What is glucose syrup?

Glucose syrup is a thick, viscous liquid made from the hydrolysis of starch. Here's a breakdown:

• Production: It's primarily created through the enzymatic or acid hydrolysis of various starch sources like corn, wheat, rice, or potatoes. The hydrolysis process breaks down the long-chain starch molecules into smaller glucose molecules and other sugars.

• Composition: The composition varies depending on the degree of hydrolysis. It's mainly glucose, but also contains varying amounts of maltose, other oligosaccharides, and dextrins. This composition affects properties like sweetness, viscosity, and hygroscopicity.

• Uses: Glucose syrup has wide applications in the food industry, acting as a:

  • Sweetener: Provides sweetness in candies, beverages, and baked goods.
  • Thickener: Adds viscosity and body to sauces, jams, and ice cream.
  • Humectant: Retains moisture and prevents crystallization in confectionary products.
  • Preservative: Inhibits microbial growth due to its high sugar concentration.

• Types: Different types are available based on the dextrose equivalent (DE) value, which indicates the degree of starch conversion to glucose. Higher DE syrups are sweeter and more easily fermented.

• Alternatives: Alternatives include high-fructose corn syrup (HFCS), invert sugar, and other sugar syrups.