Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 165

table 6.13 typical Sugar analysis of 42 De and Lower Syrups

Sugars 28 De Syrup (%) 35 De Syrup (%) 42 De Syrup (%)

Dextrose 2 11 14

Maltose 10 12 14

Maltotriose 16 14 11

Higher sugars 72 68 56

Source: Adapted from Hull, p.: Glucose Syrups: Technology and Applications , 2010. Copyright
Wiley-VCH Verlag GmbH & Co. KGaA. Reproduced with permission. 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.

TheselowDEandviscoussyrupsalsohavecertainotherpropertiesinthefoodindustrybecause
of their higher sugar content (responsible for high viscosity), resulting in excellent spray- and
cospray-driedproducts(stabledropletformation)withagoodapplicationincoffeewhiteners,which
usuallycontain57%28DEglucosesyrup,34%vegetableoil,andotherstabilizersandemulsiiers
(Hull2010).

6.8.4.3 Glucose Syrup (63 DE)

Glucose syrup is produced by the acid-enzyme treatment of 42 DE syrup and contains 34%
dextrose,33%maltose,10%maltotriose,and23%highersugars.
The63DEsyrupsarecharacterizedbytheirbalancedsugarspectrumandmediumviscosity,
whichmakethemanidealingredientinawiderangeofproducts,suchassoftsweetnessdextrose
(sugar)confectioneryandbakeryproducts,saucesanddressings,jams,brewing,andsoftdrinks,as
describedbelow(Hull2010):

• Confections. A63DEsyrupoffersanacceptableviscositywithareasonablesweetnessandminimal

riskofgrainingtoconfectionaryproducts;forexample,asoftercheckwillresultwhenitisusedin
pectinjellies.

• Bakery products. Atypicalinclusionrate(5%drysolids)willcontributetosweetnessandimprove-

mentofthebrowncrustcolorofbakeryproductsaswellashumectantsincakes.

• Fermentation. A 63 DE glucose syrup, because of its balanced combination of fermentable and

nonfermentablesugars,isidealforuseinbrowningandotherfermenteddrinks(RussianKvass).In
addition,itcanbeusedinliqueur(distilledspirits)manufacturing,providingsuficientsweetness
tomaskthehardnessofthespirits,enhancethelavor,andincreasetheviscosity.Generally,a63
DEsyrupissimilartobrewer'syeastintermsoffermentability,offering70%ofitssugarstobe
fermentedbytheyeastwhile30%areunfermentedsugars,whichprovidebodyandmouthfeelto
theendproduct(Hull2010).

• Jams. Theuseof63DEsyrupinjamshasthefollowingadvantages:(1)contributestomicrobiologi-

calstabilitybecauseofitsmolecularweight(highosmoticpressure);(2)helpsreducecrystalliza-
tion; (3) reduces apparent sweetness, allowing fruit lavorto come through; and (4) enhances the
sheenofjams,makingthemmoreappealingproducts.

• Soft drinks. Glucose63DEsyrup,whichislesssweetthansucrose,playsanimportantroleinthe

softdrinkindustry,especiallywhenusedincombinationwithhigh-intensitysweeteners.Thistype
of63DEsyrupmaskstheusualharshlavorassociatedwithhigh-intensitysweeteners,enhances
bodyandmouthfeel,andgivestheoverallsweetnessamoreroundcharactersimilartosucrose.

6.8.4.4 Glucose Syrup (95 DE)

A 95 DE glucose syrup mainly contains dextrose (94%) with maltose (4%) and a minimum
amountofmaltotriose(1%)andhighersugars(1%).Itcanbespraydriedtoproduceafree-lowing