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Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.[1]p. 21[2]
Glucose syrup containing over 90% glucose is used in industrial fermentation,[3] but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose.[4] Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.
Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid.[5]
- ^ Peter Hull (2010). Glucose Syrups: Technology and Applications. Wiley-Blackwell. ISBN 978-1-4051-7556-2.
- ^ W. P. Edwards, The Science of Sugar Confectionery, Royal Society of Chemistry, 2000, pp. 26–27.
- ^ Dziedzic, S. Z.; Kearsley, M. W. (1995). Handbook of starch hydrolysis products and their derivatives. London: Blackie Academic & Professional. p. 230. ISBN 0-7514-0269-9.
- ^ E. B. Jackson (1995). Sugar Confectionery Manufacture. Berlin: Springer. p. 132. ISBN 0-8342-1297-8.
- ^ Hull, Peter (2011). Glucose Syrups: Technology and Applications. John Wiley & Sons. p. 1. ISBN 9781444314755. Archived from the original on 2022-06-20. Retrieved 2022-06-20.