Title: Alternative Sweeteners

400 Buck
Table 5 Effect of Temperature on Density
Pounds/gallon
Temperature (°F) 42% HFCS 55% HFCS
60 11.258 11.573
70 11.230 11.542
80 11.201 11.511
90 11.172 11.479
100 11.142 11.448
Fourty-two percent will crystallize less than around 68°F, 55% at slightly cooler
temperatures, and 95% will not crystallize at reasonable storage temperatures.
Stainless steel or mild steel tanks lined with food-grade epoxy lining are
recommended for storage. Tanks should be equipped with sterile ultraviolet conditioning
systems. These units are used to prevent condensation in the tank headspace
that may dilute the surface of syrup and make it less microbially stable.
The conditioning systems consist of blowers that pass filtered air past ultraviolet
lights for sterilization before being introduced into the tank headspace.
Most users will take advantage of the convenience provided by bulk handling
systems; however, these products may also be available in intermediate
bulk containers, drums, or pails. Users of these containers should be equipped
to warm the contents if necessary to facilitate pumping or reliquefy the contents.
HFCS is sold by the pound. It is commonly used by metered volume. The
change in density with temperature may be sufficient for very large volume users
to effect inventory and yield calculations so the effect of temperature must be
taken into account when measured by volume. Table 5 demonstrates the change
in weight on the basis of temperature.
V. SPECIFICATIONS AND ANALYSIS
HFCS is a consistent and high-quality bulk sweetener in the U.S. market. Because
of refining to remove nonsweetener components and extensive microbiological
controls in the process, it is able to meet very stringent specifications. Composition,
identification, and testing requirements for HFCS have been published by
the Committee on Food Chemicals Codex (FCC) of the National Academy of
Sciences with the latest update in 1996 (Table 6). Because the beverage manufacturers
are the single largest users of these products, stringent guidelines and test
procedures (6) have been published by the International Society of Beverage
Technologists (ISBT), which was known up until 1996 as the Society of Soft