High-maltose corn syrup (HMCS) is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-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 using β-amylase or fungal α-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 less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup. [7]p. 81
Since maltose has a low freezing point, HMCS is useful in frozen desserts. [8][ failed verification] It is also used in brewing, because it has a balanced fermentability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality. [2] Another of HMCS's uses is to preserve food. According to the Center 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 the negative reputation of HFCS.
High-maltose syrups produced from corn 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 a wheat- or barley-based syrup can have significant effects in celiac disease.[ citation needed]
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