High-maltose corn syrup

High-maltose corn syrup (HMCS) is a food additive used as a sweetener and preservative. The majority of 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, that is, one maltose molecule at a time, from the end of the starch molecule.

Uses

High-maltose corn 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 candy produced with high-maltose syrup will not become sticky as easily as candy produced with standard glucose syrup. ^{[7] p. 81}

Since maltose syrups (like all sugar syrups) have a low freezing point, HMCS is useful in frozen desserts. ^{[8] [ failed verification ]} 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. ^{[ citation needed ]}

Health effects

In recent years, HMCS has seen an increase in use as a food additive due to the negative reputation of HFCS.

High-maltose syrups produced from corn are gluten-free, but certain syrups produced from wheat or barley may contain small amounts of gluten. ^{[9] [10]} It is unclear whether gluten occurring in wheat- or barley-based syrup can have significant effects in celiac disease.^{[ citation needed ]}

See also

• List of syrups

References

1. Y. H. Hui, ed. (2006). Bakery products: science and technology (1st ed.). Ames (Iowa): Blackwell. ISBN   978-0-8138-0187-2.
2. Hull, Peter (2010). Glucose syrups: technology and applications. Chichester, U.K.: Wiley-Blackwell Pub. p. 80. ISBN   978-1-4051-7556-2.
3. Panesar, Parmjit S. (2010). Enzymes in food processing: fundamentals and potential applications. [S.l.]: I K International. p. 184. ISBN   978-93-8002-633-6.
4. McPherson, Andrew (2005). Ingredient interactions: effects on food quality. CRC Press. p. 172. ISBN   1-4200-2813-8.
5. Hui, Yiu H. Handbook of food science, technology, and engineering, Volume 4. p. xxiv.
6. Sang Ki Rhee; Al3exander Steinbüchel (2005). Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents. Weinheim: Wiley-VCH. ISBN   3-527-31345-1.
7. Peter Hull (2010). Glucose Syrups: Technology and Applications. Wiley-Blackwell. ISBN   978-1-4051-7556-2.
8. "What Is High Maltose Corn Syrup?" . Retrieved 14 August 2011.
9. Scientific Panel on Dietetic Products, Nutrition and Allergies (15 February 2007). "Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to a notification from Finnsugar Ltd on glucose syrups produced from barley starch according to Article 6, paragraph 11 of Directive 2000/13/EC". The EFSA Journal. 456: 1–6. doi: 10.2903/j.efsa.2007.456 .
10. Iametti, Stefania; Cappelletti, Chiara; Oldani, Antonio; Scafuri, Laura; Bonomi, Francesco (1 January 2004). "Improved Protocols for ELISA Determination of Gliadin in Glucose Syrups". Cereal Chemistry. 81 (1): 15–18. doi:10.1094/CCHEM.2004.81.1.15.