Corn syrup solids

Kenyon, M.M. (1995). Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation, American Chemical Society symposium series, Vol. 590, pp 42-50, ISBN 0841231648. 

Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids... 

Maltodextrins and low DE corn syrup solids can be an important part of the matrix system for the encapsulation and drying of flavors. 

Corn syrup solids (C5Hi2O5)n 2 (CAS. Reg. No. 68131-37-3) are defined by the FDA as dried glucose syrups (21 CFR 168.121) in which the reducing sugar content (DE) is 20.0 or higher. Corn syrup solids are presently under GRAS review along with other sweeteners and table syrups. 

Maltodextrins and corn syrup solids are produced from starch, usually corn. The starch, which is almost pure carbohydrate, is cooked or pasted to open the granule and then hydrolyzed. Products can be made by hydrolyzing with acid or enzymes or with a combination of acid and enzymes. After the desired amount of hydrolysis has occurred, the reaction is stopped, and the product is filtered to remove insoluble materials and then dried. 

Maltodextrins and corn syrup solids are most often defined by their dextrose equivalence (DE). DE is a measure of the degree of hydrolysis of the starch molecule which compares the reducing power of the sugar groups as compared to the reducing power of an equal weight of glucose present. 

Other methods that are used to characterize maltodextrins and corn syrup solids include liquid chromatography which can be used to quantify the relative amounts of shorter chain polymers found in a particular DE product. Maltodextrins and corn syrup solids are made up of polymers of anhydroglucose units having varied chain lengths rather than one particular polymer size (Table I). 

This relative molecular size difference between starch and the hydrolysis sugars gives maltodextrins and corn syrup solids their valuable functional properties for the flavor industry. 

Hygroscopicity. Maltodextrins and low DE corn syrup solids are very nonhygroscopic. Therefore, flavors dried with these products are free-flowing powders. Hygroscopicity does increase with higher DE s. Figure 1 shows the physical changes in several DE products that had equilibrated at various relative humidities. 

Viscosity. Viscosity and solubility may be the two most important characteristics of an encapsulation matrix ingredient. The increase in solids to the dryer at a constant solids/flavor ratio can greatly increase the economic efficiency of an operation. Most processing systems have a maximum viscosity at which they can operate. Proper atomization may also affect the flavor retention (Reineccius and Bangs 1985). The low viscosity of maltodextrins and corn syrup solids is shown in Figure 2. The viscosity of these products... 

Figure 2. Viscosity of Maltodextrin and Corn Syrup Solids Solutions at Varied Percent Solids.

Flavor Release. Encapsulated flavors find uses throughout the food industry. One major example would be beverage dry mixes. Maltodextrins and corn syrup solids have excellent cold water solubility, so their use in encapsulated flavors will provide a rapid release of flavors used in beverage applications. Maltodextrins and low DE corn syrup solids also have very little flavor or sweetness of their own, form clear solutions, and virtually disappear once in an application. 

Low Cost-Reliable Supply. Maltodextrins and corn syrup solids carry a much lower cost than almost all other encapsulating matrix ingredients, They are produced both in the U.S. and in foreign countries by several suppliers, so they are readily available. When used alone or as one of a combination of encapsulation matrix ingredients, maltodextrins and corn syrup solids are an effective part of the encapsulating system. 

One of the primary variables which influences the recoveries of volatile flavor and aroma chemicals during spray drying is the wall material. Utilization of spray dried flavors in food systems presents further constraints on the wall material selection process. Of the food grade polymers available to the manufacturer of spray dried flavorings (i.e., gum acacia, lipophilic starches, maltodextrins, corn syrup solids), no single wall material exhibits the ideal traits deemed necessary for this economically important process. 

Proteins suffer due to cost and chemical reactivity, malto-dextrins and corn syrup solids due to a dearth of interfacial function, lipophilic starches due to labelling constraints (a marketing decision), and gum arabic due to cost, as well as intermittent supply deficiencies. An inexpensive, "natural", strongly surface active polymer with excellent water solubility and chemical inertness clearly has vast economic potential. Oxidized, hydrolyzed and/or glycoamine starch-based derivatives were examined as possible avenues for delivering this polymer. 

Anandaraman (, ) has shown that there is a very strong protective effect of higher dextrose equivalent (DE) starches (corn syrup solids) against oxidative deterioration (Fig. 4). 

A plethora of lactase-treated products are described in the literature (Zadow 1984 Holsinger 1978). The use of hydrolyzed lactose syrups has been proposed as an alternative sweetener to corn syrup solids. Storage of syrups as concentrated liquids can be a problem due to microorganism growth or to extensive precipitation of residual lactose or galactose. Generally, both problems can be controlled by storage at -10 to -20°C if syrup total solids were around 70%. Guy (1979) has reported on the sweetness of hydrolyzed, demineralized syrups. 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

Ice cream is a partially frozen foam that is also an emulsion and a suspension, containing many components including proteins, fat, water, and air. A typical ice cream mix might contain milk fat (10-16%), milk solids-not-fat2 (9-12%), sugars (9-12%), corn syrup solids (4-6%), stabilizers and emulsifiers (0-0.5%), and water [430,811,815], When prepared, ice cream may have an overrun (Section 13.3) of 70-100% (that is, it will contain 40-50 volume percent air) [811], see Table 13.2. Due to the partial freezing, ice cream also contains dispersed ice particles. At -11 °C ice cream has a viscosity of about 109 mPa s [215]. 

Dried corn syrups or corn syrup solids are glucose/com syrups from which most of the water has been removed. 

Corn syrup solids dextrates dextrin starch. 

Comments corn syrup solids are glucose polymers with a DE 20 and are prepared, in a similar manner to maltodextrin, by the partial hydrolysis of starch. 

Egg and milk proteins corn syrup solids and modified starch Ultra-Freeze For frozen desserts... 

Gabarra, R and Hartel, R.W. Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose, /. Food Sci., 63, 523,1998. 

Corn syrup solids Maltose, sucrose, lactose... 

Gabarra, P., and Hartel, R.W. (1998). Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose, J. Food Sci. 63(3), 523-528. 

Sweeteners, in the form of sucrose and high-fructose corn syrup (starch, partly hydrolyzed and iso-merized to fructose), also appear in the diet as additives to processed foods. On average, a person in the United States consumes 65 lb added sucrose and 40 lb high-fructose corn syrup solids per year. 

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