Syrups

Abstract

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.

A temperature‐mediated two‐step saccharification process enhances maltose yield from high‐concentration maltodextrin solutions

“…The liquefaction and saccharification are typically performed in an aqueous slurry, which contains less than 35% (w/w, dry basis) of solids. However, the solid content in maltose syrup exceeds 70% (w/w, dry basis), 5 indicating that the excess moisture must be evaporated from the final product. This leads to a great amount of water waste and energy consumption 6,7 .…”