Hi Igor, your input here is very much appreciated by all of us dilettantes. Nice to have a pro on board! Below is the description of the corn syrup solids that I buy. And it is a problem because they only give you a range of the DE, and there is quite a variation. In the end, if we use it we really don't know how much sugar we may be putting into the sausage.Igor Duńczyk wrote:Hi Chef James,
I am more than just a bit curious to hear if the declaration of your corn syrop solids states anything about its DE (Dextrose Equivalence) so you would know how it compares to Dextrose in terms of sweetness. One reason why I find this interesting is because Devo in his posting from the 9th November writes:
"CORN SYRUP / CORN SYRUP SOLIDS - Only about 40-50% as sweet as cane sugar"
While I don´t know if this may be a norm with US producers of Corn Syrop Solids it certainly is a good deal sweeter than what what I have previously regarded as common for Maltodextrin (-just another word for the same thing). So if it´s really up there then be careful with the dosage level.
A corn sweetener containing maltose, dextrin, dextrose and other polysaccharides. It is obtained from the complete hydrolysis of cornstarch. Corn syrup solids combine with water to lock water into the ingredient. This reduces water activity, which in turn is a bacterial protection. Offers less browning than dextrose. Measure of sweetness is compared to that of sucrose syrup and is expressed as the dextrose equivalent (DE). Corn syrup is less sweet than sucrose with DE ranges of 20 -48. http://www.stuffers.com/product-p/rmicorfi.htm