STAR-DRI® Maltodextrins & Corn Syrup Solids - Tate & Lyle

STAR-DRI ®
Maltodextrins & Corn Syrup Solids

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Consistently first in renewable ingredients
Tate & Lyle is a world leading manufacturer of renewable food and industrial
ingredients. We use innovative technology to transform corn, wheat and sugar
into value-added ingredients for customers in the food, beverage, pharmaceutical,
cosmetic, paper, packaging and building industries.
The Company is a leader in cereal sweeteners and starches,
sugar refining, value-added food and industrial ingredients, and
citric acid. Tate & Lyle is the world number-one in industrial
starches and is the sole manufacturer of SPLENDA ® Sucralose.
Our investment in R&D and our technical expertise is focused on
meeting your needs, helping you deliver increased functionality
and choice to consumers. From design through development to
manufacturing, Tate & Lyle has the ingredients and solutions to
help you create products with the right profiles for your markets.
SPLENDA ® is a trademark of McNeil Nutritionals, LLC

STAR-DRI ® maltodextrins
As people strive for healthier diets, food processors are challenged to maintain high
quality while changing formulations to meet new consumer demands. STAR-DRI ®
maltodextrins from Tate & Lyle are ingredients that make significant contributions to
successful new food products containing less fat, fewer calories and increased
complex carbohydrate levels.
STAR-DRI ® maltodextrins have commonly been used in a wide
variety of foods for their contributions to texture, viscosity,
moisture control, film formation and other functionalities.
Today, STAR-DRI ® products are being used in new ways to
economically control various quality features in reduced-fat
foods – foods generally higher in moisture than their
full-fat counterparts.
STAR-DRI ® maltodextrins contain complex carbohydrates
and provide a means of carbohydrate loading in
specialized applications.
In both traditional and contemporary foods, STAR-DRI ®
maltodextrins provide important functionalities that add to
food quality.
What are STAR-DRI ® maltodextrins?
STAR-DRI ® maltodextrins are a series of products produced
from corn starches. They are available in dent or waxy corn
varieties. STAR-DRI ® 100, 150 and 180 are dent-based
products and STAR-DRI ® 1, 5, 10, 15, 18, 1005A and 1015A
are waxy maltodextrins.
STAR-DRI ® maltodextrins are classified by Dextrose Equivalent
or DE, which is a measure of the reducing sugars present
calculated as dextrose and expressed as a percentage of the
total dry substance. Glucose or dextrose has a DE of 100.
STAR-DRI ® maltodextrins have DE values of less than 20.
Table 1 (page 3) lists STAR-DRI ® maltodextrins in ascending
order based on DE and briefly identifies each product and
its applications.
Although DE values are useful for identification and manufacturing
control, the properties of STAR-DRI ® products are largely due to
their carbohydrate or saccharide profiles. Saccharide distribution
profiles for a series of STAR-DRI ® maltodextrins are given in
Table 2 (page 3).
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Table 1: Description of STAR-DRI ® maltodextrins
Maltodextrins DE Density (lb./cu.ft.) Form Applications
STAR-DRI ® 1 1 31 Standard powder Bakery mixes, flavor carrier, binder
STAR-DRI ® 5 5 32 Standard powder Flavor carrier, frostings, dairy desserts
STAR-DRI ® 10
STAR-DRI ® 100
10 34 Standard powder Flavor carrier, dairy desserts, sugar fondants, batters
STAR-DRI ® 1005A 10 5 Agglomerate Nutritional beverages, dry mixes, dispersant, bulking agent
STAR-DRI ® 1015A 10 17 Agglomerate Nutritional beverages, dry mixes, dispersant, bulking agent
STAR-DRI ® 15
STAR-DRI ® 150
STAR-DRI ® 18
STAR-DRI ® 180
15 35 Standard powder Confections, beverage mixes, dairy desserts
18 36 Standard powder Flavor carrier, dairy desserts
LIQUID 3260 18 N/A Liquid 70% D.S. Spray drying carrier
Table 2: Typical saccharide analysis of STAR-DRI ® maltodextrins
Analysis
STAR-DRI ® products
1 5 100 150 180
Dextrose equivalent (DE) 1.0 5.0 10.0 15.0 18.0
Saccharide distribution (%)
Monosaccharide, DP1 0.3 0.9 0.6 1.3 1.5
Disaccharide, DP2 0.1 0.9 2.8 4.1 6.0
Trisaccharide, DP3 0.2 1.0 4.4 6.0 8.3
Tetrasaccharide, DP4 1.1 3.5 4.6 5.8
Pentasaccharide, DP5 1.3 3.8 5.2 6.9
Hexasaccharide, DP6 1.4 5.7 7.6 10.2
Heptasaccharide, DP7 1.5 5.4 6.3 7.0
Octasaccharide, DP8 1.4 4.0 4.4 4.1
Nonasaccharide, DP9 1.4 3.2 3.5 3.1
Decasaccharide, DP10 1.3 2.7 3.0 2.5
Higher saccharide, DP11+ 99.4 87.8 64.0 54.0 44.6

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Applications for STAR-DRI ® products
STAR-DRI ® maltodextrins are used in a wide variety of reduced
and full-calorie foods – dry mixes of all kinds, confections,
frostings, desserts, salad dressings, spreads, and sports drinks
for example. Applications for specific STAR-DRI ® products are
included in Table 1 (page 3). Tate & Lyle’s applications research
staff continue to explore new uses for STAR-DRI ® products in
foods that appeal to today’s consumers.
Functional properties
Effect of DE on functional properties – STAR-DRI ® products
have a number of features that make them valuable as
dispersing aids, flavor carriers, bulking agents, humectants,
viscosity stabilizers, and other functional ingredients. Features of
STAR-DRI ® maltodextrins are listed in Table 3 according to their
DE values. Figure 1 graphically represents the changing impact
of DE values on key functional properties. Many of the
functionalities in Table 3 and Figure 1 are dependent on the
ability of STAR-DRI ® products to control water in food systems.
Viscosity – STAR-DRI ® products help maintain viscosity and
body in various foods, and for this reason, they are ideal in
reduced-fat products. Applications include salad dressings,
dairy spreads, and dairy desserts.
Knowledge of the impact of particular STAR-DRI ® maltodextrins
on viscosity is important in formulating and handling food
systems. The effect of specific STAR-DRI ® products on apparent
solution viscosities at 100°F is shown in Figure 2. STAR-DRI ®
maltodextrins are considered economical “soluble” forms of
viscosity or body.
Osmolality – STAR-DRI ® maltodextrins are also used for their
impact on the osmolality of beverages being used increasingly
by athletic individuals.
Figure 1: Effect of dextrose equivalent on properties
of maltodextrins
Property Dextrose equivalent
Film formation
Viscosity
Hygroscopicity
Browning
Light transmission
Sweetness
Humectancy
Plasticity
Table 3: Features of maltodextrins
Feature
Solubility
Nutritive value
Resistance to caking
Adhesion/binder
Mouthfeel/body
Blandness
Encapsulation
0 18
Dextrose equivalent
1 5 10 15

Isotonic solutions exhibit no osmotic difference across
membranes. This occurs at about 350 milliosmoles. More
nutrient dense beverages can be produced with maltodextrins
without adversely affecting osmolality. The effect of the
concentration on theoretical osmolality in a series of
STAR-DRI ® products is shown in Figure 3.
High performance sports drinks can be formulated with
STAR-DRI ® maltodextrins and KRYSTAR ® crystalline fructose
to increase carbohydrate content with a limited increase in
osmolality. The use of STAR-DRI ® 100 maltodextrin provides
four times the number of calories, with only a 20% increase in
osmolality compared to a commercial sports drink made
with a simple sugar. See Table 4.
Table 4: Comparison of two sports drinks
Test or analysis
Commercial
sport drink
Tate & Lyle
formula
mOsm/1000g H2O 340 416
Cal/1000g H2O 255 1030
Figure 2: STAR-DRI ® solution viscosities – temperature
at 100ºF
Viscosity in centipoise
Osmolality (mOsm/kg water)
% Solids
STAR-DRI ® 1 STAR-DRI ® 5 STAR-DRI ® 100 STAR-DRI ® 150
Figure 3: Theoretical osmolality of maltodextrin solution
% Solids
STAR-DRI ®
1 DE 5 DE 10 DE 15 DE 18 DE
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Forms of STAR-DRI ® products
STAR-DRI ® maltodextrins are available in a number of different
forms that facilitate their use in different applications. STAR-DRI ®
products are produced primarily in powder form (standard and
agglomerated) although liquid forms are also made. Bulk density
generally correlates to and is used to describe the form of dry
powdered products. Several different outcomes are a result of
product form and density. Bulk densities and the form of
STAR-DRI ® products are included in Table 1 (page 3). Visual
differences between the products can be seen in Figure 4.
STAR-DRI ® powders – STAR-DRI ® standard powders are
suitable for most applications. They have loose bulk densities of
30-40 pounds per cubic foot (0.48-0.64g/cc). Standard
powders are generally produced via traditional spray-drying and
are the most common form of maltodextrins.
STAR-DRI ® agglomerated products – STAR-DRI ® 1005A and
1015A are agglomerated products with bulk densities controlled
between 5 and 18 pounds per cubic foot (0.08-0.28g/cc). The
low bulk densities make the products well-suited as bulking
agents for use in food microcomponents such as non-nutritive
sweeteners. Agglomerated products have good flowability,
excellent particle strength, and aid in the dispersion of hard to
disperse ingredients (instant starches, for example). Their low
tendency to dust makes them highly useful in processes
involving demanding physical conditions.
STAR-DRI ® maltodextrin liquids – Liquid forms of STAR-DRI ®
products are especially good for high volume applications
involving resolubilization or use as a drying carrier.
Figure 4: Microphotographs of STAR-DRI ® products
STAR-DRI ® 5 (136X magnification)
STAR-DRI ® 1015A (140X magnification)

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STAR-DRI ® corn syrup solids for traditional and
contemporary foods
STAR-DRI ® corn syrup solids meet the highest of applicable quality standards found in
the food industry today. They are traditional ingredients which have been responsible
for the success of a wide variety of food and ingredient applications.
STAR-DRI ® corn syrup solids, with their relatively lower levels of simple sugars, add to
complex carbohydrates. Corn syrup solids are useful ingredients in the reduction of
fats by replacing them with carbohydrates.
Table 5: Description of STAR-DRI ® corn syrup solids
Corn syrup solids DE
STAR-DRI ® 20
STAR-DRI ® 200
Density
(lb./cu.ft.)
Form Applications
20 38 Standard powder Adult and infant nutritional formulas, salad dressings
STAR-DRI ® 240 24 38 Standard powder Adult and infant nutritional formulas, salad dressing
STAR-DRI ® 42R 44 38 Regular ground Meats, dry mixes, ice cream, frostings, fondants, confections
STAR-DRI ® 42C 44 35 Coarsely ground Meats, dry mixes, ice cream

Typical properties
The typical properties of STAR-DRI ® corn syrup solids and
applications for these ingredients are listed in Table 5.
Dextrose equivalent – Corn syrup solids are classified as
having a Dextrose Equivalent (DE) of 20 or greater. DE is a
measure of the reducing sugars present calculated as dextrose
and expressed as a percentage of the total dry substance.
Glucose or dextrose has a DE of 100.
The DE’s of STAR-DRI ® corn syrup solids are listed in Table 6.
Density/form
STAR-DRI ® 200 and 240 standard powders have a loose
bulk density of between 30 and 40 pounds per cubic foot
(0.48-0.64g/cc). They are produced via spray-drying.
STAR-DRI ® 42 R and C are produced by grinding corn syrup
solids into regular and coarse particle sizes. These products
have loose bulk densities ranging from 35 to 38 pounds per
cubic foot (0.56-0.61g/cc).
Solution properties of STAR-DRI ® corn syrup solids
Knowledge of how particular STAR-DRI ® corn syrup solid
products impact the viscosity of a given food system or simple
solution is important from formulation and handling standpoints.
Figure 5 displays the impact of various concentrations of
STAR-DRI ® products on apparent solution viscosities at 100°F.
Use of STAR-DRI ® products is ideal for maintaining viscosity and
body as fat content is reduced in products such as salad
dressings, dairy spreads and dairy desserts.
Labeling
STAR-DRI ® 1, 5, 10, 100, 1005A, 1015A, 15, 150, 18, 180 and
liquid 3260 products are labeled “maltodextrin” on ingredient
statement panels.
STAR-DRI ® 20, 200, 240 and 42 products are labeled “corn
syrup solids” on ingredient statement panels.
For information on specific declarations, contact your legal
counsel or appropriate regulatory agency.
Table 6: Typical saccharide analysis of STAR-DRI ® corn
syrup solids
Analysis
Figure 5: STAR-DRI ® solution viscosities – temperature
at 100ºF
Viscosity in centipoise
% Solids
STAR-DRI ® 200 STAR-DRI ® 42R
STAR-DRI ® products
200 240 42
Dextrose equivalent (DE) 21.5 24.3 43.5
Saccharide distribution (%)
Monosaccharide, DP1 2.1 5.5 19.6
Disaccharide, DP2 8.1 9.3 15.1
Trisaccharide, DP3 10.0 11.1 11.8
Tetrasaccharide, DP4 6.8 7.5 9.2
Pentasaccharide, DP5 8.4 9.2 7.4
Hexasaccharide, DP6 11.4 12.0 5.9
Heptasaccharide, DP7 6.6 6.4 4.8
Octasaccharide, DP8 4.0 3.3 3.9
Nonasaccharide, DP9 3.1 3.3 3.2
Decasaccharide, DP10 2.5 2.3 2.6
Higher saccharide, DP11+ 37.1 30.1 16.5
Molecular weight average, (MW) 3746.0 3116.0 1120.0
Molecular number average, (MN) 874.0 583.0 490.0
Polydispersity (MW/MN) 4.3 5.3 2.3
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For more information please contact:
Tate & Lyle
2200 East Eldorado Street
Decatur, Illinois 62525
(Parcel service deliveries: 62521)
USA
Tel: 800 526 5728 or (+1) 217 423 4411
Fax: (+1) 217 421 3167
www.tateandlyle.com
All information in this brochure has been carefully compiled but no
guarantee can be given of its applicability in any given situation
because of the wide variation in conditions of use. Nothing in this
information should be construed as a recommendation to use our
products, including SPLENDA ® Sucralose, in violation of any patent or
as a warranty (express or implied) of non-infringement of any patent
rights. Prospective purchasers are invited to conduct their own tests
and studies to determine the fitness of Tate & Lyle’s products for their
particular purposes and specific applications. The approval status of
SPLENDA ® Sucralose should always be confirmed with the
appropriate governmental agencies for its intended use.
© Tate & Lyle 2005
STD0106US047