Starch-derived sweetener

Kirchoff s discovery of starch hydrolysis led eventually to today s modem starch sweetener industry. The original starch-derived sweeteners, which were produced... 

Until the late 1960s, sweeteners derived from starch accounted for less than 15% of the US total caloric sweetener market. By the mid-1980s, the starch-derived sweetener... 

Table 2.4 Starch-derived sweetener consumption per capita in the United States (including Puerto Rico), 1992-20003...

Calendar year HFS Sweeteners Glucose syrup, b Dextrose Total Total caloric sweetenersb Starch-derived sweeteners share of total caloric sweeteners, %... 

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

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 color of starch-derived sweeteners is often referred to as water white, but it is more meaningful to express color of syrup in terms of absorbance (optical density, Table 21.11).63 Typically, the color of commercial com sweeteners, particularly high-fructose and dextrose syrups, is expressed in absorbance measured against a reference standard of water at 450 nm and 600 nm, as shown in Figure 21.17.64... 

Several reactions can cause color development in starch-derived sweeteners. Because they contain reducing sugars, they will react with proteins and amino acids... 

Starch-derived sweeteners provide a highly fermentable substrate for many industrial applications. The ability of yeast to ferment starch-derived syrups is directly... 

Starch is hydrolyzed to produce a range of sweeteners, including syrups and crystalline products. The bulk of starch-derived sweeten-... 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

Non-reducing fructose derivative sweeteners. A Hyashibara process (12) subjects a mixture of starch and sucrose to cyclodextringlucosyl-transferase and amylopectin-a-1,6-glucosidase (such as pullulanase or isoamylase). Cyclodextrins are formed as intermediates, but then act as glucosvl donors for attachment to the glucose portion of the... 

Food and feed ingredients, textile and paper, for example, amino acids, starch derivatives, and sweeteners... 

Fructose has a much sweeter taste than glucose, hence the transformation of glucose derived from enzymatic hydrolysis of starch from com, provides an alternative sweetener to sucrose (a disaccharide of glucose and fructose). This replaced the use of sugar cane by the US soft drinks and candy industry (and effectively destroyed the economy of Cuba in the process). 

Corn (maize) syrup is a sweetener derived from corn starch by a process that was first commercialized in the 1920s. Corn syrup is composed of glucose and a variety of sugars described as the maltose series of oligosaccharides. These syrups are not as sweet as sucrose, but are very often used in conjunction with sugar in confections and odier food products. 

Outside of the use of cellulose for papermaking, starch is the most widely used plant-derived carbohydrate for non-food uses. Around 60 million tonnes of raw starch are produced per year for food and non-food uses. The US accounts for most of the world s production, utilising starch from maize, which accounts for over 80% of world production. The starch market in the US is driven by the large isoglucose sweetener market and now increasingly by the growing bioethanol market, which uses maize as a fermentation feedstock. Europe derives most of its starch from wheat and potatoes, which account for 8% and 5% of world starch production, respectively. The other main source of starch is cassava (tapioca), produced in South East Asia. Small amounts of oat, barley and rice are also exploited for starch production. Many edible beans are also rich in starches, but are not commonly exploited for non-food uses. 

Com-derived starch is a readily available feedstock in the U.S. It is produced efficiently in large quantities in com wet mills and provides the basis for much of the biomass-derived chemical production presently in the market The starch is enzymatically hydrolyzed on a large s e to produce glucose, much of which is isomerized to fhictose for use as food sweetener, and the rest mostly goes into ethanol production for automotive fuel. The several separation processing steps in the com wet mill are summarized in Figure I. Equivalent processing could be lied to wheat and potato or other starch when the feedstock is available at a suitably low price. 

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