Stärkeverzuckerungserzeugnisse und ihre Eigenschaften unter besonderer Berücksichtigung der Süßwarenherstellung

After a survey of the history and the economic importance, the production and composition of the commercial starch saccharification products (dextrose, “70” sugar and glucose) are treated in detail. Then the properties are the subject especially ccnsidering the requirements of the candy production. On account of its biological importance for the metabolism dextrose has an outstanding position as main constituent of the starch saccharification products among the carbohydrates. Without loading the stomach and intestinal canal this sugar is taken in by the human body. The other constituents of the starch saccharification products (maltose, oligosaccharides and higher molecular starch degradation products) too, contain bound dextrose in their molecule and are easily modified by the diastatic ferments of the saliva and the intestinal to dextrose. In the sense of the law for the amendment and completion of the food law of December 21, 1958 the starch saccharification products are absolutely foods and no “foreing substances”. All starch saccharification products are easily soluble in water. In many sugar wares they prevent the crystallization of the saccharose or advance the formation of fine saccharose crystals. In icecream and sweetened condensed milk they prevent, in addition, the “sandiness” by formation of coarsely granular milk sugar crystals. Apart from their sweet taste, dextrose and glucose are practically tasteless. In the mixture with saccharose, dextrose has only about 75% and glucose only about 55 to 60% of the sweetening capacity of the saccharose. By means of this the taste desired can more easily be stressed in many candy and sugar wares, and very often aromas can be saved. With rising degree of saccharification the hygroscopy of the starch saccharification products is increased. Therefore highly saccharified glucose is suitable for many sugar wares, where preserving is important. For hard candies normal‐ or low‐saccharified syrups are suitable, to prevent dying out. The molecular weight of the dextrose and a highly saccharified glucose is only about half the value of that of saccharose. For these reasons the number of the dissolved molecules is twice as big at a fixed concentration, which effects an increased osmotic pressure. It is assumed, that the bacteriostatic effect of the dextrose which is greater than that of saccharose is caused hereby. In icecream the relatively low molecular weights of the dextrose and the highly saccharified glucose cause a greater decrease of the freezing point than saccharose. If approximately 25% of the saccharose are replaced by the starch saccharification products mentioned in the icecream mix, then a specially smooth, creamy icecream is obtained, quickly melting in the mouth and producing a strong feeling of coolness. The viscosity of a glucose depends on the specific weight or on the water content, on the saccharification degree and on the temperature. A low‐saccharified glucose has a higher viscosity than a highly saccharified syrup with the same water content. For many sugar wares the viscosity of the glucose is decisive. Regarding the viscosity and the sweetness the best results in these sugar wares are achieved with normal‐saccharified glucose. The viscosity of the glucose is furthermore important for the transport in tanks and for the storage in tanks. For the production of biscuits, rusk etc. the easy fermentability and the high browning capacity of the starch saccharification products are important. Even in raised biscuits, in which the saccharose is partly inverted to fructose and dextrose, dextrose has a relatively greater browning capacity than saccharose.