Glucose Syrup: Production, roperties, and Applications David Howling 9.1. Introduction 9.1.1. Definitions All glucose syrups are hydrolysis products of starch, and they are all mixtures of polymers of n-glucose. Glucose syrups are known in the United States as corn syrups. This latter ame is in a way misleading. Even if you allow the ambiguous description ‘of cor to include both maize and wheat, the considerable amounts of product derived in parts of the world from potato, cassava, sago, and sweet Potato are excluded. Glucose syrup is defined in food law as follows: Gicose syrup is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. (Codes Stan 9-1981, EEC council 'ctive 73/437) aefaneoon eS 96 $9 + aseftmen pedung, oF pert 1s “6 %9 + asehuy-9 € § % ¥6 seuss, 6 oF 9 a oantuy-d 3 ‘ * % ase dunn (eODER Spurs Oe Bog Err) aa "Ouse pes auensqr's Poy sdnukg asoonjp atadzug—pPy Jo uonsoduioy #6 2148Production 987 ‘Thermostable a-amylases from Bacillus licheniformis [14] and B. stearo- thermophilus (15] have enabled temperatures of 106-108°C to be used for liquefaction. These thermostable a-amylases are calcium metalloproteins [16,17], and the conversions take place in the presence of added calcium ions at pH 6.0-6.3. In a typical process, the starch slurry, containing en- zyme and calcium ions (50-100 ppm), is heated in a jet cooker at 106 108°C for 5-6 minutes to produce a low DE liquefact. The hydrolysate is then flashed to 100°C and heid for 1-2 hours to achieve a DE of about 12 This substrate, when cooled to 60°C and adjusted to the appropriate pH for saccharification, can be converted with a number of enzyme combina tions (Table 9.5) to give a range of commercial products. After sacchari ation, the products are filtered, refined, and evaporated in the same man- ner as for other classes of glucose syrup. As processes progressed from acid to acid-enzyme to enzyme-enzyme, not only did the control over the carbohydrate spectrum, hence the poten. tial applications, increase, but other benefits were also achieved. The for- mation of the color precursor 5-HMF is associated with the use of acid. Hence, the level of this deleterious side product was reduced, as can be seen from Table 9.6. In the same manner, reductio: lowered the ash content of the glucose syrup. The rei level (the most favored carbohydrate én nonenzymic browning) ted to bet- ter color stability in enzyme-enzyme syrups and a reduced need for sulfur dioxide. As a result, sulfur dioxide levels in confectionery products were lowered [18}. 9.2.2.4. Refining and Evaporation The word “refining” in glucose syrup production technology is used to describe the process by which the hydrolyzed and filtered starch product is purified and deodor- ized by removing the trace impurities that remain after the bulk of the protein and lipid have been separated by filtration. The impurities that Femain consist of protein or protein hydrolysates, peptides and amino acids, color precursors from carbohydrate breakdown, and flavor and odor contaminants. Historically, glucose syrups have been refined using bone char columns Table 9.6 Impurity Levels in 42 DE Unrefined Glucose Syrup* Conversion Proces Materia ‘Acid Acid-Enayme Enyce Enayme Denrose 19 ¢ 15 Matore i" “ 36 HME (ppm o 35 5 aah Pe 06 8, 0 he a Protein O12 * expressed on Se dry basi (iii288 Glucase Sony familiar to sucrose processors. In the years following 1950, powdered tieated carbon was used, and later granular carbon techniques were me ployed (Chapter 19). The most recent ‘development in refining, which @n Feceloped in Europe, is the use of ion-exchange resins to remove ae organic and inorganic impurities from glucose syrup. the ee enayme-enzyme glucose syrups became more widespread in Euro problems developed with the formation of a calcium sulfate or cali’ prenate haver the presence of the calcium was due to addition an enzyme cofactor, and the sulfate and phosphate were picked up from on eae ore Cation resins in the sodium form were used t0 remove bor anraweven the total demineralization of syrups, with OF withou calcium. Hower jonal stage, ave an improved product in terms of color Cemoval and color stability. This benefit is based on the fact that the color. fering bodies are basically ionic and are removed very efficiently on res ins. The improved color stability performance of glucose svrups refined Using ion-exchange resins is shown in Figure 9:2. As a result of ion-ex. change refining, sulfur dioxide levels could be reduced and stl achieve good color stability (Figure 9.3) (19]- Sther considerations have to be borne in mind when dealing with totally demineralized syrups. The first benefit is that the organoleptic properties acTiinproved, sce the absence of inorganic salts allows increased pereep- uon of sweetness. Ton-exchanged syrups typically contais only 0.025% (dry Tod) aah compared to 0.6-0.25% ash in carbon-refined acid and enzyme~ cazyme syrups, respectively. The near absence of inorganic fons in fon- Figure 9.2 Heat color stabi of glucose syrups 2¢ 60°C. —o— Resin Refined —+— Carton Refined COLOR, ABSORBANCEProduction 289 os os 03 02 COLOR, ABSORBANCE on 009) ° 10 2 pays * = Figure 9.3 Effect of sulfur dioxide level on heat color stability of resin-refined glucose syrups at 60°C. exchange refined syrups eliminates the possibility of any haze due to in- soluble calcium salts. In addition, reduction in chloride level from 3000 bpm or more in acid-converted liquors to less than 250 ppm by ion-ex- change refining reduces substantially the possibility of corrosion. Advan- tages are also observed in the materials of construction used in the glucose finishing plant, in storage, in distribution systems, and in the customer's plant, Investment costs are decreased by the use of lower graves of stainless sieel or the absence of the need to line vessels. ‘The removal of ionic materials also has implications for the pH levels and buffering power of the glucose syrups produced. Removal of buffer- ing power is an advantage in that the glucose syrup has no appreciable effect on the pH of the application system. Finally the total absence of in- organic ions allows the addition of known amounts of minerals in the ap- plication, After refining, glucose syrups require concentration to about 80% solids for shipment. This level is a compromise between minimum water content, Leosity, resistance to microbial spoilage, and ability to pump and store at temperatures that do not reduce the shelf life by color formation. Evapo- tation is carried out at as low a temperature as possible to minimize color formation. Triple- or quadruple-effect evaporators are often used to give Continuous finishing, while multiple vapor recompression evaporators are Pailin plants. If, however, additions ic (sulfur dioxide,nn Glucose Sry having a moisture content of 5%. These products are hygroscopic an, therefore, are not usually transported or stored in bulk. Rather, they a sold as packaged materials in paper sacks with barrier plys, 9.2.3. Commercial Products The most popular glucose syrups worldwide are the acid-converted syrups. In Europe alone, about 500,000 metric tons (me) of acid-converted syrup were produced in 1989, representing 45% of total production, Products are generally 3047 DE with the most popular range being 39-42: the so-called confectioners syrup. Carbobydrate compositions were shown in Table 9.4 . ‘heid-converted syrups usually have pH values in the range of 4.8.5.9 although this can be varied for particular applications. Sulfur dioxide ig Added at various levels depending on the required application properties, So-called neutral syrups contain 20 ppm maximum sulfur dioxide; for, ‘cose syrups used in confectionery, up to 400 ppm sulfur dioxide is allowed Gs an antibrowning agent. Other additives can be used for specific pur. poses—for example, the addition of calcium ions, buffering salts, or an. foa.ning agents to give special application properties. Table 9.7 gives a typ. ica! specification for a commercial 42 DE acid-converted glucose syrup. ‘Acid-enzyme syrups are widely used in Europe and the United States in fruit products, brewing, and some confectionery items. The commercial products fall almost entirely in the 60-70 DE range. The carbohydrate Composition of these syrups was shown in ‘Table 9.5. Table 9.8 shows the specifications for a typical product used in the UK for fruit preserves. Ap- proximately 200,000 mt of acid-enzyme syrups were produced in Europe in 1989. Enzyme-enzyme conversion for glucose syrups has been widely devel Table 9.7 Typical Acid Glucose Syrup Specification” Property Minimum Maximum Commercial Baumé 428 43.2 Refractive index, 45°C 14915 1.4988 Dry matter, % 80 808 Color OD 045, pH 48 52 SO, mghke, 300 400 Odoritaste No foreign odoritaste Ash, % 08 ‘ne specified sugar Products Regulations 1376 (yawn iy the Specified Sugar Products (amendamenn Regsaton: 82 1089 No. 338), These regulations fmplemen EEC directive No. #9#87FC ‘Legal requirements (Ui) conn surument 1976 No 509) as amended (Statutar trProduction 291 ‘able 9.8 Typical Acid—Enzyme Glucose Syrup Specification? Property Minimum Maximum Commercial Baumé 43.1 43.5 Refractive index, 45°C 1.4929 1.4951 Dry matter, % 820 82.8 Color OD 7 pH 47 5.0 DE 61 68 $0, mglkg 100 200 Starch Absent Odortaste Free from foreign odor/aste Ash, % 06 “Legal requirements (UK) conform tothe specified sugar Products Regulations 1976 (Statutory Im sucument 1976 No. 508) as amended by the Speified Sugar Products (amendment) Regulations 1982 {Statutory Instrument 1982 No. 255). ‘These regulations implement EEC directive No. 78/4S7/EEC. oped in Europe, resulting in production of about 350,000 mt in 1989. In some plants, it has superseded acid conversion and acid-enzyme conver- sion entirely. Dual-enzyme conversion is most developed in the manufac- ture of maltose-containing syrups that are used in confectionery applica- tions and hydrogenated to maltitol-containing syrups for other applications. Typical specifications for 50 and 70% high maltose syrups are given in Table 9.9 and 9.10, respectively. Note that the specifications in- clude maltose and dextrose levels, since DE is not a meaningful definition of composition in enzyme-enzyme syrups Additionally, low DE glucose syrups for use in coffee whiteners, vending, powders, and so on have been found to have superior spray-drying prop- enies when prepared by dual-enzyme rather than acid—enzyme processes. Tabie 9.9 Typical Specification of a High Maltose Glucose Syrup* Property Minimum Maximum Commercial Baumé 428 482 Dry matter, % 799 807 Wicosity ar 40°C, CP . 8 sap ractive index, 45°C 149 Color oD 035 pH 48 52 Ash, 035 Starch Negative Dexuose 3.0 Maliose 50 36 Osorhaste No foreign odor/taste "fl veer (UK) conform vi apeeid pagar Prods Regulations 1975 Sa etn tes (UK) conform tothe specified sugar Products Rex Struct WS yaad peated ep a onc Beery cr nce EN 4 ite ep olen HEEGlucose Syrup Property. 798, 1.4901 20 Commercia! Bauné Dry matter, % Refractive index, 45°C Color OD pH 47 53 Ast. % 025 Search Negative Maltose x» Maltose ability (Saccharimyes cerevisiae) a7 iene No foreign odorftaste “gal requirments (UR) confor eee Seneca Br eee see Na 255) The Tipe ger Produce Repalations 1376 Sato he speci ue Pegs fmendment Regulations [06 Pre aiceae No SST Eee ce vogusations 1m 9.3. Properties “The properties of glucose syrup are governed by two major considerations. The firs is the avera6¢ molecular weight, which is a a co he DE. The second is the carbohydrate distribution at a par. sant valuc, This section addresses the properties individually and Scscribes how the two considerations affect each one. Tnctal properties ae given in Table 9.11 as a function of average mo- lecular weight and DE. In Table 9.12, properties are described for syrups seciilas De syrups as a function of the carbohydrate spectrum. 9.3.1. Viscosity The viscosity of glucose syrups depends, not surpris- ingly, on solids level and temperature Data on these paranesers ars Even by Eriksen etal. [20], The viscosity of glucose syreps. 2 the same temper- a end concentration, depends on the carbohydrate distribution and the Gverage molecular weight for a given method of conversion. Table 9.13 aeeraBt ne effect of temperature and the average molecular weight (ek: pressed as DE) on viscosity. Thus, the higher the average molecular weight Pre. Tower DE), the higher the viscosity, and vice versa. Detaled data on Sie viseoxity of glucose syrups of different DE values and solids coneentry tions are given in the Critical Data Tables of the Corn Refiners Association eu, ‘ udies [22] have atso shown that small changes in the high molecu weight fractions of enzyme-enzyme high maltose syrups significantly alter, Siecesity even though DE and carbohydrate distributions (DP,-DP 40) are vsity vet gstance, 42 DE maltose syrups that contain high molecu fractions (> 25,000 daltons) of 1.9 and 4.6% exhibit vis lids and 40°C. si weight saccharide socities of 6500 and 9800 cP. respectively, ac 80% solProperties 293 gable 9-11 Functional Properties of Glucose 8 a ‘average Molecular Weight or DE \yTups as Function of toe, High DE, igh Average Low Avera} Property Molecular Weight Molecular Weight Body agent Browning reaction Cohesiveness Color formation Crystallization control Emulsion stabilizer Fermentability Flavor enfiancement Foam stabilizer Freezing point depression Hygroscopicity Nutritive value Osmotic pressure Preservation Prevention of coarse ice crystals Prevention of sucrose crystallization Sheen producer Sweetness “Thickening agent Viscosity Ml Table 9.12 Properties of 42 DE Glucose Syrups as a Function of Saccharide Distribution Comersion Add Acid-Enzyme ——_-Enzyme-enzyme Dextrose, % db 19 6 Maltose, % db 14 45 56 Higher saccharides, % db 67 49 a2 Properties Viscosity ———— Browning ———— Hygroscopicity Sweetness EE ooo Flavor enhancement Fermentability‘Table 9.18 Viscosity (cP) of 80% wiw Acid-Converted Glucose ¢ Table 9.18 Viscosity (Ce Glue ‘OSE Syru Glucose Syrup EPS Temperature eR eC) 32 DE 42DE 0 267 $5,000 50,000 45.09 378 23,000 12,500 W099 48.9 7,700 4.250, 7809 600 21900 13700 a mA 1,250 740 1.059 822 620 370 0 SS Empirical observations made by Howling and coworkers shout that under given conditions, the viscosity of 42 DE e228) ink ‘dcctines inthe series acid, acid-enzjme, enzyme-enzyme (Figureg gt coxty effect carries through into various applications, For inact ie ilar changes in viscosity ere observed when the different syrups anc with sucrose in candy formulations, providing important benefig confectioner. 10 the 9.3.2, Colligative Properties ‘The effect of hydrolysis on starch isto reduce mole weight. The reduction in mean molecular weight affects the solution erties of the glucose syrup. rected by th Prop. Colligative properties that are affected by the average molecular y of scone pe’ hence by their DE, are osmotic prestur re, ak “ee boiling point, and depression of the freezing point. the “The relationship between ostnotic pressure, and molecular concenica tion is expressed by the simplified form of the van't rloff equation: PV = RT where Pis the osmotic pressure Risa constant Tis the absolute temperature Vis the volume of the soluti n containing 1 mole Since V LiG, where C is the concentration of the solution in mole! unit volume, U n P = RTC. “Therefore, at a given temperature and a given sugar concentration it mass/unit volume: inolecularProperties 200) w g 2 ENZYME / ENZYME Q ACID ENZYME g AciD * 100 30 40 50 TEMPERATURE, °C Figure 9.4 Viscosity-temperature relationships for 42 DE glucose syrups of different conversion types. The osmotic pressure generated by sugar solids is important in giving microbiological stability to carbohydrate systems. Thus, the higher the DE, the more effective is the glucose syrup in imparting preservative action to a system, This linear relationship between molecular weight (hence DE) and os- Motic pressure has been used to enable rapid DE determinations to be made using commercially available osmometers {24,25]. This method is teally of practical usc only with glucose syrups that have been demineral- ‘zed. Inorganic salts interfer with the pro ineral- ‘0 be made to accommodate the ash le: ( [etD) the author's experience is that itis easier and ‘ermine Di directly by titration. Depression of the freezing point of a solution also depem296 Gtucne Say concentration of the solution. If the case of glucose sYTUD soluto aM DE, the greater the depression of the freezing point a 5, thy ig Point ata gives solids content. tin frozen systems (e.g., ice cream), wh “fhis property is importan : , han it the ice cream formulation and its meltdown can be af ITE the the type of glucose syrup used. ected the of elevation is an important colligative property of gh a again, is proportional tothe DE. Thus, by contro of eee Fr employed inthe boiling of candies, lower boiling points hea ce erfuing in energy savings and the minimization of eee lyzed browning reactions. 9.3.3. Hygroscopicity Hygroscopicity is a very important property of glucose syraps. As above, this property depends on the average molecular weigh, of a glucose syrup. anol of hygroscopicty in food formulations is a major role of glucose syrapel The reationshp betveen the moisture content of 4 fod or con aeerery product and its environment is critical to the shelf life of the seerrice The relative humidity ofthe surrounding ai at the poin whee rrotveaduct neither absorbs moisture ncr eleases moisture tothe atmo see eee defined! as te equilibrium relative humidity (ERED, IF he pred. Sane A ERH that is lower than the relative humidity of the ait it will uc as av gture, become sticky, and even become subject to microbial pa aur the oer band, ifthe ERH is higher than the reative humidity of age: ON sonment, the product will tend to lose water and dry out. sr ERH ofa system ata given temperature is a function of the molec. lay nencentration of solids dissolved in the aqueous phase. Ifthe concen arom molecules in the aqueous phase is increased, the ERH is de ation OF td vice versa. It is clear from this that for a given solids cease tration, glucose syrups of high DE (low average molecular weight) col sjecreave the ERH and reduce the tendency of a product to dry out Glucose syrups of low DE, on the other hand, will increase the ERH and ciduce the tendency of the product to take up moisture. “The ERH of a carbohydrate solution or confection can be n (26): calculated lecules of the carbohydrate present and f water present. This theoretical jack ‘mpirical observation” ities of UO hn molecu where Nis the number of gram mol Nyis the number of gram molecules o! ground has been borne out to a large extent by Johnson and Srisuthep 27] vietermined the hygroscopic polymers from DP, to DPip and correlated their findings witl fi- Properties weight. Kearsley and Birch (28] came to the same conclusion, having stud ied the moisture uptake of a series of glucose syrups of different DE levels. In real food applications, these basic findings may be masked by other effects—for example, inorganic impurities, the physical state of the carbo- hydrate, and the viscosity of the system, schich may restrict the flow of moisture. Glucose syrups of low DE cau: fom skins, which are bartiers to moisture flow. The formation of layers of crystals or grain can also be a barrier to further moisture uptake in candy formulations. 9.3.4. Flavor Release and Enhancement Akthough all glucose syrups are composed of soluble carbohydrates, dextrose and maltose are particularly soluble on the palate This solubility and the absence of the film-forming tendencies of the higher molecular weight oligosaccharides allow better tlavor release. Thus, high DE and high maltose syrups give good flavor release and enhance. ment in food and confectionery products. 9.3.5. Sweetness ‘Sweetness perception is a highly subjective area. Sweet- ening power of ghzcose syrups in foods depends on many factors, not just the absolute sweetness of the products determined in model systems. As the concentration of sugar increases, the apparent sweetness differences between sucrose and glucose syrups become less. In a glucose syrup-su- crose mixture, a synergistic sweetness is observed. Finally, the viscosity of the system and the rate of solubility on the palate affect the perceived sweetness. ‘The ability of lower DE glucose syrups to give soluble carbohydrate con- centrations without the high sweetness of sucrose is seen as an advantage in some applications. In jams, for example, where the soluble carbohydrate level is determined by food law and the need for preservation, the inclusion of glucose syrups gives a lower sweetness and allows the fruit flavor to ‘emerge. This has been perceived as a benefit by a taste panel (29). ‘The sweetness of glucose syrups has been studied by Nieman [30}, and two examples are shown in Figure 9.5. From these data, the general prin- «ciple can be drawn that as the DE increases, the level of the simple sweeter saccharides increases and so does the overall sweetness of the glucose syrup. Also, as the solids concentration increases, so does the apparent sweetness 9.3.6. Color Formation The formation of color in glucose syrups depends on wo factors. The first is the composition of the glucose syrup; the second 's the level of certain impurities present. This latter points often associatedGtucase Syrup 298 100 oe RELATIVE SWEETNESS 2» 20 30 40 50 ® 2 ‘CONCENTRATION, % W/W function of dry bran gure 95 Relave sweemen of lace sup 82 ans Figen, Sure 100% “sith the method of manufacture and, snore particularly, refining, In prod. ree poteations the other ingredients present and the processing cond. tions also affect browning significantly. Sugars themselves undergo browning at alkaline conditions as a result of the Lobry de Bruyn-van Ekenstein rearrangement. This transforma- tion, which proceeds initially through the formation of a 1:2 tons-ene-dol wot then to the production of a brown resin, és favored at high tempera: aes, The rate of reaction is significantly higher with dextrose than with ther starch hydrolysis products and can be demonstrated at pH levels as low as 7.5. ‘at strong acid conditions (pH < 1.8) and under the influence of heat, 1:9 enols are also formed. Under these conditions they rearrange with the further loss of water to form cyclic furan derivatives. The best example of this isthe formation of 5-hydroxymethyifurfural from dextrose. While this material is not itself colored, itis highly conjugated and a potent color pre- ‘cursor, which can develop color on heating. In the presence of other mol ‘ecules, particularly amino compounds, color bodies can be formed (31) ‘Thus, glucose syrups should be produced, stored, and used at pH values in the region 4.5-5.5 and at the coolest temperatures possible for best color stability. It follows from the statements above that dextrose content is an impor tant factor in the tendency of a glucose syrup to develop color. High ma tose syrups having iess than 2% dextrose brovin less easily than acid-ow verted glucase syrups of the same DE; which have almost 10 times move dextrose. The dextrose content is an important facter, but the generality tion that the browning tendency of a ghtcose syrup is a function of the DE —<properties j.e., encouraged by high DE) is also a working guide. These two factors (ikon together are the best possible indication ore ing properses ‘The presence of impurities isthe second important factor in the brown= ing tendency of glucose syrups. In particular, amino groups in anpuity molecules promote nonenzymic browning through the inital formaten o¢ chills bases by condensation with reducing sugar groups in the glucose syrup. This condensation is followed by an Amadori rearrangemevt seed tien a polymerization to give a brown macromolecule ferred (0 a5 the Maillard reaction, The presence of protein, peptide, or amino acid molecules should be avoided in glucose syrups, and this is « key function of refining, The more effective the refining, the better the col Jon-exchange refining is particularly good at removing these polar ole, cules. The increased color stability wat shown se Figueg2 en mo Ifenhanced color stability is required under particularly stringent con- ditions (¢.g., the production of high boiled confectionery), the Mallard rez action can be inhibited by the addition of sulfur dioxide as an antibrowning agent. This is the sole function of sulfur di ‘maximum level of 400 ppm is allo. microbiological preservative. Color formation is inversely proportional to the sulfur dioxide level present, but this is not tinear, as can be seen from Figure 9.3. Thus it follows that browning is a complex issue with glucose syrups. In some cases, glucose syrups are used to promote browning (c.g,, in toffees) in other instances, browning is deleterious. The composition of the glucose syrup, the pH of the system, the temperature of the system, and the im. purities or other molecules present have an effect on color development. This series is re- xide in glucose syrups, and a level, itis not effective as a 9.3.7. Gel Formation Glucose syrups have no tendency to form gels alone, Gels are formed by macromolecules like proteins (gelatin) or carbohydrate hydrocolloids (starch, pectin, guar gum, gum arabic). The function of glue cose syrups or other sugars is to compete with the hydrocolloid for water and, as such, the different sugars do affect the gel properties of hydrocol- oid systems, ‘The effect of glucose syrups on gels is twofold due to the presence of both high and low molecular weight saccharides. High molecular weight oligosaccharides disrupt junction zone interaction in high methoxyl pectin gels. They produce gels of high apparent strength as measured by gelo- meters, the instruments that measure the resistance of a gel 0 deforma- tion. This, in fact, is not really gel strength but gel viscosity. Ihe gels have no elasticity and suffer from syneresis. Simple sugars, which have a better effect on true gel strength, allow hydrocolloids to form junction zones and merely compete for water in the macromolecular interstices. Maltose, as a300 Glace Sy disaccharide, is particularly good in this context in the same may Sucrose. Thus, glucose syrups for high methoxyl pectin gels (¢ nner ay sae oer ould have high levels of maltose and dextrose and lower fey high molecular weight ‘carbohydrate. The effect of different. carbohydn eee positions on the setting temperacure of high methoxy pectin gel a? Teported by Howling (32), This is illustrated in Figure 9.6, which ghost hay sucroce substitution by 63 DE glucose syrup effects the setting ton perature of the sugar-acid pectin system. i tem, 9.3.8, Fermentability Glucose syrups are used in a wide range of fermeniati reactions in the pharmaceutical and fine chemical industries. The fer nentability of the glucose syrup depends on the organism used. Some ay. tibiotics are produced by the fermentation of 26 DE glucose syrup or aa todextrins. Most fermentations take place on starch hydrolysates of greate, than 90 DE, hence are outside the scope of this chapter. . Tfby fermentability we consider yeast fermentation to ethanol, then dex- trose, maltose, and maltotriose are all fermentable. The total fermentabily of a glucose syrup can then be defined by the sum of DP,, DP,, and DP, caccharides, These saccharides, however, are fermented at different rates, ‘nd this is an important consideration in the applications of glucose syrups in the brewing and wine area. Steward [33] showed that the uptake of ma- jor wort sugars during fermentation by veast, was largely sequential, with ug temperature versus percentage of 63 DE glucose syrup in a 685 8 2 2 3 i i i i 5 a 0 20 40 o 80 100 ay ‘% BY WEIGHT GLUCOSE SYRUP allProperties 301 the dextrose consumed in the first 24 hours before the maltose level was nificantly reduced at all. The maltose was then fermented in the next 24 hours before the maltotriose level began to fall. ‘The dextrin in wort was not fermented at all. This is shown graphically in Figure 9.7. 9.3.9. Crystallization Control! All glucose syrups exert an influence on other materials (particularly sugars) that are in solution. Crystal formation is directly re- lated to the saturation points of the other solutes, which in turn are largely determined by molecular weight, temperature, and the presence of other substances that may lower or increase the total solubility. The effect of 42 DE glucose syrup on the concentration of sucrose/ghicose solids present, which are just saturated with sucrose at 20°G, is a good illustration (Table 9.14). Crystallization inhibition is a property of glucose syrups because cf high molecular weight components that act as a diluent matrix for simple sac- charides (e.g, dextrose, sucrose, lactose). Thus, this functional property is enhanced in low DE glucose syrups. In food and confectionery applica- tions, this inhibition of crystallization is called doctoring, and the substance added (e-g., the glucose syrup) is called the doctor. Figure 9.7. Uptake of the major wort saccharides during fermentation by yeast. (CARDOITDRATE CONCENTRATION, GRAMS /LITER~ Gl 302 me, 0 Sing “Table 9.14 Compositions of Sucrose/Glucose Mixtures Saturateg 42 DE tls Content of Satan.” Glucose crated with Sucre sncee ‘Syrup (Kwiay 2C sucrose Soup ° on 24 70.0 sed 20 a4 740 S12 760 30.1 780 659 800. 716 820 763 Bao — — 9.3.10. Physiological Characteristics All glucose syrups are partial hydrolysis prody, starch and upon digestion in the human alimentary tract hae the caloric or nutritional value of 4 Keal’g. Ultimately, all glucose syrupy at fully hydrolyzed to v-glucose by the salivary a-amylases and the c-amyiases present in the lumen of the gut. The significance ofthe nie hydrolysis, hence rate of absorption, depends on the rate of hydrayas the oligosaccharides, which gives a controlled release of dextrose, Unlike fructose, and the fructose fraction of sucrose, the adsorptag all glucose syrup metabolites is directly into the bloodstream via 8 of the and is totaly insulin dependent. Fructose is largely adsorbed via the knw where it is tranformed to glucose (prior to release to the bloodstream ig fasting condition) or laid down as glycogen (durin, 1g normal condition, This process inevitably leads to a slower energy release from fructose thy from dextrose or glucose syrups. Sucrose. because of its fructose conten, does not achieve its full caloric potential as quickly as dextrose or glues syrups. This phenomenon has been noted by Sir Charles Dodds 34), vin studied the uptake of dextrose, glucose, and liquid glucose in aduls, ant by Prof. W. j. H. Butterfield (35), working on the metabolism of human forearm tissue. In sugar tolerance trials, glucose syrups of 42 DE have been sioeuto bbe more palatable than the equivalent weight of dextrose, This is abe the lower sweetness and lower osmotic pressure of the glucose syrup dos not give the same feeling of nausea. Gastric clearance, which occurs m0 quickly with glucose syrups as 4 resuit of their lower osmotic pressure por sibly plays a significant part in their greater acceptability. The gree cosity imparted by the higher molecular carbohydrate fraction pov? feeling of satisfaction in the alimentary canal. Thus, for patients who nestApplications sae to have limited protein levels in their diet, or for other reasons need to ingest 2000-3009 kcal/day, the use of glucose syrups is much more practical and pleasant than to use dextrose [36] 9.4. Appi Glucose syrups are used in a variety of food and non- food applications. Cross-reference to Section 9.3 (Properties) is recom- mended, since performance and function of glucose syrups in various ap- plications depend on their properties and their interaction with the other ingredients present Fable 9.15 shows the markets for glicose syrup by specific application sectors in different geographical areas, In general, it can he scen that the confectionery area is the dominant worldwide market for glucose syrups, representing 29% of the total syrup consumed in the cited areas. Signifi- cant quantities are also used in the baking and fruit processing areas. Use of glucose syrups in the brewing industry is variable as a result of local laws and traditions. The UK, for example, is a major user of glucose syrups for this purpose; 90% of all the glucose syrup used for brewing in Europe is used in the UK. On the other inand, sw wasnt for glucose syrups exists in Germany for beers produced locally, although this iaay change after 1992. In the United States, Canada and Australia, glucose syrups are widely used in the brewing industry. Soft drinks are dominated in the United States by fructose-containing syrups, and, therefore, the use of glucose syrups for this application is much smaller and confined to specialty products. Having made these general comments about the size of markets, let us now turn to the technical aspects of the individual markets. itions Table 9.15 Market Sector Consumption (1000 mt) of Glucose Syrups* Market Sector UK Europe us Canada Confectionery 175 530 456 6 Baking 21 60 136, Fruit processing 93 158 150 18 ‘Composed foods 4 22 . Alcoholic beverages 90 99 400 48 Soft drinks 10 32 Miscellaneous 8 a 31 ‘Tetal food 401 4s Total non food 22 38 Grand total 423 986 2677 “Expressed on commerial bass, ~ 80% wiv solid. Data for UK, Evzope, Canada from fo Ue om 1968 ‘Bloc she ndicare dts not quoted separ304 Glucose Syny "! % Confectionery Confectionery dominates the worldwide demand fo, glucose syrup. There have been many references to this topic, among th ost recent being Howling and Jackson [23]. It is not my intention to re. produce all the data here, but to give the most significant points concer hing the use of glucose syrups in various confectionery products, 94.1.1. Hard Candies High boiled sweets oF candies are mixtures of glucose syrup and sucrose boiled to a very high solids level, ‘The solids level depends slightly on the process used, but is in the region of 97%. At this solids level, the sugar mass cools to a glassy state, The traditional cooking method was to heat the mass in an open pan, with a fire. More recently, the cooking has been done with steam. When the appropriate temperature has been reached (j.e., a measure of the solids content), the sugar mass is poured onto a cooling table and any required flavors, colors, and acidulants are added. Alternatively, vacuum cooking can be applied, thus reducing the tem. perature necessary to form a given solids level. In the most modern pro- cessing, continuous microfilm cookers may be used. With batch vacuum cooking, plastic formation is still the most common method of forming the final piece. Continuous cookers are often followed by depositing equip. ment, in which the cooked sugar-glucose mass is held in the liquid form and deposited into molds, which are cooled in a tunnel before the candy pices are ejected. ‘Thus, in many downstream operations, the rheology of the sugar mass is important. This controls the ease of mixing and the ability of the air entrapped initially in the sugar mass to escape before the cooling raises the viscosity and finally forms the glass state. During depositing, the viscosity of the sugar mass should be such that no tailing occurs in the process; control in this area prevents unpleasant, or even dangerous, “spikes” from being left on the candy as it cools. The type and level of glucose syrup used in the formulation is critical to the sugar mass viscosity, since this factor can only be controlled by this means. ‘The type and level of glucose syrup also affect the eating characteristics of the candy. Low molecular weight sugars (e.g., maltose) give brittle can- dies, while higher molecular weight saccharides give viscosity to the mass and chewiness to the product. Finally, the glucose syrup selection affects the shelf life of the candy. The prescnce of the glucose syrup increases the tctal solubility of the sucrose in the system and reduces the tendency for crystallization (graining). An ab ternative to glucose syrup is to allow some of the sucrose to invert, but this causes a significan: increase in hygroscopicity and places a high demand ‘on the packaging system, The use of glucose syrup increases the ERH and gives a lower tendency to pick up moisture and become sticky.application 305 ‘Typical use levels of glucose syrup vary according to the cooking process in open pan cooking, 30-35% liquid glucose syrup (at 80% solide) with 65 70% crystalline sucrose is recommended. The amount of glucose is in- creased to 35-50% for the vacuum cooking method and te 40-60% for deposited candies. The reason for the increase in glucose in the latter ex- amples is that the increased agitation in the processes increases the ten= dency of the sucrose to crystallize. In addition, the amount of invert formed in these processes is less as a result of the shorter times at high temperatures. More doctoring is therefore necessary. The type of glucose syrup used in the traditional processes is “confec- sioners syrup,” that is, 42 DE acid-converted syrup, Asa general rule, lower DE acid glucose syrups provide too high a candy mass viscosity and higher DE syrups give adverse hygroscopicity. As the processes have become more aucomated and the rheology of the candy mass has become more critical, there has been a move to use high maltose syrups in confectionery prod. ucts. This also enables more glucose syrup to be used while having a candy mass that is still fluid enough to process at higher speeds. In addition, low dextrose levels present in high maltose syrups reduce browning in high boiled candies, which is particularly important if lower levels of sulfur diox- ide are desired in water-white products. A more detailed discussion of the merits of enzyme-enzyme high maltose syrups in confectionery was given by the author in a lecture at the Solingen Confectionery Sctiool (18) 9.4.1.2. ToffeesiCaramel/Fudge This family of confec- tionery products is characterized by the development of color and flavor via the Maillard browning reaction with milk proteins. As a ruie, acid-con- verted syrups containing high levels of dextrose are preferred. It is possible toalter processing conditions to accommodate high maltose syrups in some cases, particularly where a lower candy viscozity is desirable in high speed processes or where a lighter color is needed to give a creamy appearance. This class of product is boiled to lower temperatures than hard candies and, typically, 7% moisture remains in the product after cooking. As with high boiled candies, the higher the residual moisture, the softer and more chewy the product; at lower moistures, the product is harder and more brittle. . Caramels may be made in a variety of both batch and continuous pro- cesses. Again, control of the candy viscosity by the choice and level of glu- cose syrup is critical. The most common product used is 42 DE acid-con- verted glucose syrup. For some products, 35 DE acid-converted glucose syrup is used to protect against distortion (cold flow). For materials that are to be coated with chocolate, 63 DE acid~cnzyme syrups are used. The type of glucose syrup used affects the ERH of the product in the expected way. Normal caramels have an ERH of 30-45%. The exact formulation will depend vu a uumber of factors, and refer- ence to Section 9.3 (Properties) will provide a useful guide. The elfect of306 Glucose 5 Srruy fats and mill: products in. glucose syrup systems makes the siya te a ee afte ology. The level of gach aoe cones aecording to the formulation, but Stansell (37) suggests gen? WeStral Balanced formulation is 8 parts sucrose, 5 parts ghicose sym" parts sweetened condensed milk, and 1.5 parts fat 3 Fudge is 2 partially crystallized product with characteristics betqeg those of caramel and fondant. Here, the supersaturated sucrose solution © SNened to erystallize. The level of doctoring solids from glucose syrup ye Cosarily is reduced from the level in caramels and toffees and is ypjeqy) fess than half the sucrose level. Fudge formulations contain 45599, 4/7 cose and 20-25% 42 DE acid-converted glucose syrup. After the crystal, Teation, the liquid phase contains 17-20% glucose syrup and approy;, nately 10% sucrose. This formalation is stable to microbiological spoitas: at 78% final moisture content and, together with the milk sotids and 4 provides the rheological properties necessary for this product. , 9.4.1.3. Gums and Jellies This is a popular class of con, fection in the United States and in Europe and is gaining popularity i, other parts of the world. Basically, these are low boiled products with» dual moisture level of about 20%. “Tlie major textual characteristic is given by the particular hydrocolloid used (ie., starch, gelatine, agar, pectin, gum arabic). The hydrocolloid nor. mally comprises less than 10% of the formulation, with the balance largely glucose syrup and sucrose. One exception is the use of gum arabic in gum confections, at a level of 35-45%. Although the major properties are ex. terted by the hydrocolloid, selection and level of glucose syrup still have a pert to play in the properties of this class of product, since glucose syrups ;cluded at 30-50% of the formulation, “Traditionally, 42 DE acid-converted glucose syrup was used in gums and jellies to give protection against crystallization of the sucrose. If, however, ‘ender eating properties are required, the gel properties can be improved by the use of enzyme-enzyme high maltose syrups, where the reduction in higher molecular weight saccharides causes less stickiness and a cleaner ge performance. The higher molecular weight saccharides cause problems ‘with pectin and gelatin gels because they interfere with the macromolecular set of the hydrocolloid. This does not apply, of course, where starch isthe hydrocolloid. In starch-based pastilles (lozenges), for example, 36 DE gli- cose syrup is used to assist the viscosity of the sysiem. In pectin jellies, where 42 DE glucose syrup can cause toughness in the gel, high maltose syrup or even 63 DE glucose syrup may be used to overcome the problem In the case of the 68 DE glucose syrup, increased sweetness is also obtained ‘The ERH of these products is high at 70-75% and, therefore, under most conditions they will tend to dry out. Humectants like glycerine canbe used, but inclusion of 63 DE glucose syrup in the systers can contribute (0 the humectancy and protect against drying out.a 9.4.1.5. Fondants Fondant ture controlled crystallization of sucrose. The sugar crystale are evenly dis- tributed throughout the mass, and the crystal phase comprises 50-60% of the product. “The method of manufacture involves the ated solution at a temperature of 120°C to solids. The material is allowed to cool to 40-45°C, with agitation and/or seeding, io eee apne and crystal formation. The crystal size is important because crystals of 35 um ger will appear coarse on the mite, Crystals of about 15 um are tlea, el APPERE conse on th Basic fondant contains 15-20% glucose syrup solids this syrup is first and foremost to control the er and type of syrup together with the process ¢ needed to make these products. The ERH of fondants is high at 75-80% and so drying out can be a problem. The replacement of 42 DE acid glucose by a 63 DE syrup gives extra humectancy and a more tender confection, since the syrup phase is less viscous. The total molar concentration of carbohydrate is also increased. using 63 DE syrup, which gives extra protection against microbiological spoilage. inversion of sucrose also may be used to increase sweetness and humec- tancy and to reduce viscosity. In some chocolate cream renters, invertase is used to do this in situ ts are sugar systems that fea- preparation of a supersatur- give about 88% carbohydrate The function of ystallization. The quantity ‘onditions give the control 9.4.1.6. Marshmallows Marshmallows are the most conimon examples of aerated sugar confectionery. Other members of the family are nougat, negro kiss (well known in Germany), fondant cream, and frappé. Whatever the individual product, the functions of glucose syrup are the same. They provide humectancy where drying out is a problem, give max- imum whipping characteristics and texture, and, in some cases, simplify the manufacturing process to one step. It follows from the need for hu- mectancy that the glucose syrup most suitable, and certainly the most often used, is a 63 DE acid-enzyme product, althoug fructose-containing syr- ups can also be used. High maltose syrups can be used in marshmallows, where reduced sweetness is desired; they also have the advantage of lower viscosity compared to 42 DE regular acid-converted syrup. The level of glucose syrup used in this class of product varies widely. It is eniirely pos- sible to use only 63 DE glucese syrup without any sucrose in some products, but the typical inclusion level is about 50% in marshmallows having a final solids content of 75-80%. 9.4.1.7. Chewing Gun Chewing gum is anocier contec- tionery item widely produced in both Europe and the United States. The most common form is the stick pack. Increasingly, sugar-free chewing gu is being produced using sugar alcohols.on Glucose Syn ‘Traditional chewing gum consists of a sugar impregnated into a gum base, Ghicose syrup typically provides some 25% of the carbohydrate. The type of glucose syrup used is acid-converted 35-42 DE product. The higher molecular weight saccharides add to the chewiness of the texture and the slow and sustained release of the sugar. The most significant factor that characterizes glucose syrup for chewing gum is the solids concentra. tion, usually about 85%. The high solids level is necessary because the chewing gum process does not use boiling, and any water added has to be minimized. After the sugars and the gum base have been mixed together ‘at 80°C, the product is rolled flat, cut, kneaded at 120°C, and extruded at 50°C. This process limits the amount of water that is removed. More de. tailed descriptions of the process are given in references 38-40, 9.4.1.8. Other Confectionery Items Glucose syrups are used in many confectionery items other than the major ones described above. Discussion of these items will be found in more detail in refer. ence 41, 9.4.2. Nondairy Creamer Nondairy creamers are widely used in the United States and Europe. Distribution is by both vending machines artd retai! sale. The product is made by mixing 50% glucose syrup solids with 40% hardened vegetable oil (usually palm oil), emulsifiers, stabilizers, flavors, colors, et at 82°C and then spray-drying to produce the final slightly cream powder with a residual water content of 3%. The nonsweet nature of this product and the need for efficient spray-drying demands a high level of film- forming, high molecular weight saccharides and a minimal dextrose con- tent. Acid-enzyme, or better still, enzyme-enzyme syrups at 26-30 DE are used for this application. 9.4.3. Fruit Preserves ‘The preservative nature of carbohydrate solids in excess of 67% concentration has led to a popular range of products in Europe and the United States. These are variously described as jams, preserves, conserves, and marmalades. They are high methoxyl pectin yels whose ‘composition is controlled by legislation covering the mit final product and the minimum fivit content. ‘The process consists of boiling sugars and fruit, either atmospherically vacuum cookers, to the desired solids level. In some fruits, such 38 apple or black currant, the natural pectin levels are sufficient to give a se. ‘on enoling. In other products—for example, strawberry (the most popular variety in Europe) and grape (widely used in the U.S.), high methox}! pee tin is added to give a set and to compensste for the lack of naturally occur ng pectin, imum solids in the orApplications 309 As faras the carbohydrate system is concerned, itis necessary to provide some doctor, since sucrose becomes supersaturated at 67.1% at 20°C. If the rocess is allowed to produce invert sugar as the doctor, the danger of dextrose crystallization occurs and also the product becomes excessively sweet, masking the fruit flavor. ‘The use of glucose syrup to provide the doctor is the obvious solution. Up to 20% of 63 DE glucose syrup was tra- ditionally used in the UK for this purpose. At one time, this appeared to be the upper limit, since higher levels were considered to give excessive syneresis in the finished product. Fundamental work done by the author in conjunction with Dr. G. Stainsby, University of Leeds, Great Britain, showed that the type and level of glucose syrup affected the setting tem- perature of the sugar-acid~pectin system. This effect varied according to the pectin type and pH level, but it could be as much as 15°C. The raising of the setting temperature caused premature setting in the process before filling of the finished product containers. This shearing of the infant gel, in fact, led to the syneresis. By increasing filling temperatures to avoid pre- mature set, glucose syrup levels up to 50% could be used in commercial preserves. Recently, this level has been increased even higher. The type of glucose syrup traditionally used was 63 DE acid-enzyme glucose syrup, but the higher molecular weight saccharides tend to give @ sticky, viscous nonelastic gel. Enzyme-enzyme glucose syrups at 68 DE are now used to give superior get properties Thus, in high methoxyl pectin preserves, glucose syrups are used to control crystallization while providing a nutritious carbohydrate source. In addition, glucose syrup acts to control sweetness while providing good preserving prop- erties, since the average molecular weight is below that of sucrose. In Europe, another class of fruit product with 50% solids is produced using other hydrocolloids to form the gel and artificial preservatives to give the microbial stability. Here again, 68 DE enzyme~cnzyme glucose syrup is the ideal product to give 20-25% sugar replacement to control sweetness and enhance fruit flavor. Some gels for cookie fillings make use of low methoxyl pectin with added calcium for the set. Here, 42 DE acid, or better still, high maltose glucose syrup, can be used. An important consideration is the residual cal- cium level of the glucose syrup. Demineralized glucose syrups have the advantage of allowing the manufacturer to accurately control the addition of calciuin ions. In high methoxyl pectin jams used in baking, a high solids level of 76% is necessary. The use of 30-50% glucose syrup (usually 63 DE) as a doctor is essential in these products 9.4.4. Candied Fruit One very popular product in Europe is candied fruit, ‘The fruit, often cherries, is preserved by soaking in a carbohydrate solution ‘o allow the natural juice to be replaced and/or augmented by the carbo-Glucose Syry 310 . comes sweeter and is preseryeq hydrate to the extent that the product imine have good presen eb Te ul peta, 20 be og rh ature. Fa ad fortis apication #63 DEacid-enayme syrup or, beuer still, enzyme-enzyme syrup, since the high en sac. Chand level ofthe former gives increased viscosity and is deleterious ¢, the penetration of the carbohydrate into the inter es ef he fri or peel “The process traditionally consists of allowing the fru alter ‘nding, to remain in contact with syrup at 55% concentration a approximately 100°C for 48 hours, The fruit is chen removed, drained, and reimmerseq the carbohydrate solution, which has been concentrated to 65%, The process is repeated for five or six steps until the syrup concentration has reached 75%. Continuous processes may also be used. “The glucose syrup at 25-30% dry solids concentration and ir: combina. tion with sucrose gives preservation, controls sweetness, and imparts sheen to the product. Fructose-containing syrups may be used in this application, and if dextrose crystallization becomes a problem, a proportion of high maltose syrup can be used. 9 The use of glucose syrup in frozen desserts (e.g., ice cream and mousse) is widespread. Glucose syrups provide essential sweet. ener solids and allow an increase in total solids without sucrose crystalliza. tion or excessive sweetness. This allows control over the flavor balance and total sweetness level, permitting the natural flavors of the product to ‘emerge. Glucose syrups allow control over the body, hardness, bite, and spoona- bility of the product. Control over crystal formation allows a smooth prod- uci to be obtained. Glucose syrups inhibit sandiness from lactose crystalli- zation and coarse ice crystal formation. The freezing point and meltdown Of the product can be controlled by using the appropriate glucose syrup. Virtually all types of glucose syrup are used in some formulation or an- other, depending on the properties required. In block ice cream, common in Europe, typically 25% of the sucrose is replaced by enzyme~enzyme high maltose syrup either in the liquid or spray-dried form. For ice cream for- miulations that give 4 more spoonable soft product, high dextrose or even fructose-containing glucose syrups can be used. For frozen fruits, especially strawberries, which are too sweet when fro- zen in concentrated sugar solutions, the use of either 63 DE or high mal- tose glucose syrups helps to allow the flavor of the fruit to be retained and to give improved thawing characteristics. Frozen ice products also can use glucose syrups to advantage to give sugar solids with control of sweetness, Frozen DessertsApplications dt flavor release, and melting and freezing characteristics. Again, 259 re- placement of sucrose by high maltose syru ip or 63 DE acid—enzyme glucose is used. 9.4.6. Bakery Goods Glucose syrup is used by the baking industry in a num- ber of areas. In fermented products, for instance, syrups provide ferment. able carbohydrate with control of the jogy. Th humectancy to cakes preventing dryi many recipes, glucose syrups can replace up to 15% of the total sucrose. 94.7. Breakfast Cereals Sweetened breakfast United States and Great Britai popula: t cereals are very popular in the z and this group of produets is growing in n the mainland areas of Europe, particularly in the north. Glu- sul for coating ccreal products, either in coextrusion or in rolling. The benefits include improved shelf life due to ERH control exerted by glucose syrup selection, the enhancement of flaver and nonen- zymatic browning, and resistance to the breaking of the cereal pieces due to the film-forming properties of the glucose syrup. This filma formation gives a brighter surface to the product and inhibits the ingress of moisture, maintaining brittleness and crispness longer in the presence of milk Glucose syrups with good film-forming properties, such as 42 DE acid- converted products, are most useful for this application. 9.4.8. Ketchup Ketchup is an acid sweet product used extensively in the United States and Great Britain. The product is based on tomato, fruit, and/or spices. The function of the glucose syrup, once again, is to control the sweetness and give body and texture to the product. In some formu- lations, sucrose is replaced entirely by 63 DE glucose syrup. Where partial replacement is needed, lower DE glucose syrups may be used. 9.4.9. Soft Drinks ‘The glucose syrups covered in this chapter have limited use in soft drinks. This is in inarked contrast with the widespread use of fructose syrups, which in the United States have repiaced sucrose exten- sively for this application. In carbonated and concentrated soft drink products, replacement of su-a siz Cree ng coon caw bee achincwed ently tm the peesence A 20 tateme mmerene saccharin, cyciaunate, aspartame) Whese these materials ae aye «E- crease sucetness, tpucone raps te the hits DE range cam be ating (brody, viscosity, and moutderd wo the product These properties of Be syrup ate partxodachy wmportast scone they Ge redcace we ge tne fe dle Flawor release and peremvence —<, One special application 1s found im Orimbs oat are imtendess to sation via highs tole of whe crtnioyéemtc. Thee prodice me gett used by sports particapams oF comalescang patienss. The abiliny 1 come onemostic presoure in these risks ix bese eg = ice rap nce mucins iors with nei ic comet productos both dexisone and fructose and, therefore, 2 change ‘taliny. i ones, Tie benefns of giucme syrup over demzose ur crue have been discussed. ‘sa rel of these advantages, 2 coneten market exins io the UK fur these carbonated rinks, where the only is mixer, 42 Di aid-comveried syrup and 65 DE acid—enryme syrup. pining 20 ot erage DE of 55 and a concentration of 210% in the finished produc. 9410. Alecbolic Beverages Ghucose eyrup finds use in alcoholic beverages for tu reasons: the Girst is t0 provide hody, viscosity, and sweetness control. the second is as 2 source of fermentabie carbohydrate. Let us conates ae, formes application first This io 2 smaller market segment and the larger suse Of glucose in alcoholic ter mentations is discussed laer. In Europe, particutarly on the mainland of the Continent. 2 comsideratie ‘quantity of liqueurs is made. These sweet. viscous alcoholic produce aftes ase produced from fruits. Glucose syrup is added after the fermentation and/or distillation and extraction is complete. High mahose’ghucose syrape are used for this purpose to also provide viscosity and control swecunes level. High DE glucose syrups are also used as priming sugars in the brewing industry. These syrups are added to beer after finishing and prior to filing the barrels. They provide flavor, sweetness, and fermentable carbobydrae to sustain the fermentation that givcs the condition (carbons tion) to casked beez. In chilled, fikered, and pasteurized beer. where car- bonation takes place irom a separate carbon dioxide source, priming og ‘ars may sill be added to give sweciness and flavor to the beer. The second larges: market for glucose syrups in the UK is brewiog— beer and lager. Ghucose syrups in beer are widely used all ovcr the wortd € + perminted by legislation. One of the major exceptions is in Germans, Bet the ancient purity tax, the Rrinketgebot, forbids the use uf any fermentablerr “applications 313 sugar not derived from barley. With the harmonized legislation and single market in 1992, this may well change. The use of glucose syrups in brewing, where they are referred to as wort syrups, is described in detail by J. A. Wilson [42]. 1 will not attempt to reproduce that detail here but, rather, to cover the main points. Glucose syrup is used in brewing to (1) provide an economic source of fermentable carbohydrate other than that obtained via the mash tun, (2) extend brevhouse capacity without further investment in the mash tun ca- pacity, (8) provide a highly refined source of extract low in nitrogen to act asa nitrogen diluent when the wort from malt is too high in nitrogenous material, and (4) modify the carbohydrate spectrum, hence the fermenta- tion properties, of the wort. Finally, as a source of soluble, fermentable, refined carbohydrate, glucose syrups can be added to increase the concen ation (gravity) of the wort in a process known as high gravity brewing. This again offers the brewer the ability to increase brewhouse capacity with minimal investmeut The glucose syrups used in brewing are of two varieties; these are 63 DE syrup and high maltose syrups containing 55 or 70% maltose. The carbo- hydrate compositions of these syrups are important in different ways, and the brewer chooses the properties he most favors, ‘The 63 DE glucose syrup is 75% fermentable; the sum of dextrose, mal- tose, and maltotriose comprises about 75% of the carbohydrate. The re- maining 25% of saccharides higher than DP, are not fermentable and con- tribute to the body or viscosity of the beer, giving a good mouthfeel ‘The 55% maltose syrup has a degree of fermentability similar to that of the 63 DE syrup. In addition, it exhibits a carbohydrate composition like that of pure malt wort, being similarly rich in maltose. This is the glucose syrup closest in composition to wort and, as a result, is favored by some brewers. However, brewers have increasingly turned to using a 70% maltose syrup that is 90% fermentable. This glucose syrup is very rich in maltose and can be used to adjust the sugar balance of the wort to higher maltose levels, This is favored because the presence of an excessive level of mono- saccharides has been associated with “stormy” fermentations. Dextrose has also been reported [43] to increase the levels of vicinal diketones, such as diacetyl, with adverse effects on the beer flavor. In addition, dextrose levels even as low as 10% have been shown to give a repressive effect on the ability of certain yeast strains to ferment maltose and maltotriose [44]. Glucose syrups have other advantages in brewing. For instance, the use of refined, low nitrogen adjuncis (¢.g., glucose syrups) has also been shown, io lead to enhanced flavor stability in ales during aging (45). In addition, the use of demineralized glucose syrups allows accurate control of salt ad- dition by the brewer to achieve optimum beer flavor. 3 While in some beers, caramel is added to give a dark color, increasinglysié Glucose Syrup he market is moving to light-colored beers. This is particularly tue j male. These products are now becoming more popular in kurope ang demand a low colored fermentable sugar. Demineralized 70% maltose ticularly idea! for this application. relative benefits sought by the individual brewer. Malt replacements of yp to 25% are common, 9.4.11. Pharmaceutical Industry Glucose syrups are used in the pharmaceutical indusn in thrce areas. The first is in fermentations that produce antibiotics and fine chemicals. The starch hydrolysis product used for this application is generally dextrose, which is outside the:scope of this chapter. | know of ‘one company that uses 26 DE enzyme-converted glucose syrup and others that use maltodextrins or even starch. The pharmaceutical industry uses organisms and strains of various types. If one of these had a particular requirement for maltose or any other parameter peculiar to glucose syrups described in this chapter, then a specific syrup could be used. As with brew. ing, the low chloride, low inorganic levels of demineralized syrups have advantages in these fermentation industries. ‘The second area of use by the pharmaceutical industry is the production of medicated confectionery. These products, usually high boiled confec- Ins, are really ordinary confections that contain active ingredients (e, menthol), ‘The third area of use for glucose syrups is as a carrier for liquid cough mixtures and medicines. Here, they may be mixed with sucrose. The func- tion is to provide a bulk carrier for active ingredients, which may be bitter or unattractive in taste. The syrup must be high enough in solids to give protection against microbial spoilage without the potential of crystallization that is possible with sucrose alone. The other reason for the use of glucose syrup is to provide viscosity. This gives application benefits where slow re- lease in the mouth and throat is desired. Acid glucose syrup at 42 DE or acid-enzyme syrup at 63 DE are used in these areas. Medium DE glucose syrups can also be used as coatings for pills. 9.5. Storage, Shipping, and Handling Glucose syrups mnay be shipped directly from the final evaporator by loading at temperatures of 60°C into suitable tankers oF drums, In most cases, however, they are stored before shipment. ideally. glucose syrups in bulk should be stored at as low a temperature as possible to increase shelf life and sainimize color formation. In the most sophisti