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Glucose syrup

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– Types of Glucose Syrup:
– Categorized by dextrose equivalent (DE)
– Higher DE means more reducing sugars
– Different compositions with same DE possible
Sweetness varies with DE
– Enzymatic hydrolysis can mimic confectioners syrup

– Confectioners Syrup:
– Originally made by acid hydrolysis of corn starch
– Bitter taste and dark color with high DE
– Continuous converting process now used
Sugar profile: 19% glucose, 14% maltose, 11% maltotriose, 56% higher molecular mass carbs
Sweetness increases with higher DE

– High-Maltose Glucose Syrups:
– Produced using enzymes like β-amylase
– Contains over 50% maltose, advantageous in hard candy production
– Lower viscosity and less humectant than glucose
– Enzymes remove two glucose units at a time
– Ideal for candy that needs to set hard

– Commercial Preparation of Glucose Syrup:
– Common steps in production
– Preparation involves separating starch from plant material
– Soaking starch for enzyme or acid action
– Gelatinization breaks down starch bonds
Hydrolysis using acid, enzymes, or both

– Uses of Glucose Syrup:
– Thickener, sweetener, humectant in food products
– Widely used in candy manufacturing
– Commonly used in processed foods and soft drinks
– Former primary corn sweetener in the US
– Used in creating fake blood for films and television

Glucose syrup (Wikipedia)

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.p. 21

Glucose syrup on a black surface

Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid.

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