Printer Friendly

Application of glucose syrups and derivatives in confectionery.

Application of Glucose Syrups and Derivatives in Confectionery

Our confectionary market is one in which ingredients must be employed to enhance eye appeal, texture and taste, and to facilitate manufacture. The last decade has seen the starch and glucose syrup industry respond to the specific requirements of confectionery customers and consumers by developing a vast range of sweeteners.

Glucose syrups are a vital ingredient in confectionery as they are used to control crystallisation, rheology, hygroscopicity, colour development, sweetness and much more.

Cerestar UK's extensive range of specially formulated glucose syrups offers a broad spectrum of sweetness, viscosity and other functional properties. Their ability to inhibit crystallisation helps to ensure an attractive appearance and long shelf-life for confectionery products.

Sherbets and fondants are made more attractive by the cooling sensation imparted by dextrose - a product that can also be used to improve colour, flavour and consistency of caramels and fudges.

Either native or modified starches can be used to achieve just the right degree of clarity and chewiness in gums. They are equally useful as moulding powders and as ingredients for paste goods.

Cerestar has a full range of water-soluble spray dried maltodextrins and |finetuned' glucose syrups, which they market under the brand name C*PUR. Responding to the varied demands of modern industry, they offer a broad spectrum of sweetness, viscosity and other functional properties. C*PUR spray dried products are not really sweet compared with sucrose but their sweetness becomes more intense with increasing concentration of lower molecular weight saccharides.

In chewy sweets, for instance, at a concentration of between 3 and 5 percent, C*PUR spray dried maltodextrins may be used to enhance the chewy character of these confections; incorporation at a level of 10 percent can reduce the strong sweetness of some formulations; and in the manufacture of tablets by the direct compression of dextrose, the inclusion of up to 5 percent will improve binding and hardness, thus facilitating compressibility. Dextrose, in combination with sucrose, is particularly useful in achieving flexibility in the sweetness balance.

In an arbitrary scale of sweetness, sucrose is given a value of 100 and dextrose is rated between 75 and 90, depending on acidity, flavour and presence of other sugars and total concentration. A dextrose fondant is a novel concept in which the product is formulated to contain not more than 20 percent sucrose. The resulting fondant has an ultra smooth texture and a pronounced mouth-cooling effect when eaten.

Widely used in confectionery, particularly high-boiled sweets, is 42 DE Acid Glucose, which inhibits sugar crystallisation (graining) and modifies texture and bite. It also decreases moisture uptake and is less sweet than sugar, so the total sweetness is reduced.

In an increasingly health conscious society, there has been particular growth and development in sugar-free confectionery. Serving as non cariogenic sweeteners for sugar-free confectionery are starch-based polyols, such as sorbitol, mannitol and hydrogenated glucose syrups.

Sorbitol is a natural polyhydric alcohol widely found in plants. Fruits, such as apples, peaches, pears and plums, possess small amounts, while the fruit of the mountain ash (sorbus) contains as much as 12 percent.

Although not directly obtainable from plant sources in commercial quantities, sorbitol is derived from renewable resources. Since 1929 it has been produced industrially by the catalytic hydrogenation of D-glucose, a natural sugar obtained from starch. The same process is used to produce maltitol, starting from starch hydrolysates containing a high level of maltose.

Sorbitol and maltitol have a pleasant sweet taste. The sweetness level is lower for sorbitol (50-60) than for sucrose (100). This means that, for some diabetic food products, sweetness has to be adjusted by adding intense sweeteners. Maltitol has a relative sweetness of 90 so that, for most applications, there is no need to adjust the sweetness when using it in a recipe. Both polyols are very soluble in water but sorbitol has a lower viscosity than maltitol.

Sorbitol and maltitol are, like most polyols, used as nutrients by the human body. New EEC directives will indicate that the calorie content for polyols will be accepted as, with the exception of polydextrose at per gramme.

The lactic acid formed in the mouth from these polyols is significantly less than sucrose and pH decrease on the tooth surface remarkably lower. As a result, simple polyols are non cariogenic and are used in the formulation of 'tooth-friendly' confectionery.

The correct choice of sorbitol and maltitol is sugarless confectionery will depend on the precise application but the technical expertise is available at Cerestar, who can advise and assist customers in the selection and use of the optimum hydrogenated sweetener for their purpose.

PHOTO : Sweets made with Cerestar products
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Cerestar UK's products
Publication:Food Trade Review
Date:Dec 1, 1991
Previous Article:Ecophon's formula for hygienic acoustic control.
Next Article:Frigoscandia provides the service at King's Lynn.

Related Articles
FIE Paris.
New horizons in low calorie bulk sweeteners.
BCH Equipment for Lees.
Sugar replacements by Cerestar.
Trehalose gains EU novel food approval. (Ingredients).
Trademarks[R]: A selection of Trade Marks and Brands registered in December 2004.
Cerestar and Cargill expand speciality polyol production facilities.
Trademarks[R]: a selection of Trade Marks and Brands registered in July 2005.
Cargill's wheat processing plant.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters