Glucose syrups, also known as corn syrups in the United States, are defined by European Commission (EC) as ‘a refined, concentrated aqueous solution of D(+)-glucose, maltose and other polymers of D-glucose obtained by the controlled partial hydrolysis of starch.
Glucose syrups were first manufactured industrially in the nineteenth century by acid hydrolysis of starch.
Hydrochloric acid was normally used, because sulphuric acid cause haze in syrups due to insoluble sulphates.
The source of starch can vary; in United States corn is widely used, whereas in other part o the world wheat, potato and cassava starch also employed.
The method is non specific, but of conditions are tightly controlled, it is possible to make products with a reasonably consistent carbohydrate profile.
Enzymes are also use to hydrolyze starch to glucose syrups, and these give a greater degree of control over the sugar profile of the resulting syrup.
The availability of commercial isomerizes enzymes in the 1970s, which are capable of converting glucose to fructose, allowed significant development of the production of high-fructose corn syrups with fructose levels of 42% an a sweetness level equivalent to sucrose.
Use of separation technology allowed further refinement of these products to give 55% fructose syrups.
These types of syrups are used extensively in the soft drinks, particularly in the United States.
In soft drinks, glucose, syrups are used to provide sweetness and mouthfeel to products and occasionally specific physiological properties in sports and energy drinks.
Glucose Syrups or High Fructose Syrups
Glucose syrups were first manufactured industrially in the nineteenth century by acid hydrolysis of starch.
Hydrochloric acid was normally used, because sulphuric acid cause haze in syrups due to insoluble sulphates.
The source of starch can vary; in United States corn is widely used, whereas in other part o the world wheat, potato and cassava starch also employed.
The method is non specific, but of conditions are tightly controlled, it is possible to make products with a reasonably consistent carbohydrate profile.
The availability of commercial isomerizes enzymes in the 1970s, which are capable of converting glucose to fructose, allowed significant development of the production of high-fructose corn syrups with fructose levels of 42% an a sweetness level equivalent to sucrose.
Use of separation technology allowed further refinement of these products to give 55% fructose syrups.
These types of syrups are used extensively in the soft drinks, particularly in the United States.
In soft drinks, glucose, syrups are used to provide sweetness and mouthfeel to products and occasionally specific physiological properties in sports and energy drinks.
Glucose Syrups or High Fructose Syrups
