CÁC KIẾN THỨC QUAN TRỌNG VỀ BẮP (CORN).pdf

8/13/2019 CC KIN THC QUAN TRNG V BP (CORN).pdf

1/36

NutritiveSweeteners

From Corn

NutritiveSweeteners

From Corn


2/36

1

Corn Refiners Association1701 Pennsylvania Avenue, N.W.

Washington, D.C. 20006-5805

202-331-1634 Fax: 202-331-2054www.corn.org

CONTENTS

CONTENTS

8th EditionCopyright 2006

Member Companies and Plant Locations ....................................... 2Foreword .......................................................................................... 3Historical Perspective ...................................................................... 4

Research and development orientation ....................................... 5Technology aimed at needs .......................................................... 7

Growth, Development and Diversity ............................................. 7Classification and Nutrition ............................................................ 9

Classification ................................................................................. 9Corn sweeteners in nutrition ..................................................... 10

Technical Background ................................................................... 11Corn starch ................................................................................. 11Starch hydrolysis ........................................................................ 13Crystalline dextrose .................................................................... 14Dextrose isomerization .............................................................. 15

Manufacture ................................................................................... 17

Corn syrups ................................................................................ 17Dried corn syrups ....................................................................... 18Maltodextrins .............................................................................. 18Dextrose monohydrate............................................................... 19Dextrose anhydrous ................................................................... 19High fructose corn syrups .......................................................... 19Fructose ....................................................................................... 20

General Characteristics ................................................................. 21Carbohydrate composition ........................................................ 22Solids content .............................................................................. 23

Sweetness..................................................................................... 24Properties and Uses ....................................................................... 25

Physical properties ..................................................................... 25Solubility ..................................................................................... 26Hygroscopicity ........................................................................... 26Textural characteristics .............................................................. 26Molecular properties................................................................... 27Viscosity ...................................................................................... 30Chemical properties ................................................................... 31

Fermentability ......................................................................... 31

Reducing characteristics .......................................................... 31pH values of corn sweeteners ................................................. 34

Analytical Examination ................................................................34


3/36

2

Archer Daniels Midland CompanyP.O. Box 1470Decatur, Illinois 62525

Cargill, IncorporatedP.O. Box 5662/MS 62Minneapolis, Minnesota 55440-5662

Corn Products International, Inc.5 Westbrook Corporate CenterWestchester, Illinois 60154

National Starch and Chemical Company10 Finderne AvenueBridgewater, New Jersey 08807

Penford Products Co.(A company of Penford Corporation)P.O. Box 428Cedar Rapids, Iowa 52406

Roquette America, Inc.1417 Exchange StreetKeokuk, Iowa 52632

Tate & Lyle Ingredients Americas, Inc.(A subsidiary of Tate & Lyle, PLC )P.O. Box 151

Decatur, Illinois 62521

MEMBERCOMPANIES

Plants:Cedar Rapids, Iowa 52404Clinton, Iowa 52732Columbus, Nebraska 68601

Decatur, Illinois 62525Marshall, Minnesota 56258-2744

Plants:Blair, Nebraska 68008-2649Cedar Rapids, Iowa 52406-2638Dayton, Ohio 45413-8001Decatur, Alabama 35601Eddyville, Iowa 52553-5000Hammond, Indiana 46320-1094Memphis, Tennessee 38113-0368Wahpeton, North Dakota 58075

Plants:Bedford Park, Illinois 60501-1933Stockton, California 95206-0129Winton-Salem, North Carolina 27107

Plants:Indianapolis, Indiana 46221North Kansas City, Missouri 64116

Plant:Cedar Rapids, Iowa 52404-2175

Plant:Keokuk, Iowa 52632-6647

Plants:Decatur, Illinois 62521Lafayette, Indiana 47902

Lafayette, Indiana 47905Loudon, Tennessee 37774

PLANTLOCATIONS


4/36

3

FOREWORD

The taste of sweetness stands unique among our sensoryperceptions. Delving into the roots of the word sweet,we find the Latin equivalentsuavisdelightfuland theGreek rootHedyspleasant. In Old English, these rootsevolved into the word swete, from which our presentterm is drawn.

Regardless of its name, humans have always sought the tasteof sweetness. As the search for spices motivated earlier ex-plorers, so has the search for sweetness moved both peopleand institutions.

For many years, these efforts concentrated on a tropicalgrass, sugar cane, and the sugar beet. But since the early1800s, they have increasingly moved in the direction of anative American crop ... corn. Today, as this booklet de-tails, nutritive sweeteners from corn have becomeAmericas premier sweeteners.

Many years of meticulous research have brought the cornrefining industry to this point. But by no means has thesearch for new forms and functions for corn sweetenersendedit will continue, and the corn refining industrylooks forward to playing a central role.

Audrae EricksonPresidentCorn Refiners Association

Readers are advised that the information and suggestions con-tained herein are general in nature and that specific technicalquestions should be referred to the Association or member com-panies. Questions concerning the price and/or availability ofproducts described should be directed to individual Associationmembers.


5/36


6/36


7/36


8/36

7

are classified as nutritivesweeteners, they are typi-cally referred to as alterna-tive sweeteners and have alower caloric value thanother corn sweetener prod-ucts. Detailed informationon the properties and usesof alternative corn sweeten-ers may be found on theInternet sites of individualproducers. A listing offirms producing alternativesweeteners from corn maybe found on the Corn Re-finers Association Internetsite (www.corn.org) underthe Member Companiessection.

TECHNOLOGYAIMEDATNEEDSThe consumer-oriented

technological developmentof new corn-derived prod-ucts continues to direct theindustrys growth as well asits potential for service toits customers. The ex-panded variety of cornsweeteners now availablefrom the industry repre-

sents an outstanding ex-ample of the fruits of indus-trial research anddevelopment aimed at rec-ognized consumer needs.

Corn refiners have appliedthe principles of continuousquality improvement to

development of new sweet-ener products and processes.

Application of these prin-ciples enables the industryto offer the purest, mostconsistent and most versatileselection of sweeteners everavailable. Todays cornsweeteners are also the mosteconomical natural sweet-ener available.

The corn crop that providesthe starch for corn sweeten-ers represents the corner-

stone of American agricul-ture: around 10 billionbushels of corn are grown inthe United States each year.During the last 30 years thecorn refining industry hasused an increasing percentageof this crop, and over the lastfive years has used about 14

percent of all corn producedin the United States. In2005, corn refiners used ap-proximately 1.5 billion bush-els of corn. The growth rateof corn sweeteners has beenmost impressive. From 1960through 2005, while the percapita annual use of nutritivesweeteners in the U.S. rosefrom 112 to 143 pounds, thecorn sweetener market sharerose from 11 to 54 percent.The curve shown in Figure 1illustrates this growth sincethe beginning of data collec-tion in 1910-1913. Of par-ticular interest is the in-creased growth since theintroduction of high fruc-

GROWTH,

DEVELOPMENT

AND DIVERSITY


9/36

8

0

2

4

6

8

10

12

14

16

18

20

22

24

26

28

BillionsofPounds-DryBasis

1915

1925

1935

1945

1955

1965

1975

1985

1995

Source: USDA

Figure 1Corn Sweetener Shipments

tose corn syrups that com-pete directly with sucroseand sucrose-derived productsin the industrial market.

While high fructose cornsyrups represent a dramaticbreakthrough in sweetenertechnology, the corn refin-ing industry has also beensensitive to non-sweetnessfunctional requirements ofits customers. The relativeamounts of various constitu-ent sugars such as glucose,

maltose, higher sugars andpolysaccharides can be var-ied to precise customer re-quirements. These varia-tions reflect a diversity ofphysical properties such asviscosity, reducing sugarcontent, osmotic pressure,crystallization retardation,gloss, humectancy, consis-tency and many others val-ued by food and industrialscientists. Process diversifi-cation has added to the prod-uct spectrum, as have blend-

2005


10/36


11/36


12/36


13/36


14/36


15/36


16/36


17/36


18/36


19/36


20/36


21/36


22/36


23/36


24/36


25/36


26/36


27/36


28/36


29/36

Maltodextrins

Glucos

eSyrups

Dextrose

HFCS

CrystallineFructose

Maltodextrins

Glucos

eSyrups

Dextrose

HFCS

CrystallineFructose


30/36

Maltodextrins

Glucos

eSyrups

Dextrose

HFCS

CrystallineFructose

Maltod

extrins

Glucos

eSyrups

Dextro

se

HFCS

CrystallineFructose


31/36

18.5

19.4

20.3

21.2

22.1

23.0

23.9

24.8

25.726.6

27.5

28.4

29.3

30.2

31.1

32.0

50403020100


32/36


33/36


34/36


35/36

34

radation in foods. It is use-ful in maintaining the brightred color of tomato catsupand strawberry preservesand helps to retain the char-acteristic color of curedmeats. This chemical reduc-ing action of syrups andsugars is also measured andexpressed by dextroseequivalence (DE). Table IIIshows the relative reducingpower of various sugars.

The observed values repre-sent a summation of a com-plex of chemical reactions.Therefore, precise condi-tions must be maintained inmaking a DE determination.DE values are not used tocharacterize high fructosecorn syrups.

PH VALUESOFCORNSYRUPSCorn syrups are finishedand stored slightly on theacid side. They are availablein a pH range of about 3.5to 5.5. Because traditionalpH measurement is difficult

in ion-exchanged productssuch as high fructose cornsyrup, acidity in these prod-ucts is often measured bytitratable acidity or conduc-tivity.

Additional data on cornderived sweeteners are avail-

There are countless methodsfor determining the chemi-cal and physical propertiesof corn sweeteners. TheCorn Refiners Association,through its Quality SystemsCommittee, has spent many

years developing and stan-dardizing practical and effec-tive analytical proceduresfor corn starch and starch-derived products. TheCommittee actively contin-ues its work on standardiza-tion of analytical procedurestoday.

The Corn Refiners Associa-tion publishes these analyti-cal procedures and makesthem available at no charge.These methods are pub-lished inAnalytical Methodsof the Member Companies,which is available from

Corn Refiners Associationwebsite at www.corn.org.By cooperation with theAssociation of Official Ana-lytical Chemists, many ofthese methods are availablethrough that organizationsreference publications aswell.

ANALYTICAL

EXAMINATION

able from the Corn RefinersAssociation and the mem-bers of the Association.


36/36

C R fi A i i

CÁC KIẾN THỨC QUAN TRỌNG VỀ BẮP (CORN).pdf

Documents

Transcript of CÁC KIẾN THỨC QUAN TRỌNG VỀ BẮP (CORN).pdf