Use of Sweet Corn Endosperm as a Sugar Substitute

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Researchers at Purdue University have extracted a natural and digestible sugar substitute from sweet corn. Sugar over-consumption is a large problem in worldwide and particularly in the U.S. Sugar substitutes such as polydextrose, allulose, sugar alcohols, oligosaccharides, and non-starch polysaccharides are non-digestible. The Purdue researchers' sugar substitute is extracted from sweet corn (sugary-1 (su1)) endosperm and is digestible without laxative effect when used in a large quantity in food. The corn sugar has a high water-binding capability, which decreases spoilage rates and increase shelf-life. It also has low viscosity at high concentration in water, which prevents it from providing a sticky texture when chewed. The characteristics of su1 corn endosperm such as natural and non-GMO are appealing to consumers. The sweetener can be processed into various forms and may be combined with other natural, high-intensity sweeteners to provide desirable sweetness profiles.

Technology Validation: The researchers are testing the incorporation of su1 endosperm in a variety of food processing steps such as heating, shearing, and pH adjustment.

- Natural, non-GMO
- Not sticky when mixed with or dissolved in water
- Digestible
- Decreases spoilage rate of foods
- Extracted from sweet corn

- To replace (at least partially) the sugars in foods
Dec 10, 2021
United States

Dec 18, 2020
United States
Purdue Office of Technology Commercialization
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