Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 264

9.9 QUaLItY CONtrOL IN COrN SYrUp

Cornsyrupisasweetenermanufacturedwiththepartialhydrolysisofstarchsuspensionswith
acids, enzymes, and their combination. The hydrolysis degree determines the following basic
attributes:

• Dextroseconcentration

• Dextrinconcentration

• Sweetness(Table9.4)

• Dextroseequivalent(DE)

DE is a measure expressing the concentration of corn syrup or other sweeteners in reducing
sugars;hence,itisameasureofthedegreeofhydrolysis.Itisexpressedasfollows:

DE=Reducingsugarsofsyrup(dextrose)/totalsolidsofsyrup.

The degree of hydrolysis depends on conditions such as pH, temperature, and time. For the
determinationofDE,weshouldirstdeterminethetotalsolidsofthesyrupand,then,thereducing
sugars of the solution expressed as dextrose. Lane-Eynon is the method described for the deter-
mination of reducing sugars; however, the oficial Association of Oficial Analytical Chemists
(AOAC) method is Zerban-Sattler, which is iodometric. Corn syrup can also be determined
spectrophotometrically.

table 9.4 Sweeteners and Sweetening Intensity relative to Sucrose

Sweeteners Sweetness

Saccharose 1.0

Glucose 0.7

Fructose 1.7

Lactose 0.4

Maltose 0.5

Sorbitol 0.6

Mannitol 0.7

Glycine 0.7

Saccharin 300-500

Cyclamate 30-60

Aspartame 180-200

Acesulfame K 130-200

Dulcin 200

Thaumatin 2000-3000

Neohesperidin DC 400-600

Sucralose 600

Source: Adapted from Kibbe, A. H., Handbook of Pharmaceutical Excipients,
3rd edition , American Pharmaceutical Association and Pharmaceutical
Press, London, 2000. Mullarney, M. P. et al., Int. J. Pharmaceutics ,
257, 2003. With permission. International Sweeteners Association
(ISA), Sweeteners in All Conidence , 2010. With permission.