Sweeteners, from starch syrups

The sweetener-products industry has grown to become one of enormous productive capacity. Worldwide annual production of sucrose from cane and beets now amounts to —80 million tons (73 million metric tons), and production of pure D-glucose and syrups from starch amounted to —10 million tons (9.1 million metric tons) in 1976. 

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

The environmental benefits are (1) reduced use of strong acids and bases, (2) reduced energy consumption (less greenhouse gas), (3) less corrosive waste, and (4) safer production environment for workers. The consumer benefits are (1) sweetener availability and stable prices (i.e., due to the ability to source from starch as an alternative to sugar cane and sugar beets), (2) consistent, and (3) higher quality syrups. 

Constit. of corn syrup. Amylolysis prod, from starch. Maltooligosaccharide mixtures are important food additives (sweeteners, gelling agents and viscosity modifiers). Synergist for antitumour agents. Cryst. + H2O. Sol. H2O fairly sol. EtOH, Me2CO poorly sol. EtOAc, hexane. 

Sweeteners used throughout the world are usually derived from starch. Frequently, these are produced by an acid hydrolysis process into simpler carbohydrates. Nowadays, acid hydrolysis has been replaced by enzymes. In the enzymatic process, the treatment of starch results in various syrups that are used in the food, beverage, and pharmaceutical industries. 

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. 

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