Starch Based Sugar; Production, Usage and Health Effect

Abstract

There are two types of sugar production as a sucrose based (sugar beet and/or cane) and a starch based (starch based sugar, SBS). SBS has two fundamental groups, which are glucose syrup and high fructose syrup (HFS).  Corn is used as raw material in the production of SBS. Potato, rice and cassava also tried as raw material beside corn. The syrup is obtained from the hydrolysis of starch to glucose, maltose, maltotriose and dextrins. Enzymatic and acid hydrolyses have been used traditionally to modify native starches and to create glucose syrup. HFS is produced by the hydrolysis of starch into glucose followed by isomerization into fructose. Therefore, glucose syrup is an intermediate in HFS production. Three forms of HFS are commercially available: HFS-42, HFS-55 and HFS-90. Syrup is used in foods to soften texture, add volume, prevent crystallization and to enhance flavor. SBS is also used with sucrose based sugar in food products to enhance their own effect. There is a lot of argument on SBS negative health effect but there is no proved scientific study. In biochemistry view there is no difference between sugar content, calorie value of glucose syrup and fructose syrup. Metabolism of glucose and glucose syrup are same but for HFS there is no regulation by insulin so fructose metabolism rapid and uncontrollable in the body.  SBS is one of the important food intermediate product and can be used to enhance desirable properties of food. Safe and quality syrups can be obtained by food industry but there still needs more study for effects of SBS on human body.

Keywords

• Starch based sugar,high fructose syrup,glucose syrup,sucrose

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