Handbook of Starch Hydrolysis Products and their Derivatives

Haudbook of Starch Hydrolysis Products aud their Derivatives

Edited by

M.W. KEARSLEY Business Development Manager British Sugar Technical Centre

Norwich

and

S.Z. DZIEDZIC Business Development Manager British Sugar Technical Centre

Norwich

SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.

First edition 1995

© 1995 Springer Scicncc+13usincss Media Dordrecht Originally puhlished by Chapman & Hali in 199'1 Softcovcr rcprint ofthe hardcover 1 st cdition 199'1

Typeset in 10/12pt Times by Cambrian Typesetters, Frimley, Surrey

ISBN 978-1-4613-5902-9 ISBN 918-1-4615-2159-4 (eBook) DOI 10.1001/918-1-4615-2159-4

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Preface

There is an ever increasing demand for sweeteners of all types for the food and drink industry. These include bulk sweeteners derived from natural sources, such as glucose syrups from starch and sugar from sugar beet or cane, as well as the intense synthetic sweeteners. Whilst both sugar and artificial sweeteners are subject to periodic vilification in the popular press, starch-based products do not attract the same poor publicity and this is undoubtedly one of the major reasons for their increased use in foods and drinks. There is thus a continuing need to ensure that up-to-date technological and physiological information on glucose syrups and their derivatives is available for reference by those involved in food research and development.

The contributors to the individual chapters in the book are all recognised experts in their fields and provide a unique insight into their individual speciality. This book describes the different starch sources used commercially to produce glucose syrups leading onto the manufacture of these products, principally by enzymic means. Further chapters describe the physico-chemical and physiological characteristics of glucose syrups and related products, such as maltodextrins and the starch derived polyols, and the use of these products in the fermentation industry. For those wishing to add a more quantifiable aspect to their work, the chapter on analysis of glucose syrups will provide such information.

A chapter on the applications of glucose syrups completes the book. The information in this book will be invaluable to all such scientists and

technologists to enable them to make the optimum use of these products in the course of their new product formulations. It will also be essential to the food engineer who may require to know viscosity data or other physical properties. For the research oriented, the book provides a comprehensive list of reference material to facilitate further reading should the reader wish to obtain a more detailed insight into these versatile products.

M.W.K. S.Z.D.

Foreword

Glucose syrups are arguably the most versatile of all food sugar ingredients. They have an established reputation covering more than forty years of regular commercial use and have been reviewed on previous occasions (Birch et al., 1970; Dziedzic and Kearsley, 1984). The traditional industrial index of characterisation is the 'dextrose equivalent' (DE) which has now been largely replaced by more detailed specifications of composition based particularly on chromatographic analysis. Glucose syrups can therefore be designed to meet many different nutritional and technological requirements.

A principal use of commercial glucose syrups has been as a carbohydrate sweetening substance. Paradoxically however, this originally placed the glucose syrups at a disadvantage compared to sucrose which is 3--4 times sweeter than regular starch hydrolysates. The ability to isomerise high DE syrups to 'high fructose syrups' has now redressed the balance and high fructose glucose syrups have become a major economic ingredient in the soft drinks industry.

A further disadvantage of starch hydrolysates compared to sucrose is their involvement in non-enzymic browning (Maillard) reactions. However, this too has been overcome by the commercial production of 'hydrogenated glucose syrups' which are recognised sweeteners in the UK and other parts of the world and which have a technological stability greater than that of sucrose in many applications (Sicard, 1982).

Ordinary glucose syrups are not classified as sweetening agents in UK legislation. They are considered to be natural food sugars and indeed, their definition by the 'Codex Alimentarius Commission' as aqueous mixtures of nutritive saccharides derived from starch, supports this categorisation. The key to their tremendous success as food ingredients lies in the flexibility of their uses. Thus glucose syrups may be designed to possess desired levels of osmotic pressure (for preservation effects), viscosity, sweetness and Maillard effects. They have made enormous contributions to crystallisa­tion control, inhibition of foaming, lustre of food products, freezing point and fermentation control. High maltose syrups (Fullbrook, 1982) can be produced by enzymic methods containing 62-65% of the disaccharide depending on the source of the starch and these are of particular importance in the brewing and fermentation industries. At the opposite extreme, low degrees of conversion give rise to maltodextrins or 'amylodextrins' which are highly important texture-conferring ingredients.

viii FOREWORD

Their nature and characterisation have been the subject of a recent study by the American Chemical Society (Friedman, 1991).

All of the different types of glucose syrup now available demand increasingly sophisticated analytical techniques to keep pace with their intrinsic variability. Vast arrays of chemical and physical procedures are now used for analysis, some of which are lengthy and expensive. It is therefore a great pleasure to note one elegantly simple method in particular, devised by one of the editors of this book (Kearsley, 1978) which obtains DE by two rapid physical determinations; refractive index, and freezing point measurement (osmotic pressure). The latter is a colligative property dependent on the total numbers of molecules. The DE is therefore determinable almost within seconds. An additional advantage of this beautifully simple procedure is that the 'equivalent DE' of a non­reducing hydrogenated glucose syrup can be elucidated in the same way.

Both the editors of this book are very experienced in the field of food carbohydrates and have a wealth of knowledge in fundamental and applied aspects of glucose syrup research. They have produced a previous volume on this subject (Dziedzic and Kearsley, 1984) and I wish all success to the launch of this important new book.

G. Birch Professor of Food Chemistry The University of Reading

References

Birch, G.G., Green, L.F. and Coulson, C.B. (Eds) (1970).Glucose Syrups and Related Carbohydrates. Elsevier Applied Science.

Dziedzic, S. and Kearsley, M.W. (Eds) (1984). Glucose Syrups: Science and Technology. Elsevier Applied Science.

Friedman, R.B. (Ed.) (1991). Biotechnology of Amylodextrin Oligosaccharides. ACS Symposium Series 458.

Fullbrook, P.D. (1982). Chapter in Birch, G.G. and Parker, K.l. (Eds), Nutritive Sweeteners. Elsevier Applied Science, 49-82.

Kearsley, M.W. (1978). J. Assoc. Public Anal. 16, 85. Sicard, P.l. (1982). Chapter in Birch, G.G. and Parker, K.l. (Eds), Nutritive Sweeteners.

Elsevier Applied Science, 145-170.

Contributors

G.G. Birch

S.Z. Dziedzic

P.A. Gouy

E.B. Jackson

M. W. Kearsley

J.F. Kennedy

C.J. Knill

Y. Le Bot

G.A. Mitchell

T. O'Rourke

U.S. Olsen

D.S.J. Spruyt

D.M. Storey

Department of Food Science and Technology, University of Reading, Whiteknights, Reading, Berkshire RG6 2AP, UK

British Sugar plc, PO Box 26, Oundle Road, Peterborough PE2 9QU, UK

Roquette Freres, F-62136 Lestrem, France

177 Chester Road, Hazel Grove, Stockport SK7 6EN, UK

British Sugar plc, PO Box 26, Oundle Road, Peterborough PE2 9QU, UK

Birmingham Carbohydrate and Protein Technology Group, Research Laboratory for Chemistry of Bioactive Carbohydrates and Proteins, School of Chemistry, The University of Birmingham, Edgbaston, Birmingham B15 2TT, UK

Birmingham Carbohydrate and Protein Technology Group, Research Laboratory for Chemistry of Bioactive Carbohydrates and Proteins, School of Chemistry, The University of Birmingham, Edgbaston, Birmingham B15 2TT, UK

Roquette Freres, F-62136 Lestrem, France

Eridania Beghin-Say s.a./n.v., Havenstraat 84, B-1800 Vilvoorde, Belgium

Courage Brewing Ltd., The Berkshire Brewery, Imperial Way, Reading, Berkshire RG2 OPN, UK

Enzyme Development & Application, Novo Nordisk AJS, Novo Alle, DK-2880 Bagsvaerd, Denmark

Eridania Beghin-Say s.a./n.v., Havenstraat 84, B-1800 Vilvoorde, Belgium

Department of Biological Sciences, University of Salford, Salford M5 4WT, UK

X CONTRIBUTORS

D.W. Taylor Chembiotech Ltd, Institute of Research and Development, Birmingham University Research Park, Vincent Drive, Edgbaston, Birmingham B15 2SQ, UK

M.J.P. Vanderbist Eridania Beghin-Say s.a./n.v., Havenstraat 84, B-1800 Vilvoorde, Belgium

J.A. Wilson Cerestar UK Ltd, Trafford Park, Manchester M17 1PA, UK

D. Wood ABR Foods, Sallow Road, Weldon Industrial Estate, Corby, Northants NN17 5JX, UK

A. Zumbe Cadbury Schweppes pic, PO Box 2138, Franklyn House, Bournville Lane, Birmingham B30 2NB, UK

Contents

1 The technology of starch production 1 S.Z. DZIEDZIC and M.W. KEARSLEY

1.1 Introduction 1 1.1.1 An overview 1

1.2 Glucose syrups 2 1.2.1 An overview 2 1.2.2 Protein removal 4 1.2.3 Carbon refining 5 1.2.4 Ion exchange chromatography 5 1.2.5 Conclusion 6

1.3 Starch 6 1.3.1 Origins of use 6 1.3.2 Occurrence and appearance 6 1.3.3 Raw material composition 9 1.3.4 Starch composition 10

1.4 Industrial starch recovery 17 1.4.1 Introduction 17 1.4.2 Maize starch 17 1.4.3 Wheat starch 20 1.4.4 Potato starch 21 1.4.5 Tapioca starch 23

1.5 Conclusion 24 Bibliography 25

2 Enzymatic production of glucose syrups 26 H.S. OLSEN

2.1 Introduction 26 2.1.1 World consumption of industrial enzymes in food processing 27

2.2 Enzymes for starch modification 27 2.2.1 Tailor-made glucose syrups 28 2.2.2 Regulatory considerations 29 2.2.3 Quality assurance of industrial enzymes 29

2.3 Processing and enzymology 30 2.3.1 Starch liquefaction 30 2.3.2 a-Amylases 33 2.3.3 fi-Amylases 35 2.3.4 Isoamylase and pullulanase 35 2.3.5 Saccharification of liquefied starch 36 2.3.6 Production of high dextrose syrups 47 2.3.7 Glucose isomerization 54 2.3.8 The isomerization reaction 54 2.3.9 Immobilized enzyme system 57 2.3.10 Economics ofHFCS production 59 2.3.11 Other sweeteners 60

XU CONTENTS

2.4 The future 62 2.4.1 Speciality sweeteners 62 2.4.2 Polyols 62

2.5 Conclusions 63 Acknowledgements 63 References 63

3 Maltodextrins J.F. KENNEDY, C.J. KNILL and D.W. TAYLOR

3.1 Introduction 3.2 Maltodcxtrin production 3.3 Properties of maltodextrins 3.4 Analysis of maltodextrins 3.5 Applications of maltodextrins in food and related areas

3.5.1 Bulking/filling/carrying 3.5.2 Sweetness reducers

3.6 Maltodextrin fat replacers 3.7 Specific examples of maltodextrin food applications 3.8 Cyclodextrins 3.9 Conclusions References

65

65 65 68 68 74 76 76 77 78 78 81 81

4 Analysis of glucose syrups 83 J.A. WILSON, G.A. MITCHELL, D.S.J. SPRUYT and M.J.P. VANDERBIST

4.1 Introduction 4.2 Traditional physical and chemical analyses

4.2.1 Dry substance 4.2.2 Dextrose equivalent (DE) 4.2.3 Sugars determination by enzymic methods 4.2.4 Acidity 4.2.5 Ash 4.2.6 Inorganic ions 4.2.7 Colour 4.2.8 Conductivity and pH 4.2.9 Sulphur dioxide 4.2.10 Nitrogen and protein

4.3 Determinations using chromatographic methods 4.3.1 Introduction 4.3.2 Overview of chromatographic methods 4.3.3 Gas chromatography of carbohydrates 4.3.4 Liquid chromatography of carbohydrates

Refercnces

5 Physical and chemical properties of glucose syrups M.W. KEARSLEY and S.Z. DZIEDZIC

5.1 Introduction 5.2 Dextrose equivalent (DE) 5.3 Degree of polymerisation (DP) 5.4 Characterisation of glucose syrups 5.5 Baum6

83 83 83 86 86 88 88 88 90 92 92 93 94 94 95 96 98

127

129

129 129 130 131 131

CONTENTS Xlll

5.6 Bodying agent 132 5.7 Brix (degrees Brix) 132 5.8 Boiling point elevation and freezing point depression 133 5.9 Carbohydrate composition 135 5.10 Colour formation 136

5.10.1 Maillard rcactions 136 5.10.2 Caramelisation 138

5.11 Fermentability 138 5.12 Foam development and stabilisation 140 5.13 Glaze formation 140 5.14 Humectancy 140 5.15 Hygroscopicity 141 5.16 Molecular weight and DE 143 5.17 Nutritive solids 143 5.18 Osmotic pressure and water activity 144 5.19 Prevention of crystallisation 145 5.20 Refractive index 146 5.21 Solubility 147 5.22 Specific heat 148 5.23 Specific rotation 148 5.24 Sweetness 149 5.25 Viscosity 151 5.26 Conclusions 154 References 154

6 Polyols from starch 155 Y. LE BOT and P.A. GOUY

6.1 Introduction - What are polyols? 155 6.2 Polyols and their legal status 156

6.2.1 Polyols -legal status in the EU 156 6.2.2 Polyols -legal status in the USA 157 6.2.3 Polyols -legal status in Japan 157

6.3 General points in the method of manufacture 158 6.3.1 Maltitol and maltitol syrup E965 158 6.3.2 Mannitol E421 158 6.3.3 Sorbitol E420 159 6.3.4 Xylitol E967 160

6.4 Physical and chemical properties of polyols 161 6.4.1 Solubility 161 6.4.2 Viscosity of solutions 161 6.4.3 Hygroscopicity 161 6.4.4 Humectancy 162 6.4.5 Compressibility 164 6.4.6 Chemical reactivity 164 6.4.7 Melting point 164 6.4.8 Boiling point, freezing point and osmotic pressure 164 6.4.9 Refractive index 164

6.5 Organoleptic properties of polyols 164 6.5.1 Sweetness 164 6.5.2 Cooling effect 165 6.5.3 Other taste characteristics and mouth sensations 165

6.6 Nutritional aspects of polyols 166 6.6.1 Metabolism and calorific value 166 6.6.2 Polyols - dental aspects 168 6.6.3 Polyols - safety and tolerance aspect 170

XIV

6.7 Applications of polyols 6.7.1 Food industry

CONTENTS

6.7.2 Polyols in pharmaceuticals 6.8 Conclusion References

170 170 174 175 176

7 Physiology, metabolism and tolerance of digestible and low-digestible carbohydrates 178 D.M. STOREY AND A. ZUMBE

7.1 Introduction 178 7.2 Carbohydrate digestion 179 7.3 Low digestible carbohydrates 182

7.3.1 Polyol content of natural foods 184 7.3.2 Polyol content of no-sugar-added or energy-reduced products

in the marketplace 185 7.3.3 Digestion and absorption of hydrogenated glucose syrups

and polyols 185 7.3.4 Insulin response following ingestion of low digestible

carbohydrates 189 7.4 Intestinal fermentation and tolerance 191

7.4.1 Intestinal fermentation 191 7.4.2 Stool consistency, laxation and diarrhoea 194 7.4.3 Other gastrointestinal symptoms 195 7.4.4 Biometric studies on polyols in confectionery items 196

7.5 Use of low digestible carbohydrates in confectionery products 212 7.5.1 Legal issues 212 7.5.2 Sugar-free confectionery 219

Acknowledgements 223 References 224

8 Glucose syrups in the fermentation industries D. WOOD and T. O'ROURKE

8.1 Introduction 8.1.1 Production 8.1.2 Background

8.2 Production of food ingredients and additives 8.2.1 Gums 8.2.2 Novel foods 8.2.3 Chemicals 8.2.4 Pharmaceutical products

8.3 Use of syrups in brewing 8.3.1 Introduction 8.3.2 History of the use of adjuncts 8.3.3 Why the British favoured sugars and syrups 8.3.4 Use of syrups in brewing 8.3.5 Designing syrups to meet the brewer's needs

8.4 Summary References Bibliography

230

230 230 231 231 231 232 233 235 236 236 238 239 240 241 242 243 244

CONTENTS

9 Use of glucose syrups in the food industry B.B. JACKSON

9.1 Introduction 9.1.1 Product requirements 9.1.2 Sweetener selection

9.2 Properties of glucose syrups 9.2.1 Browning reaction 9.2.2 Crystallisation control 9.2.3 Humectancy 9.2.4 Sweetness 9.2.5 Viscosity

9.3 Confectionery 9.3.1 High boiled sweets 9.3.2 Production of high boiled sweets 9.3.3 Toffees, caramel and fudge 9.3.4 Gums and jellies 9.3.5 Marshmallow 9.3.6 Nougat 9.3.7 Chewing gum

9.4 Dextrose monohydrate in sugar confectionery 9.4.1 Sweetness 9.4.2 Crystallisation and solubility 9.4.3 Molecular weight and osmotic pressure

9.5 Dextrose applications in sugar confectionery 9.5.1 Toffees, caramel and fudge 9.5.2 Powdered sherbet centres and lemonade powder 9.5.3 Chewing gum and bubble gum 9.5.4 Tablets 9.5.5 Dextrose fondant

9.6 Preserves 9.7 Ice cream and frozen desserts

9.7.1 Icecream 9.7.2 Milk ice 9.7.3 Mousse 9.7.4 Water ice and ice lollies 9.7.5 Function of glucoses in ice cream and frozen desserts 9.7.6 Selection and use of glucoses in ice cream and frozen desserts

9.8 Bakery products 9.8.1 Cakes and biscuits 9.8.2 Yeast-raised products

9.9 Glucose syrup in savoury sauces, tomato sauces and salad dressings 9.10 Coffee whiteners 9.11 Dried glucose syrup or maltodextrins (dried starch hydrolysates) 9.12 Conclusions

Index

xv

245

245 245 246 247 247 247 247 248 249 251 251 254 255 256 257 257 257 258 258 258 259 259 259 259 260 260 260 260 262 262 262 263 263 263 264 265 265 265 266 266 266 268

269