Use of Sweet Corn Endosperm as a Sugar Substitute

  • Technology Readiness Level: 2

Abstract

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

Advantages

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

Potential Applications

  • To replace (at least partially) the sugars in foods

Contact Information

Name: Abhijit A Karve

Email: AAKarve@prf.org

Phone: 765-588-3487