Starch-derived syrups and Sweeteners

Enzymes were rapidly replacing the use of strong acids in the manufacture of sugar syrups. The use of enzymes provides many advantages, including higher quality products, energy efficiency, and a safer working environment.  Processing equipment also lasts longer since the milder conditions reduce corrosion.

Major steps in sweetener production include starch liquefaction by endo-amylases, followed by saccharification by exo-amylases and debranching enzymes, and glucose conversion to fructose by isomerase.

Starch-derived sweeteners include corn syrups, high fructose corn syrups (HFCS), dextrose, fructose and maltodextrin. These sweeteners are produced through chemical and enzymatic hydrolysis reactions. 

The starch molecule is a crystalline polysaccharide of glucose units. The chemical bonds linking the glucose molecules are broken during hydrolysis. Enzymes help hydrolyze starch to produce refined syrups with differing compositions of glucose and maltose. 

The starch-derived syrups and sweeteners of various compositions that are used in a variety of foodstuffs, including baked foods, confectionaries, soft drinks, etc.  High maltose glucose syrup using maltogenic enzymes may be used in the production of hard candy, and maltose syrups are also used in frozen desserts. Syrups consisting of different levels of maltose may be desired for different applications.