Starch Based Sugar; Production, Usage and Health Effect

Year 2017, Volume: 1 Issue: 1, 38 - 42, 30.08.2017

Esra Ünlü Çiğdem Soysal

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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