Starch & Sweeteners

Carbohydrate in corn can be refined into corn starch and sweeteners, each for different use such as glucose syrup, maltodextrin, high fructose corn syrup, and dextrose. maltodextrin, high fructose corn syrup, dan dextrose. Starch and sweeteners are the bread-and-butter of the food and beverages industry and commonly used as thickening agent, filler, dough developer, texture stabilizer, sweetness enhancer, and anti-stick agent, as well as to reduce the use of fat and sugar.

 

CORN STARCH

We consume corn starch when we eat vermicelli, bread, biscuits, soups and sauces, meat, or snacks to provide energy for our body. Corn starch can act as anti-stick agent, thickening agent, binder, filler, dough developer, texture stabilizer, and texture enhancer. In addition, the textile industry uses corn starch as a binding agent in adhesives.

 

GLUCOSE SYRUP

A number of sweetener products such as glucose syrup are manufactured by further processing starch using a hydrolysis technique. Glucose syrup is contained in products that we and our children widely enjoy: candies, dairy, ice cream, cereals, and non-dairy creamer. The candy industry uses glucose syrup as filler, anti-crystallization agent, texture stabilizer, and sweetness enhancer in candy-making process. It also functions as filler and sweetness enhancer in dairy, and as texturizer, sweetness enhancer, and binder in cereals. Glucose syrup is also responsible for enhancing the texture and mouth-feel of ice cream. Non-dairy creamer incorporates glucose syrup as a source of carbohydrate, which is important to our total calorie consumption. non-dairy creamerAnother product from the processing of starch by hydrolysis and spray-drying is maltodextrin. In addition to uses in confectionery, bread, snacks, non-dairy creamer, dairy, and ice cream, maltodextrin also acts as filler, thickening agent, and binder, as well as to reduce the use of fat and sugar in soups and sauces. Its powdery texture makes it convenient to use as filler and mouth-feel enhancer. mouth-feel enhancer. High fructose corn syrup is produced from the processing of glucose syrup by isomerization. Compared to sucrose (granulated sugar), fructose is 1.2 to 1.6 times sweeter. High fructose corn syrup is used as sugar substitute in beverages (tea, coffee, juices, and soft drinks), bread and snacks (cookies, pastries, bread, jams, and jellies), and dairy (sweetened condensed milk and ice cream). LIQUID DEXTROSE The processing of corn starch by hydrolysis also produces liquid dextrose. It is used in industries where sugar is a raw material, such as monosodium glutamate, molasses, and beet molasses.

 

 

Maltodextrin

Another product from the processing of starch by hydrolysis and spray-drying is maltodextrinIn addition to uses in confectionery, bread, snacks, non-dairy creamer, dairy, and ice cream, maltodextrin also acts as filler, thickening agent, and binder, as well as to reduce the use of fat and sugar in soups and sauces. Its powdery texture makes it convenient to use as filler and mouth-feel enhancer..  

 

HFCS

High fructose corn syrup High fructose corn syrup is produced from the processing of glucose syrup by isomerization. Compared to sucrose (granulated sugar), fructose is 1.2 to 1.6 times sweeter. High fructose corn syrup High fructose corn syrup is used as sugar substitute in beverages (tea, coffee, juices, and soft drinks), and soft drinkbread and snacks (cookies, pastries, pastry, bread, jams, and jellies), and dairy (sweetened condensed milk and ice cream).

 

Liquid Dextrose

The processing of corn starch by hydrolysis also produces liquid dextrose.. Liquid dextrose It is used in industries where sugar is a raw material, monosodium glutamate, molasses(sugar cane drops), and (tetes tebu), dan beet molasses.

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