Syrup dextrose equivalent

Highly degraded glucose syrup (dextrose equivalent >96) can be used in a modified direct process where a second solvent or emulsifier is used to provide stable fine droplet dispersions [ 52, 53 ]. The fine droplets/particles are important as the reaction is heterogeneous and good contact between the reactants must be maximised at as low temperature as possible to avoid formation of polymers and charring of the sugars. 

Highly degraded glucose syrup [dextrose equivalents (DE) > 96] can react in a modified direct synthesis. The use of a second solvent and/or emulsifiers (e.q., alkyl polyglycoside) provides for a stable fine-droplet dispersion between alcohol and glucose syrup [21,22]. 

Fig. 2.4 Impact of homogenisation pressure and number of passes on the 50th and 90th percentile of the oil droplet size distribution (X50, X90) and the span of an emulsion containing 10% oil. Left-. 0.5% p-lactoglohulin, right 2.0% p-lactoglobulin. Varying amounts of glucose syrup (Dextrose equivalent 35) were added to adjust dry matter content to 45 %...

Fig. 2.5 Impact of gas pressure, dry matte- and protein content on the 50th percentile of the spray droplet size (x50). Left pneumatic nozzle right rotary atomizer top varying dry matter content at a fixed protein content of 2 % bottom varying protein content at a fixed dry matter content of 45 %. Emulsions contained 10% rapeseed oil, and varying amounts of glucose syrup (Dextrose equivalent 35) to adjust dry matter content to 45 %...

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. 

Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids... 

Maltodextrins and corn syrup solids are most often defined by their dextrose equivalence (DE). DE is a measure of the degree of hydrolysis of the starch molecule which compares the reducing power of the sugar groups as compared to the reducing power of an equal weight of glucose present. 

Anandaraman (, ) has shown that there is a very strong protective effect of higher dextrose equivalent (DE) starches (corn syrup solids) against oxidative deterioration (Fig. 4). 

Oligo- and higher saccharides are produced extensively by acid-and/or enzyme-catalyzed hydrolysis of starch, generally in the form of syrups of mixtures (12). These products are classified by their dextrose equivalency (DE), which is an indication of their molecular size and is a measure of their reducing power with the DE value of anhydrous D-glucose defined as 100. 

These are some examples of the use of i.r. spectra in the analysis and identification of carbohydrates in foods and natural products. Very often, these spectroscopic techniques are complementary to others, such as the study of aldobiouronic acids obtained by hydrolysis of peach-gum polysaccharides by their optical rotations and their i.r. spectra.100 However, the i.r. results appear to be sufficiently reliable to be used in the detection of traces of fructose and glucose, and to determine the d.e. (dextrose equivalent) of corn syrups, as well as the quantitative carbohydrate content in different products.101... 

Glucose syrups, also know as corn syrups in the US, are purified aqueous solutions of nutritive saccharides obtained from edible starch having a dextrose equivalency of 20 or more. 

Commercial dextrins are specifically the oligomers of starch. White dextrins, so called because of their visual appearance, are produced from a 30-40% suspension under the mildest possible hydrolysis conditions (79-120°C for 3-8 h in 0.2-2% H2S04 or HC1). Yellow dextrins and British gums are the partial hydrolysates at higher time-temperature integrals. Maltodextrins, dextrose equivalent20 5-19, derive from controlled enzyme or acid partial hydrolysis of gelatinized corn starch. The 20-24 dextrose equivalent hydrolysates tire com syrups (Appi, 1991). 

Starch is first liquefied and hydrolyzed to specific dextrose equivalents with hydrochloric acid. After evaporation to 60 percent solids, a saccharifying enzyme (fungal a-amylase) is added to continue hydrolysis to the desired level. By choosing two or more types of enzymes (such as a-amylase, -amylase, glu-coamylase, pullulanase) and adjusting the initial acid hydrolysis, syrups with different ratios of dextrose, maltose, and higher saccharides can be obtained.92... 

The properties and subsequently the applications of the resulting corn syrup products, were dependent upon the extent of hydrolysis. The extent of hydrolysis in corn syrup is expressed in dextrose equivalents (DE) which is the percentage of glucosidic bonds hydrolyzed with native starch being 0 and pure glucose being 100. The DE of acid-catalyzed corn syrups depend only upon the time of reaction. All acid-catalyzed syrup at any single DE level will always have the same dextrin profile. 

High-Fructose Corn Syrup (HFCS) occurs as a water white to light yellow, somewhat viscous liquid that darkens at high temperatures. It is a saccharide mixture prepared as a clear, aqueous solution from high-dextrose-equivalent corn starch hydrolysate by the partial enzymatic conversion of glucose (dextrose) to fructose, using an insoluble glucose isomerase preparation that complies with 21 CFR 184.1372 and that has been obtained from a pure culture fermentation that produces no antibiotics. It is miscible in all proportions with water. 

Corn syrup is used in almost every type of confection to control sucrose and dextrose crystallization, which may lead to crumbling. Corn syrup in appropriate proportion with sucrose and dextrose allows the formation of an amorphous glass and produces a candy with the desirable appearance. The following physical properties of corn syrup are extremely important in the preparation of medicated candies density, dextrose equivalent (DE), hygroscopicity, sugar crystallization, viscosity, freezing-point depression, and osmotic pressure. 

Dextrose equivalent (DE) A measure of the extent to which the polysaccharides have been broken down into smaller molecules in corn syrups. The higher the DE, the lower the average molecular weight. Dextrose has a DE of 100 and starch has a DE of 0. 

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