|CARLSON, TING - CARGILL CORP
|WOO, ANTON - CARGILL CORP
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/8/2008
Publication Date: 5/8/2008
Citation: Cote, G.L., Leathers, T.D., Nunnally, M.S., Maroney, S.M., Carlson, T., Woo, A. 2008. Sucromalt - A novel low-glycemic index sweetener [abstract]. 2008 Federal Laboratory Consortium National Meeting. p. 5.
Technical Abstract: Sucromalt is a new type of nutritive sweetener that is derived from sugarcane or sugar beets and corn. Cargill Corporation, through its Dayton, Ohio-based Health & Nutrition Division, was looking for a new ingredient that would combine sweetness, digestibility, and a low glycemic index all in one. Biochemist Dr. Greg Côté and microbial geneticist Dr. Tim Leathers at the National Center for Agricultural Utilization Research, an ARS lab based in Peoria, Illinois, had been tasked with creating new value-added products from carbohydrates in corn, sugar beets, and other crops. Their research led to the discovery that certain enzymes from food-grade fermentative bacteria could combine carbohydrates from corn and sugar in unusual ways, creating novel and interesting complex carbohydrate mixtures. Cargill and USDA collaborated to develop the product known as sucromalt. The technology transfer included licensing of an ARS patent to Cargill. As a result of this collaboration and technology transfer, food manufacturers have access to a new ingredient that provides low-glycemic sweetening properties useful in a variety of products, including foods for diabetics, sports drinks, and energy snacks. This product has resulted in the creation of new jobs at Cargill’s manufacturing facility in Indiana. The end result is just what the Agricultural Research Service set out to accomplish – the creation of a new value-added product derived from US crops, a new ingredient that will benefit consumers, a new market for sugar and corn, and the creation of jobs related to agriculture.