High Fructose Corn Syrup: Replacement for Sucrose in Angel Cake

High fructose corn syrup (HFCS) (42% fructose) was used to replace 25, 50, 75 or 100% of the sucrose in angel cakes. Replacement with HFCS of 50, 75 or 100% of sucrose resulted in foams with lower specific gravities; decreased foam beating time; and cakes with lower volume, browner crusts, yellower crumb, firmer texture, and decreased sweetness. Replacement of 25% sucrose with HFCS did not affect greatly the physical measurements or sensory characteristics studied.     

Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil

The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono- and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.     

Mouthfeel Detection Threshold and Instrumental Viscosity of Sucrose and High Fructose Corn Syrup Solutions

ABSTRACT:  Significant mouthfeel differences between diet and regular cola carbonated beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between mouthfeel differences and mouthfeel thresholds of model solutions containing sweeteners used in regular carbonated beverages. The objectives of this research were to (1) determine individual and group mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial carbonated beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular carbonated beverages is within the viscosity range associated with the group mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet carbonated beverages is lower than the viscosity range associated with the group mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect mouthfeel differences between diet and regular carbonated beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).     

高果糖浆的性质与应用

本文主要介绍高果糖浆的应用特性     

果葡糖浆的市场现状及其发展趋势

对果葡糖浆的基本概况、应用领域及其发展趋势作了详细阐述，对推动食品行业起一定作用。     

High Fructose Corn Syrup. A Case History of Innovation

High fructose corn syrup, or isomerized corn syrup as it is sometimes called, qualifies as a major innovation because this new product is having a revolutionary effect on the important sweetener business. The history of high fructose corn syrup is particularly interesting because of the varied research lessons it teaches. This article traces and analyzes the sequence of events in the development of high fructose corn syrup from the time of the basic discovery and conception of product to the time of commerciallization.     

我国高果糖浆的发展现状

本文主要从酶技术和分离技术两方面介绍了高果糖浆产业的发展进程,分析了我国高果糖浆产业化的主要不利因素和现状。     

利用低聚异麦芽糖和果葡糖浆开发新型乳制品

本分别介绍了低聚异麦芽糖和果葡糖浆开发新型乳制品的工艺，及其产品特性和优势。     

Corn Syrup Oligosaccharide Effects on Sucrose Crystallization

The components of corn syrup (oligosaccharides with different degrees of polymerization) have long been hypothesized to have different effects on sucrose crystallization. Corn syrups were fractionated to produce four fractions, each containing a different range of oligosaccharides. Each fraction decreased the solubility concentration of sucrose to the same extent as the original corn syrup, except for the lowest DP fraction which caused a lower sucrose solubility in water. Each fraction also reduced the growth rate of sucrose crystals compared to the pure system. How ever, at equivalent molar levels, all corn syrup fractions had the same effects on reducing crystal growth.     

Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model

Reduced calorie fruit syrup model systems were prepared using xanthan (0.01–0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2–0.8%), and high fructose corn syrup (HFCS) (33–43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity; pH; percent solids; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off-flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.     

New Isomerization Technology for High Fructose Syrup Production

A modern glucose isomerization system has been developed which differs from conventional immobilized systems which use isomerases such as crosslinked cell-based products; the latter are discarded after enzyme inactivation. The newer system consists of two separate phases: an inert, regenerable carrier that has a high protein binding capacity, and an enzyme solution containing a pure isomerase protein. This system offers different possibilities for the immobilization: Batch immobilization loading the carrier fully with the enzyme. Batch immobilization loading the carrier only partly with the enzyme. Continuous or semi-continuous loading of the carrier with enzyme during the isomerization process. The technique of a gradual addition of enzyme to the column during the isomerization process, which is called „on-column loading”︁, is a flexible system providing several advantages compared to the traditional isomerization technology Initial flow rate according to current needs. Flexible capacity adjustable according to the syrup need of the markets. Few isomerization columns needed for stable and even operation. simple to operate. Uninterrupted operation for up to two years. Low isomerization costs. This technology has been successfully tested in plant scale in several HFS plants, and one plant has been totally designed to be operated with this technology. this plant has been in operation for more than 1.5 years with the full satisfaction of the user.     

果葡糖浆的特性及应用

果葡糖浆素有天然蜂蜜之称,近几年来被国内外食品行业所关注应用,以其特有的风味受到人们的青睐,本文论述了果葡糖浆的特性及应用。     

薄层色谱法测定蜂蜜中高果糖淀粉糖浆

为了鉴定蜂蜜的品质,将1g待测蜂蜜样品溶液在活性炭—硅藻土柱上进行净化和分离,其中由淀粉转化而成的高分子糖经富集、浓缩,再用薄层色谱法分离、显色.同时采用同一方法对3个对照样品溶液(纯蜂蜜、含5％糖浆蜂蜜、含10％糖浆蜂蜜)进行监测,观察Rf值小于0.35的区域斑点排布情况,纯蜂蜜只在Rf值大于0.35的区域呈现蓝色斑点,而含有5％、10％糖浆蜂蜜则在Rf值小于0.35的区域出现不同深度的斑点群,含有糖浆越多则斑点群出现的位置越接近起点,颜色也越深.此法是定性实验,检出限为5％高果糖淀粉糖浆.     

蔗糖酶生产菌选育及其在果葡糖浆生产中的应用

本文以黑曲霉（Ａｓｐ．ｎｉｇｅｒ－ｗ１）为出发菌，经紫外诱变，亚硝基胍等方法处理获得－蔗糖酶高产菌（Ａｓｐ．ｎｉｇｅｒ－ｗａ）该菌经固态培养获得高活力蔗糖酶。该蔗糖酶在５０～５５℃有较高活力稳定性，在ｐＨ５．５～６．９范围内稳定，为生物酶法生产果葡糖提供了一种新方法。     

果葡糖浆的特性及其在食品工业中的应用

果葡糖浆素有天然蜂蜜之称 ,近年来被国内外食品行业所关注 ,它以其特有风味受到人们的青睐。本文详尽论述了果葡糖浆的特性及其在食品工业中的应用。     

果葡糖浆生产过程中甘露糖产生的研究

研究了果葡糖浆生产过程甘露糖产生的原因,结果表明葡萄糖异构酶和碱性条件均可以导致甘露糖的产生。糖浆与异构酶的长时间接触及其中的杂质都会促使异构酶催化产生甘露糖,并且当环境pH值达到10以上也会促使少量果糖转化为甘露糖。同时检测出在碱性pH条件下果葡糖浆还会产生少量甲酸、乙酸、5-羟甲基糠醛等有机酸杂质和一些有色物质。     

碎米制备高果糖浆的工艺研究

研究碎米制备高果糖浆的工艺,主要对碎米葡萄糖异构化制取果葡糖液、钙型树脂分离果糖和葡萄糖获得高果糖浆的工艺进行优化。通过单因素和正交试验,得到制取果葡糖液的最优条件：异构酶加酶量9mg/g 碎米葡萄糖、pH7.5、反应温度70℃、反应时间35h;通过正交试验,得到树脂分离制取高果糖浆的最优条件：分离温度70℃、糖液体积分数20%、洗脱液流速4mL/min、进料量40mL。在优化条件下获取的高果糖浆果糖含量为89.64%。     

果葡糖浆对焦糖色素质量影响的研究

本文利用双酶法生产的果葡糖浆(DE值相同、果糖和葡萄糖含量不同)制作焦糖色素,在相同制备工艺下,对焦糖色素的吸光度进行了比较.发现相同的DE值条件下,果糖和葡萄糖含量越高,吸光度就越大;果葡糖浆的DE值越高,吸光度也越大.     

Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose

The effects of corn syrup saccharides on the glass transition (Tg) and crystallization of freeze-dried sucrose were studied using differential scanning calorimetry. Corn syrup (CS) solids were fractionated into samples with differing ranges and types of glucose polymers. Tg of the sucrose/CS additive mixtures depended on number-average molecular weight, rather than weight-average molecular weight, of CS material. Additive levels of 10% and 20% (w/w) of CS solids and their fractions interfered with crystallization of amorphous sucrose, whereas levels 50% prevented crystallization. The mechanism by which CS saccharides interfered with crystallization of amorphous sucrose depended not only on Tg but was also influenced by specific interactions between molecules.