Dextrose symps

In the sugar industry, NF is used for concentration of dextrose symp originating from starch and for demineralization of colored brine from anion exchange resin elution solutions (Bargeman et al., 2005). The purification of alternative (low-calorie) sweeteners such as stevioside might also require a nanofiltration step (Zhang et al., 2000). 

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). 

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. 

Commercial dextrose products are produced in both dry and symp forms. Dry products are prepared by crysta11i2ation (qv) to either an anhydrous, DHnO, or hydrated, H20, form. These include dextrose hydrate [16824-90-17, anhydrous a-D-glucose [26655-34-5] (1), and anhydrous... 

P-D-glucose [28905-12-6] (2). Symp products are produced that contain from 95 to over 99% dextrose. 

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. 

Manufacture. HFS containing 42% fmctose is produced commercially by column isomerization of clarified and refined dextrose hydrolyzate using an immobilized glucose isomerase. Enriched symp containing 90% fmctose is prepared by chromatographic separation and blended with 42% HES... 

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. 

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). 

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

Evaluation of the Health Sispects of Com Sugar (Dextrose), Com Symp, and Invert Sugar as Food Ingredients, SCOGS-50, DREW contract no. FDA 223-75-2004, Life Sciences Research Office, Federation of American Societies for Experimental Biology, Bethesda, Md., 1976. 

Enzymes are specific, however. For example, starch is depolymerized using enzymes to D-glucose (dextrose). The solution of glucose is then treated with glucose isomerase [9055-00-9] to give D-fmctose in about 42% yield. No D-mannose is formed. Addition of isolated D-fmctose to this solution gives the common 55% high fmctose com symp (HFCS) so widely used in soft drinks in the United States. HFCS is about 1.5 times as sweet as sucrose. 

D-Glucose is produced by complete depolymerization of starch with enzymes that catalyze the hydrolysis of both its (1 — 4) and (1 — 6) linkages. Crystalline a-D-glucopyranose is generally sold as dextrose. Glucose is also isomerized to D-fmctose to produce high fmctose com symp (HFCS). 

Oligo- and higher saccharides are produced extensively by acid-and/or enzyme-catalyzed hydrolysis of starch, generally in the form of symps of mixtures (12). These products are classified by thek dextrose equivalency (DE), which is an indication of thek molecular size and is a measure of thek reducing power with the DE value of anhydrous D-glucose defined as 100. 

Nutritive Sweeteners. These include granulated sucrose, sucrose in solution, invert sugar, dextrose, and high fmctose com symp. 

U.S. definitions and standards for chocolate are quite specific (19). Sweet chocolate must contain at least 15% chocolate Hquor by weight and must be sweetened with sucrose or mixtures of sucrose, dextrose, and com symp soflds ia specific ratios. Semisweet chocolate and bittersweet chocolate, though often referred to as sweet chocolate, must contain a minimum of 35% chocolate Hquor. The three products, sweet chocolate, semisweet chocolate, and bittersweet chocolate, are often simply called chocolate or dark chocolate to distinguish them from milk chocolate. Table 6 gives some typical formulations for sweet chocolates (5). 

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

Used 42 DE com symp. DE = dextrose equivalent. May include gluten, soy, egg white, or gelatin. 

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