Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 166

powder that isinterchangeable withdextrose. There isan advantageof using 95 DE syrup when
largevolumesareinvolved,especiallyinindustrialfermentationswhereprocessesneedtobeauto-
mated.Typicalapplicationsincludethefollowing:

• Baked goods. A95DEsyrupcanbeusedinbreadmakingandotherfermenteddoughasanenergy

sourceforyeastand,withthehighreducingsugarpresent,forcrustbrowningandadistinctivefresh
aroma.

• Confections. A95DEsyrupisavoidedinmixeswithchocolatebecauseofthewaterpresent,butin

spray-driedapplications,ithasnoproblemwithincompatibility.

• Fermented products. A95DEsyrupissuitablefortheproductionoffermentedproductssuchas

citricacid,lacticacid,andxanthangum.

• Other uses. A95DEsyrupcanalsobeusedfortheproductionofantibioticsasanidealcarbohy-

dratesourceandforgrowingmeat-freemycoproteinproductsusedinvegetarianmeatsubstitutes.

6.8.4.5 High-Fructose Glucose Syrup (HFGS)

HFGSincludessyrupof42%,55%,and80%fructosewith71%,77%,and79%solids,respectively.
OnlyHFGScontaining42%and80%fructoseisavailablewithinEuropebecauseofEuropean
Union(EU)regulations.The55%fructoseisavailablefortherestoftheworldwhere,byblending,
itispossibletohaveanyfructoselevel.
The sugar proile of HFGS is very important, and sweetness levels compared to sucrose are
showninTable6.14.
AlthoughsweetnessisacommonaspectofHFGSandsucrose,theyarecompletelydifferent.
HFGSiscomposedofdextroseandfructose(bothreducedsugars),whichcanreactwithprotein
togiveabrowncolortoproducts.Inaddition,HFGSmoreeffectivelylowersthefreezingpointof
aformulationbecauseofitslowermolecularweightcomparedtosucroseandactsasanexcellent
preservativebecauseofitshigherosmoticpressure.Ingeneral,someofthemostinterestingapplica-
tionsofHFGSinfoodarethefollowing:

• Bakery products. HFGSisagoodsourceofeasilyfermentablesugarsfortheyeastinbreadsand

otheryeast-raisedbakerygoods.

• Confections. HFGShaslimiteduseinconfectionsbecauseofitshighhygroscopiceffect.

• Fruit preparation (illings). The use of HFGS in fruit preparations (illings) offers the following

advantages: (1) increases the sweetness of fructose in lower temperatures; (2) increases osmotic

table 6.14 Sweetness Values of hFGS Compared to Sugar

Sweeteners Sweetness

Sucrose 100

Fructose 150

HFGS 42 DE 95

HFGS 55 DE 105

80% fructose syrup 130

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.