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Home , Glucose syrup

Beyond Corn Other types of need to be used in place of corn syrups for products to fit into a particular clean-label category.

John K. Ashby California Natural Products

ifferent markets require different the paperwork may appear to be showing Dingredient selections in order to fit into similar specifications. a particular market niche. Natural, organic One brand of high and other clean-label food trends have been (hfcs) 55 is usually a drop-in, one-to-one gaining momentum over the past few years. substitute for another brand of hfcs 55. Although in some ways this has been slower This is not true for most other glucose to move into the area, the var - syrups. One brand of syrup, for instance, ious clean-label markets are now growing in is most likely not a one-to-one substitute different areas of confectionery. for another brand of rice syrup even when John K. Ashby is gen - Because of expectations in the market - the dextrose equivalence ( de) reported for eral manager of the place, some clean-label strategies require both brands may be the same. Ingredients Division using substitutions for corn syrup. However, In order to understand this better we of California Natural syrups with similar functionalities, the kind need to understand glucose syrups. Products. Over the of functionalities that glucose syrups of all past 20 years he has types possess, are still required for many WHAT ARE GLUCOSE SYRUPS? held various execu - tive positions in the products. So other types of glucose syrups Some readers may think this is obvious, but food industry, with need to be used in place of the corn syrups. my experience is that glucose syrups are an emphasis on The most frequent substitutes are rice not well understood. nutritional, perform - syrups and tapioca syrups. Glucose syrups are a standard-of-identity ance, natural and Rice syrups have the highest acceptability food, defined in the Code of Federal Reg - organic foods. in the clean-label categories, although they ulations (CFR) 21CFR168.120, which reads generally have a noticeable caramelly . in part: Tapioca syrups have a lesser halo of Glucose sirup is the purified, concentrated, acceptability although they are quite taste- aqueous solution of nutritive saccharides neutral relative to the corn syrups they obtained from edible . might be replacing. The food shall meet the following specifications: The most significant issue is that although The total solids content is not less than 70% … different glucose syrups may have similar … reducing content is not less than functionalities, on the whole they function 20%… differently, most often requiring at least Basically, a syrup must have solids over slightly different formulations — even when 70 percent in order to have a low-enough ➤

70th PMCA Production Conference, 2016 1 Beyond Corn Syrup

The water activity to not grow microbes while food but not human food. Both primarily content has to be 20+ under storage. use 1-4 glycosidic linkages (starch uses or the solubility of the And the reducing sugar content has to be some 1- 6 glycosidic linkages). They are larger at least 20 percent or the solubility of the both chemically very similar. would be so low that larger carbohydrates would be so low that The main chemical difference is that you can’t get the you can’t get the water activity low enough starch uses alpha 1-4 glycosidic linkages without having the viscosity of a brick. and cellulose uses beta 1-4 glycosidic link - water activity low This is really not a very limiting set of ages. Just think of an alpha linkage as a enough without specs. And yet I have seen on the floor of right hand and a beta linkage as a left hand having the viscosity the IFT show “syrups” not meeting these — the right hand can’t fit into a left-hand of a brick. standards that within no time at all were off glove and vice versa. So the that the market because of their tendency to fer - can break down alpha linkages can’t really ment in warehouses with the resultant erup - break down the beta linkages. tions of gooey (and some alcohol). We tend to think of starch and cellulose The CFR also defines the naming and as very different — starch is fairly easily spelling of these products: hydrolyzed, cellulose not so easily The name of the food is “Glucose sirup”…. hydrolyzed. The difference is not really The name may alternately be “_ _ _ _ _ sirup” because of the alpha-versus-beta linkages, filled in with the name of the starch. but because the plant takes the beta- The word “sirup” may also be spelled “syrup.” linkage carbohydrates and weaves them Yes, the CFR has two legal ways to spell together. Think of ropes, where each fila - the product, sirup and syrup . ment is weak but very strong when they Corn syrups are glucose sirups. Rice are all woven together. This weaving is why syrups are glucose sirups. Sorghum syrups enzymes can’t as easily access the cellulose are glucose sirups when they are made from and hydrolyzing (breaking down or digest - the grain of the sorghum. Technically they ing) is not as efficient. This is how the plant are not when they are made from the cane wants it: strength for the cellulose and ease of the sorghum. Then they are often called of digestion for the starch. sorghum and/or sweet sorghum . Equivalence UNDERSTANDING GLUCOSE SYRUP The next word, equivalence , is a little trick - SPECIFICATIONS XXXXXXXXXXXXXX ier. A word definition for this might be the To understand glucose syrups we will take percentage of reducing sugars calculated as a look at dextrose equivalence, carbohy - dextrose. drate structure, matrix complexity, Brix Each glucose molecule has one aldehyde and processing parameters. sticking off the end of the molecule. Alde - Dextrose equivalence, or de, has two hydes are chemical structures that can words in it, dextrose and equivalence . Let’s chemically reduce other chemical com - break down the meaning of each and why pounds — hence the term reducing sugar . this is important. So, if you have 100 percent glucose mol - ecules, then you have 100 percent aldehy - Dextrose des available to chemically reduce other Dextrose is the primary building block in molecules (100% means 100% as many as nature for starch (food for plant seeds and you would have compared to an equivalent people) and cellulose or wood (the primary weight of glucose). structural element for plants), which is cow This aldehyde part of the molecule is ➤

2 70th PMCA Production Conference, 2016 Beyond Corn Syrup what is used when one glucose is covalently Schenck DE = 1*DP1(glucose) + 0.58*DP2 Different bonded to another glucose, making a poly - (mal tose) + 0.395*DP3(triose) + 0.298*DP4 carbohydrates react mer. So when you have that is a If you were to have a syrup comprised of with water differently polymer of two stuck together, exactly 25 percent of DP1 and DP2 and and this causes you have the weight (approximately) of DP3 and DP4, the de values will be dif - the different two glucoses, but instead of having two ferent depending upon which method you functionalities of aldehydes available for chemical reduc - used to calculate the de : different syrups in tions, you only have one because one of Simple de = 52.1 applications. them was used up to connect the two glu - Alternate de = 52.3 coses together. This is half as many reduc - Schenck de = 56.8 ing units as the same weight of glucose Lane Eynon = none of the above would have, or 50 percent the reducing power or a dextrose equivalence of 50 per - These different ways of calculating de are cent, because a pound of maltose only has aiming at different goals, such as algebraic half as many reducing elements as a pound purity, or to approximate perceived sweet - of glucose. ness or to try to approximate what the This is basically the algebraic or simple Lane Eynon procedure result would be method of calculating dextrose equivalence: based upon the knowledge of the propor - Simple DE = 1*DP1(glucose) + 0.5*DP2(mal - tions of the various polymers. But there is tose) + 0.33*DP3(triose) + 0.25*DP4, etc. no reason one is better than the other. So by now hopefully you have lost some This is probably the most common way to confidence in the uniqueness and suffi - measure dextrose equivalence in the syrup ciency of de specifications. All this matters industry; albeit very debatable as we will because different carbohydrates react with see. You use high-performance liquid chro - water differently and this causes the dif - matography ( hpl c) or high-performance ferent functionalities of different syrups ion chromatography ( hpi c) columns to run a sample of the syrup and get a readout in applications. of the proportions, the percentages of glu - So when you are making a glucose syrup, cose in the sample, the percentage of - you need a way to measure that you have ose, the percentage of DP3, DP4, DP5 and made a consistent product. You need a way DP7. Then plug those amounts into the to be able to know and measure the car - equation and the result is the de . bohydrate structure of the syrup. That is only one way to measure de . The STRUCTURE academic measurement is what is called Carbohydrate structure is the set of different the Lane Eynon procedure , which meas - carbohydrates that exist in the syrup (or in ures the reduction of copper sulfate in the overall matrix of the food itself, but a Fehling’s solution, or the exact chemical bit more about this later) that determines reduction potential of the sample. The the functionality, not ne cessarily the de. resulting de number will not be the same Maltose is just two glucoses covalently as the simple de above. glued together. One would initially think Nor will either be the same de number that since glucose and maltose are similar, if de is calculated using the other two ways their functionalities would be very similar. to calculate de shown below: But even though the size (molecular Alternate DE = 1*DP1(glucose) + 0.6*DP2(maltose) + 0.39*DP3(triose) + weight or degree of polymerization, i.e., 0.1*>DP3 how many glucoses are glued together) of ➤

70th PMCA Production Conference, 2016 3 Beyond Corn Syrup

Glucose is quite the carbohydrate in general tends to affect specification as a total explanation of a hygroscopic; it in a predictable trend how it interacts with product. We are going to look at two fic - attracts water. When water, the glucose and maltose are a bit of tional syrups that have the same de but glucose is dry, it an anomaly. would obviously have very different func - wants to suck up Glucose is quite hygroscopic; it attracts tionalities (Figure 1). moisture and get wet, water. When glucose is dry, it wants to suck Both syrups calculate to the same de , up moisture and get wet, and when it is yet most developers with experience know and when it is wet, it wet, it wants to crystallize out of solution. that syrup #1 is going to act very differently wants to crystallize Maltose when dry stays dry, and is not than syrup #2. Seeing that - out of solution. as precipitous in its tendency to precipitate like DP10 in fictional syrup #1 will clearly Maltose when dry (although it will). have a huge effect. Same de, very different stays dry. This is why for a crunchy nut cluster type syrup. How differently they act also of application you need the maltose to keep depends a lot on how different the degree it glued together and crunchy. And when of polymerization — size — of the other you want a more gooey texture you gen - carbs is. Really large dextrins will make erally want more glucose, and less maltose. the syrup act differently than if the other Especially in the example of different carbs are much smaller molecules. textures of nutrition bars and granola bars, In the corn syrup arena, the various de s the ratio of glucose to maltose can be as are relatively standardized and this is why, important as everything else that is in the for the most part, one de 43 corn syrup can matrix. Generally, you want a higher be substituted for another de 43 corn syrup. glucose/maltose ratio for a gooier texture, Once you venture out of the corn syrup and a lower glucose/maltose ratio for a arena you cannot count on that fungibility. crunchier texture. The tools you have to figure out how The maltose texture is different than that close one glucose syrup might be to which long-chain carbohydrates give to an another glucose syrup follow: application. Longer carbohydrates tend to • The reported dextrose equivalence. give a longer texture — think marshmallow • Data on the amounts of glucose and treat. No analogy is perfect, and longer, big - maltose. This can be very unreliable data ger carbohydrates can make a bar really but at least get what data is available. hard, especially over time. Longer carbo - And then, once you have the above, you hydrates can be a real trap towards the end can try to approximate what is going on in of a shelf life and turn a product that is fine the higher-molecular-weight range by early on into a brick later. measuring viscosity. I dislike this as a spec - There is no simple algebraic definitive ification because measurement of viscosity answer of how to exactly formulate some - thing. It takes some trial and error, and Comparing Two Fictional Syrups experience, but thinking specifically how Fictional Fictional each component is contributing to the fin - Syrup #1 Syrup #2 ished texture — initial texture and end-of- Dextrose equivalence 32 32 shelf-life texture — can really speed up the Glucose (DP1) 26 g 0 formulation process. Maltose (DP2) 0 42 g Trisaccharide (DP3) 0 33 g Now that we have mentioned how dif - Decasaccharide (DP10) 49 g 0 ferently various carbohydrates can act, we Total sugars 26 42 will look at another example that puts one Other carbs 49 33 more nail in the coffin of trusting a de Figure 1 ➤

4 70th PMCA Production Conference, 2016 Beyond Corn Syrup can be so variable, so I generally ignore • The higher-molecular-weight carbohy - The more different reported viscosities. However, you can do drates that can sometimes be elucidated the comparable a bit by looking at viscosity. a simple benchtop measurement side by viscosities are, the side to get hints. The more different the Many, not all, non-corn-syrup glucose more likely you have comparable viscosities are, the more likely syrups also have a dramatically increased more development you have more development work to do syrup matrix complexity. work to do to switch to switch from one syrup to another. In general, corn syrups have very narrow from one syrup to We have a real life example of two molecular-weight ranges, and nothing else another. syrups that are very different yet are often in the syrup. reported with the same de , 42 (or one is Many other glucose syrups have the more often reported as a de 43 and one as added complexities of very wide ranges of a de 42) (Figure 2). molecular weights, and minor constituents The de 43 medium conversion is the car - — proteins, fats, fibers — not present in bohydrate structure for a rice syrup that is nutritionally significant quantities. similar to the basic so-called 43 42 corn syrup, There are pluses and minuses to this. The with maltose and glucose at similar levels. wider range of molecular weights means The de 42 high maltose is the so-called there are many differently sized molecules, high-maltose rice syrup that is as little glu - each size of which interacts with water dif - cose as possible with as much maltose as ferently. This can help a lot with humectancy you can get. This syrup is widely used in and result in an increased tendency to keep granola and nut cluster applications the water where it is. Water movement is because the maltose helps to achieve a nice the major problem of nonmicrobial staling, set to the product. so keeping the water where it is can be a These two syrups are definitely not inter - huge advantage. This wider range of molec - changeable, and are very different even ular weights is in part a result of using only though the de can be similar numbers. enzymes to make the syrups, without acid or base treatment that tends to homogenize SYRUP MATRIX COMPLEXITY the molecular weights a bit more. Enzymat - To summarize, up to now we have three ically produced tapioca and rice syrups tend perspectives on glucose syrups that can to bring this advantage. help us to understand their functionalities A disadvantage of this wider size distri - in applications: bution is that the targets for carbohydrates • The dextrose equivalence. are therefore less tight. This generally • The levels of glucose and maltose. means a wider range of mono- and disac - charides in the syrups, so this has to be Same but Different Syrups managed to keep one’s nutrition label copacetic. High Medium Maltose Conversion The minor constituents can bring some Dextrose equivalence 42 43 significant changes in functionalities. Glucose (DP1) 4 19 Tapioca syrups do not have any of these Maltose (DP2) 34 13 because they are made from the tapioca Total sugars 38 32 Other carbs 38 44 starch, just as corn syrups are made from Simple DE calculation 32 38 the . Alternate DE calculation 36 40 The most significant minor constituent Schenk DE calculation 38 42 in rice syrup is the fat. This fat is rice bran Figure 2 oil and it is a very strong emulsifier. So this ➤

70th PMCA Production Conference, 2016 5 Beyond Corn Syrup

The most significant is a big advantage where you want emul - can’t grow. This means it has to be concen - minor constituent in sification — water control, baking shelf life, trated enough so that there is very little rice syrup is the fat. mouthfeel, etc. This is a clean-label way to free water. This means very little free water This fat is rice bran oil bring emulsification into the product with - for microbes to use to grow, and very little and it is a very strong out the chemically sounding emulsifiers free water to provide easy flow to the emulsifier. So this is like mono- and diglycerides, etc., that are syrup. Hence, any change in the tempera - not clean-label compatible. ture, otherwise known as a change in the a big advantage This rice bran oil is one of the big advan - energy of the water molecules, causes a where you want tages of rice syrup and is crucial in many large change in the viscosity. emulsification— applications, although this emulsification The overall de of the syrup dramatically water control, can be a disadvantage in some whipping changes the viscosity response. The larger baking shelf life, applications. In that type of application, tapi - molecules bind up water and drive up vis - mouthfeel, etc. oca syrup would be more suited because it cosity faster for a given weight than is true does not have the rice bran oil, or other for smaller molecules. Hence, lower- de emulsifier, in it. Rice syrup does not work syrups with more, larger molecules have the same as other glucose syrups. We are higher viscosities to begin with and not dealing with fungible products when respond more dramatically to changes in venturing into this clean-label wilderness. temperature than do higher- de syrups. Syrups with more of the minor con - MIXOLOGY stituents have still higher viscosities. If two I want to touch on viscosity because this syrups have exactly the same carbohydrate is vastly misunderstood by so many oper - structures and one has more of the minor ators out there. constituents, it will have a noticeably higher Viscosity is a dependent variable, not an viscosity. You can see both of these effects independent variable. That is all you have in the viscosity graphs shown in Figures 3 to know. Understanding this may need a and 4. The lowest- de (26) syrup has the little input. The viscosity of a syrup is the highest viscosity and the highest change result of all the variables that make it up: in viscosity as temperature changes. the concentration, the various sizes of the molecules, the minor constituents that are in the syrup, if any, and the temperature Viscosity versus Temperature of the syrup. Viscosity being the result 10000

means that it is a dependent variable; the ) 9000 x i result is dependent upon those decisions. r 8000 B

0 7000

You cannot change the viscosity by itself 8 (

6000 y

because it is not an independent variable. t i 5000 s

The temperature is an independent vari - o 4000 c

s 3000 able. You can change it directly. So you i

V 2000 cannot change the viscosity response of 1000 the syrups without buying a different syrup. 0 25º 40º 60º 80º These syrups have viscosities that are very temperature dependent. There are Temperature, C several factors that account for this. D E2 6 C L D E 6 0 MC To make a syrup in the first place, you D E4 2 H M D E6 0 MC C L have to concentrate it enough so that the D E4 2 H MC L water activity is low enough that microbes Figure 3 ➤

6 70th PMCA Production Conference, 2016 Beyond Corn Syrup

The syrups that have more of the PRODUCT LINE SIMPLIFICATION The DE 42 syrup is micronutrients have higher viscosities than Figure 5 shows a simple set of syrups to great in nut clusters the syrups that are more filtered (not consider when looking at glucose syrups and granolas, and for totally filtered but more filtered). You can (non-fructose-containing glucose syrups balancing formulas see this because the syrup labeled de 42 — yes, high-fructose corn syrup is a glucose when you have a lot hmcl (more filtered as identified by the syrup). Do not try this at home. Call an of fructose that needs “cl,” which means this syrup went through expert to help you choose. Some general balancing, for a higher filtration clarifying process) has points follow: example, when a a lower viscosity than the syrup labeled The de 26 will give the fewest sugars and product has a lot de 42 hm , which does not have the letters so is of interest to marketing, which always of fruit juice or cl and did not have the finer filtration. wants to minimize the sugar line on the in it. The de 42 syrup does have more of these Nutrition Facts panel, but this is sometimes micronutrients in them and hence does tricky and for some applications just can’t have a higher viscosity. be done. This high response to viscosity is some - The de 42 syrup is great in nut clusters thing I encounter many times every winter. and granolas, and for balancing formulas I will get a call saying, “Your syrup is made when you have a lot of fructose that needs wrong and won’t work, I can’t even pump balancing, for example, when a product it, and it worked so well last summer!” has a lot of fruit juice or honey in it. It has always turned out to be that the Blending de 26 and de 60 might very syrup is too cold because the plant is so well be an answer for a particular applica - much colder than in the summer, and the tion. But it does not substitute for de 43. physics of the system then means it will It does not average out this way, not least have a higher viscosity. Buying the syrup of all since the de 26 will have way more in totes with heaters or prewarming the really large molecules and the de 60 almost syrups in a warm (not hot) room is the none, so the balance of large molecules answer here. It is not the syrup’s fault that will not be the same in the mixture as it the plant is so cold. will be in the de 43. This mixture may be exactly what works in your application, but it does not work as a substitute for not hav - Viscosity versus Brix ing any de 43 on hand.

10000 9000 TEMPERATURE AND WATER )

C 8000 Especially in candy technology, we have a 5 7000 2

( tendency to think that temperature equals 6000 y t

i 5000 Brix, when in fact the truth is that temper - s

o 4000

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s 3000 i

V 2000 1000 Simple Glucose Syrups 0 50% 60% 70% 80% Low High Medium Brix, % Conversion Maltose Conversion D E2 6 C L D E 6 0 MC DE 26 42 43 60 Glucose 5 4 19 29 D E4 2 H M D E6 0 C L Maltose 11 34 13 25 D E4 2 H MC L Sugars 16 38 32 54 Figure 4 Figure 5 ➤

70th PMCA Production Conference, 2016 7 Beyond Corn Syrup

Dextrose equivalence And this relationship is not exactly the thing of the distribution of the larger, less- is absolutely not same as you go from one type of glucose measurable carbohydrates in glucose syrups. a sufficient syrup to another — the physics of each Heating parameters can be very different determinant of the syrup is different because the makeup of with a glucose syrup not made from corn syrup. Glucose and the different syrups is different. than they would be for a similar corn syrup. maltose numbers Another important point is that you When selecting among brands of glucose syrups, you simply have to try them, and are probably more might be able to cook a carbohydrate-only not rely on specifications. important than the corn syrup for a long time, but when you have a syrup that has ingredients other reported DE . SOME HELPFUL RULES than carbohydrates you will not be able to hold it at a high temperature for as long a Now let’s close with these inviolate rules: time because it will burn much faster. JKA Rule #1 The marketing goal never There most likely also will be different equals the optimal formula heating parameters. That is a nice way of Corollary: increasing/decreasing an saying you might have to heat it up more ingredient for a marketing claim always slowly than you might heat up a corn syrup. takes you farther from the desirable con - It can be helpful to think about the way sumer taste/mouthfeel, shelf life. different carbohydrates in your application interact with water (whether from the glu - JKA Rule #2 The product with more sug - cose syrups or other ingredients). One tool ars will win in a consumer taste test is to look at the ingredients’ solubility in Corollary: targeting a lower sugar number water. Figure 6 shows relative solubilities on the Nutrition Facts panel means reducing of different carbohydrates. consumer acceptability in some way. Some ways to think about this follow: Contrapositive corollary: winning the consumer taste test does not necessarily • Less soluble on the top of the chart, mean the consumers will like the product. more soluble as you go to the bottom. • Drier food on the top, gooier food on the JKA Rule #3 A simpler, cleaner label bottom. This is a great example of how never equals the optimal formula no “rule” is perfect; we know there are Corollary: it is no wonder that the some anomalies in the ways that maltose works so differently than glucose. ingredients declaration on Wonder Bread is huge . n • More likely for the food to get harder with time during shelf life on the top of the chart. • More likely to get gooier on the bottom Relative Solubility of of the chart, hence risking microbiolog - Some Carbohydrates Questions and Answers ical growth with time while on the shelf. Fiber insoluble 0 Q: Why is calculated de less than Fiber soluble ? measured/theoretical? Why does malt - BRIEF SUMMARY Gum ? ose set to a hard coating? Starch ? Dextrose equivalence is absolutely not a A: There are many, many different ways 18 Maltose 78 sufficient determinant of the syrup. Glu - that de can be calculated and the different Glucose 100 cose and maltose numbers are probably formulas lead to different numerical 204 results. As far as why maltose sets to a hard more important than the reported de . Fructose 375 coating, you are asking a theological ques - Grams dissolved per 100 The viscosity of the syrup might give you tion. This is just the physical chemistry of grams of water some information in addition to the above the molecule. Not even marketing can Figure 6 but can be very tricky. It may tell you some - change this!

8 70th PMCA Production Conference, 2016 Beyond Corn Syrup

Q: Is ion exchange limited to corn many dextroses covalently bonded question I would suggest reading the syrup or is it done to other glucose together) to pretty small. Technically, article just published in the May 2016 syrups? three dextroses could be thought of issue of Manufacturing Confectioner . A: One can do this with any syrup. In as a dextrin. general, ion exchange is not compati - Tapioca starch: These are the large Q: How do calorific values vary with carbohydrate content for vari - ble with organic and is often not molecules that are in the seed before ous syrups? looked upon warmly in the “natural” they break down into any smaller A: Four calories per gram for all stan - category. molecules. dard carbohydrates in the syrups. Tapioca syrup: a syrup will have vir - Q: How long can tapioca syrups However, some of the nonstandard be held in a heated tank? tually zero of the starch molecules because they will all be broken down syrups will have different calorie A: 130° to 140°F —42/43 medium counts where they include some of maltose. a bit into dextrins and smaller, and may be a mix of dextrins and sugars, the lower-calorie carbohydrates –allu - Q: What is the effect on degrada - but doesn’t have to have any dextrins lose, for example. Go to vendors of tion? What is the effect on moisture in it. For example, hfcs has zero dex - various syrups to get calorie counts loss? trins in it, only gluscose and maltose. for their products. A: The syrup breaks down into smaller carbohydrates; you get oxida - Q: How does agave juice fit in this Q: What is the scope of problems tions and Maillard reactions and an picture? with and heavy metals? increase in Brix. One has to establish A: Agave is a lot of fructose, even Rice syrups received some nega - for their own operation how much of more so than hfcs , honey and fruit tive press a few years ago. What this can be tolerated. juice. So it will really function similar to if you were using straight fructose. was the issue and was it a valid Q: What is the difference between You have to balance the use with issue, or something overstated or and linkage? other carbohydrates to get the final taken out of context? Aα: Like aβ right hand and left hand, the consistency you want. A: Google “rice fda arsenic” and you linkage between the glucose mole - can immediately come up with the cules has a different shape. Google Q: How does high maltose cs bal - FDA’s page Arsenic in Rice and Rice alpha and beta linkages in carbohy - ance carbohydrates where fruit Products. You can learn as much as juice concentrate is used. Why? drates and you can see as much you want (maybe 500 pages or so A: Most fruit juices are very close to detail as you wish. just at this site) and you can also see hfcs and sucrose and honey in their the result of the FDA’s 6-year study of Q: Would the addition of an emul - concentrations of fructose and glu - this issue where they did issue a guid - sifier aid in the prevention of fruc - cose (roughly 50%/50%). This ance for infant rice cereals but found tose “pockets” or inverted sucrose means when using fruit juices the in an aged sample of taffy? How effects are similar to how hfcs will the risk so negligible for adults that do we prevent this? act in the application —with a ten - they set no guidance for adults other A: Really this is a mixing issue. dency to make the product gooey. than their standard of eat a balanced diet. Q: In your demo it appears that Maltose sets more firmly (think nut the yield is different, but how dif - clusters that you can’t really make Q: Could a manufacturer label ferent is the viscosity? with only fructose but can make with corn syrup, glucose syrup; or high A: I don’t understand the yield ques - maltose). So if marketing wants fruit fructose corn syrup, high fructose tion, but the presentation showed juices used for the juice claim, then glucose syrup? Would this meet how drastically different the viscosi - you may have to balance it by adding FDA’s definition? ties can be depending on the de . some high-maltose syrup to get the A: Ask your lawyer. But you would right consistency. Q: What is the difference between also have to ask your marketer tapioca dextrin, tapioca starch and Q: Why are glucose and maltose because if you did label it this way, tapioca syrup? concentrations crucial? the set of consumers that is specifi - A: Tapioca dextrin: when you start A: Glucose tends to make products cally trying to avoid corn syrup might breaking down the big starch mole - gooey (fructose even more so); malt - think you were trying to deceive them cules (mostly amylose and amy - ose tends to make products more when they found out it was corn lopectin) the slightly broken down firm. Could you use a practical syrup and they might be mad, even if carbohydrates are called dextrins. The example in confection making to your lawyer does say you can legally size ranges from pretty big (many, explain it? This is such a massive call it that.

70th PMCA Production Conference, 2016 9