High-maltose corn syrup (HMCS) is afood additive used as asweetener andpreservative. The majority of sugar ismaltose. It is less sweet thanhigh-fructose corn syrup[1] and contains little to no fructose.[1] It is sweet enough to be useful as a sweetener in commercial food production, however.[2] To be given the label "high", the syrup must contain at least 50% maltose.[3] Typically, it contains 40–50% maltose, though some have as high as 70%.[4][5]
By usingβ-amylase or fungalα-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.[6]p. 465 This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time, from the end of the starch molecule.
High-maltose corn syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also lesshumectant than glucose, so candy produced with high-maltose syrup will not become sticky as easily as candy produced with standard glucose syrup.[7]p. 81
Since maltose syrups (like all sugar syrups) have a low freezing point, HMCS is useful in frozen desserts.[8][failed verification] It is also used inbrewing because it has a balanced fermentability, can be added at high concentrations to thewort kettle, increasing throughput, and reduces haze caused by varying malt quality.[2] Another of HMCS's uses is to preserve food. According to theCenter for Science in the Public Interest, HMCS preserves food by inhibiting fermentation and bacterial growth.[citation needed]
In recent years, HMCS has seen an increase in use as a food additive due to thenegative reputation of HFCS.
High-maltose syrups produced fromcorn are gluten-free, but certain syrups produced from wheat or barley may contain small amounts of gluten.[9][10] It is unclear whether gluten occurring in wheat- or barley-based syrup can have significant effects inceliac disease.[citation needed]
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