Starch syrups

The results demonstrated that the CGTase is able to liquefy com starch at any pH in the range 4.5-5.5 (Table I). Liquefaaion was considered positive if the starch syrup was pourable. The starch was liquefied to a negligible dextrose equivalent (DE) i.e., without the formation of reducing sugars as expected with a CGTase. The presence of calcium was not required. The B, stearothermophilus amylase, on the other hand, provided suitable liquefaction only at pH 5.5 and calcium was required, but still not optimal as evidenced by the results obtained at pH 5.8. 

Starch pyrodextrins Starch-splitting enzymes Starch succinates [39316 Starch syrup Starkeyite [24378-31-2] Stark spectra Star polymers Star sapphires Startch [9005-25-8] Starter cultures Starters Start-up... 

Archer Daniels Midland Company and Cargill, Inc. both entered the starch industry through purchase of plants that were originally built by entrepreneurs in Cedar Rapids, Iowa. The Corn Starch Syrup Company was acquired by Cargill in 1967... 

Carbohydrase (Aspergillus oryzae var.) Produced as an off white to tan, amorphous powder or a liquid by controlled fermentation using Aspergillus oryzae var. Soluble in water (the solution is usually light yellow to dark brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase, (2) glucoamylase (amyloglucosidase), and (3) lactase. Typical applications used in the preparation of starch syrups, alcohol, beer, ale, bakery products, and dairy products. 

The enzyme most commonly used is a-amylase. Optimal pH and temperature are 6.5 and 70 to 90°C, respectively. Hydrolysis can be carried out to obtain a product consisting mostly of maltose with small amounts of glucose or vice versa. The sweet-taste intensity of starch hydrolysates depends on the degree of saccharification and ranges from 25 to 50 percent of that of sucrose. Table 6.2 provides an average composition on some hydrolysis products. The wide range of starch syrups starts with those with a low DE value of 10 to 20 (maltotriose) and ends with a high DE value of 96 (dextrose)[7]. 

Corn syrup C PharmSweet Flolys Glucomalt glucose syrup Glucosweet Mylose Roclys starch syrup. 

Several studies have shown that anthocyanin stability increases with decreased water content, i.e., decreasing water activity (aw) (Wrolstad, 2000). Dry anthocyanin powders (aw < 0.3) are stable for several years when stored in hermetically sealed containers (Jackman and Smith, 1996). This property is advantageous when anthocyanins are produced into dry products and powders. Zajac et al. (1992) reported anthocyanin losses of 14% after 15 months of storage of a dry powder from black currant extracts at 20°C. When starch syrup or maltodextrins were included as carriers during the drying of the extracts, the anthocyanin losses were reduced to 2% and 3%, respectively. 

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