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STAR-DRI Maltodextrins & Corn Syrup Solids

Consistently first in renewable ingredients


Tate & Lyle is a world leading manufacturer of renewable food and industrial ingredients. We use innovative technology to transform corn, wheat and sugar into value-added ingredients for customers in the food, beverage, pharmaceutical, cosmetic, paper, packaging and building industries.
The Company is a leader in cereal sweeteners and starches, sugar refining, value-added food and industrial ingredients, and citric acid. Tate & Lyle is the world number-one in industrial starches and is the sole manufacturer of SPLENDA Sucralose. Our investment in R&D and our technical expertise is focused on meeting your needs, helping you deliver increased functionality and choice to consumers. From design through development to manufacturing, Tate & Lyle has the ingredients and solutions to help you create products with the right profiles for your markets.

SPLENDA is a trademark of McNeil Nutritionals, LLC

STAR-DRI maltodextrins
As people strive for healthier diets, food processors are challenged to maintain high quality while changing formulations to meet new consumer demands. STAR-DRI maltodextrins from Tate & Lyle are ingredients that make significant contributions to successful new food products containing less fat, fewer calories and increased complex carbohydrate levels.
STAR-DRI maltodextrins have commonly been used in a wide variety of foods for their contributions to texture, viscosity, moisture control, film formation and other functionalities. Today, STAR-DRI products are being used in new ways to economically control various quality features in reduced-fat foods foods generally higher in moisture than their full-fat counterparts. STAR-DRI maltodextrins contain complex carbohydrates and provide a means of carbohydrate loading in specialized applications. In both traditional and contemporary foods, STAR-DRI maltodextrins provide important functionalities that add to food quality. What are STAR-DRI maltodextrins? STAR-DRI maltodextrins are a series of products produced from corn starches. They are available in dent or waxy corn varieties. STAR-DRI 100, 150 and 180 are dent-based products and STAR-DRI 1, 5, 10, 15, 18, 1005A and 1015A are waxy maltodextrins. STAR-DRI maltodextrins are classified by Dextrose Equivalent or DE, which is a measure of the reducing sugars present calculated as dextrose and expressed as a percentage of the total dry substance. Glucose or dextrose has a DE of 100. STAR-DRI maltodextrins have DE values of less than 20. Table 1 (page 3) lists STAR-DRI maltodextrins in ascending order based on DE and briefly identifies each product and its applications. Although DE values are useful for identification and manufacturing control, the properties of STAR-DRI products are largely due to their carbohydrate or saccharide profiles. Saccharide distribution profiles for a series of STAR-DRI maltodextrins are given in Table 2 (page 3).

Table 1: Description of STAR-DRI maltodextrins

Maltodextrins
STAR-DRI 1

DE
1 5 10 10 10 15

Density (lb./cu.ft.)
31 32 34 5 17 35

Form
Standard powder Standard powder Standard powder Agglomerate Agglomerate Standard powder

Applications
Bakery mixes, flavor carrier, binder Flavor carrier, frostings, dairy desserts Flavor carrier, dairy desserts, sugar fondants, batters Nutritional beverages, dry mixes, dispersant, bulking agent Nutritional beverages, dry mixes, dispersant, bulking agent Confections, beverage mixes, dairy desserts

STAR-DRI 5 STAR-DRI 10 STAR-DRI 100 STAR-DRI 1005A STAR-DRI 1015A STAR-DRI 15 STAR-DRI 150

STAR-DRI 18 STAR-DRI 180 LIQUID 3260

18 18

36 N/A

Standard powder Liquid 70% D.S.

Flavor carrier, dairy desserts Spray drying carrier

Table 2: Typical saccharide analysis of STAR-DRI maltodextrins

Analysis
Dextrose equivalent (DE) Saccharide distribution (%) Monosaccharide, DP1 Disaccharide, DP2 Trisaccharide, DP3 Tetrasaccharide, DP4 Pentasaccharide, DP5 Hexasaccharide, DP6 Heptasaccharide, DP7 Octasaccharide, DP8 Nonasaccharide, DP9 Decasaccharide, DP10 Higher saccharide, DP11+

STAR-DRI products 1
1.0

5
5.0

100
10.0

150
15.0

180
18.0

0.3 0.1 0.2

0.9 0.9 1.0 1.1 1.3 1.4 1.5 1.4 1.4 1.3

0.6 2.8 4.4 3.5 3.8 5.7 5.4 4.0 3.2 2.7 64.0

1.3 4.1 6.0 4.6 5.2 7.6 6.3 4.4 3.5 3.0 54.0

1.5 6.0 8.3 5.8 6.9 10.2 7.0 4.1 3.1 2.5 44.6

99.4

87.8

Applications for STAR-DRI products


STAR-DRI maltodextrins are used in a wide variety of reduced and full-calorie foods dry mixes of all kinds, confections, frostings, desserts, salad dressings, spreads, and sports drinks for example. Applications for specific STAR-DRI products are included in Table 1 (page 3). Tate & Lyles applications research staff continue to explore new uses for STAR-DRI products in foods that appeal to todays consumers. Functional properties Effect of DE on functional properties STAR-DRI products have a number of features that make them valuable as dispersing aids, flavor carriers, bulking agents, humectants, viscosity stabilizers, and other functional ingredients. Features of STAR-DRI maltodextrins are listed in Table 3 according to their DE values. Figure 1 graphically represents the changing impact of DE values on key functional properties. Many of the functionalities in Table 3 and Figure 1 are dependent on the ability of STAR-DRI products to control water in food systems. Viscosity STAR-DRI products help maintain viscosity and body in various foods, and for this reason, they are ideal in reduced-fat products. Applications include salad dressings, dairy spreads, and dairy desserts. Knowledge of the impact of particular STAR-DRI maltodextrins on viscosity is important in formulating and handling food systems. The effect of specific STAR-DRI products on apparent solution viscosities at 100F is shown in Figure 2. STAR-DRI maltodextrins are considered economical soluble forms of viscosity or body. Osmolality STAR-DRI maltodextrins are also used for their impact on the osmolality of beverages being used increasingly by athletic individuals. Figure 1: Effect of dextrose equivalent on properties of maltodextrins

Property
Film formation Viscosity Hygroscopicity Browning Light transmission Sweetness Humectancy Plasticity

Dextrose equivalent

18

Table 3: Features of maltodextrins

Feature
Solubility Nutritive value Resistance to caking Adhesion/binder Mouthfeel/body Blandness Encapsulation

Dextrose equivalent 5 10 15

High performance sports drinks can be formulated with STAR-DRI maltodextrins and KRYSTAR crystalline fructose to increase carbohydrate content with a limited increase in osmolality. The use of STAR-DRI 100 maltodextrin provides four times the number of calories, with only a 20% increase in osmolality compared to a commercial sports drink made with a simple sugar. See Table 4.

Viscosity in centipoise

Isotonic solutions exhibit no osmotic difference across membranes. This occurs at about 350 milliosmoles. More nutrient dense beverages can be produced with maltodextrins without adversely affecting osmolality. The effect of the concentration on theoretical osmolality in a series of STAR-DRI products is shown in Figure 3.

Figure 2: STAR-DRI solution viscosities temperature at 100F

% Solids
STAR-DRI 1 STAR-DRI 5 STAR-DRI 100 STAR-DRI 150

Table 4: Comparison of two sports drinks

Test or analysis
mOsm/1000g H2O Cal/1000g H2O

Commercial sport drink


340 255

Tate & Lyle formula


416 1030

Figure 3: Theoretical osmolality of maltodextrin solution


Osmolality (mOsm/kg water)

% Solids STAR-DRI
1 DE 5 DE 10 DE 15 DE 18 DE

Forms of STAR-DRI products STAR-DRI maltodextrins are available in a number of different forms that facilitate their use in different applications. STAR-DRI products are produced primarily in powder form (standard and agglomerated) although liquid forms are also made. Bulk density generally correlates to and is used to describe the form of dry powdered products. Several different outcomes are a result of product form and density. Bulk densities and the form of STAR-DRI products are included in Table 1 (page 3). Visual differences between the products can be seen in Figure 4. STAR-DRI powders STAR-DRI standard powders are suitable for most applications. They have loose bulk densities of 30-40 pounds per cubic foot (0.48-0.64g/cc). Standard powders are generally produced via traditional spray-drying and are the most common form of maltodextrins.

Figure 4: Microphotographs of STAR-DRI products

STAR-DRI 5 (136X magnification)

STAR-DRI agglomerated products STAR-DRI 1005A and 1015A are agglomerated products with bulk densities controlled between 5 and 18 pounds per cubic foot (0.08-0.28g/cc). The low bulk densities make the products well-suited as bulking agents for use in food microcomponents such as non-nutritive sweeteners. Agglomerated products have good flowability, excellent particle strength, and aid in the dispersion of hard to disperse ingredients (instant starches, for example). Their low tendency to dust makes them highly useful in processes involving demanding physical conditions. STAR-DRI maltodextrin liquids Liquid forms of STAR-DRI products are especially good for high volume applications involving resolubilization or use as a drying carrier.

STAR-DRI 1015A (140X magnification)

STAR-DRI corn syrup solids for traditional and contemporary foods


STAR-DRI corn syrup solids meet the highest of applicable quality standards found in the food industry today. They are traditional ingredients which have been responsible for the success of a wide variety of food and ingredient applications. STAR-DRI corn syrup solids, with their relatively lower levels of simple sugars, add to complex carbohydrates. Corn syrup solids are useful ingredients in the reduction of fats by replacing them with carbohydrates.
Table 5: Description of STAR-DRI corn syrup solids

Corn syrup solids


STAR-DRI 20 STAR-DRI 200 STAR-DRI 240 STAR-DRI 42R

DE
20 24 44 44

Density (lb./cu.ft.)
38 38 38 35

Form
Standard powder Standard powder Regular ground Coarsely ground

Applications
Adult and infant nutritional formulas, salad dressings Adult and infant nutritional formulas, salad dressing Meats, dry mixes, ice cream, frostings, fondants, confections Meats, dry mixes, ice cream

STAR-DRI 42C

10

Typical properties
The typical properties of STAR-DRI corn syrup solids and applications for these ingredients are listed in Table 5. Dextrose equivalent Corn syrup solids are classified as having a Dextrose Equivalent (DE) of 20 or greater. DE is a measure of the reducing sugars present calculated as dextrose and expressed as a percentage of the total dry substance. Glucose or dextrose has a DE of 100. The DEs of STAR-DRI corn syrup solids are listed in Table 6. Density/form STAR-DRI 200 and 240 standard powders have a loose bulk density of between 30 and 40 pounds per cubic foot (0.48-0.64g/cc). They are produced via spray-drying.

Table 6: Typical saccharide analysis of STAR-DRI corn syrup solids

Analysis
Dextrose equivalent (DE) Saccharide distribution (%) Monosaccharide, DP1 Disaccharide, DP2 Trisaccharide, DP3 Tetrasaccharide, DP4 Pentasaccharide, DP5 Hexasaccharide, DP6 Heptasaccharide, DP7 Octasaccharide, DP8 Nonasaccharide, DP9 Decasaccharide, DP10 Higher saccharide, DP11+ Molecular weight average, (MW) Molecular number average, (MN) Polydispersity (MW/MN)

STAR-DRI products 200


21.5

240
24.3

42
43.5

2.1 8.1 10.0 6.8 8.4 11.4 6.6 4.0 3.1 2.5 37.1 3746.0 874.0 4.3

5.5 9.3 11.1 7.5 9.2 12.0 6.4 3.3 3.3 2.3 30.1 3116.0 583.0 5.3

19.6 15.1 11.8 9.2 7.4 5.9 4.8 3.9 3.2 2.6 16.5 1120.0 490.0 2.3

STAR-DRI 42 R and C are produced by grinding corn syrup solids into regular and coarse particle sizes. These products have loose bulk densities ranging from 35 to 38 pounds per cubic foot (0.56-0.61g/cc).

Solution properties of STAR-DRI corn syrup solids Knowledge of how particular STAR-DRI corn syrup solid products impact the viscosity of a given food system or simple solution is important from formulation and handling standpoints. Figure 5 displays the impact of various concentrations of STAR-DRI products on apparent solution viscosities at 100F. Use of STAR-DRI products is ideal for maintaining viscosity and body as fat content is reduced in products such as salad dressings, dairy spreads and dairy desserts.

Figure 5: STAR-DRI solution viscosities temperature at 100F


Viscosity in centipoise

Labeling STAR-DRI 1, 5, 10, 100, 1005A, 1015A, 15, 150, 18, 180 and liquid 3260 products are labeled maltodextrin on ingredient statement panels. STAR-DRI 20, 200, 240 and 42 products are labeled corn syrup solids on ingredient statement panels. For information on specific declarations, contact your legal counsel or appropriate regulatory agency.

% Solids
STAR-DRI 200

STAR-DRI 42R

For more information please contact: Tate & Lyle 2200 East Eldorado Street Decatur, Illinois 62525 (Parcel service deliveries: 62521) USA Tel: 800 526 5728 or (+1) 217 423 4411 Fax: (+1) 217 421 3167 www.tateandlyle.com
All information in this brochure has been carefully compiled but no guarantee can be given of its applicability in any given situation because of the wide variation in conditions of use. Nothing in this information should be construed as a recommendation to use our products, including SPLENDA Sucralose, in violation of any patent or as a warranty (express or implied) of non-infringement of any patent rights. Prospective purchasers are invited to conduct their own tests and studies to determine the fitness of Tate & Lyles products for their particular purposes and specific applications. The approval status of SPLENDA Sucralose should always be confirmed with the appropriate governmental agencies for its intended use.

Tate & Lyle 2005

STD0106US047

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