Com symps

The development of high fmctose com symp (HECS) may provide another health benefit attributable to cereal grains (see Syrups). These symps are being used to an ever-increasing extent by the food industry. Shortly after HECS came on the market, a dramatic increase in the price of sucrose acted as a spur to the production of the high fmctose symps. 

Polymeric cation-exchange resins are also used in the separation of fmctose from glucose. The UOP Sarex process has employed both 2eohtic and polymeric resin adsorbents for the production of high fmctose com symp (HFCS). The operating characteristics of these two adsorbents are substantially different and have been compared in terms of fundamental characteristics such as capacity, selectivity, and adsorption kinetics (51). 

Fructose—Dextrose Separation. Emctose—dextrose separation is an example of the appHcation of adsorption to nonhydrocarbon systems. An aqueous solution of the isomeric monosaccharide sugars, C H 2Dg, fmctose and dextrose (glucose), accompanied by minor quantities of polysaccharides, is produced commercially under the designation of "high" fmctose com symp by the enzymatic conversion of cornstarch. Because fmctose has about double the sweetness index of dextrose, the separation of fmctose from this mixture and the recycling of dextrose for further enzymatic conversion to fmctose is of commercial interest (see Sugar Sweeteners). 

Table 6. Separation of Fructose from High Fructose Com Symp, Pilot-Plant Scale...

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Of particular importance for modifications of starch are the enzyme degradation products such as glucose symps, cyclodextrins, maltodextrins, and high fmctose com symps (HFCS). Production of such hydrolysis products requites use of selected starch-degrading enzymes such as a-amylase,... 

Commercial starch is mainly com starch, but smaller amounts of sorghum, wheat, and potato starch are also produced. In 1992, 1303 million bushels (45.8 X 10 m ) of com were ground for starch and other products (120) 1 m com weighs - 721 kg and yields 438 kg starch, 26 kg oil, and 142 kg combined gluten and hulls. In the United States in 1994—1995, 462 million bushels were used to produce high fmctose com symp, 231 million bushels went to produce D-glucose, 533 million bushels were used for alcohol production, and 247 million bushels were converted to starch (121). 

Acid-modified starches are used in the manufacture of gum candies because they form hot concentrated pastes that form strong gels on cooling. ThermaUzed starches are used in foods to bind and carry flavors and colors. Sweetening agents (com symp, HFCS) are made from starch by enzymatic or acid treatment as previously noted. 

Liquid sucrose and Hquid invert, generally made by redissolving white sugar and inverting with invertase enzyme, are refinery products in Europe and outside the United States. In the United States they have been almost completely replaced by cheaper com symps made by enzymatic hydrolysis of starch and isomerization of glucose. 

Sucrose occupies a unique position in the sweetener market (Table 3). The total market share of sucrose as a sweetener is 85%, compared to other sweeteners such as high fmctose com symp (HFCS) at 7%, alditols at 4%, and synthetic sweeteners (aspartame, acesulfame-K, saccharin, and cyclamate) at 4%. The world consumption of sugar has kept pace with the production. The rapid rise in the synthetic sweetener market during 1975—1995 appears to have reached a maximum. 

Pure D-fmctose is a white, hygroscopic, crystalline substance and should not be confused with the high fmctose com symps (HFCS) which may contain 42—90 wt % fmctose and 23—29% water (8,9). The nonfmctose part of these symps is glucose (dextrose) plus small amounts of glucose oligomers and polymers. Fmctose is highly soluble ia water at 20°C it is 79% soluble, compared with only 47% for glucose and 67% for sucrose. 

Table 3. Yearly Price of Dextrose, HFS, and Com Symp in the United States, /kg...

Health Factors. Dextrose products are substances that are presumed to be GRAS by the FDA (21). A study of the health aspects of dextrose, fmctose, and com symps has indicated that these sweeteners are not hazardous at levels of normal human consumption with the exception of a small contribution to the formation of dental caries (22). 

High fmctose com symps (HFS, HFCS, isosymp, isoglucose) are concentrated carbohydrate solutions containing primarily fmctose and dextrose as well as lesser quantities of higher molecular weight saccharides. A 42 wt % fmctose symp is produced by partial enzymatic isomerization of dextrose hydrolyzate. 

Analysis, Specifications, and Health Factors. Methods of analysis and health aspects are the same as those for dextrose. Specifications for HES are the same as those for com symp. HES is presumed to be GRAS by the EDA (50). Health effects of fmctose are discussed elsewhere (51). 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

Fermentabihty of com symps by yeast is important in certain food appHcations, eg, baking and brewing. The fermentable sugars present in corn symp are dextrose, maltose, and maltotriose. Fermentabihty of maltose or maltotriose depends on the specific fermentation process and organism. In general, greater fermentabihty is obtained at higher DE levels. 

The hygroscopic and humectant properties of com symps are of great importance in many apphcations. Depending on the type of symp and on the specific conditions of temperature and humidity, the products may either resist or facihtate moisture loss or moisture absorption. The abihty to attract moisture or retard its loss increases with increasing DE value. Prevention of moisture pickup is more characteristic of symps having low DE values. 

Sweetness is primarily a function of the levels of dextrose and maltose present and therefore is related to DE. Other properties that increase with increasing DE value are flavor enhancement, flavor transfer, freezing-point depression, and osmotic pressure. Properties that increase with decreasing DE value are bodying contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization. Com symp functional properties have been described in detail (52). 

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