FD SC 2140 Chapter Notes - Chapter 1: Corn Starch, Maltodextrin, Alpha-Amylase
12 Jul 2018
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Corn syrup: the development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest achievements in the sugar industry. Corn starch can be hydrolyzed into glucose relatively easily, but it was not until the 1970s that it became a commercially major product bringing about changes in the food industry. The first enzyme is generally a thermally stable alpha amylase which produces about 10-20 % glucose. Further treatment with the enzyme glucoamylase yields 93-96% glucose. The final corn syrup (glucose syrup) products include: dried corn syrup, maltodextrin, and dextrose (glucose). Glucose isomerase: with the development of glucoamylase in the 1940s and 1950s it became a straightforward matter to produce high percent glucose syrups. However, these have shortcomings as used in the sweetener industry: d-glucose has only about 70% of the sweetness of sucrose, on a weight basis, and is comparatively insoluble.
