High Maltose Corn Syrup About Eicl

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HIGH MALTOSE CORN SYRUP Every day, we earn the privilege of being a preferred solutions provider to extraordinarily successful ABOUT EICL customers. For over 75 years EICL has served such customers across a range of industries. What started as a vertical integration solution for paper has since extended to Paint, Ink, Textiles, Pharmaceuticals & Food, Oil & Gas Drilling, Fibreglass, Rubber, etc. We are happy to connect the right raw material to the right application. HIGH MALTOSE CORN SYRUP High Maltose Corn Syrup are modified corn syrup. This product is is a pure food grade brewing liquid adjunct used for the production of full bodied beers. Its unique carbohydrate profile i.e., high maltose and low dextrose level, ideally suited as adjunct to match wort from malt. APPLICATION: High Maltose Corn Syrup is a liquid adjunct to brewing industry and has been demineralised to provide the brewer with colour stable adjunct that contain low level of salt to meet the quality standards of the brewing industry. TYPICAL ANALYSIS LowD E High D E Appearance : Clearliquid Clearliquid Odour : Characteristic Characteristic Taste : Sweet,Bland Sweet, Bland Total solid(%) : 80–82 80–82.5 Dextrose Equivalent (%) : 45–49 58–64 pH (1:1) : 4.5–5.5 4.5–5.5 Total ash(%) : 0.2max. 0.2max. Sulphur dioxide (ppm) : 400max 400max Typical Carbohydrate Profile(DB) : Dextrose (%) : 3Max 32Max. Maltose (%) : 48–52 25–27 Maltotriose(%) : 23–27 10–12 Higher saccharides(%) : 20–24 18–22 Microbiological Limits : Total bacterial count (cfu/10gms) : 1000max. 1000max. Yeast & Mold(cfu/10gms) : 200max. 200max. Data quoted are determined by use of EICL standard test methods, details of which, will be supplied on request. Every precaution is taken in production to ensure the products conform to our published data, but as they are based on naturally occuring raw materials, we reserve the right to change these data, should it become necessary. Sales are in accordance with our 'Conditions of Sale' which will be supplied on request. .

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BREWERS' CRYSTALS® High Maltose Corn Syrup Solids
BREWERS’ CRYSTALS® High Maltose Corn Syrup Solids Advantages • Good match for all malt wort • Gluten free • Consistent purity and quality while adding flexibility and capacity Ingredion understands that brewery is an art as well as a science; our brewing adjunct portfolio is based on more What is it? than 100 years of service to the industry with a variety of ingredients. We take pride in our quality and ISO 9001 and BREWERS’ CRYSTALS High Maltose Corn Syrup Solids are FSSC 22000 systems certifications and our reliability one fermentable carbohydrates from corn, specially produced of the strongest supply chains in the industry. to obtain a profile close to an all-barley malt wort (Figure 1). Easy to use in powder form, they can be added directly to the brew kettle to create beers with crisper lighter flavor, or later How do I use it? in the process to add more complex character in priming. Ingredion BREWERS’ CRYSTALS HM Corn Syrup Solids can be easily added as an adjunct directly to the brewing kettle BREWERS’ CRYSTALS HM Corn Syrup Solids provide 100% or before filtration steps to add crisp and light character- total extract and 80% fermentable extract allowing the istics to lagers, ales and special beer recipes, or in priming Brew Master the flexibility of including them in a broad for added notes to complex beers. range of formulation and thus a wider spectrum of beers. Why should I use it? FIGURE 1: CARBOHYDRATE PROFILES COMPARISON 60 The benefits of BREWERS’ CRYSTALS HM Corn Syrup Solids: 56 • Packaged in convenient 25 kg (55 lb) multiwall poly-lined 52 BREWERS’ 50 CRYSTALS bags, they are easy to handle and store without the need for Wort* additional liquid handling systems.
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The Relationship Between Fructose, Glucose and Maltose Content With
stry: Cu i rre em n t Moussa et al., Organic Chem Curr Res 2012, 1:5 h R C e c s i e n a DOI: 10.4172/2161-0401.1000111 a r Organic Chemistry c g r h O ISSN: 2161-0401 Current Research ResearchResearch Article Article OpenOpen Access Access The Relationship between Fructose, Glucose and Maltose Content with Diastase Number and Anti-Pseudomonal Activity of Natural Honey Combined with Potato Starch Ahmed Moussa1*, Djebli Noureddine2, Aissat Saad1 and Salima Douichene2 1Institute of Veterinary Sciences University Ibn-Khaldoun, Tiaret, Algeria 2Departments of Biology, Faculty of Sciences, Mostaganem University, Algeria Abstract Honey whose medicinal uses date from ancient times has been lately rediscovered as therapy for burns. Objective: To evaluate the additive action of potato starch on the antipseudomonal activity of natural honey. Methods: Physicochemical parameters of 6 samples of Algerian honeys were analysed; four parameters were measured, including Diastase, glucose, fructose and maltose. The antibacterial activity was tested using the well-agar diffusion assay. Results: Six honey samples with initial diastase activity between 22.1 and 7.3 Schade units were tested. Glucose, fructose and maltose values range between 21, 45-30, 95%, 25, 20-37, 81% and 4, 72-78, 45% respectively. The zone inhibition diameter (ZID) for the six honey samples without starch against P. aureogenosa ranged between 26 and 31 mm. When starch was mixed with honey and then added to well, a zone inhibition increase diameter (ZIID) 27 and 32 mm. The percentage increase (PI %) was noticed with each variety and it ranged between 3, 57 and 18, 75%.
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Invert Sugar Determination by Polarimeter
Invert Sugar Determination by Polarimeter Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glu- cose. Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in many other processed foods like jams and jellies. However, it is being used only in biscuits and soft drinks. A manufacturer of IS expecting to supply it in next couple of years to the confectionery, fruit canning, processed foods and dairy products industries also. Fructose, also known as fruit sugar, is the sweetest natural sugar and is found in fruits, vegeta- bles, and honey. The body responds to fructose in a different way than to glucose and sucrose. Fructose is more satiating, and it is up to 1.8 times sweeter than sucrose, making it useful in foods and bever- ages for the health conscious. Fructose is also ideal for use in diabetic foods as it has very little effect on blood glucose and only a negligible effect on the secretion of insulin. Enzymatic treat- ments are a now a major way of producing sweeteners, including syrups derived from sucrose derived from sucrose or starch th at contain mixtures of glucose, maltose, fructose, and other sugars. Glucose has 70-75% the sweetening strength of beet sugar (sucrose), but fructose is twice as sweet as sucrose. Thus, processes for the manufacture of fructose are of considerable value. Invertase enzyme is used traditionally in the production of inverted sugars for industry, espe- cially in the manufacture of candies and preserves, production of lactic acid and ethanol pro- duction from fermentation of cane sugar molasses.
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Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ......................................................................
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Brewing Sugars and Syrups
Brewing Sugars and Syrups Subcommittee Members: Lydia Marinelli, Chairman; E. Austin, R. 2. It is recommended that the Subcommittee on Brewing Sugars Bogenrief, K. M. Brobsl, M. E. Cieslak, W. A. Davis, P. Fallen, M. Gray, and Syrups be retired. R. Hagy, A. M. Jamieson, K. Long, M. A. Mohs, P. M. Olinger, T. Otterson, A. F. Pomes, D. Schooley, H. D. Scobell, D. Stubbs, J. Whitt, and J. R. Helbert (ex officio). The evaluation of instrumental methods for determining CONCLUSIONS fermentable carbohydrates in brewing syrups was assigned to this Subcommittee in 1975. A collaborative study was undertaken in 1. The total laboratory error was lowest for glucose and maltose 1975-76 to evaluate two gas chromatographic methods and a high- using method 2, gas-liquid chromatography (GLC) of pressure liquid chromatographic method for determining glucose, trimethylsilyl (TMS) derivatives, when considering data for maltose, and triose concentrations in a pair of corn syrup samples. both types of syrups. The collaborative results (1) indicated that the least total error 2. The total laboratory error was lowest for maltotriose (triose) resulted from the use of the HPLC method. The highest error for all three methods was associated with the determination of triose using method 3, high-pressure liquid chromatography (HPLC), concentration. when considering data for both types of syrups. Based on recommendations evolving from the first collaborative 3. The total laboratory error was lowest using method 3, HPLC, study, a second collaborative study was initiated to include the when considering a combination of all three sugars and both following: types of syrups.
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Chewy Confections
[Confections] Vol. 14 No. 9 September 2004 ww Chewy Confections By Peter Dea, Contributing Editor Gumdrops and lemon drops -- although both are candies, a gumdrop eats differently than a lemon drop. While you may chew on the former, you probably wouldn't the latter. Part of picking candy is based on how interactive you want it to be. That is -- at least for this discussion -- do you want to chew it? When it comes to satisfying our need for a bite-sized sweet treat that also fulfills our desire to chew, it's chewy confections that meet these requirements. Excluding chewing gums, the most common chewy confections include jellies, caramels and nougats, and taffies. Within these groups lie a wide variety of shapes, flavors, textures and sizes. In addition to their broad appeal as traditional confections, chewy treats also find popularity in additional segments as a delivery means for vitamins, minerals and other nutraceutical ingredients. And with the current trend of low-carb lifestyles, sugar-free chewy confections are enjoying new interest. The technology for producing these sweet treats has existed for a long time. But, to implement the knowledge for new applications, it's beneficial to have a good understanding of the basic formulae and processes for each type. Back to basics According to Henry Nonaka, senior technical sales support manager, Corn Products International, Bedford Park, IL: "Combinations of three sweeteners -- sucrose, 42 DE, and 63 DE corn syrups -- are the basis for about every cooked confectionery product. To a lesser extent, high-maltose and high-fructose corn syrups (HFCS) can be used." In combination with moisture content, confectioners vary the amounts of these ingredients to begin creating candies with different textures and eating characteristics.
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19 Do Not Duplicate Functional Oligosaccharides a Trisaccharide Of
Do not duplicate Introduction to Carbohydrates: Oligosaccharides Dr. Yuan Yao Whistler Center for Carbohydrate Research Short Course October 3, 2017 Basic Concepts 2 Do not duplicate • “Oligo-” is the prefix from Greek language “few”; Poly- “many” • Oligosaccharides: Products of glycosidic linkages of 2-20 monosaccharide units (most commonly 2-9). Polysaccharides: More than 20 units • In the disaccharides: the aglycone is a monosaccharide unit; higher order oligosaccharides are named “tri-”, “tetra-”, “penta-”, etc. • There can be α-/β-(1→2), (1→3), (1→4) or (1→6) glycosidic linkages, with different stabilities & digestibilities (as for human body) • The structures of oligosaccharides could be linear or branched. Linear: head-to-tail linkage, 1 reducing end, 1 non-reducing end Branched: 1 reducing end, multiple non-reducing ends Common Disaccharides 3 Do not duplicate • Disaccharides are the simplest oligosaccharides that are only composed of two monosaccharide units o Highly abundant in nature; or the products of incomplete hydrolysis of higher oligosaccharides or polysaccharides o Water-soluble, with sweet taste • Most Common: Sucrose, Maltose, Lactose, & Trehalose o Naturally occurring o As the main product of photosynthesis, sucrose is ubiquitous in all plants, with high abundance in sugar cane and beet, as well as fruits o Commonly known as table sugar, sucrose usually serves as a “standard” of sweetness for other sweeteners Common Disaccharides 4 Do not duplicate Sucrose • A disaccharide of one glucose and one fructose unit, connected via β-(1,2)-glycosidic linkage • The “head-to-head” linkage is unstable due to high strain, and is therefore easily hydrolyzed (acid-catalyzed, or enzymatic) • Sucrose is a non-reducing sugar α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside 5 Common Disaccharides Inverted sugarDo (syrup) not duplicate • Sucrose could be readily hydrolyzed.
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Carbohydrates: Simple Sugars and Complex Chains
Chapter 4 Carbohydrates: Simple Sugars and Complex Chains THINK About It 1 When you think of the word carbohydrate , what foods come to mind? 2 Fiber is an important part of a healthy diet—are you eating enough? 3 Is honey more nutritious than white sugar? What do you think? 4 What are the downsides to including too many carbohydrates in your diet? LEARNING Objectives 1 Di erentiate among disaccharides, oligosaccharides, and polysaccharides. 2 Explain how a carbohydrate is digested and absorbed in the body. 3 Explain the functions of carbohydrates in the body. 4 Make healthy carbohydrate selections for an optimal diet. 5 Analyze the contributions of carbohydrates to health. © Seregam/Shutterstock, Inc. Seregam/Shutterstock, © 9781284086379_CH04_095_124.indd 95 26/02/15 6:13 pm 96 CHAPTER 4 CARBOHYDRATES: SIMPLE SUGARS AND COMPLEX CHAINS oes sugar cause diabetes? Will too much sugar make a child hyper- Quick Bite active? Does excess sugar contribute to criminal behavior? What Is Pasta a Chinese Food? D about starch? Does it really make you fat? These and other ques- Noodles were used in China as early as the fi rst tions have been raised about sugar and starch—dietary carbohydrates—over century; Marco Polo did not bring them to Italy the years. But, where do these ideas come from? What is myth, and what until the 1300s. is fact? Are carbohydrates important in the diet? Or, as some popular diets suggest, should we eat only small amounts of carbohydrates? What links, if any, are there between carbohydrates in your diet and health? Most of the world’s people depend on carbohydrate-rich plant foods for daily sustenance.
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Maltose/Sucrose/ Enzymatic Bioanalysis / Food Analysis
BOEHRINGER MANNHEIM / R-BIOPHARM Maltose/Sucrose/ Enzymatic BioAnalysis / Food Analysis D-Glucose For use in in vitro only Store at 2-8°C UV-method for the determination of maltose, sucrose and D-glucose in foodstuffs and other materials Cat. No. 1 113 950 For recommendations for methods and standardized procedures see Test-Combination for approx. 12 determinations each references (2) Principle (Ref. 1) Procedure Maltose and sucrose are hydrolyzed in the presence of the enzyme ␣- Wavelength1: 340 nm, Hg 365 nm or Hg 334 nm glucosidase (maltase) at pH 6.6 to two molecules D-glucose or to D-glucose Glass cuvette2: 1.00 cm light path and D-fructose, respectively (1,2). Temperature: 20-25°C ␣-glucosidase Final volume: 3.020 ml (1) Maltose + H2O 2 D-glucose Read against air (without a cuvette in the light path) or against water Sample solution: 4-100 µg maltose + sucrose + D-glucose/assay3 ␣-glucosidase (in 0.100-0.700 ml sample volume) (2) Sucrose + H2O D-glucose + D-fructose Moreover, sucrose is also hydrolyzed by the enzyme ␤-fructosidase Pipette into Blank Maltose Blank Sucrose Blank D-Glu- (invertase) at pH 4.6 to D-glucose and D-fructose (3). cuvettes maltose sample sucrose sample D-glu- cose ␤ sample sample cose sample -fructosidase sample (3) Sucrose + H2O D-glucose + D-fructose At pH 7.6 the enzyme hexokinase (HK) catalyzes the phosphorylation of solution 1* 0.200 ml 0.200 ml - - - - D-glucose by adenosine-5’-triphosphate (ATP) under simultaneous formation solution 2* - - 0.200 ml 0.200 ml - - of adenosine-5’-diphosphate (ADP) (4).
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Summary of Carbohydrate Structures
Summary of Carbohydrate Structures See original handout pages for the following: 1. Open chain and cyclic forms of monosaccharides 2. Disaccharide structures: maltose, sucrose, lactose 3. Shorthand structures of amylose, amylopectin (glycogen), and cellulose 4. Cyclization of aldoses and ketoses and rules for writing Hayworth projection formulas (“LURD”, “BUAD”) This version of the presentation does not have some graphics in the interest of making the file smaller Chair Conformation of Pyranoses Fig 9-8 1 Reducing Sugars: Aldoses HO 6 Fig 9-10 5 O 4 OH 1 2 OH HO 3 OH α-D-glucopyranose 2 Cu+2 OH- Cu2O(s) OH- HO 6 5 O 4 OH 1 O 2 Alkaline reagent with copper(II) chelator: HO 3 OH Tartarate: Fehlings’s solution α-D-glucuronic acid lactone Citrate: Benedict’s solution Reducing Sugars: Open Chain Ketoses! O O 1 CH2OH 1 CH 1 CH 2 C O H C OH C H 2 HO 2 +2 HOC H 2 Cu Cu2O(s) 3 - HOC H HOC H OH 3 + 3 H C OH 4 H C OH 4 H C OH H C OH 4 5 H OH 5C H 5C OH CH OH 6 2 CH OH 6 2 6CH2OH OPEN CHAIN FORM Ketose rearrances to mixture of aldoses which can be oxidized by Cu2+ reagents either as the open chain form or as the cyclic form 2 Functions of Monosaccharides Glyceraldehyde and dihydroxyacetone (C3): -Intermediates in glycolysis -Precursors for glycerol used for triglyceride and phosphoglyceride biosynthesis Ribose (C5): (CH2O)n partly oxidized, readily available energy source -Source of energy for plants and animals -Monomer unit for vitamin-derived coenzymes (NAD+, FAD, etc) -Monomer unit for RNA Ribofuranose in RNA and coenzymes NICOTINAMIDE ADENINE
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Glucose Syrup 80% F9 Product Description
Glucose Syrup 80% F9 Product Description Glucose syrup 80 % DE 40 is an aqueous solution of saccharides containing glucose, maltose and oligosaccharides obtained from wheat and/or corn starch by enzymatic hydrolysis. It is suitable for foodstuffs and is intended for human consumption. Specification Description Nutritional Values per 100 g clear, colourless to Nutritional Value 1.334 kJ/ 314 kcal Appearance slightly yellowish syrup Fat 0,0 g Taste pure, sweet - of which saturated 0,0 g Odour neutral, typical Carbohydrates 78,5 g wheat and/or corn Raw Material - of which sugar 52,6 g starch Fibres 0,0 g Protein 0,0 g Salt 0,0 g Physical-Chemical Analysis Minimum Maximum Analysis Method Dry Substance (%) 77,5 81,5 CRA-RIDS conversion table Brix (20°C) 78,4 82,0 Density Meter (flexural resonator) RI (20°C) 1,493 1,496 Refractometer pH 3,0 5,5 pH-Meter Dextrose Equivalent (% DS) 56,0 68,0 Lane Eynon titration SO2 [mg/kg] 10 Titration Sugar Composition (% DS) Minimum Maximum Analysis Method Fructose 8,0 10,0 HPLC Glucose 22,0 35,0 HPLC Maltose 29,0 43,0 HPLC Trisaccharides 5,0 14,0 HPLC Higher Sugars 8,0 32,0 HPLC Microbiology (CFU/g) Total Plate Count max. 200 Yeasts max. 10 Moulds max. 10 Eurosweet GmbH / Bruktererstr. 10 / 46238 Bottrop, Germany / Managing Director: Robert Rutherford Commercial Register: Gelsenkirchen HRB 7919 Member of the Galam Group Page 1 of 2 Standard Packaging - Container from 200 bis 1.350 kg - Bulk tank truck up to 25 t Storage Protect from environmental influences and strong changes of temperature.
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MALTOSE, SUCROSE and D-GLUCOSE
www.megazyme.com MALTOSE, SUCROSE and D-GLUCOSE ASSAY PROCEDURE K-MASUG 08/18 (*34 Assays of each per Kit) * The number of tests per kit can be doubled if all volumes are halved © Megazyme 2018 INTRODUCTION: Maltose, sucrose and D-glucose are found in most plant and food products. In plant materials D-glucose occurs as a free sugar in sucrose, and in a range of oligosaccharides (galactosyl-sucrose oligosaccharides and fructo-oligosaccharides) and polysaccharides, such as starch and 1,3-1,4-β-D-glucans. Maltose (1,4-α-D-glucobiose) is produced on hydrolysis of starch by α-amylase and β-amylase. In some food products, these three sugars occur in admixture. PRINCIPLE: Maltose is hydrolysed by α-glucosidase (maltase) at pH 6.6 to two molecules of D-glucose (1). This enzyme concurrently hydrolyses sucrose to D-glucose and D-fructose (2). (α-glucosidase) (1) Maltose + H2O 2D-glucose (α-glucosidase) (2) Sucrose + H2O D-glucose + D-fructose Sucrose (but not maltose) is hydrolysed by the enzyme β-fructosidase (invertase) at pH 4.6 to D-glucose and D-fructose (3). (β-fructosidase) (3) Sucrose + H2O D-glucose + D-fructose At pH 7.6, D-glucose is phosphorylated by the enzyme hexokinase (HK) and adenosine-5’-triphosphate (ATP) to glucose-6-phosphate (G-6-P) with the simultaneous formation of adenosine-5’-diphosphate (ADP) (4). (HK) (4) D-Glucose + ATP G-6-P + ADP In the presence of the enzyme glucose-6-phosphate dehydrogenase (G6P-DH), G-6-P is oxidised by nicotinamide-adenine dinucleotide phosphate (NADP+) to gluconate-6-phosphate with the formation of reduced nicotinamide-adenine dinucleotide phosphate (NADPH) (5).
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