Ingredient Information

Function

Glucose syrup is a food syrup made from the hydrolysis of starch, primarily corn. Called corn syrup in the United States, Glucose syrup contains more than 90% glucose. It is used it sweets, such as candy, with varying amounts of glucose in the syrups. The amount of glucose present in the syrup depends on the method used to hydrolyze the starch. Glucose syrup is used to soften texture, add volume, prevent crystallization of sugar, and to enhance flavor. Many manufacturers of baked goods use glucose syrup as a humectant, as it retains moisture and freshness. By converting some of the glucose to fructose, using enzymes, high-fructose corn syrup (HFCS) is obtained.

Other Use and Industries

Glucose syrup is used in the industrial fermentation of many food items. It is also used a main ingredient in the production of high-fructose corn syrup (HFCS).

Health Effects

Glucose syrup may be safe, as it has been used for more than 100 years as a sweetener and thickener in baked goods and prepared foods. It is reported to be easy to digest, but aside from this, it is still a sugar and should be consumed in moderation. Diabetics and individuals with weight concerns should note that its effect on the blood stream is similar to table sugar. The primary source of the starch used to produce Glucose sugar is corn. Since a majority of the corn used in food production is genetically modified, those who choose to consume Glucose syrup should note that it may be the by-product of a genetically modified organism (GMO).

Individuals who are allergic to wheat grasses or gluten should use caution when consuming Glucose syrup, since it may have been sourced from barley. Diabetics should note that the effects of Glucose syrup on blood sugar are nearly the same as table sugar.

Origins

Glucose syrup is produced by hydrolyzing a starch, usually corn. The primary starch is often potatoes, rice, barley, rice, or cassava. The starch is hydrolyzed at high temperatures and pressure, with the higher DE (dextrose equivalent) syrups having a more bitter taste and a darker color. First, the starch source is separated from the plant, removing the fiber and protein. It is then ground to expose the starch to water. The ground starch is soaked to allow enzymes to act on it. Next, gelatinization take place, as the starch molecules are broken down, allowing hydrogen bonding to take in more water. Enzymes break the starch into glucose molecules, and a final clarification process passes the syrup through columns to remove impurities. The syrup is then evaporated under a vacuum to raise the solid content.