Food
Liquid Glucose
Liquid glucose or glucose syrup is a syrup created from hydrolysis of starch. It is basically sugar. Glucose syrup can be derived from different sources like, potatoes and wheat and also from barley, rice, and cassava. There are different kinds of glucose syrup. The one which is used for fermentation processes in the industry contains 90% of glucose. But the ones used in confectioneries contains maltose, higher oligosaccharides, and glucose which ranges from 10% to 43%.
Glucose syrup is generally added in food to give a soft texture, add volume, and especially as a sweetener. Sometimes this syrup is converted into fructose through an enzymatic process that creates a sweeter product, called corn syrup, having a higher fructose content.
A traditional confectioner’s syrup contains 19% glucose, 14% maltose, 11% maltotriose and 56% higher molecular mass carbohydrates.
Glucose syrup is generally added in food to give a soft texture, add volume, and especially as a sweetener. Sometimes this syrup is converted into fructose through an enzymatic process that creates a sweeter product, called corn syrup, having a higher fructose content.
A traditional confectioner’s syrup contains 19% glucose, 14% maltose, 11% maltotriose and 56% higher molecular mass carbohydrates.
