Glucose syrup is a starch as raw material in the action of enzymes or acids produced by a starch syrup. The main components are glucose, maltose, malt trisaccharide, malt tetrasaccharide and so on. It’s also called liquid glucose, high fructose corn syrup.
Glucose, also known as dextrose, is a monosaccharide, but it is not as sweet as sucrose. Glucose is naturally found in honey and is an important component of mammalian biology. When we talk about hypoglycemia and hyperglycemia, we refer to glucose levels.
The main forms of glucose in our life are glucose syrup and powdered glucose. Glucose syrup is often mixed with other sugars, especially fructose, and is as sweet as table sugar. Powdered glucose is glucose syrup that has been sprayed into tiny drops and dried. Glucose can be used to add luster, improve the texture of food, etc.
Glucose syrup is mainly used in the food industry, accounting for 95% of the total consumption, and only 5% in the non-food industry, mainly in the pharmaceutical industry. Confectionery is the most widely used in the food industry, followed by fruit processing, beverages and baking. In addition, it is also used in canned and dairy products. The role of glucose syrup in candy manufacturing is mainly to control the crystallinity to meet the needs of different types of candy.
The added glucose syrup should be treated on a case-by-case basis. 63 DE syrup can increase the hygroscopicity and softness of candy, reduce the hardness and inhibit microbial corrosion, and is often used in the production of gum candy and soft candy. The 35-42 DE acid converted glucose syrup can increase the solid content, improve sucrose solubility, ensure the size of candy, and is often mixed with sucrose for hard sugar production. However, the syrup with low DE value has poor effect due to its high average molecular weight and high viscosity.
Glucose syrup used in alcoholic drinks has two functions: one is to control suspension, ripeness and sweetness; the other is to be used as the source of fermented carbohydrates. Glucose syrup with high DE value should be selected and added after fermentation or distillation extraction. Glucose syrup is widely used in the baking industry to control rheological properties of products, and reducing sugar enhances browning of bread crusts. The oligosaccharides in the syrup control the structure of the product, and the high DE value glucose syrup makes the cake absorbent and prevents drying.
Moreover, glucose syrup is used in the production of ice chess, which can control the softness, crystal formation and freezing point of the product, so that the product becomes smooth, without ice crystal, but sweet, and does not cover the flavor. Applications of glucose syrup in the pharmaceutical industry include as a raw material for antibiotic production, as a coating for pills, and as a carrier for cough solutions, together with sucrose.
Glucose syrup in the field of food production, food safety and so on has been concerned and studied by people. Its versatility is still being developed. Therefore, to produce a good glucose food, you have to use the best glucose syrup in Malaysia.