GLUCOSE- AND FRUCTOSE-CONTAINING SWEETNERS FROM STARCH
1984; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-746270-7.50027-6
AutoresN. E. Lloyd, William J. H. Nelson,
Tópico(s)Digestive system and related health
ResumoPublisher Summary This chapter discusses a generalized pathway for the production of sweeteners from starch. Commercial starch hydrolyzates are classified on the basis of dextrose equivalent (DE). Hydrolyzates below 20 DE are identified as maltodextrins. Corn syrups are identified by the method of hydrolysis used in their preparation, that is, according to whether they are produced solely by acid conversion, a combination of acid and enzyme conversion, or solely by enzyme conversion. The market for sweeteners made from starch can be substantially enlarged by an efficient method for converting D-glucose to D-fructose. Invert sugar, a composition of approximately equal parts of D-glucose and D-fructose derived by the hydrolysis of sucrose, was formerly used as a sweetener in many food applications. The maximum degree of conversion of D-glucose to D-fructose in a catalyzed reaction is fixed at about 50% by the thermodynamic equilibria between the various molecular forms of D-glucose and D-fructose in solution. Crystalline sweeteners containing D-glucose may contain one or more of the three crystalline forms of D-glucose, α-D-glucopyranose monohydrate, anhydrous α-D-glucopyranose, and anhydrous β-D-glucopyranose.
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