Starch sweeteners

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

Horton, S. D., Lauer, G. N., and White, J. S. (1990). Predicting gelatinization temperatures of starch/sweetener systems for cake formulation by differential scanning calorimetry. II. Evaluation and application of a model. Cereal Foods World 35 734-737, 739. 

For the production of starch, sweeteners, symps and alcohols mainly com and wheat are used. Com is often preferred due to its abundant supply and low cost. Its storage stability ensures a continuous source of raw material throughout the year. 

Glucose isomerase Starch sweetening Xylanase Fuel viscosity reduction... 

In order to understand corn milling and corn by-products, it is first necessary to know the composition of the different parts of the Corn kernel. Each year, about 6% of the U.S. corn crop is milled. Com is wet milled for the production of starch, sweeteners, and oil or is dry milled for the production of grits, flakes, meal, oil, and feeds. 

When corn is wet milled to make starch, sweeteners, and... 

In history, sorbitol production was concentrated in Europe and North America. In the late 1950s, China began producing sorbitol to manufacture vitamin C. Today, it is the largest producer worldwide, and China is exporting to Ethiopia, Korea, Pakistan, The Philippines, Taiwan, Thailand, Vietnam, and West Africa. Indonesia is home to the second largest producer of starch sweeteners and sorbitol, PT Sorini Agro Asia Corp. Consumption is dominated by China and the United States (United States International Trade Commission, 2010). 

S. is the generic name for such products as ->mal-todextrins, ->glucose syrups, - maltose syrups, - maltooligosaccharides, ->dextrose, - maltose. These starch sweeteners are produced by acid - hydrolysis or enzymatic - amylolysis. Additional modification of the product spectnun is achieved by isomerases (glucose isomerase) or by transferases (cyclodextrin glucosyltransferase). 

The worldwide processing of 18 x 10 mt starch to 16-17 X 10 mt of starch sweeteners (entire starch production a 45 x 10 mt) is highly concentrated in the USA, Japan and South-East Asia, EU and other Europe. 

Corn starch [9005-25-6] Corn steep liquor Corn stover Corn sugar Corn sweetener Corn sweeteners Corn syrup... 

The protein fraction is filtered and dried to become high (60%) protein content com gluten meal. The starch slurry can be dewatered and dried to produce regular com starch. Dry starch can be sold as is or heat treated in the presence of acid catalysts to produce dextrins. Or, it is chemically modified before dewatering and drying to produce modified starches used in food and industrial appHcations. Lasdy, it can be hydroly2ed to produce corn sweeteners. 

Eastman Goal Chemicals. In 1983 Eastman Chemical Co. became the first chemical producer in the United States to return to coal as a raw material for large-scale manufacture of industrial chemicals (35). In that year, Eastman started manufacturing acetic anhydride from coal. Acetic anhydride is a key intermediate for production of coatings, ceUulosic plastics, and cellulose acetate fibers. Acetic anhydride from other sources also is used in the manufacture of pharmaceuticals, starches and sweeteners, and flavors and fragrances. 

Acid-modified starches are used in the manufacture of gum candies because they form hot concentrated pastes that form strong gels on cooling. ThermaUzed starches are used in foods to bind and carry flavors and colors. Sweetening agents (com symp, HFCS) are made from starch by enzymatic or acid treatment as previously noted. 

The sweetness of fmctose is enhanced by synergistic combiaations with sucrose (12) and high iatensity sweeteners (13), eg, aspartame, sacchatin, acesulfame K, and sucralose. Information on food appHcation is available (14,15). Fmctose also reduces the starch gelatinization temperature relative to sucrose ia baking appHcations (16—18). 

The reactive intermediate, (C2H3)2NCH2CH2C1 HCl, which is used to produce cationic starch, is made by the reaction of (C2H3)2NCH2CH20H with thionyl chloride. A synthetic sweetener (qv), sucralose [56038-13-2] is made by the reaction of sucrose or an acetate thereof with thionyl chloride to replace three hydroxy groups by chlorines (187,188). 

In the low temperature process, the slurry is heated to 105—108°C and held at temperature for 5—10 minutes. The resulting 1—2 DE hydrolyzate is flashed to atmospheric pressure and held at 95—100°C for one to two hours in a batch or continuous reactor. Because the enzyme is not significantly deactivated at the first-stage temperature, a second enzyme addition is not needed. This process is used woddwide throughout the starch-based sweetener industry and has been judged the most efficient process for dextrose production. 

Hydrogenated starch hydrosylate is used in low-calorie candies and in many other foods as both a sweetener and a humectant (moisture-retaining ingredient). 

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). 

---