Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 164

table 6.12 typical Sweetness of Various Glucose Syrups Compared to

Sucrose, Dextrose, and Fructose

Sweetener Sweetness Value
Sucrose 100
Fructose 150
Dextrose 80
42 DE glucose syrup 50
63 DE glucose syrup 70
HFGS 95
Source: Adapted from Hull, p.: Glucose Syrups: Technology and Applications ,
2010. Copyright Wiley-VCH Verlag GmbH & Co. KGaA. Reproduced
with permission. Matz, S. A., The Chemistry and Technology of Cereals
as Food and Feed , Van Nostrand Reinhold/AVI, New york, 1991. Harris
N., et al., A Formulary of Candy Products , Chemical publishing Co.,
Revere, MA, 1991. Grenby, T. H.: Developments in SWEETENERs:
Applied Science . 1987. Copyright Wiley-VCH Verlag GmbH & Co.
KGaA. Reproduced with permission. O'Brien-Nabors, L., Alternative
Sweeteners , Marcel Dekker, Inc., New york, 2001.

• Sweetness. The sweetness of glucose syrup is very subjective, because there is no chemical test

and/orinstrumenttomeasureit.However,itisdependentonvariousfactorssuchasconcentration
(solids),pHandacidity,temperature,andcombinedsweetnessandingredients.Usually,thesweet-
nessofglucosesyrupincreasesastheDEvalueincreasesbutalwayslessthansucrosesweetness.
However, by blending glucose syrup of different DEs, the sweetness of the glucose syrup blend
productcanbesubstantiallyincreasedtomakeitaversatileingredient.Typicalsweetnesslevelsof
variousglucosesyrupcomparedtosucrose,dextrose,andfructoseareshowninTable6.12.Thus,by
blending,forexample,fructosesyrupwith63DEglucosesyruptoacertaindegree,thesweetness
proileoftheblendcanbeclosetosucrose.However,sweetnessisperceivedinthemouthdifferently
foreverysweetenerorablendofsweeteners.Forexample,sucrosehasalowerperceivedsweetness
thanfructoseandalittlehigherthandextrose,butitlastsforalongertime.

6.8.4 Glucose Syrup applications

Becauseglucosesyrupisveryversatile,itisdificulttomentioneveryapplication,butinthis
sectionanattemptwillbemadetoindicatetypicalapplications.

6.8.4.1 Glucose Syrup (42 DE)

Thisclearandviscoussyrup,containingdextrose(19%),maltose(14%),maltotriose(11%),and
highersugars(56%),hasmanyapplicationsintheconfectionaryindustryforproductssuchascara-
melsandtoffees,fudgeandfondants,andglazes.

6.8.4.2 Lower than 42 DE Glucose Syrup

Thesetypesofsyruparecharacterizedbytheirhighviscosityresultingfromthehighcontent
ofhighersugars,asshowninTable6.13(Hull2010).The35DEand28DEsyrupsareproduced
byacidandenzyme-enzymehydrolysis,respectively,andbecausetheycontainlessdextrosethan
the42DEsyrupsandarethereforelesshumectant,theyareusefulinconfectionswheremoisture
absorbanceisaproblem.
TheselowerDEsyrupsarealsousefulinthehamprocessingindustrytohelpinwaterretention
andhencedecreasecost(increasedweight)andenhanceredcolor-reducingnitratesandnitritesin
themeatcuring.