Chemistry Reference
In-Depth Information
pressureinproducts,improvingthepreventionofmicrobialgrowth;(3)reducesthefreezingpoint
ofamix,allowingendproductstoremainsoft;and(4)enhancesthefruitylavorofproducts.
•
Soft drinks.
HFGS 42 and 55 have a major use in soft drinks, with a 100% sucrose replacement
achievable.Thereasonisthefruitlavorenhancementandthereductionofsoftdrinkcalories.
6.8.4.6
Low-DE (<20) Glucose Syrups or Maltodextrins
Low-glucosesyrups(DE<20)areusuallyavailableasspray-dried,free-lowing,whitepowders
withalittlesweetnessandablandlavor.TheyarenormallysoldtoDEspeciicationsof1,5,10,
15,and18.
MaltodextrinsaremadefromverylowDEsyrupsinaprocesssimilartoglucose,withsubtle
variationsinfunctionalitydependingonthetypeofstarch(corn,potato,rice,ortapioca)usedin
theproductionandmethodofhydrolysis(acid,acid-enzyme,orenzyme-enzyme).Theirfunctional
properties make them suitable for many different applications and include low dextrose content,
lowbrowning,lackofsweetness,lowhydroscopicquality,goodmoisturecontrol,andamakeupof
complex,soluble,andnutritionalcarbohydrates.Theabovepropertiesofmaltodextrinsmakethem
applicabletovariousproducts:
•
Confectionery agent.
The high viscosity of maltodextrins can be used to change the texture of
confections,toactasafoamstabilizer,tocontrolcrystallization,toincreasethechewinessofsoft
confections,ortoactasabinderingranolabarsandintableting.
•
Balking agent.
Maltodextrinsaregoodbalkingagentsindryformulationsbecauseoftheirbland
tasteandsolubility.Theyareblendedwithhigh-intensityartiicialsweeteners,actingasabalking
agentthateffectivelydilutesthehigh-intensitysweetenerstoanacceptablelevel.
•
Calorie reduction agent.
Maltodextrinscanbeusedasapartial(30%-40%)fatreplacer,because
theyareblandandactasemulsiiersandstabilizers.Byreplacingpartofthefatinaproduct,they
reducetheconsumptionofcalories,resultinginmorehealthyproducts.
•
Flavor carrier.
Maltodextrinsareidealcarriersforlavorsbecauseoftheirblandtasteandlargesur-
facearea.Flavorscanbelostduringthedryingprocessiftheyareaddedtothemaltodextrinsyrup
priortospraydrying,butmaltodextrinswillaidtheencapsulationbecauseoftheirhighviscosity,
whichmakesthemgoodilmformers.
6.9 SOrGhUM SYrUp
Sorghumsyrupisanaturalsweetenermadefromjuicesqueezedfromstalksofsweetsorghum
throughmilling,extractionofjuice,andanevaporationprocess.
Lately, grain sorghum has also been enzymatically converted to an all-natural and nutritious
grain-basedsweetenerbecauseofitshighprotein,aminoacid,vitamin,andmineralcontent.Itcan
besubstitutedformaltedbarleyextractsyrup,whichhaswideapplicationsinfoodproducts,espe-
ciallyinbakedgoodsasasweetenerand/orbrowningagent.
Sorghumsyrupisusedinthefoodandbeverageindustryassorghummolassesusuallyblended
withsugarcanemolassesandothertypesofsyrup.
Sorghumsyrup,becauseitisgluten-free,offersasolutiontothechallengeofmanyproducts
formulatedtobegluten-free,suchascereals,crackers,snackfoods,andotherfoodproducts.
Itpromotesbrowningandlavorenhancementlikemaltextractsyrup,becauseitcontainsthe
sameamountsofreducingsugarsandaminoacids.Inaddition,itcanbesubstituted1:1withother
maltextractsyrup,becauseithasothersimilarcharacteristics,includingmoderate-tolong-lasting
sweetness,moistureretention,andmediumviscosity.
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