Carbohydrate Chemistry Carb Structure Glucose Syrups

Transcription

1 Carbohydrate Chemistry Carb Structure Glucose Syrups Functionality in Applications 1

2 Purpose of Presentation Improved product quality based upon improved understanding of Syrups/Solids & Water variables: Dextrose Equivalence Carbohydrate Structure Matrix complexity Brix Processing Parameters: Mixology Cooking Temperature Cooking Time 2

3 Ultimate Goal: Good chewy texture throughout shelf life. Control the water. This Means: Control the amount and form of the water. Keep the water where you originally put it. Staling Water movement. Control A w, the Water Activity. 3

4 Tools Available: Glucose Syrups DE Carbohydrate Structure Syrup Matrix Complexity A w Mixology 4

5 Glucose Sirup[sic] 21 CFR (a) Glucose sirup is the purified, concentrated, aqueous solution of nutritive saccharides obtained from edible starch. (b) The food shall meet the following specifications: (1) The total solids content is not less than 70%...reducing sugar content not less than 20.. (c) The name of the food is Glucose sirup.. The name may alternately be sirup filled in with the name of the starch. 5

6 Glucose Sirup 21 CFR (c) The word sirup may also be spelled syrup. Who d a thought how you spell this stuff would be so very important as to have to be spelled out in the CFRs. Now of course being spelled out in the courts Corn Syrup VS. Corn Sugar What a difference two letters can make! 6

7 Dextrose Equivalence: Dextrose? Why Dextrose? This is the primary building block in nature for: Starch Amylose (1,4) and Amylopectin (1,4 & 1,6) Food for plant seeds and people. Cellulose Wood The primary structural element for plants cow food but not people food.* Starch versus Cellulose: Both are polymers of glucose using primarily 1,4 glycosidic linkages.** Starch uses the alpha isomer of glucose. Cellulose uses the beta isomer of glucose. 7

8 Dextrose Equivalence: Equal to What? Percentage of reducing sugars calculated as dextrose. Aldehyde - Glucose, Maltose Measured academically by the Lane and Eynon procedure based on the particular sugars ability (relative to pure dextrose) to reduce copper sulfate in Fehling s solution. More commonly industrially calculated based on the quantity of the various polymers (Defined by DP or Degree of Polymerization) of glucose in the syrup using numbers obtained by HPLC. 8

9 Dextrose Equivalence: Practicum Calculated Theoretical Measured Monosaccharide (Glucose DP1) Disaccharide (Maltose DP2) Trisaccharide (DP3) Tetrasaccharide (DP4) Pentasaccharide (DP5)

10 Dextrose Equivalence: The Calculation Formulas to calculate DE based on HPIC. Simple DE = DP DP DP DP DP5 Alternate DE = DP DP DP >DP3. Schenk DE = DP DP DP DP DP DP >DP6. Based on HPIC data showing 25% each of DP1, DP2, DP3, & DP4 yields: Simple DE = 52.1 Alternate DE = 52.3 Schenk DE =

11 Tools Available: Infinite DE Possibilities: Rice Oligodextrins: DE 10, DE 18 Rice Syrup Solids: DE 26, DE 42, DE 50, DE 70 Rice Syrups: Dextrose Equivalence DE 26, DE 42, DE 43, DE 50, DE 55, DE 57, DE 60, DE 70 Rice Syrup &/or Rice Syrup/Solids Blends DE range

12 Tools Available: Glucose VERY hygroscopic. Does not set - Always sticky. Maltose Sets nicely to a coating. Glucose/Maltose Ratio Carbohydrate Structure Balance the different functionalities for the specific application. Longer Chain Carbohydrates Critical to achieve the flexible, fat-like, gel structure that: Retains the water IN the gel structure of the syrup matrix. Inhibits water movement OUT of the syrup gel. Water that escapes the Gel is available for solubilizing (soggy bar) and consequently cross-linking the bar ingredients (stiff bar) Sustains the chewy texture. 12

13 Tools Available: Carbohydrate Structure Same DE VERY Different Syrups: Glucose Maltose Product Description Type Syrup Type Syrup Product Code Worthless Syrup #1 Worthless Syrup #2 Dextrose Equivalent (D.E., %) THEORETICAL CARBOHYDRATE CONTENT Glucose (DP1), g/100 g Maltose (DP2), g/100 g Trisaccharide (DP3), g/100 g Decasaccharide (DP10), g/100 g TOTAL SUGARS, g/100 g OTHER CARBOHYDRATES, g/100 g

14 Tools Available: Carbohydrate Structure Same DE VERY Different Syrups: Clarified Clarified Product Description High Maltose Brown Med. Conversion Brown Rice Syrup Rice Syrup Product Code BRSHMCL BRSDE42CL Dextrose Equivalent (D.E., %) TYPICAL CARBOHYDRATE CONTENT 2 Glucose (DP1), g/100 g 4 19 Maltose (DP2), g/100 g TOTAL SUGARS, g/100 g OTHER CARBOHYDRATES, g/100 g Viscosity, 100oF Simple DE Calculation Alternate DE Calculation Schenk DE Calculation

15 Tools Available: Carbohydrate structure Syrup Matrix Complexity CNP s enzymatically produced rice syrups naturally provide a VERY wide distribution of DPs in the simple sugar and oligodextrin range. Minor Constituents naturally present in CNP s rice syrups provide increased strength and functionality. Protein Fibers Fats Both work synergistically and are highly beneficial in creating complex, strong, gel-like matrices in bar applications. 15

16 Tools Available: Water Activity Achieve targeted A w : Less than 0.72 As A w decreases below 0.72, bar firmness increases. As A w decreases below 0.72, mold risk decreases. Greater than 0.6 At A w =< 0.6 no mold risk. At A w 0.65 low mold risk. A w is determined by: The amount of water. AND what you do to the water! 16

17 Tools Available: Water Activity Brix of syrup Brix too high Syrup viscosity, gets too high. Bar is stiff. Brix too low Bar is soggy. Micro risks staling issues. Carbohydrate structure of syrup The higher the DE, the lower the A w. Glycerol Presence of Glycerol lowers the water activity. Provides some fat effect, lubricity and bar flexibility. May increase the mobility of the water in the bar. Gums 17

18 Tools Available: Mixology Syrup viscosity VERY temperature dependent. Cooler temperatures: More viscous syrups. More difficult to mix and extrude. Less likely to liberate water. Higher temperatures Viscosity can drop dramatically. Easier to mix and extrude. Increased risk of liberating water. Moisture levels of other ingredients. Ambient Conditions Temperature. Humidity. 18

19 Viscosity (80 Brix) Tools Available: Mixology Viscosity vs. Temperature WRSRDCL BRSHM WRSHMCL BRSMC35 WRSMC30CL 0 25º 40º 60º 80º Temperature, C 19

20 Viscosity (25 C) Tools Available: Mixology Viscosity vs. Brix WRSRDCL BRSHM WRSHMCL BRSMC35 WRSMC30CL Brix, % 20

21 Syrup/Solids Selection Criteria: White Rice or Brown Rice: Brown provides a more complete food, health food claim. Brown brings more of the rice flavor, particularly the brown flavor. This flavor can be beneficial in some soy or related masking type situations. Regular or Clarified: The clarified is more tightly filtered and results in: Less fat, consequently are clear with amber color. Less protein and fiber. Less of the brown rice taste Conventional or Organic: The only difference is the source of rice. All CNP Rice Syrups and Rice Syrup Solids are produced using natural, enzymatic processes. All CNP Rice Syrups and Rice Syrup Solids are produced using Organic compatible processes. No added acids, alkali, sulfites, solvents or other grains are used. 21

22 Syrup/Solids Selection Criteria: Product Line Simplification TECHNICAL DATA SHEET CLARIFIED BROWN RICE SYRUPS BRS...CL CNP Clarified "CL" Brown Rice Syrups are made enzymatically from100% brown rice and are available in a variety of conversion types as shown below. These are clear syrups with an amber color and low flavor impact. Similar syrups are available in lightly filtered form to yield a translucent syrup and/or prepared from white or organically grown rices. Kosher certified. Some products are subject to minimum purchase quantities. Clarified Clarified Clarified Clarified Product Description Low Conversion Partially Polished1 High Maltose Brown Med. Conversion Brown Med. Conversion Brown Brown Rice Syrup Rice Syrup Rice Syrup Rice Syrup Product Code PPRSRDCL BRSHMCL* BRSDE42CL BRSMC35CL Dextrose Equivalent (D.E., %) TYPICAL CARBOHYDRATE CONTENT 2 Glucose (DP1), g/100 g Maltose (DP2), g/100 g TOTAL SUGARS, g/100 g OTHER CARBOHYDRATES, g/100 g Viscosity, 100oF BRSHMCL balances carbohydrates when fruit juice concentrates are used! Specialty products can be made with different DEs. Specialty products can be made with different Glucose/Maltose Ratios. Blending PPRSRDCL with BRSMC35CL does NOT = BRSDE42CL exactly. The distribution of Long chain carbohydrates will be somewhat different. Stocking and blending two syrups does allow infinite flexibility for using specific carbohydrate structures for different product formulas. 22

23 Bakery Enhancers: Product Line Simplification CNP Rice Based Bakery Enhancer Line are made enzymatically from100% rice and are available in a variety of application types as shown below. These are powders, with a beige color, low flavor impact, and are available conventional or organic and all are Kosher certified. Some products are subject to minimum purchase quantities. Product TRANS_FAT REPLACER PPRSSRDCL Dextrose Equivalent (D.E., %) 18? 26 TYPICAL CARBOHYDRATE CONTENT 2 Glucose (DP1), g/100 g 4 7 Maltose (DP2), g/100 g TOTAL SUGARS, g/100 g OTHER CARBOHYDRATES, g/100 g RESISTANT STARCH, g/100 g 1 0 INGREDIENTS LABELLING Rice Syrup Solids Rice Syrup Solids 23

24 Ricevia High Sweetness Syrups Ricevia Syrups Enable You To: Choose the sweetness level of the syrup 15% - 300% of HFCS 55 Choose the glycemic index of the syrup Glucose from 3-30 Choose the functionality of the syrup DE Natural or Made With Organic Certified Gluten Free by GFCO GFSI SQF Level 3 24

25 Purpose of This Thought Experiment Demonstrate how bar applications will vary as a function of syrup specifications. Bar model 40:30:30 Type. Syrup variables Dextrose Equivalence Carbohydrate Structure Simple Sugars and Complex Carbohydrates Altering the Glucose/Maltose ratio Regular versus Clarified Syrup 25

26 40:30:30 Bar Type: Syrup 84 Brix % Isolated Soy Protein % Peanut Butter % Lecithin % Vitamins/Minerals % Natural Peanut Type Flavor % Salt % Acesulfame K % Sucralose % 26

27 Syrup Selection Criteria: Product Line Simplification TECHNICAL DATA SHEET CLARIFIED BROWN RICE SYRUPS BRS...CL CNP Clarified "CL" Brown Rice Syrups are made enzymatically from100% brown rice and are available in a variety of conversion types as shown below. These are clear syrups with an amber color and low flavor impact. Similar syrups are available in lightly filtered form to yield a translucent syrup and/or prepared from white or organically grown rices. Kosher certified. Some products are subject to minimum purchase quantities. Clarified Clarified Clarified Clarified Clarified Product Description Low Conversion Partially Polished1 Low Conversion High Maltose Brown Brown Med. Conversion Brown Med. Conversion Brown Brown Rice Syrup Rice Syrup Rice Syrup Rice Syrup Rice Syrup Product Code PPRSRDCL BRSRDCL BRSHMCL* BRSDE42CL BRSMC35CL Dextrose Equivalent (D.E., %) TYPICAL CARBOHYDRATE CONTENT 2 Glucose (DP1), g/100 g Maltose (DP2), g/100 g TOTAL SUGARS, g/100 g OTHER CARBOHYDRATES, g/100 g Viscosity, 100oF BRSHMCL balances carbohydrates when fruit juice concentrates are used! Specialty products can be made with different DEs. Specialty products can be made with different Glucose/Maltose Ratios. Blending PPRSRDCL with BRSMC35CL does NOT = BRSDE42CL exactly. The distribution of Long chain carbohydrates will be somewhat different. Stocking and blending two syrups does allow infinite flexibility for using specific carbohydrate structures for different product formulas. 27

28 Tasting Samples (Thought Experiment): BRSMC35CL 100% BRSMC35CL 80% BRSMC35CL 50% PPRSRDCL 20% BRSHMCL - 50% 60DE 60DE/26DE 60DE/42DE 15/13 13/12 9/16 A B C BRSDE4CL 100% BRSHMCL 100% BRSHM 100% 43DE 42DE 42DE 10/7 2/18 2/18 D E F BRSRDCL 100% PPRSRDCL 100% 36DE 26DE 4/6 3/6 G H 28

29 Temperature as an APPROXIMATION of Brix Confectionery We think that Temp = Brix = Mouthfeel. Actually Temp Brix Mouthfeel Time dependent 48 hours is not the same as 1 hour Starts and stops can cause significant changes Mixology Ice cream example 29

30 Rheology (i.e. Stuff changes with changing ingredients, processes, and heat treatments): Technical Abstract: Hydrocolloids are frequently used for modifying starch functionality. In the present study the possible interaction of three different hydrocolloids - guar gum, hydroxypropylmethylcellulose (HPMC) and xanthan gum - with rice starch was explored by determining the pasting, viscoelastic and swelling properties of the rice starch-hydrocolloids mixtures. The impact of succesive heating-cooling cycles on the pasting, viscoelasticity and swelling was also determined. Hydrocolloids tested in the range % (w/w) significantly modified the pasting, viscoelastic and swelling properties of rice starch-hydrocolloid pastes (8%, w/w) and the extent of the effect was dependent on hydrocolloid concentration. Guar and xanthan gum mixtures with rice starch had the greatest effect on the pasting properties, whereas HPMC mixtures only changed the viscosity during cooling. The starch-hydrocolloids pastes formed weaker gels compared to those of the starch alone. Rheological results suggested the formation of composite network structures with high frequency dependence. Succesive multiple-heating cycles allowed the gel to rearrange resulting in altered gel viscoelasticity and release of water soluble compounds that favor phase separation at the highest hydrocolloid level tested. 30

31 Functionality: Water Solubility Grams Dissolved per 100 Grams Water Fiber Insoluble Fiber Soluble Gum Starch Lactose Maltose Sucrose Glucose Fructose 0 Variable Variable Depends

32 Functionality: Relative Sweetness Sweetener Sweetener Alitame 2000 Xylitol 1.00 Sucralose 600 Honey 1.00 Stevia 400 Glucose 0.74 Saccharin 300 Sorbitol 0.54 Ace K 200 Mannitol 0.40 Aspartame 150 Xylose 0.40 Glycyrrhizin 100 Maltose 0.32 Cyclamate 30 Rhamnose 0.32 Erythritol Galactose 0.32 Fructose 1.30 Malt Syrup 0.30 Invert Sugar 1.30?? Raffinose % HFCS 1.06 Lactose

33 Functionality: Polyols Polyol Sweetness Note Xylitol 1.00 Fluffy Puppies 2.4 C Erythritol Hi Intense 0 C Maltitol 0.90 Similar to Sugar Sorbitol g max Mannitol g max Gum 33

34 JKA Rule #1 The Marketing Goal The Optimal Formula Corollary Increasing/decreasing an ingredient for a marketing claim always takes you farther away from the desirable consumer taste/mouthfeel/shelf life. 34

35 JKA Rule #2 The product with more sugars will always win in a consumer taste test. Corollary - Targeting a lower sugar line on the Nutrition Facts means reducing consumer acceptability in some way. john.ashby@cnp.com 35

36 JKA Rule #3 A Simpler Label The Optimal Formula Corollary It is no Wonder the ingredients dec on Wonder Bread is 10,000 words long. That is how they get the shelf life. john.ashby@cnp.com 36

37 Consumer Sweetener Conclusions: Consumers concern over sugar/carb consumption growing: Females and parents of young children Growing importance of Nutritional labeling Consumers are using it. Consumers wary of certain sweeteners Health concerns over artificial sweeteners growing - Health Halo of Natural contributing to this HFCS suffering Natural Sweeteners benefiting New Sweeteners gaining ground Natural Sweeteners especially (Organic a part of this) Stevia john.ashby@cnp.com 37

38 Rice Carbohydrate Chemistry Carbohydrate Structure: Functionality in Applications P.O. Box 1219 Lathrop, California x cell fax 38