Starch sugar is a liquid (solid) product made from starch or starch as raw material and processed by enzymatic, acid or acidase processes. Includes edible glucose, maltose, fructose syrup, maltodextrin, etc.
I. Glucose.
Food glucose is the product of the complete hydrolysis of starch, with a sweetness of about 100 and a sweetness of about 70% of that of sucrose.
1. Characteristics of glucose.
Fast metabolic properties: as a Monosaccharide, it can be directly absorbed by the human body and is the most direct source of energy for the body.
Osmotic pressure regulation ability: the osmotic pressure of glucose is about twice that of sucrose and can play an important bacteriostatic role in the food system.
On morphological specifications, glucose monohydrate can be hydrogenated to make sorbitol, widely used in the food, pharmaceutical and chemical industries; Anhydrous glucose has higher purity and stability and is commonly used in the preparation of injections and pharmaceutical intermediates.
II. Maltose.
Maltose is composed of two glucose molecules bound by an alpha-1.4 glycoside bond and has a sweetness of about 30% to 40% of that of sucrose, belonging to the category of low-sweetness sweeteners.
1. Characteristics of maltose.
Excellent resistance to heat and crystallization: High Maltose is stable to acids and hot compared with glucose, and it generally is not decomposed at temperature.
Low moisture absorption with high hydration: Its moisture absorption is lower than sucrose, which prevents candy from melting due to moisture absorption; At the same time, it can maintain moderate moisture inside the product and prevent drying and shrinkage.
Good chemical stability and oxidation resistance: Maillard reaction does not occur easily when heated, chemical stability is remarkable during processing and storage.
2. Applications of maltose.
Low-sweetness sandwich cookies; Protein bars and energy bars; Transparent hard candy.
III. Fructose syrup.
Fructose syrup is a mixed syrup obtained by converting some glucose into fructose through isomerization of starch saccharification solution.
1. Characteristics of fructose syrup.
Cold-sweet properties: below 40 ° C, the sweetness of fructose syrup constantly increases with the decrease in temperature. This property gives the drink a fresh and refreshing aromatic character.
High osmotic pressure, strong hydration: high osmotic energy effectively inhibits microbial growth and prolongs product shelf life.
Good fermentation properties: Fructose syrup can provide an easy-to-use sugar source for microorganisms such as yeast in fermented foods, facilitating the fermentation process.
2. Applications of fructose syrup.
① Alternative to the soft drink formula; ② Low temperature jam with canned fruit; ③ Improving the taste of frozen drinks (ice cream / sorbet); ④ Fermented milk drink.
IV. Maltodextrine.
Maltodextrin is a powdered product manufactured by enzymatic hydrolysis with low starch content as raw material.
1. Characteristics of maltodextrin.
Improving texture and delay aging: adding to bread can make tissues more delicate, stomates uniform and delay aging.
Strong browning resistance: due to the low content of reducing sugar, it is not easy to react with amino acids during high temperature treatment, preserving the original color of the product.
Inhibition of ice crystal growth, lowering the freezing point of the system: The lower the DE value, the more pronounced the inhibition on ice crystal growth, making it suitable for stabilizing frozen foods.
2. Applications of maltodextrin.
① low-fat ice cream formula (fat replacement); ② Prepackaged bakery bread (structure improvement and aging delay); ③ Microcapsules coating buried wall material (functional/probiotic fat); ④ Flavoured powder / solid drink (support and anti – agglomeration).
V. Crystallized fructose.
Crystallized fructose is the pure crystalline form of fructose, about 1.2 to 1.8 times sweeter than sucrose, the sweetest natural monosaccharide, and the sweetness peak is in the front and fades quickly, not masking the flavor of the food itself.
1. Characteristics of crystallized fructose.
The glycemic response is low: crystalline fructose has a glycemic index (GI) of about 19 – 23, much lower than that of glucose (GI 100) and sucrose (GI 65).
The effectiveness of the sweetness is remarkable: higher levels of sweetness can be achieved using small amounts, which helps reduce the total amount of sugar in the formula.
Good decolored brown: the strong ability of fructose to participate in the Maillard reaction offers an ideal golden color and a caramelized flavor, suitable for reinforcing the surface color of bakery products.
2. Applications of crystalline fructose.
① Low-GI bakery products; ② Prolonged energy release formula for sports drinks; ② Low sugar fruit in canned / jam.
VI. Trehalose.
Trehalose is a non-reducing disaccharide bound by two pyracyclic glucose molecules by a 1,1-glucoside bond.
1. Characteristics of Trehalose.
Excellent biological protection function: Trehalose can form a special protective membrane on the surface of cells in difficult conditions such as heat, high cold, dry, water loss and others, preventing protein degeneration and damage to the membrane structure.
Excellent cooking performance: when whipping egg whites on the cake, the addition of trehalose can effectively prevent protein demulsification, which makes the protein cream tissue more delicate; It also delays the drying and crusting of the dough/paste skin, significantly retaining moisture in the bread tissues.
Moisturizing and antioxidant value: Trehalose can form a water locking film in the surface layer of the skin, reduce moisture loss and realize the hydration of the surface layer; At the same time, it has a certain antioxydant capacity, helping to repair the skin.
2. Applications of trehalose.
① Improve the quality of pre-toasted frozen bread; ② Protein cream/foam for desserts; ③ Low sugar/sugar free sweets (non-reducing sugar system).
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