
(82% Solids)

95 De
(75% Solids)

20 250,000 90,000 1,000

40 18,000 7,000 200

80 550 250 20

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.