High-maltose corn syrup

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High-maltose corn syrup (HMCS) is a food additive used as a sweetener and preservative. The majority 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

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 that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.[7]p. 81

Since maltose has 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

celiac disease.[citation needed
]

See also

References

  1. ^
    ISBN 978-0-8138-0187-2
    .
  2. ^
    ISBN 978-1-4051-7556-2
    .
  3. ISBN 978-93-8002-633-6
    .
  4. ISBN 1-4200-2813-8
    .
  5. ^ Hui, Yiu H. Handbook of food science, technology, and engineering, Volume 4. p. xxiv.
  6. ISBN 3-527-31345-1.{{cite book}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link
    )
  7. ISBN 978-1-4051-7556-2
    .
  8. ^ "What Is High Maltose Corn Syrup?". Retrieved 14 August 2011.
  9. doi:10.2903/j.efsa.2007.456
    .
  10. doi:10.1094/CCHEM.2004.81.1.15
    .
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