Improving Syrup Functionality in Confections

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Improving Syrup Functionality in Confections If an off-the-shelf syrup doesn’t meet your needs, formulate a blend that combines properties from both ends of the spectrum. Jim Mitchell Ciranda, Inc. yrup is a common ingredient in foods Dextrose equivalent (de) is a measure of Sfrom ice cream to donuts. While the the percentage of reducing groups in car- most common syrup in the United States is bohydrates. Every time a bond between based on corn, other syrups are widely avail- molecules is broken in the source starch, able, such as tapioca, rice, wheat and agave. another reducing unit is produced. Starch Syrups provide a variety of functions in is zero de, pure glucose (dextrose) is 100de. products, from textural properties, binding Hydrolysis is the breaking of internal link- and sweetness to a preservative function. ing bonds in polymers of saccharides. Most syrup types are available in a wide Jim Mitchell is innova- range that spans numerous functions. The STARCH tions and develop- intent of this paper is to help formulators ment manager of Starch is the primary ingredient in all glu- organic sweeteners choose a syrup for their particular need, or cose syrups — corn, tapioca, wheat and rice. and fibers with create their own syrup if an off-the-shelf Starch is a long-chain polymer of glucose Ciranda Organic approach does not work. in two forms. The linear nonbranched form Ingredients. He has been involved with is amylose, and the heavily branched form TERMINOLOGY syrup production and is amylopectin. Virtually all starches con- Degree of polymerization (dp) refers to the hydrolysis for most of tain combinations of the two different glu- his 18 years in the number of single-unit sugars in a saccha- cose polymers as seen in Figure 1. food industry. ride. For the syrups discussed here, the base Figure 2 shows a pictorial of the branched sugars (dp1) are fructose and glucose (dex- amylopectin polymer. Amylose is not pic- trose). For example, maltose is a glucose polymer of two molecules, therefore a dp2. Glucose Polymer Combos in Starch Sugars refers only to those saccharides of Starch Source % Amylose % Amylopectin a degree of polymerization of one to two. Corn 28 72 Within this range for common syrups are Wheat 26 74 glucose and fructose (dp1), along with mal t- Rice 22 78 ose and sucrose (dp2). Tapioca 17 83 Arrowroot 21 79 Saccharides refers to the sugars and poly- Potato 20 80 mers of sugars (dp2 and higher). Figure 1 Courtesy Kearsley & Dziedic, 1995 ➤ The Manufacturing Confectioner • November 2010 53.

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Properties of Maltodextrins and Glucose Syrups in Experiments in Vitro and in the Diets of Laboratory Animals, Relating to Dental Health
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