High-maltose corn syrup: Difference between revisions
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'''High maltose corn syrup''' is a [[food additive]] used as a [[sweetener]] and [[preservative]]. The majority sugar is [[maltose]]. It is |
'''High maltose corn syrup''' is a [[food additive]] used as a [[sweetener]] and [[preservative]]. The majority sugar is [[maltose]]. It is less sweet than [[high fructose corn syrup]]<ref name=Hui2006>{{cite book|title=Bakery products : science and technology|year=2006|publisher=Blackwell|location=Ames (Iowa)|isbn=9780813801872|url=http://books.google.co.uk/books?id=Ci6VrLVRhQ8C&lpg=PA142&dq=high%20maltose%20syrup%20sweetness&pg=PA142#v=onepage&q=high%20maltose%20syrup%20sweetness&f=false|edition=1st ed.|editor=Y.H. Hui}}</ref>, and contains little to no fructose<ref name=Hui2006 />. It is sweet enough to be useful as a sweetener in commercial food production, however.<ref name=Hull2010>{{cite book|last=Hull|first=Peter|title=Glucose syrups : technology and applications|year=2010|publisher=Wiley-Blackwell Pub.|location=Chichester, U.K.|isbn=9781405175562|pages=80|url=http://books.google.co.uk/books?id=iqwwqlRwTEMC&lpg=PA80&dq=high%20maltose%20syrup&pg=PA80#v=onepage&q=high%20maltose%20syrup&f=false}}</ref> To be given the label "high," the syrup must contain at least 50% maltose.<ref name=Panesar2010>{{cite book|last=Panesar|first=Parmjit S.|title=Enzymes in food processing : fundamentals and potential applications|year=2010|publisher=I K International|location=[S.l.]|isbn=9380026331|pages=184|url=http://books.google.co.uk/books?id=6KpZiV4smSQC&lpg=PA184&dq=high%20maltose%20syrup&pg=PA184#v=onepage&q=high%20maltose%20syrup&f=false}}</ref> Typically, it contains 40-50% maltose, though some have as high as 70%.<ref>{{cite book|last=McPherson|first=Andrew|title=Ingredient interactions: effects on food quality |page=172}}</ref><ref>{{cite book|last=Hui|first=Yiu H.|title=Handbook of food science, technology, and engineering, Volume 4|page=xxiv}}</ref> |
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By using [[Amylase#.CE.B2-Amylase|β-amylase]] or fungal [[Alpha-Amylase|α-amylase]], glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced<ref name="isbn3-527-31345-1">{{cite book |author=Sang Ki Rhee; Alexander Steinbüchel |title=Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents |publisher=Wiley-VCH |location=Weinheim |year=2005 |pages= |isbn=3-527-31345-1 |oclc= |doi= |accessdate=}}</ref><sup>p.465</sup>. This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule |
By using [[Amylase#.CE.B2-Amylase|β-amylase]] or fungal [[Alpha-Amylase|α-amylase]], glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced<ref name="isbn3-527-31345-1">{{cite book |author=Sang Ki Rhee; Alexander Steinbüchel |title=Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents |publisher=Wiley-VCH |location=Weinheim |year=2005 |pages= |isbn=3-527-31345-1 |oclc= |doi= |accessdate=}}</ref><sup>p.465</sup>. This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule. |
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==Uses== |
==Uses== |
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High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup<ref name="isbn1-4051-7556-7">{{cite book |author=Peter Hull |title=Glucose Syrups: Technology and Applications |publisher=Wiley-Blackwell |location= |year=2010 |pages= |isbn=1-4051-7556-7 |oclc= |doi= |accessdate=}}</ref><sup>p.81</sup>. |
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Unlike high fructose corn syrup, which is used as a cheap sweetener, HMCS has other uses. |
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| ⚫ | Since maltose has a low freezing point, HMCS is useful in frozen desserts.<ref name=livestrong>{{cite web|title=What Is High Maltose Corn Syrup?|url=http://www.livestrong.com/article/493755-what-is-high-maltose-corn-syrup/|accessdate=14 August 2011}}</ref> It is also used in [[brewing]], because it has a balanced fermentability, can be added at high concentrations to the [[wort kettle]], increasing throughput, and reduces haze caused by varying malt quality.<ref name=Hull2010 /> Another of HMCS's uses is to preserve food. According to the [[Center for Science in the Public Interest]], HMCS preserves food by inhibiting fermentation and bacterial growth.<ref>{{cite journal|title=What Is High Maltose Corn Syrup?|journal=The Healthy Apron|url=http://thehealthyapron.com/2011/04/13/what-is-high-maltose-corn-syrup/}}</ref> |
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Since maltose has a low freezing point, HMCS is useful in frozen desserts.<ref name=livestrong/> |
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==Health effects== |
==Health effects== |
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In recent years, HMCS has seen an increase in use as a food additive due to the absence of the [[Public relations of high-fructose corn syrup|negative reputation that HFCS has]] |
In recent years, HMCS has seen an increase in use as a food additive due to the absence of the [[Public relations of high-fructose corn syrup|negative reputation that HFCS has]], as well as the absence of fructose, which is the source of the concern about the [[health effects of high-fructose corn syrup]]. |
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As a sugar, maltose can have harmful dental effects if teeth are not brushed properly following consumption.<ref name=livestrong/> |
As a sugar, maltose can have harmful dental effects if teeth are not brushed properly following consumption.<ref name=livestrong/> |
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HMCS must be avoided by those with [[celiac disease]] because it contains [[gluten]].<ref>{{cite web|url=http://hsionline.com/2009/08/17/maltose-corn-syrup/|title=What the heck is high maltose corn syrup|accessdate=14 August 2011}}</ref> |
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==References== |
==References== |
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Revision as of 16:17, 18 August 2011
High maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high fructose corn syrup[1], and contains little to no fructose[1]. It is sweet enough to be useful as a sweetener in commercial food production, however.[2] To be given the label "high," the syrup must contain at least 50% maltose.[3] Typically, it contains 40-50% maltose, though some have as high as 70%.[4][5]
By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced[6]p.465. This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule.
Uses
High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup[7]p.81.
Since maltose has a low freezing point, HMCS is useful in frozen desserts.[8] It is also used in brewing, because it has a balanced fermentability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality.[2] Another of HMCS's uses is to preserve food. According to the Center for Science in the Public Interest, HMCS preserves food by inhibiting fermentation and bacterial growth.[9]
Health effects
In recent years, HMCS has seen an increase in use as a food additive due to the absence of the negative reputation that HFCS has, as well as the absence of fructose, which is the source of the concern about the health effects of high-fructose corn syrup.
As a sugar, maltose can have harmful dental effects if teeth are not brushed properly following consumption.[8]
References
- ^ a b Y.H. Hui, ed. (2006). Bakery products : science and technology (1st ed. ed.). Ames (Iowa): Blackwell. ISBN 9780813801872.
{{cite book}}:|edition=has extra text (help) - ^ a b Hull, Peter (2010). Glucose syrups : technology and applications. Chichester, U.K.: Wiley-Blackwell Pub. p. 80. ISBN 9781405175562.
- ^ Panesar, Parmjit S. (2010). Enzymes in food processing : fundamentals and potential applications. [S.l.]: I K International. p. 184. ISBN 9380026331.
- ^ McPherson, Andrew. Ingredient interactions: effects on food quality. p. 172.
- ^ Hui, Yiu H. Handbook of food science, technology, and engineering, Volume 4. p. xxiv.
- ^ Sang Ki Rhee; Alexander Steinbüchel (2005). Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents. Weinheim: Wiley-VCH. ISBN 3-527-31345-1.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Peter Hull (2010). Glucose Syrups: Technology and Applications. Wiley-Blackwell. ISBN 1-4051-7556-7.
- ^ a b "What Is High Maltose Corn Syrup?". Retrieved 14 August 2011.
- ^ "What Is High Maltose Corn Syrup?". The Healthy Apron.
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