Carbohydrate‐Based Sweeteners

Corn sweeteners, maple syrup, and molasses, all commercially available syrups, are concentrated solutions of carbohydrate. These products, produced for a variety of food and nonfood applications, are in some cases also available in a dry form. Corn sweeteners are prepared from hydrolyzed starch and include dextrose, high fructose corn syrup, regular corn syrup, and maltodextrin, which all have in common the raw material source, general methods of preparation, and many properties and applications. Dextrose, the common or commercial name for D ‐glucose, is available as a syrup or as a pure crystalline solid. High fructose corn syrup is produced by the partial enzymatic isomerization of dextrose. Corn syrups and maltodextrins are clear, colorless, viscous liquids prepared by hydrolysis of starch to solutions of dextrose, maltose, and higher molecular weight saccharides. Maple syrup, like corn syrup, is a nutritive sweetener produced as a concentrated carbohydrate (sucrose) solution. Molasses is a syrup produced as a by‐product of sugar manufacture.

Syrups

Hebeda¹

2000

Syrups

Hebeda¹,

Staff²

2007

Syrups

White

Hebeda²

2021

Starch‐based sweeteners, maple syrup, molasses, honey, and agave syrup—all commercially available syrups—are sweet, viscous, and concentrated carbohydrate solutions. These ingredients play an important role in a variety of food and nonfood applications. Starch‐based sweeteners are prepared from hydrolyzed starch and include dextrose, glucose syrup, maltodextrin, and high‐fructose syrup, all of which have in common the raw material source, general methods of preparation, and many properties and applications. Dextrose, the sugar building block of starch polymers and corn syrup oligomers, is available as a syrup or as a pure crystalline solid. Glucose syrups and maltodextrins are clear, colorless, and viscous liquids prepared by hydrolysis of starch to solutions of dextrose, maltose, and higher molecular weight saccharides. High‐fructose syrup is produced by the partial enzymatic isomerization of starch‐derived dextrose and can be made from a variety of starches. Maple syrup, molasses, honey, and agave syrup—like starch‐based syrups—are nutritive sweeteners produced as concentrated carbohydrate solutions.