Handbook of Starch Hydrolysis Products and their Derivatives Haudbook of Starch Hydrolysis Products aud their Derivatives Edited by M.W. KEARSLEY Business Development Manager British Sugar Technical Centre Norwich and S.Z. DZIEDZIC Business Development Manager British Sugar Technical Centre Norwich SPRINGER-SCIENCE+BUSINESS MEDIA, B.V. First edition 1995 © 1995 Springer Scicncc+13usincss Media Dordrecht Originally puhlished by Chapman & Hali in 199'1 Softcovcr rcprint ofthe hardcover 1 st cdition 199'1 Typeset in 10/12pt Times by Cambrian Typesetters, Frimley, Surrey ISBN 978-1-4613-5902-9 ISBN 918-1-4615-2159-4 (eBook) DOI 10.1001/918-1-4615-2159-4 Apart from any fair dealing for the purposes of research or private study, or criticism Of review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without thc prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries conceming reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 95-79038 e Printed on permanent acid-free text paper, manufactured in accordance with ANSIINISO Z39.48-1992 (Permanence of Paper). Preface There is an ever increasing demand for sweeteners of all types for the food and drink industry. These include bulk sweeteners derived from natural sources, such as glucose syrups from starch and sugar from sugar beet or cane, as well as the intense synthetic sweeteners. Whilst both sugar and artificial sweeteners are subject to periodic vilification in the popular press, starch-based products do not attract the same poor publicity and this is undoubtedly one of the major reasons for their increased use in foods and drinks. There is thus a continuing need to ensure that up-to-date technological and physiological information on glucose syrups and their derivatives is available for reference by those involved in food research and development. The contributors to the individual chapters in the book are all recognised experts in their fields and provide a unique insight into their individual speciality. This book describes the different starch sources used commercially to produce glucose syrups leading onto the manufacture of these products, principally by enzymic means. Further chapters describe the physico-chemical and physiological characteristics of glucose syrups and related products, such as maltodextrins and the starch derived polyols, and the use of these products in the fermentation industry. For those wishing to add a more quantifiable aspect to their work, the chapter on analysis of glucose syrups will provide such information. A chapter on the applications of glucose syrups completes the book. The information in this book will be invaluable to all such scientists and technologists to enable them to make the optimum use of these products in the course of their new product formulations. It will also be essential to the food engineer who may require to know viscosity data or other physical properties. For the research oriented, the book provides a comprehensive list of reference material to facilitate further reading should the reader wish to obtain a more detailed insight into these versatile products. M.W.K. S.Z.D. Foreword Glucose syrups are arguably the most versatile of all food sugar ingredients. They have an established reputation covering more than forty years of regular commercial use and have been reviewed on previous occasions (Birch et al., 1970; Dziedzic and Kearsley, 1984). The traditional industrial index of characterisation is the 'dextrose equivalent' (DE) which has now been largely replaced by more detailed specifications of composition based particularly on chromatographic analysis. Glucose syrups can therefore be designed to meet many different nutritional and technological requirements. A principal use of commercial glucose syrups has been as a carbohydrate sweetening substance. Paradoxically however, this originally placed the glucose syrups at a disadvantage compared to sucrose which is 3--4 times sweeter than regular starch hydrolysates. The ability to isomerise high DE syrups to 'high fructose syrups' has now redressed the balance and high fructose glucose syrups have become a major economic ingredient in the soft drinks industry. A further disadvantage of starch hydrolysates compared to sucrose is their involvement in non-enzymic browning (Maillard) reactions. However, this too has been overcome by the commercial production of 'hydrogenated glucose syrups' which are recognised sweeteners in the UK and other parts of the world and which have a technological stability greater than that of sucrose in many applications (Sicard, 1982). Ordinary glucose syrups are not classified as sweetening agents in UK legislation. They are considered to be natural food sugars and indeed, their definition by the 'Codex Alimentarius Commission' as aqueous mixtures of nutritive saccharides derived from starch, supports this categorisation. The key to their tremendous success as food ingredients lies in the flexibility of their uses. Thus glucose syrups may be designed to possess desired levels of osmotic pressure (for preservation effects), viscosity, sweetness and Maillard effects. They have made enormous contributions to crystallisa­ tion control, inhibition of foaming, lustre of food products, freezing point and fermentation control. High maltose syrups (Fullbrook, 1982) can be produced by enzymic methods containing 62-65% of the disaccharide depending on the source of the starch and these are of particular importance in the brewing and fermentation industries. At the opposite extreme, low degrees of conversion give rise to maltodextrins or 'amylodextrins' which are highly important texture-conferring ingredients. viii FOREWORD Their nature and characterisation have been the subject of a recent study by the American Chemical Society (Friedman, 1991). All of the different types of glucose syrup now available demand increasingly sophisticated analytical techniques to keep pace with their intrinsic variability. Vast arrays of chemical and physical procedures are now used for analysis, some of which are lengthy and expensive. It is therefore a great pleasure to note one elegantly simple method in particular, devised by one of the editors of this book (Kearsley, 1978) which obtains DE by two rapid physical determinations; refractive index, and freezing point measurement (osmotic pressure). The latter is a colligative property dependent on the total numbers of molecules. The DE is therefore determinable almost within seconds. An additional advantage of this beautifully simple procedure is that the 'equivalent DE' of a non­ reducing hydrogenated glucose syrup can be elucidated in the same way. Both the editors of this book are very experienced in the field of food carbohydrates and have a wealth of knowledge in fundamental and applied aspects of glucose syrup research. They have produced a previous volume on this subject (Dziedzic and Kearsley, 1984) and I wish all success to the launch of this important new book. G. Birch Professor of Food Chemistry The University of Reading References Birch, G.G., Green, L.F. and Coulson, C.B. (Eds) (1970).Glucose Syrups and Related Carbohydrates. Elsevier Applied Science. Dziedzic, S. and Kearsley, M.W. (Eds) (1984). Glucose Syrups: Science and Technology. Elsevier Applied Science. Friedman, R.B. (Ed.) (1991). Biotechnology of Amylodextrin Oligosaccharides. ACS Symposium Series 458. Fullbrook, P.D. (1982). Chapter in Birch, G.G. and Parker, K.l. (Eds), Nutritive Sweeteners. Elsevier Applied Science, 49-82. Kearsley, M.W. (1978). J. Assoc. Public Anal. 16, 85. Sicard, P.l. (1982). Chapter in Birch, G.G. and Parker, K.l. (Eds), Nutritive Sweeteners. Elsevier Applied Science, 145-170. Contributors G.G. Birch Department of Food Science and Technology, University of Reading, Whiteknights, Reading, Berkshire RG6 2AP, UK S.Z. Dziedzic British Sugar plc, PO Box 26, Oundle Road, Peterborough PE2 9QU, UK P.A. Gouy Roquette Freres, F-62136 Lestrem, France E.B. Jackson 177 Chester Road, Hazel Grove, Stockport SK7 6EN, UK M. W. Kearsley British Sugar plc, PO Box 26, Oundle Road, Peterborough PE2 9QU, UK J.F. Kennedy Birmingham Carbohydrate and Protein Technology Group, Research Laboratory for Chemistry of Bioactive Carbohydrates and Proteins, School of Chemistry, The University of Birmingham, Edgbaston, Birmingham B15 2TT, UK C.J. Knill Birmingham Carbohydrate and Protein Technology Group, Research Laboratory for Chemistry of Bioactive Carbohydrates and Proteins, School of Chemistry, The University of Birmingham, Edgbaston, Birmingham B15 2TT, UK Y. Le Bot Roquette Freres, F-62136 Lestrem, France G.A. Mitchell Eridania Beghin-Say s.a./n.v., Havenstraat 84, B- 1800 Vilvoorde, Belgium T. O'Rourke Courage Brewing Ltd., The Berkshire Brewery, Imperial Way, Reading, Berkshire RG2 OPN, UK U.S. Olsen Enzyme Development & Application, Novo Nordisk AJS, Novo Alle, DK-2880 Bagsvaerd, Denmark D.S.J. Spruyt Eridania Beghin-Say s.a./n.v., Havenstraat 84, B- 1800 Vilvoorde, Belgium D.M. Storey Department of Biological Sciences, University of Salford, Salford M5 4WT, UK X CONTRIBUTORS D.W. Taylor Chembiotech Ltd, Institute of Research and Development, Birmingham University Research Park, Vincent Drive, Edgbaston, Birmingham B15 2SQ, UK M.J.P. Vanderbist Eridania Beghin-Say s.a./n.v., Havenstraat 84, B- 1800 Vilvoorde, Belgium J.A. Wilson Cerestar UK Ltd, Trafford Park, Manchester M17 1PA, UK D. Wood ABR Foods, Sallow Road, Weldon Industrial Estate, Corby, Northants NN17 5JX, UK A.