The control of hygroscopicity, browning and fermentation in glucose syrups

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Abstract
Summary: Hygroscopicity, browning (Maillard) and fermentation reactions of glucose syrups in foods may be desirable (as in cakes, bread and beer respectively) or undesirable (as in sweets, canned foods and sugar confectionary respectively). The effects of these reactions may be reduced by using lower D.E. glucose syrups in a product but in this case other, desirable properties (e.g. sweetness) of the syrup may be lost. The undesirable properties can be conveniently controlled by hydrogenation of the parent glucose syrup whilst other properties (sweetness, viscosity) are unaffected. The degree of hydrogenation governs the reduction and hence the control of these properties. Browning and fermentation can be controlled by hydrogenation more effectively than hygroscopicity, which is affected only above about 70% r.h.

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