S W E E T E N E R S : Corn Syrups, Dextrose

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S W E E T E N E R S
Corn Syrups, Dextrose
Stevia-Based

• Ronald C. Deis, Ph.D.
• VP, Applications Research Technical Service
• Corn Products International

July 19, 2010
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Dextrose Equivalent (DE)

• Dextrose Equivalent (DE) results from more
  breakdown of the starch molecule
• High DE corn syrups more single and short
  chain sugar molecules
• Low DE corn syrups more longer chain sugar
  molecules

Branched starch molecule Amylopectin
Linear starch molecule Amylose
Dextrose unit (single sweetener unit is called a
monosaccharide)
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Dextrose Equivalent (DE)
Theoretical DE of D-Glucose and Glucose Polymers
DE Molecular Depiction
Monosaccharide (DP1) 100.0 Disaccharide
(DP2) 52.6 Trisaccharide (DP3)
35.7 Tetrasaccharide (DP4)
27.0 Pentasaccharide (DP5)
21.7 Hexasaccharide (DP6) 18.2
Better view HPLC
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Corn Syrup

• Dry Solids
• Baume (hydrometer)
• Brix (Refractometer)
• Moisture
• Dextrose Equivalent
• Sweetness
• Carbohydrate Distribution (HPLC)
• Viscosity (Brookfield, RVA)
• Color (Visual, Colorimeter)

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Sweetness Rating
Sweetener Rating (1)(2)
42 DE Corn Syrup 40-50
63 DE Corn Syrup 70
95 DE Corn Syrup 75-80
42 HFCS 90
55 HFCS 100
90 HFCS 120-160
(1) Based on sucrose as 100(2) Syrup sweetness
on a dry solids basis
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Corn Syrups

• Low Conversion (26-38 DE)
• Low Sweetness Small amounts of dextrose in
  syrup
• Very High Viscosity longer chain saccharides in
  syrup
• Regular Conversion (38-47 DE)
• Low-Mid Level Sweetness increasing amt of
  dextrose in syrup
• High Viscosity longer chain saccharides
• High Conversion (58 DE)
• Moderate Sweetness dextrose content
• Viscosity Slightly Lower than Other Corn Syrups
  decreasing concentration of
  high saccharides
• High Maltose Corn Syrups (48-57)
• High concentration of Maltose (a Disaccharide) in
  syrup

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Properties in Relation with Degree of Hydrolysis

• Properties that increase as DE goes up
• Sweetness
• Hygroscopicity
• Freezing Point
• Depression
• Boiling Point
• Browning
• Fermentability
• Flavor Enhancing
• Osmotic Pressure

• Properties that increase as
  DE goes down
• Viscosity
• Bodying Agent
• Prevention of Coarse Ice
  Crystals
• Foam Stabilizer

Longer Chains Higher Molecular Weight

• Shorter Chains
• Lower
• Molecular Weight

Increasing DE
Decreasing DE
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Corn Syrup Applications in Confections

• Product Types
• Aerated Candies (marshmallows, nougats)
• Non Crystalline Candies (hard candies,
  caramels)
• Crystalline Candies (fudge, fondant)
• Functionality
• Control sucrose crystallization
• Sweetness
• Maillard reaction
• Texture

Tootsie Roll INGREDIENTS Corn Syrup, Sucrose,
Modified Food Starch, Gelatin, Grape Juice
Concentrate, Citric Acid, Hydrogenated Coconut
Oil, Natural, and Artificial Flavors, Carnauba
Wax, Artificial Colors (Red 40, Yellow 5, Blue
1), Beeswax
Marshmallows INGREDIENTS Corn Syrup, Sugar,
Modified Food Starch (Corn), Dextrose, Water,
Gelatin, Natural and Artificial Flavor,
Tetrasodium Pyprophshate and Blue 1
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Corn Syrup Applications in Baked Goods

• Product Types Functionality
• Cookies Cakes
• Sweetness
• Browning
• Humectancy
• Breads
• Fermentable sugars
• Browning
• Cost savings
• Fillings, Glazes Icings
• Sheen
• Control sugar crystallization
• Lower sweetness may enhance flavors

Pillsbury Frosting INGREDIENTS Sugar, Partially
Hydrogenated Vegetable Oil (Soybean and
Cottonseed Oil), Water, Corn Syrup, Corn Starch,
Contains 2 or less of each of the following
Salt, Mono- and Diglycerides, Color added
including Yellow 5 and Red 40, Artificial Flavor,
Modified Corn Starch, Polysorbate 60, Potassium
Sorbate (Preservative), Soy Lecithin, Citric Acid
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Corn Syrup Applications in Processed Foods

• Categories
• Jams, Jellies Preserves
• Sauces Condiments
• Meat
• Functionality
• Sweetness
• Sheen
• Flavor Enhancement
• Body
• Mouthfeel

Fudge Topping INGREDIENTS Corn
Syrup, High Fructose Corn Syrup, Water, Nonfat
Milk, Corn Starch Modified, Cocoa, Chocolate
Liquor, Partially Hydrogenated Soybean and
Cottonseed Oils, Contains 2 or less of Powdered
Sugar, Palm Oil, Salt, Vanillin (Artificial
Flavor), Soy Lecithin
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Corn Syrup Applications in Dairy Beverages

• Dairy
• Sweetener solids
• Stabilizer
• Controls ice crystal formation
• Improved meltdown
• Controls heat shock
• Beverages
• Brewers adjunct
• (high maltose corn syrup)

Ice Cream INGREDIENTS Skim Milk, Cream, Sugar,
Corn Syrup, Cellulose Gum, Mono and Diglycerides,
Guar Gum, Carrageenan, Annatto Color, Dextrose,
Natural Flavor
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Dextrose Production
Liquid Glucose
Refined High Dextrose Liquor
95 dex
Evaporation
Crystallization
Effluent 92 dex
Liquid Dextrose
99 dex
Centrifuge
Separation Columns
Crystals 99 dex
Syrup
Drying
80 dex
Dextrose Monohydrate
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Dextrose Properties

• Reducing sugar (Maillard reaction)
• Negative heat of solution - positive heat of
  crystallization
• Stable in acid systems
• Lower sweetness than sucrose (70-80)
• More rapid sweetness response

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Dextrose Properties

• 100 fermentable
• Rapid energy source
• Crystallizes in monohydrate or anhydrous form
• High osmotic pressure in solution
• High freezing point depression
• Higher solubility than sucrose at gt60ºC

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Dextrose Grades

• Differentiated by
• Particle size, shape
• Crystal structure (Anhydrous, Monohydrate)
• Composition

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Dextrose Applications
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Major Anhydrous Uses

• Pharmaceutical (vast majority)
• IV and dialysis solutions
• Food (low moisture applications)
• Chocolate Chips
• Beverage Mix

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Dextrose (Dry Liquid)

• Food Applications
• Bakery products, icings,
  
  creme fillings, mixes
• Frozen desserts
• Table-top sweeteners
• Confections fondants, tablets,
  chewing gum,
  panned products
• Spice blends, meat products/sausages
• Sports beverages, beverage mixes
• Beer, wine, vinegar

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Dextrose (Dry Liquid)

• Non-Food Applications
• Pharmaceuticals, intravenous solutions
• Chemical and drug synthesis
• Wall board
• Fermentation stock
• Chemicals

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Dextrose in Ice Cream Applications

• Inhibits crystallization
• Freezing point depression

Fermentation Applications

• Rapid growth, with excellent yield
• Completely fermentable
• High purity and consistency
• Clean taste

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Dextrose in Pickling Liquors for Condiments

• Faster penetration of pickle surface
• Lowers shriveling
• Longer shelf life
• Better color stability due to lack of inversion

Meat Products

• High osmotic pressure
• Short palate (sweetness does not linger) is an
  advantage in flavor
• Reduced sweetness of dextrose
• Dextrose acts as a binder anti-desiccant

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Dextrose in Other Applications

• Browning - potato chips and fries
• Lower sweetness - peanut butter, sour
  candies, spices, etc.
• Flowability - tabletop sweeteners

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About Stevia
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Stevia A Complex Group of Sweeteners

• There are hundreds of varieties of the stevia
  rebaudiana bertoni plant that have evolved over
  time
• Within each variety, the plant leaves contain
  different sweet-tasting components, known as
  steviol glycosides
• These components have
  different sweetness
  
  intensity and sweetness/
  
  bitterness profiles

Other Glycosides
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The Many Faces of Stevia
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Features Benefits
Naturally-based Extracted from leaves of stevia
plant No added CaloriesApprox. 300 times
sweeter than sucrose Very stable under most
temperature and pH conditions Non-cariogenic Cle
an taste, unlike the bitterness and licorice
taste of other stevia products contains more
than 95 of Rebaudioside A
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Flavor Issues

• Sucrose is a unique natural sweetener
  it provides the sweetness quality,
  viscosity and flavor profile (plus
  brown flavors) familiar to consumers.
• Other high-potency sweeteners have adjusted
  through combination with other less-natural
  sweeteners and texture agents.

• Every food category and every formulation offers
  unique flavoring opportunities and/or challenges
  for a high-potency sweetener

There is no quick-fix or flavor kit that
works in your unique product, just as there is
no one flavor that works for everything..
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Suggested Alternatives for
Flavor/Texture Adjustment

• Combination with
• other sweeteners
• Sucrose
• Fructose
• HFCS
• Corn syrups
• Agave syrup
• Fruit juices
• Glycyrrhizinate
• Erythritol

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Opportunities

• In 2008, FDA issued its first no objection
  letter to GRAS notifications for gt95 RebA
• In 2009, FDA issued its first no objection
  letter for gt95 steviol glycosides
• 2010 EFSA opinion paved the way for probable 2011
  EU approval of stevia-based sweeteners

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Potential
Applications

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Market Opportunities

• Examples of potential claim opportunities

Low/No CalorieLow/No Sugar Naturalness Low/No Calorie/Sugar Naturalness

Zero Sugar Zero Calorie Low Sugar No-sugar Added Low Calorie Naturally Sweetened No Artificial Sweeteners All Natural Combinations
artificial sweeteners
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uestions?
Q
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Thank You!

• Ronald C. Deis, Ph.D.
• VP, Applications Research Technical Service
• Corn Products International

July 19, 2010