Corn Syrup Solids Research Articles

Nutritional Value for Young Children of Grain Amaranth and Maize-Amaranth Mixtures: Effect of Processing

Amaranthus caudatus L. toasted flour, popped grain and flakes were each fed to nine young children as the source of all diet protein and fat and 50% of diet energy, preceded and followed by casein control diets. All provided 6.4-6.7% of energy as protein and 9.3-10.1% as fat. Balances were carried out during the last 6 d of the three 9-d amaranth periods and during the four control periods. Fecal wet and dry weights during amaranth diets were 129-157% of those during casein control diets; fecal energy, fat and carbohydrate from the toasted flour periods were 193, 268 and 256%; from the popped grain 253, 586 and 195%; and from the flakes 225, 356 and 255% of those during casein diets. Apparent N absorptions were 84.1-84.6% of the casein values (P less than 0.001); apparent retentions from toasted, popped and flaked amaranth were 70.9, 65.9 and 59.0% of casein (P less than 0.001). The last of these was significantly lower than the first (P less than 0.05). Fecal fat was much higher (P less than 0.001) from the popped than from the flaked grain and the toasted flour. Toasted flour was then added to maize meal so that amaranth provided 20 or 30% of the protein. Seven young children received diets in which 6.4% of total energy came from one of the above mixes, or from casein, as protein. Soya-cottonseed oils completed 25% lipid energy in all three diets; balance of energy was from sucrose in the experimental diets and from sucrose, corn syrup solids and cornstarch in the casein diet.(ABSTRACT TRUNCATED AT 250 WORDS)

Effect of Sweeteners on the Quality and Acceptability of Yogurt

Sweetened low fat plain and Swiss-style fruit-flavored yogurts were manufactured using cream and reconstituted nonfat dry milk. The Swiss-style yogurt was manufactured by adding commercial blueberry or strawberry fruit flavorings to the sweetened yogurt base. Sweeteners used in the study were sucrose, 36 dextrose equivalent corn syrup solids, and 42, 55, and 90% high fructose corn syrup. Varied combinations of sweeteners were used at 0, 2, 4, and 6%, by weight.Evaluations were conducted during incubation and after packaging. Analyses included rate of acid development (time required to reach pH 4.4), microbiological profile, and expert organoleptic evaluation. A consumer panel was used to compare yogurt made with sucrose with that utilizing 90% high fructose corn syrup.As amount of sweetener increased, the time required to get to breaking pH of 4.4 increased. There also appeared to be a preference for yogurt made with 90% high fructose corn syrup, especially in the strawberry yogurt. Most preferred was 4% added sweetener.

Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate

Dry sweet whey, whey protein concentrate, and sodium caseinate were used in this study to replace the nonfat dry milk in ice cream. Either whey protein concentrate, a blend of whey protein concentrate and dry sweet whey, or a blend of dry sweet whey and sodium caseinate were used to replace the milk solids-not-fat at 50 or 100%. All the experimental ice creams were compared to control ice creams using nonfat dry milk to increase the milk solids-not-fat.All mixes were manufactured to produce an ice cream having 10.5% fat, 22% total milk solids, 13% sucrose, 3% corn syrup solids, and .3% stabilizer-emulsifier. The ice cream was manufactured in 114-kg batches, the mix being blended, pasteurized (72°C for 30min), homogenized with a two-stage homogenizer (1080 kg/cm2), cooled to 4°C, flavored with pure vanilla extract, and frozen in a continuous freezer. The ice cream was packed in 1-L containers, then stored at −30°C.The final products were evaluated for compositional analyses on two subsamples of each batch of mix; a panel evaluation for flavor, body, and texture by trained panelists; and a 52 family consumer evaluation to determine overall preference. The compositional analyses of ice cream averaged 10.5% fat, 3.9% protein, 5.7% lactose, .94% ash, and total solids of 38.7%. Standard deviations of these analyses were less than 1.00.The panel evaluation showed no significant differences (P>.05) in flavor, body, and texture among the various ice creams. Sandiness was not judged a problem with any of the ice creams.Fifty-two families were randomly selected from the City of Brookings, SD, for consumer evaluation of the ice creams. The 14-wk evaluation was conducted with each family receiving 5L of ice cream as five 1L cartons each week. Each week's ice cream delivery contained one sample from each of three treatment mixes, a control sample, and a duplicate of one of the other four samples. The samples of ice creams were rated on a nine-point hedonic scale (1 best, 9 worst).No significant differences were found in the consumer flavor ratings among the ice creams made with dry sweet whey, whey protein concentrate — dry sweet whey blend (at both the 50% and 100% replacement levels), and the control. The ice cream made with the dry sweet whey-sodium caseinate blend received a significantly higher hedonic rating (P<.01), indicating a poorer quality product.

A Computer-Assisted Method for Evaluating Ingredient Substitution in Ice Cream Formulations

Development of a computer-based system to evaluate the effect of ingredient substitution in ice cream mix on product quality and freezing requirements is described. This computer program evaluates the effect of whey powder substitution for milk solids-not-fat and three sugar systems on freezing point, viscosity, and freezing time of ice cream mix. To help to evaluate potential product quality, it is also possible to predict percent unfrozen water at different storage temperatures that might be expected for the frozen ice cream. Three sugar systems evaluated are: 100% sucrose, 70% sucrose plus 30% 36 dextrose equivalent corn syrup solids and 50% 36 dextrose equivalent corn syrup solids plus 50% 55 high-fructose corn syrup.

Changes in Electrical Energy Requirements to Operate an Ice Cream Freezer as a Function of Sweeteners and Gums

Changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae. Ice cream formulae consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum. Within the same sweetening system, a mix high in locust bean gum tended to have a lower energy demand than mix with large amounts of guar gum. This was especially pronounced in mixes with 50% 42 high fructose corn syrup and/or 50% 36 DE corn syrup solids.

Determination of Lactose and Sucrose Contents of Ice Cream Mix via Enzymatic‐Cryoscopic Methodology

ABSTRACTA simple method was developed for determining the lactose and sucrose contents of ice cream mix. The method is based on measuring the freezing point depression resulting from incubating samples with invertase (EC 3.2.1.26) and β‐galactosidase (EC 3.2.1.23). Sucrose and lactose concentrations are determined separately with each determination requiring 50 units of enzyme and 2 hr of incubation at 37°C. A standard curve for lactose determination was obtained using ice cream mixes containing various amounts of sucrose and corn syrup solids (R2= 0.996, C.V. = 1.2%). A standard curve for sucrose determination was obtained using ice cream mixes containing various amounts of lactose and corn syrup solids (R2= 0.996, C.V. = 1.9%).

Carbohydrates in pediatric nutrition and gastrointestinal disease

Carbohydrates play important roles in pediatric nutrition, not only as an energy source but also as a potential cause of disease. The spectrum of carbohydrates in the pediatric diet changes with the growth of the child. The predominant lactose diet in the first three to six months of life is gradually shifted to that of a combination of various sugars and more complex carbohydrates such as starches, glycogen and other glucose polymers. Such transitions normally have no adverse effect on the healthy child. However, an early introduction of excessive amounts of starches before three months of age may have a detrimental effect on the growing infant. The essential absence of pancreatic α-amylase in these infants would leave the starches at best partially digested. Undigested starches in the intestinal lumen have been implicated as a cause of iatrogenic diarrhea and malabsorption of other nutrients. This results in overall impairment of growth of the infant. The use of modified starches in baby food presents additional concerns, since the digestibility of these modified starches has not been studied in length. The increasing consumption of sucrose has been associated with increasing incidences of dental disease, obesity, and heart disease. But the exact role of refined sugars, especially their overconsumption during childhood, in the etiology and predisposition to these dysfunctions has not been elucidated. Carefully controlled studies on these aspects would be important in understanding the interrelationship between sucrose consumption, physical development, and disease, so that proper measures can be instituted to minimize the risk. The general mechanism of carbohydrate digestion and absorption and their development have been worked out in reasonable detail. Recent realization of alternate pathways of starch digestion has opened up new avenues for the specification of carbohydrates in special formulas for feeding premature and compromised infants. The use of corn syrup solids as the major carbohydrate source has achieved the dual goals of increasing caloric density without increasing the osmolality. The control of the synthesis, assembly, and placement of various carbohydrates and transport entities in the mature intestinal epithelial cells is still forthcoming. Until we have more information on the molecular level, the exact cause for defects such as disaccharide intolerance and malabsorption remain unexplained. Such information would perhaps permit the manipulation of the controlling factors, be they environmental or hormonal, at a precise time during ontogeny of the child to achieve a therapeutic goal. At present, we are left with only one alternative: exclusion of the offending sugar from the diet of the deficient patient.

Characteristics of Frozen Desserts Sweetened with Xylitol and Fructose

ABSTRACTCombinations of xylitol, fructose and 24 DE corn syrup solids (CSS) were the sweetening agents in ice cream‐type frozen desserts. A 23 factorial experimental design evaluated the most acceptable combinations of xylitol (4% or 6%), fructose (4% and 6%) and CSS (10% and 12%). Based on chemical, physical and sensory analyses of the eight experimental combinations it was demonstrated that a formulation involving 6% xylitol, 6% fructose and 10% CSS gave product acceptability similar to that of an ice cream with conventional ingredient array and composition.

Effects of osmolality of liquid nutrient diets on plasma equilibration of water and carbohydrate in Yucatan miniature swine

Osmolality of a liquid diet was varied from 250 to 700 mOsm/kg by altering the amount of sucrose and corn syrup solids, while maintaining the same level of calories, protein, and electrolytes. The appearance of 3H and 14C in blood plasma were monitored during a 4-h period after pigs voluntarily consumed one of five diets labeled with 3H2O and U-14C-sucrose. Plasma osmolality and sodium and potassium concentrations in plasma did not differ among the diets. Postprandial plasma glucose concentration response to the diets varied both between and within treatments. The rates of radioactive tracer appearance in plasma suggest that water and carbohydrate absorption were accelerated with increasing osmolality of diet up to 700 mOsm/kg.

Corn Sweeteners in Ham Formulas

ABSTRACTCorn sweeteners were compared with sucrose in cure formulas for hams. Thirty‐six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty‐two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.

An Evaluation of Osmotic Concentration of Apple Rings Using Corn Syrup Solids Solutions

Corn syrup solids (dextrose equivalent 28) were investigated as an osmotic solute to concentrate apple rings. Processing parameters which were evaluated for removal of water from the fruit pieces included: corn syrup solids concentration, osmosis temperature, time of immersion of the fruit piece in the osmotic solution, solution pH, solution flow rate and piece thickness. Weight loss in the apple rings was promoted by: increased corn syrup solids concentration, increased immersion time, increased temperature, increased flow rate and decreased ring thickness. Water removal was maximal at pH 3. Results obtained showed that the weight of the apple rings could be reduced by 70% during the osmotic concentration process.

APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING

ABSTRACTComputer analysis of a response surface experimental design was used to study the effect of three variables: fat (15, 18, and 21%), stabilizer (0.3, 0.5, and 0.7%), and corn syrup solids (7, 10, and 13%) on the overrun and firmness of whipped topping. Response surface plots were generated by the computer for overrun and firmness of the whipped topping as a function of fat versus stabilizer at selected contents of corn syrup solids. The response models for overrun and firmness acounted for about 62% and 82% of the variation in the observed overrun and firmness values, respectively. The models also indicate that each ingredient mainly reacted independently in contributing to overrun and firmness of the topping. Response surface plots show that there were many combinations of fat, stabilizer and corn syrup solids that would produce a similar response of overrun and firmness of the whipped topping. A combination of variables can be selected by this procedure to produce an optimum whipped topping mixture on the basis of cost, availability, and convenience.

Effect of Altered Dextrose Equivalent on Nutritional Quality and Flavor of Whey Soy Drink Mix

Substitution of either 26 to 29 dextrose equivalent corn syrup solids or 9 to 12 dextrose equivalent dextrin for 40 to 44 dextrose equivalent corn syrup solids in a whey soy drink mix formulation did not decrease the standardized protein effiency ratio, net protein ratio, apparent dry matter digestibility, or apparent nitrogen digestibility of the beverage powder after 12 mo-storage at either 25C or 37C. After 12 mo-storage at 37C, the 9 to 12 powder, the 26 to 29 powder, and the 40 to 44 control, respectively, showed protein efficiency ratios, 2.07±.05, 2.15±.04, and 2.12±.04; net protein ratios, 3.32±.06, 3.41±.05, and 3.36±.06; digestibility of dry matter, 92.3%±.63, 93.3%±.13, and 93.7%±.29; digestibility of nitrogen 81.6%±.77, 82.5%±.69, and 84.2%±.30. No lysine destruction occurred in any of the samples stored at 37C, and 93 to 94% of the lysine was measured as chemically available after 12 mo. Vitamin A decreased 28 to 36% in these samples over storage, but Vitamin C showed little change.Using a ranking test, judges rated the 40 to 44 control sweeter than both the 26 to 29 and 9 to 12 products. However, when these products were scored against a hidden 40 to 44 control, only the 9 to 12 product consistently received a lower flavor score over storage.Although substitution of the 26 to 29 corn syrup solids or the 9 to 12 dextrin did not reduce protein quality and digestibility over the time studied, only the former provided the flavor qualities required for whey soy drink.

A Beverage Base From Cheese Whey and Peanut Flour

Abstract Fluid sweet whey, defatted peanut flour, soybean oil, and corn syrup solids were processed with conventional dairy plant equipment to form a free flowing powder reconstitutable with water to form a nutritious beverage. A formulation containing 50% sweet whey solids, 20% soybean oil, 24.6% defatted peanut flour, and 5.4% com syrup solids had a proximate composition of 20.6% protein, 5% ash, 21.6% fat, 3.5% moisture, 1% fiber, and 48.3% carbohydrate. The standardized protein efficiency ratio was 2.0 compared to casein at 2.5, and nitrogen digestibility was 80% compared to casein at 93%. The flavor quality was bland initially; however, decreased flavor scores coupled with increased peroxide values in the blend during storage were indicative of a serious stability problem.

EFFECTS OF VARYING LEVELS OF SUCROSE, CORN SYRUP SOLIDS AND VINEGAR ON THE QUALITY OF SWEET PICKLED PEACHES

ABSTRACTQuality changes in pickled peaches packed in three syrup concentrations and five ratios of sucrose‐corn syrup solids were studied. Variations in the ratios of sucrose and corn syrup solids (CSS) had no apparent effect on Brix level or pH of the syrup. Shear press values which denoted increased firmness associated with osmotic action which caused shrinkage and loss of drained weight. The more attractive color of peaches packed in high density syrups (66–69° Brix) and all sucrose syrups was related to higher Gardner “a’ values. Different ratios of sucrose to CSS in the syrups significantly affected the sensory ratings for appearance, color, aroma, texture and flavor. Sensory quality scores decreased significantly when CSS were used to replace 50% or more of the sucrose in packing syrups. Multiple‐comparison sensory difference tests closely paralleled findings from sensory quality ratings. Significant differences existed in sweetness, fruit flavor and general quality but not acidity. It was evident that sourness ratings were influenced by variations in syrup acidity. The Brix and acid levels of pickled peaches could be decreased by approximately 20% without causing significant changes in general quality and fruit flavor.

A METHOD FOR DETERMINING LACTOSE AND SUCROSE CONTENTS IN ICE CREAM

ABSTRACTA method was developed for estimating the sucrose and lactose contents of ice cream mixes containing sugar, corn syrup solids, milk solids and stabilizer. It is based on the relative reducing abilities of sucrose and lactose in the hydrolyzed and unhydrolyzed states, as measured by a titrametric procedure involving modified Fehling's solution. The estimation of lactose is performed by hydrolysis of lactose with betagalactosidase and sucrose content is estimated from the reducing activity of fructose resulting from acid hydrolysis of that sugar. The method measures 99% (97–101%) of the sucrose and 98.5% (91–106%) of the lactose present.

462 TREATMENT OF ACUTE DIARRHEA WITH ORAL ELECTROLYTE SOLUTIONS

Fifty-two children 6 to 29 months with good nutritional status, and a mild to moderate dehydration secondary to acute diarrhea received ad libitum one of four oral electrolyte solutions for 48 hours. The solutions differed only in type and level of carbohydrate: 5% glucose, 5%, 10%, and 12.5% corn syrup solids (CS). Electrolyte levels were similar in all solutions (Na+ 30, K+ 20, C1−30 mEq/1). At 48 hours 47/52 (90%) were normally hydrated by clinical observations with no difference among treatments. Mean intakes (all subjects) were 138 ml/kg (day 1) and 153 ml/kg (day 2) with no difference among groups. In 48 hours urine specific gravity (1.012 to 1.008) and serum urea (15.0 to 9.6 mg/dl) decreased and serum sodium (134 to 137 mEq/1) increased with no difference among treatments. Stool weights were 36.1 g/kg (day 1) and 45.1 g/kg (day 2) with no difference among treatments. Greater numbers of glucose positive stools were observed with 10% and 12.5% CS solutions than with either 5% solution. Stool electrolytes were Na+20 and K+ 23 mEq/kg stool/day and did not differ as to treatment. Stools of 7/52 (14%) patients contained bacterial pathogens. Diarrhea worsened in patients in each group (12.5%CS, 7/13; 10%CS, 5/13, 5%CS 1/13; 5% glucose, 2/13). Oral electrolyte solutions with 30 mEq Na/liter were effective in rehydration and electrolyte maintenance. Solutions with 5% glucose or CS resulted in less carbohydrate malabsorption.

Effect of varying ratios of fat and protein in fiber-free semisynthetic diets on fecal output of pig-tailed monkeys (Macaca nemestrina)

The effect of varying the ratios of dietary fat, protein and carbohydrate on the amount and composition of fecal output was studied in adult, male pig-tailed monkeys (Macaca nemestrina) fed liquid, fiber-free semisynthetic diets. The dietary nitrogen was supplied as an enzymatic protein hydrolyzate (biological value = 86%), the fat as corn oil, and the carbohydrate as corn syrup solids. Vitamins and minerals were added to meet the nutritional requirements of this monkey. Nine diets were fed for 2 weeks, and fecal excreta collected daily after 4-day adaptation to a new diet. The levels of protein/day were 40, 80, and 160 kcal/animal and the levels of fat/day were 4.5, 22.5, and 112.5 kcal/animal. Carbohydrates were adjusted to maintain the diets isocaloric (700 kcal/day per monkey). The assumption was made that a) there was no time trend, and b) that the preceding diet had no carry-over effect on the next diet being tested. Results suggest that total fecal output was greater on the high protein diets, especially when fat levels were either 4.5 or 112.5 kcal. The 22.5 kcal fat and 160 kcal protein did not show an increase in fecal output. These fecal output differences were related to changes in fecal moisture but not in dry fecal matter. Increased nitrogen loss in the feces was noted for all 160 kcal protein diets, and especially so when the fat level was 4.5 kcal. The 112.5 kcal fat diet produced feces higher in total lipids. If a fiber-free formula diet is designed to induce a minimum of fecal bulk, the most satisfactory formulation appears to be one with a moderate amount of dietary fat, and a protein content in the general range of the recommended daily allowance.

Manufacture of Recombined Frozen Whipped Dairy Cream

Frozen whipped dairy cream has been manufactured using recombined cream. The formulation consisted of 30% milk fat, 2% sodium casemate, 7% calcium reduced skimmilk powder, 6% sucrose, 3% corn syrup solids, 0.30% stabilizer, 0.40% emulsifier (fat basis), and 0.02% antioxidant (fat basis). The product was made by a continuous method using laboratory equipment and was considered by a taste panel to be as good as, or better than, commercial simulated frozen whipped cream, frozen whipped dairy cream manufactured from natural cream, and an aerosol-type dairy cream.

A PROCESS FOR PRODUCING DEHYDRATED PUMPKIN FLAKES

Single strength pumpkin puree is difficult to drum dry due to its low solids content. It was found in this investigation that the rate of dehydration and quality of the finished product were improved by the addition of corn syrup solids and starch to the puree in amounts sufficient to raise the total solids to around 16%. The quality of pies made from flakes containing added starch and corn syrup solids was also improved over those made from unmodified single strength pumpkin puree. Best results were obtained with pumpkin flakes containing approximately 46% pumpkin solids, 38% corn syrup solids and 16% starch. Based on the average overall acceptable drying conditions and product quality, a ratio of 1 part starch to 2.5–3.0 parts corn syrup solids appeared to be in the optimum range.