CORN SYRUP OLIGOSACCHARIDE EFFECTS ON SUCROSE CRYSTALLIZATION

The components of corn syrup (oligosaccharides with different degrees of polymerization) have long been hypothesized to have different effec ts on sucrose crystallization. Corn syrups were fractionated to produc e four fractions, each containing a different range of oligosaccharide s. Each fraction decreased the solubility concentration of sucrose to the same extent as the original corn syrup, except for the lowest DP f raction which caused a lower sucrose solubility in water. Each fractio n also reduced the growth rate of sucrose crystals compared to the pur e system. However, at equivalent molar levels, all corn syrup fraction s had the same effects on reducing crystal growth.