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GLUCOSE SYRUP

BC Chemical Industries Ltd

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发布日期: 2023年12月4日

Glucose syrup, also known as corn syrup, is a thick, colorless liquid sweetener made from cornstarch. It is composed of various glucose molecules linked together in a chain. Glucose syrup is commonly used in commercial food production as a sweetener, thickener, and moisture-retaining agent.

Production of Glucose Syrup

Glucose syrup is produced by hydrolyzing cornstarch, which involves breaking down the starch molecules into smaller glucose units. This process can be done enzymatically or with acidic or alkaline catalysts. The degree of hydrolysis determines the glucose syrup's DE (dextrose equivalent), which indicates the level of glucose present. Higher DE glucose syrups contain more glucose and are sweeter and less viscous than lower DE syrups.

Applications of Glucose Syrup

Glucose syrup is widely used in various food and beverage products due to its functional properties:

Sweetener: Glucose syrup is a versatile sweetener that can replace or partially replace sucrose (table sugar) in various products. It provides a similar level of sweetness but with a lower caloric content.
Thickener: Glucose syrup has thickening properties that can help to improve the texture and consistency of food products. It is commonly used in jams, jellies, sauces, and confections.
Moisture-retaining agent: Glucose syrup can help to retain moisture in food products, extending their shelf life and preventing them from drying out. This property is useful in baked goods, candies, and processed foods.

Common Uses of Glucose Syrup

Glucose syrup is found in a wide range of food and beverage products, including:

Soft drinks: Glucose syrup is often used as a sweetener in soft drinks, providing a sweet taste without the crystallization issues associated with sucrose.
Candy: Glucose syrup is a key ingredient in candies, contributing to their sweet and chewy texture. It also helps to prevent sugar crystallization, maintaining the candy's smooth consistency.
Baked goods: Glucose syrup is used in baked goods to improve texture, moisture retention, and shelf life. It can also add a subtle sweetness and prevent crystallization in icings and glazes.
Canned fruits: Glucose syrup is used in canned fruits to prevent browning and to maintain the fruit's texture and flavor.
Ice cream: Glucose syrup is added to ice cream to prevent crystallization and to improve its smoothness and scoopability.

Conclusion

Glucose syrup is a versatile and widely used ingredient in the food and beverage industry. Its functional properties as a sweetener, thickener, and moisture-retaining agent make it valuable for various applications. Glucose syrup contributes to the texture, sweetness, and shelf life of a wide range of products, from soft drinks and candies to baked goods and canned fruits.