Nutritive Sweeteners from Corn
USES OF CORN SYRUP
SWEETENER
HUMECTANT
BODYING AGENT
PARTICIPANT IN BROWNING
INHIBITOR OF SUGAR CRYSTALLIZATION
SOURCE OF FERMENTABLE CARBOHYDRATES
SOURCE OF COMPLEX CARBOHYDRATES ?
CALORIE REDUCTION (HFCS)
DEXTROSE EQUIVALENT (DE)
This is a measure of the reducing groups in the carbohydrate. For a corn syrup, every "clip" of the starch molecule generates an additional reducing group.
| Carbohydrate | Dextrose Equivalent | |
| Starch | ~0 | |
| Maltodextrins | 5-20 | |
| Corn Syrup Solids | 20-36 | |
| Corn Syrup | Low DE | < 30 |
| Regular | 42 | |
| High | 68 | |
| Dextrose | 92-100 | |
| Sucrose | 0 |
RELATIVE SWEETNESS*
| FRUCTOSE | 170 | |
| INVERT SUGAR | 120 | |
| HFCS (42% F) | 120 | |
| SUCROSE | 100 | |
| XYLITOL | 100 | |
| TAGATOSE | 92 | |
| GLUCOSE | 75 | |
| HIGH D.E. CS | 60 | |
| SORBITOL | 55 | |
| MANNITOL | 50 | |
| MALTOSE | 45 | |
| TREHALOSE | 45 | |
| REGULAR CS | 40 | |
| GALATOSE | 30 | |
| LACTOSE | 15 |
*These were determined relative a 10% sucrose solution at room temperature. These relations will change with temperature and concentration
Composition of Corn Syrups -% is on a dry basis. Total solids ~70%
| Corn Syrups | Type Conv | DE | Dextrose | Maltose | Maltotriose | Higher |
| Very low | Acid-Enz | 26 | 5 | 14 | 14 | 67 |
| Low | Acid | 35 | 14 | 12 | 11 | 63 |
| Regular | Acid | 43 | 20 | 14 | 12 | 54 |
| Regular | Acid-Enz | 42 | 7 | 34 | 27 | 32 |
| Intermediate | Acid | 54 | 30 | 18 | 13 | 39 |
| High | Acid-Enz | 64 | 39 | 33 | 12 | 16 |
| Very high | Acid-Enz | 68 | 40 | 39 | 4 | 17 |
HIGH FRUCTOSE CORN SYRUPS
| FRUCTOSE % | GLUCOSE% | HIGHER SACCHARIDES% | ||
| 42 | 52 | 6 | ||
| 55 | 42 | 3 | ||
| 90 | 9 | 1 | ||
Characteristics of Maltodextrins
Maltodextrins are partially hydrolyzed starch with a DE greater than 5 and less than 20.
Composition of some maltodextrins
| Malto dextrins |
Corn Syrup Solids | ||||||||||
| M040 5 DE |
M050 5 DE |
M100 10 DE |
M105 10 DE |
M150 15 DE |
M180 18 DE |
M200 20 DE |
M205 20 DE |
M250 25 DE |
M255 25 DE |
M365 36 DE |
|
| DP 1 | 0.3 | 0.8 | 0.8 | 1.1 | 1.3 | 1.6 | 2.3 | 2.9 | 7.6 | 3.6 | 6.3 |
| DP 2 | 0.9 | 0.8 | 2.9 | 3.0 | 4.8 | 5.8 | 7.4 | 8.4 | 6.9 | 10.1 | 25.9 |
| DP 3 | 1.4 | 1.0 | 4.4 | 4.6 | 6.7 | 7.8 | 9.1 | 9.6 | 7 | 10.7 | 16.4 |
| DP 4 | 1.4 | 1.1 | 3.8 | 3.9 | 5.5 | 6.1 | 6.8 | 7.0 | 6.8 | 7.6 | 10.0 |
| DP 5 | 1.3 | 1.3 | 3.4 | 3.4 | 4.7 | 5.4 | 6.3 | 6.7 | 6.3 | 7.6 | 5.5 |
| DP 6 | 1.8 | 1.4 | 5.7 | 5.9 | 8.4 | 10.2 | 11.9 | 12.4 | 5.6 | 14.0 | 3.1 |
| DP 7 | 2.4 | 1.5 | 6.8 | 7.0 | 9.1 | 10.2 | 10.0 | 9.0 | 5.1 | 8.0 | 3.2 |
| DP 8 | 2.0 | 1.5 | 4.5 | 4.5 | 4.8 | 4.4 | 3.7 | 3.2 | 4.6 | 2.6 | 2.3 |
| DP 9 | 1.8 | 1.4 | 3.1 | 3.2 | 2.9 | 2.7 | 2.1 | 1.8 | 4.1 | 1.8 | 2.2 |
| DP 10 | 1.7 | 1.4 | 2.5 | 2.6 | 2.1 | 2.0 | 1.7 | 1.4 | 3.4 | 1.4 | 1.8 |
| P>10 | 85 | 88 | 62 | 61 | 50 | 44 | 39 | 38 | 43 | 32 | 22 |
| ~MW | 3600 | 3600 | 1800 | 1800 | 1200 | 1200 | 900 | 900 | 720 | 720 | 500 |
| AvDP | 22.1 | 22.1 | 11.1 | 11.1 | 7.4 | 6.2 | 5.6 | 5.6 | 4.5 | 4.5 | 3.1 |
Functional Properties of Maltodextrins and Corn Syrups
Making the Most of Maltodextrins 1997