Corn syrup solids (dried glucose syrup from corn starch)

Description
• Dry, free-flowing powder produced by enzymatic hydrolysis of corn (maize) starch to glucose and short oligosaccharides, followed by concentration and spray-drying.
• Neutral, clean sweetness; color white to off-white.
• Technically distinct from maltodextrin by DE ≥ 20 (dextrose equivalent). Higher DE → higher sweetness/solubility/hygroscopicity, lower viscosity and Tg.

Caloric value (per 100 g)
• ~380–400 kcal/100 g (≈ 4 kcal/g).
• Typical composition: carbohydrate 94–98 g (glucose and oligosaccharides), protein <0.5 g, fat <0.5 g, fiber ~0 g, sodium ~0 g.

Key constituents
• Glucose, maltose, maltotriose, and higher α-1,4 oligosaccharides (distribution determined by DE).
• Fructose: absent or only trace in standard, non-isomerized corn syrup solids; elevated (~42–55%) only in HFCS (high-fructose corn syrups), which are produced by glucose isomerization and are typically liquid products.
• Low ash; typical moisture 2–6%.

Production process
• Liquefaction of corn starch (α-amylase) → saccharification (glucoamylase/isoamylase) to the target DE.
• Purification (filtration, ion exchange, decolorization) → evaporation to high-solids syrup.
• Spray-drying/agglomeration → screening and barrier packaging under GMP/HACCP.

Sensory and technological properties
• Sweetness: ~20–65% of sucrose depending on DE (higher DE → sweeter).
• Solubility: very high; rapid dissolution and humectancy (increase with DE).
• Functionality: bulking agent, body/texture builder, freezing-point control in frozen desserts, crystallization control in confectionery, encapsulation carrier, and Maillard browning contributor (greater at higher DE).
• Viscosity decreases as DE increases; Tg drops with DE (stickiness risk at high humidity).

Food uses
• Bakery (softness, browning, moisture retention), confectionery (crystallization control, chew), dairy/frozen (ice-crystal control, scoopability), beverages (body), sauces/dressings (mouthfeel), meat systems (yield/texture).
• Typical inclusion: 2–20% in bakery/confectionery; 1–8% in beverages/dairy (optimize via pilot trials).

Nutrition and health
• Source of rapidly digestible carbohydrates; account for overall glycemic impact and added sugars in the formulation.
• In corn syrup solids (non-isomerized), fructose intake is negligible.
• For high-fructose products (HFCS-42/55): excessive intake of added sugars, including fructose-rich syrups, is associated with higher risks of weight gain/obesity, cardiovascular disease, and type 2 diabetes; individuals with hereditary fructose intolerance (HFI) must avoid fructose.
• Micronutrients minimal; fat and protein are negligible.

Lipid profile
• Total fat negligible; SFA/MUFA/PUFA present only in trace amounts—nutritionally insignificant.

Quality and specifications (typical topics)
• DE, moisture, solubility, bulk density, color (L, a, b***), pH (10% solution typically ~4.0–6.0), particle size, and microbiology (TVC, yeasts/molds).
• Reducing sugars, sulfated ash, SO₂ (if used), absence of foreign matter; consistent sensory profile.

Storage and shelf-life
• Store cool, dry, and sealed; protect from humidity (highly hygroscopic).
• Avoid temperature/humidity cycling; typical shelf-life 18–24 months if kept within spec; apply FIFO.

Allergens and safety
• Derived from corn; generally gluten-free. Rare corn sensitivities exist—label per local rules.
• Process under HACCP; declare any carriers/anti-caking agents as required.

INCI functions (cosmetics)
• May appear as Glucose, Hydrolyzed Corn Starch, or Corn Syrup. Roles: humectant, binder, film former, viscosity modifier.

Troubleshooting
• Caking/clumping: high RH → upgrade packaging barrier, add permitted anti-caking agent, include desiccants.
• Stickiness/low Tg in powders/candies: DE too high or humidity too high → select lower DE, improve drying, control RH.
• Excess browning: high DE/heat → reduce time/temperature or blend with lower-DE solids/maltodextrin.
• Slow dissolution: large particle/agglomerates → finer mesh or pre-slurry.

Sustainability and supply chain
• Sourced from maize with opportunities for by-product valorization (steepwater, protein feeds).
• Manage effluents to BOD/COD targets; energy efficiency in evaporation/spray-drying; recyclable packaging.
• Supplier qualification and full traceability under GMP/HACCP.

Conclusion
Corn syrup solids deliver bulk, sweetness, and process control (freezing point, crystallization, texture) with excellent solubility. Clear DE selection, robust humidity protection, and careful heat management ensure clean flavor, stable powders, and consistent performance—while distinguishing them from HFCS, where fructose content and related health considerations apply.

Mini-glossary
• DE — Dextrose equivalent: percentage of reducing sugars (as dextrose) on a dry basis; higher DE → sweeter, more hygroscopic, lower viscosity/Tg.
• Tg — Glass transition temperature: below Tg powders are glassy; lower Tg increases stickiness at ambient humidity.
• aw — Water activity: free water available to microbes; lower aw improves stability.
• HFCS — High-fructose corn syrup: glucose syrup enzymatically isomerized to ~42–55% fructose; high intake of added sugars is linked to adverse metabolic outcomes.
• HFI — Hereditary fructose intolerance: genetic deficiency of aldolase B; fructose must be strictly avoided.
• SFA/MUFA/PUFA — Saturated/monounsaturated/polyunsaturated fatty acids: lipid classes; present only in traces here, thus nutritionally negligible.
• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks.
• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of wastewater organic load and environmental impact.
• FIFO — First in, first out: stock rotation prioritizing older lots to maintain freshness.