Properties of Sweeteners from Starch

Early work by Hoover52 provides a framework for determining how physical properties would change on the basis of the degree of conversion of the sweetener being considered (Table 21.6). At that time, most syrups were divided into loose classifications 

High maltotetraose Acid-conversion Enzyme-conversion 

Property or functionality that increases Property or functionality that decreases with an 

Browning Fermentability Flavor enhancement Flavor transfer Freezing point depression Hygroscopicity Osmotic pressure Sweetness 

Prevention of coarse ice crystal formation during freezing 

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Figure 4-21 Production Process for the Conversion of Starch to Sorbitol and Maltitol. Source Reprinted from H. Schiweck and S.C. Ziesenitz, Physiological Properties of Polyols in Comparison with Easily Metabolizable Saccharides, Advances in Sweeteners, T.H. Grenby, ed., p. 90, 1996, Aspen Publishers, Inc.

Recently, much attention has been given to the production of liquid sweeteners as an alternative to cane sugar using inexpensive starch-containing natural materials as the primary feed stock. This situation exists in the United States as this country is not self sufficient in the production of cane, but must rely heavily on importation mainly from South America and the Caribbean. The main source of sta rch in the United States comes from corn (Zea mays) and the liquid sweetener commercially produced from this material is called high fructose corn syrup (HFCS). The current method of production of HFCS is via wet milling which exploits the physical properties of the whole corn constituents (oil, starch, gluten, and fiber) for their separation coupled with enzymatic hydrolysis of the starch fraction to monosaccharides. 

Starch industry Amylases, amylogluco-sidases and glucoamylases Glucose isomerase Converts starch into glucose and various syrups. Converts glucose into fructose in production of high-fructose syrups from starchy materials, with enhanced sweetening properties and lower calorific values than sucrose. 

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