Dried corn syrups

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

The Sarex process employs the full allotment of Sorbex beds in addition to the four basic Sorbex zones. When a Sarex unit processes corn syrup that has an approximate composition (on a dry basis) of 42% fructose, 53% glucose and 5% other saccharides, it produces a fructose enriched corn syrup with >95% purity at >90% recovery [34, 35]. The Sarex process employs sufficient operating temperature to overcome diffusion limitations with a corresponding operating pressure to maintain liquid-phase operation. 

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. 

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. 

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. 

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. 

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... 

After proving that whole egg powder with corn syrup and salt was more hygroscopic than whole egg powder alone (higher fat content and protein hydrophobicity), Lai et al. (1986) studied the effect of moisture content on compressibility (C2). Moisture content (3-14% dry basis) had almost no effect on the compressibility of whole egg powder, because a higher concentration of lipids was the dominant factor influencing flow properties. However, whole egg powder mixed with corn syrup and salt had a maximum compressibility of about 4.0% dry basis moisture. At this maximum, an increase in bulk density and a decrease in tensile strength were observed. 

Fondant made with 90% sucrose and 10% corn syrup in dry matter and 90% total solids. (Data from Lees 1965.)... 

GRAS cleared by MID to flavor sausage, hamburger, meat loaf, luncheon meat, chopped or pressed ham for use alone at 2% or in combination with corn syrup solids or glucose syrup, with combination totaling 2% on dry basis approved for orals Manuf./Distrib. A.E. Staley Mfg. http //www.tateandlyle.com, ADM http //www.admworld.com, Ashland http //www.ashchem.com, Cerestar USA DSM Food Spec, http //www.dsm.com/dfs/... 

Fondant Dry fondant base plus water and corn syrup ... 

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