High-maltose syrups, properties

Physical properties of a syrup depend heavily on its carbohydrate profile. The carbohydrate profile, in turn, is determined by the type of conversion and the nature of the enzyme treatment (previously discussed). Table 21.2 gives typical DE and carbohydrate profiles of syrups in common production today. Because enzyme treatments can provide sweeteners with different carbohydrate profiles but the same DE value, it is usual to refer to a product using more than one descriptor, e.g. a 43 DE, high-maltose syrup. This issue becomes particularly important when addressing functional differences and applications of starch-derived sweeteners. 

The expected demands from industry are for maltooligosaccharide preparations of various compositions and thus with various useful properties. High-maltose syrups for example are characterized by low viscosity, low hygrosopicity, resistance to crystalization and reduced in sweetness. Naltotetraose syrups on the other hand have relatively high viscosity and low colouration. To stimulate demand from the food industry, such syrups of consistent quality must be... 

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