Glucose Syrup Solids

Glucose syrup solids from wheat, rice, and cassava starches. A... 

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

Dried Glucose Syrup Glucose Syrup Solids... 

CAS 68131-37-3 Synonyms Glucose syrup solids Properties Clear vise, syrup... 

Glucose syrup solids. See Com symp solids (a-d-Glucosklo)-P-d-lructoluranoside. See Sucrose... 

Glucose syrup solids. See Corn syrup solids... 

Chem. Descrip. Blend of mono/diglycerides of fatty acids, guar gum, sodium car-boxymethyl cellulose, carrageenan, and glucose syrup solids Ionic Nature Nonionic Uses Emulsifier, stabilizerfor ice cream Regulatory UK clearance Properties Solid 100% cone. 

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 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. 

A glucose syrup (C SWEET D 02763 Cerestar) (dry substance ca. 70%) was sprayed at a flow rate of 7 kg/h at 70°C into a Niro FSD pilot plant spray dryer. For powdering ca. 9 kg coarsely milled dried product at a ratio liquid/solid of 1 2 was added. The atomising conditions were as follows ... 

Hydrolysis of cellulosic materials from pulp and paper and municipal solid wastes to produce alcohol degradation of grain, fruit and vegetable wastes to produce glucose syrups [64]... 

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

Figure 21.2 General process flow for starch-derived sweeteners (corn/glucose syrups, high fructose syrups, dextrose, fructose, maltodextrins and syrup solids).7...

Maltodextrin solutions are not evaporated to as low a solids level as is typical of most glucose syrups because the viscosity of the latter is extremely high (see Table 21.9). At the higher solids level of 43 or 44 Baume typical for com syrups, maltodextrin solutions would be extremely difficult to pump. It should also be noted that, since the water activity of maltodextrins at a given solids level is so much higher than that of other syrups, some care must be exercised in the handling of these products to prevent microbial fermentation. Commercial maltodextrins, as shown in Table 21.1,15 are used in applications where high viscosity coupled with a bland, neutral taste is desirable. 

In addition to DE values and carbohydrate profiles, syrups are usually identified by their solids level. The traditional means of expressing the solids of a glucose/syrup is the Baume number. Extensive work comparing the Baume number to refractive index... 

When the solids content of glucose syrups is measured by refractometers calibrated in degrees Brix, some correction must be applied to obtain the true solids level. Brix measurements are commonly used in the sucrose industry and refer to the percentage of sucrose in solution. The Brix tables were modified in 1936, 1966 and 1974, resulting in minor changes as shown in Table 21.8.59 These corrections have been incorporated into high-fructose syrup tables commonly used in the beverage industry (Table 21.9).60... 

Total Solids Determine the refractive index of a sample at 20° or 45°, and use the appropriate Glucose Syrup table under Glucose Syrup (Corn Syrup), Appendix X. 

---