Baking&Snack - June 2012 - 57

TRENDS

FORMULATION

EQUIPMENT

OPERATIONS

SPECIAL REPORT

while, carries the same bland flavor but lower sweetness levels depending upon its DE. As a result, HFCS could be used at a lower level than standard sugar, and tapioca syrup would need to be used at a higher volume to attain the correct level of sweetness.” Flavor masking is another aspect of sweeteners that covers off-flavors of vitamins, minerals or other fortification materials. Ms. Giebel explained that brown rice syrup has a slight butterscotch flavor that complements baked foods, while malt extract carries a strong, almost molasses-like taste that can mask other unpleasant flavors.

Hudson, WI. The crust won’t brown properly, and the product will dry out faster. At low and mid-range conversions, much more of the starch source’s attributes come through,

according to Mr. Mitchell. “For example, low-DE corn syrup is more viscous than low-DE tapioca syrup. Tapioca has more film-forming characteristics, and so a low-DE tapioca syrup will produce a tack-

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Handicapping DE
The specs for nutritive sweeteners provide valuable guidance for optimizing their use. This is especially true for dextrose equivalency, usually expressed as DE, and granulation size. The DE of a sweetener syrup indicates the percentage of native starch broken down by processing. The greater the DE number, the more dextrose the syrup contains, and the sweeter it tastes. Common practice describes corn syrups as 27, 42, 62, 70 or 95 DE. This numbering carries over to HFCS, but its numbers stand for the percentage of fructose. Thus, 42 HFCS contains 42% fructose. HFCS also comes in 55 and 90% fructose formats. Sucrose, a natural disaccharide, contains one unit of fructose and one of dextrose. “A 62-DE syrup is the sweetest likely to be used in baked foods,” Mr. Hickenbottom said, “but at that level, the baker should be stepping up to HFCS.” Low-DE syrups, although supplying useful adhesion for gluten-free breads, are not common in more usual bread styles because “you could end up with a brick instead of a loaf,” said Jim Mitchell, director of R&D, Ciranda Organic Ingredients,

Learn more about the what, where and how of PUREFRUIT™ and its appeal with consumers! Download the insight report, “The PUREFRUIT™ Revolution” and visit www.purefruit.com.
Tate & Lyle is a leading provider of high-quality sweeteners, texturants, wellness ingredients and innovative solutions for the food and beverage industry. Our passion for food shines through in everything we do, and we are dedicated to helping our customers create cost-effective, better-tasting, healthier and highly successful foods and drinks.

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Baking&Snack - June 2012

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