45-8 |
Maximum sweetness and stability: New maltitol syrups and HSHs designed to provide maximum functionality |
R. C. DEIS, P. R. Jamieson, and C. E. Kuenzle. Applications Development, SPI Polyols, Inc./Innova, LLC, 321 Cherry Ln., New Castle, DE 19720-2780
In 2000, SPI Polyols™, Inc. and Grain Processing Corporation formed Innova™, LLC to take advantage of the technical and processing capabilities of both parent companies. The first products from Innova were Stabilite® SD30 and Stabilite® SD60 hydrogenated starch hydrolysates (HSH), unique spray-dried HSHs, which can be, used as non-reactive carriers or drying aids for flavors, enzymes and other sensitive ingredients. This year, Innova introduces Maltisweet™ M95 maltitol syrup, a 67% solids syrup containing 90+% maltitol on a dry basis. Maltitol is a disaccharide polyol with a sweetness 90% that of sucrose. Maltitol is non-cariogenic, does not significantly elevate blood sugar levels, and is 2.1 kcalories per gram. Even more unique than the products themselves are the limitless co-process products, which can be offered as derivatives. SPI Polyols has introduced Maltisweet™ B maltitol syrup, a product formulated for nutritional bars and hard candies to provide the sweetness of a maltitol syrup with many of the stability characteristics of an HSH. A second-generation product recently introduced was Maltisweet™ MH80, a maltitol syrup with even higher sweetness balanced with higher molecular weight polymers for cold flow stability in hard candies. Data will be presented to compare stability to conventional approaches. The higher level of sweetness and excellent solubility of maltitol significantly improves flavor delivery. The applications for these products are limitless – confectionery, baked goods, syrups, toppings, jams, jellies, and ice cream are examples. Due to the nature of the base ingredients, co-processed products can be developed for any application to adjust for sweetness and texture stability.
Session 45, Ingredients
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