Maltitol syrup, production

Hydrogenated starch hydrolysates (HSH) is a term used to describe a range of products which do not contain sorbitol or maltitol as a primary component, ie, at least 50%. HSH syrups contain a distribution of sorbitol, maltitol, and other hydrogenated oligo and polysaccharides. Syrups containing maltitol at a level of at least 50% are referred to as Maltitol syrups or Maltitol solutions. 

The maltitol syrup and carbohydrate mixtures sorption isotherms cross at the two different temperatures in the region between 0.3 and 0.4. Above this region, the water content was smaller at 308 K than at 298 K. A crossing of isotherms at two different temperatures was also observed by A3Tranci et al. (1990) in dried apricot, fig, and raisin. Analysis of variance showed that except for isomalt, the equilibrium water contents of the different products did not differ (p > 0.05) for each product at different temperatures. 

Isoamylase is used primarily in the production of food ingredients from starch (e.g. glucose syrup, maltose and maltitol, trehalose, cyclodextrins and resistant starch). It is typically used in combination with other amylolytic enzymes, such as a-amylase, p-amylase and glucoamylase, which further degrade the linear dextrins that arise from the debranching activity of isoamylase. The recommended use levels range from 50 to 5000 lAU/g starch. 

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