In com syrup

Fermentability of com syrups by yeast is important in certain food applications, eg, baking and brewing. The fermentable sugars present in com syrup are dextrose, maltose, and maltotriose. Fermentability of maltose or maltotriose depends on the specific fermentation process and organism. In general, greater fermentability is obtained at higher DE levels. 

The most widely used immobilized enzyme process involves the use of the enzyme glucose isomerase for the conversion of glucose to fructose in com syrup (Carasik and Carroll 1983). The organism Bacillus coagu-lans has been selected for the production of glucose isomerase. The development of the immobilized cell slurry has not proceeded to the point where half-lives of the enzyme are more than 75 days. A half-life is defined as the time taken for a 50 percent decrease in activity. Such immobilized enzyme columns can be operated for periods of over three half-lives. 

The major dietary source of fructose is the disaccharide sucrose (table sugar), but it is also present as the monosaccharide in fruit and in com syrup, which is used as a sweetener. 

Buzzini, P. 2001. Batch and fed-batch carotenoid production by Rhodotorula glutinis-Debaryomyces castellii co-cultures in com syrup. J Appl Microbiol 90 843-847. Buzzini, P, and Martini, A. 1999. Production of carotenoids by Rhodotorula glutinis cultured in raw materials of agro-industrial origin. Bioresource Technol 1 41-44. 

Determination of bromate and propionate in bakery products Determination of fatty acids and carbohydrates in com syrup... 

Com syrup lAlso see SYRUPS.) Made by heating cornstarch with acid in closed tanks. To sweeten many foods, and as a spread lor bread, pancakes, and waffles. Recently, a process was developed tor convening some of the dextrose in com syrup mto fructose, thereby tesuivng in a sweeter syrup. 

Figure 38.19 shows the contour plots of the foaming behaviour, uniformity of air cells and the sweetness of a whipped topping based on peanut milk with varying com syrup and fat concentrations [16]. Clearly, fat is the most important variable determining foam (Fig. 38.19A), whereas com syrap concentration determines sweetness (Fig. 38.19C). It is rather the mle than the exception that more than one sensory attribute are needed to describe the sensory characteristics of a product. An effective way to make a final choice is to overlay the contour plots associated with the response surfaces for the various plots. If one indicates in each contour plot which regions are preferred, then in the overlay a window region of products with acceptable properties is left (see Fig. 38.19D and Sections 24.5 and 26.4). In the...

Higher profits are the major incentive for unlawful adulteration. The traditional adulterants are inverted sugar syrup, conventional com syrup, and high-fructose com syrup. Dehydration of fructose can produce hydroxymethylfurfural (HMF). HMF is usually indicative of adulteration with inverted sugar syrup. However, it is somewhat ambiguous because HMF can legally be present in honey that has been subjected to heat or abusive storage. 

The major current industrial use for saccharidases is in the manufacture of high fructose com syrup from starch. The current process requires thermostable enzymes and three processing steps because the enzymes used are not compatible at the same pH and temperature (see Figure 1). Industry is looking to improve the process by developing 1) an improved a-amylase that works at low pH that has a low Ca" ... 

Sucrose occupies a unique position in the sweetener market (Table 3). The total market share of sucrose as a sweetener is 85%, compared to other sweeteners such as high fructose com syrup (HFCS) at 7%, alditols at 4%, and synthetic sweeteners (aspartame, acesulfame-K, saccharin, and cyclamate) at 4%. The world consumption of sugar has kept pace with the production. The rapid rise in the synthetic sweetener market during 1975—1995 appears to have reached a maximum. 

---