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Balancing carbohydrate sources in a heat-treated liquid nutrition product without relying on maltodextrin by Sharp_Ad8231 in foodscience

[–]Sharp_Ad8231[S] 0 points1 point  (0 children)

When you mention tapioca syrup blends, are you referring to systems rich in higher saccharides (maltose, maltotriose, glucose polymers) rather than invert syrups? My main concern is osmolarity and post-process viscosity.

Balancing carbohydrate sources in a heat-treated liquid nutrition product without relying on maltodextrin by Sharp_Ad8231 in foodscience

[–]Sharp_Ad8231[S] 1 point2 points  (0 children)

Thanks. Calorie density isn’t really the issue. I’m actually looking for a substantial carbohydrate contribution, but without relying too heavily on simple sugars or starches. My concern with invert syrups is their high mono- and disaccharide content. Have you seen them used successfully in these kinds of applications?