Effect of DE of Corn Syrup - staging.files.cms.plus.com

industry, then the dry solids percentages must be calculated before the percentage of reducing sugars can
be found.
Total reducing sugars in a hard candy affects color, equilibrium relative humidity (ERH), sweetness
and shelf life. Reducing sugar content depends on the type of corn syrup used and the level of corn
syrup in the formulation. However, inversion of sucrose into glucose and fructose during cooking
(temperature, time and pH dependent) can cause a significant increase in reducing sugar content in a
hard candy. That is, inversion occurs more rapidly at higher temperatures and low pH, so the longer an
acidified candy is held at high temperature, the less sucrose (and more glucose and fructose) will be
present in the final candy.
Definitions
Corn starch polymeric molecules of glucose found in corn
Corn syrup a sweetener made by hydrolysis of corn starch (sometimes called glucose syrup)
Baume' scale for hydrometer readings (measures specific gravity or density)
DE Dextrose Equivalent: measure of reducing power
ERH Equilibrium Relative Humidity: the RH of air at which a product neither picks
up or loses moisture
Hygroscopicity Capacity of a material to pick up moisture from surrounding air
APPARATUS
Copper cooking kettles or electric skillets
Gas burner
Stirring spoon
8 oz. glass jars
Aluminum pans for weighing
Balance
PROCEDURES
The 27 formulations shown on the attached Table 2 have been pre-weighed for you in the copper
kettles (or electric skillets). In addition to the sweeteners, approximately one part of water per two parts of dry
sugar is added in order to dissolve the sugar. All batches have the same total weight so that cooking times
should be constant, but record the time from when your batch starts to boil to when it reaches the
desired temperature.
Stir the formula slowly as it heats. When the sugar is completely dissolved, it is no longer necessary
to stir. Keep the flame (or electric setting) rather low when temperature is between 230 and 250°F
because there will be moderate foaming. After foaming has subsided, the gas fire (or electric setting) can
be increased slightly. However, we want to keep the cooking rate as constant as possible for all cooks so
that the cooking times are constant and are not a factor in color comparisons.
Shut the flame off at the required final temperature and quickly fill the two metal weigh boats about
half full by using the wooden spoon. Be careful to control the amount of syrup in each weigh boat. Then
carry the kettle to the cooling table and pour it out. With a knife, score several one-inch squares that will
be used for moisture uptake tests. When the candy is cool, break off enough squares to fill an 8 oz. jar
identified with your code number. Note that the syrup is still losing water while it is held at high
temperature even though the flame is not on and the syrup is not boiling. So be as quick as possible
(while still being safe) once your syrup has reached the desired temperature.
Cautionary note. Sugar syrup at 300°F is extremely hot and therefore, extremely dangerous. If you
get any of it on you, it will burn you severely before you get a chance to wash it off. Always use gloves
2