Glucose syrup

Glucose syrup is a food sweetener and preservative that is made from the hydrolysis of starch. It is a clear, viscous solution that is commonly used in the food industry due to its sweetening properties and ability to improve food texture and shelf life.

Production

The production of glucose syrup begins with the extraction of starch from crops such as corn, wheat, potatoes, or rice. This starch is then treated with acids or enzymes in a process known as hydrolysis, which breaks down the complex carbohydrates into simpler sugars. The resulting product is a syrup that is primarily composed of glucose, but may also contain other sugars such as maltose and dextrin.

Uses

Glucose syrup is widely used in the food industry due to its sweetening properties and ability to improve food texture and shelf life. It is a common ingredient in products such as candies, baked goods, jams, and jellies. It is also used in the production of fermented beverages and as a humectant in the tobacco industry.

Health effects

While glucose syrup is safe for consumption in moderation, excessive intake can lead to health problems such as obesity, diabetes, and heart disease. It is therefore recommended to limit the consumption of foods and beverages that contain high amounts of glucose syrup.

See also

• High-fructose corn syrup
• Maltose
• Dextrin
• Food preservation
• Sweeteners