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Glucose syrup in granular detail
Glucose syrup is a liquid sweetener that is used extensively in commercial food and beverage production to add sweetness, volume, thickness and moisture. It is also used in pharmaceutical and nutraceutical applications as a bulk sweetener and humectant and vehicle for improving taste.
This article explains what glucose syrup is, how it is made, its functional benefits in food and drinks production and how it should be stored.
What is glucose syrup?
Glucose syrup is a concentrated, thick, sweet syrup. In appearance, glucose syrup is a transparent, colourless liquid. In taste, it is sweet, and it has a viscous consistency.
Glucose syrup was first made by German chemist Gottlieb Kirchhoff in 1811. Kirchhoff discovered the process for hydrolysing starch into glucose through heating starch, water and sulphuric acid together. Glucose syrup has been used in products ever since, but up until the late 1980s, the variants remained limited in different commercial applications. Today, glucose syrup is a versatile commercial sweetener.
How is glucose syrup made?
Glucose syrup is made by breaking down glucose molecules in starch through a process called hydrolysis. Hydrolysis is a chemical reaction where compounds are broken down when combined with water. Glucose refiners use hydrolysis to break down starch to produce a concentrated solution with a high glucose content. There are two hydrolysis methods: acid hydrolysis and enzyme hydrolysis. Both are acceptable and widely used today.
In making glucose syrup, the starch is usually wheat. In the US, maize (corn) is the preferred starch, which is why the equivalent is often called ‘corn syrup’.
The level of sweetness and viscosity depend on how long the solution is hydrolysed. The longer the hydrolysis process, the sweeter and less viscous the syrup will be.
At Ragus, we mainly supply two glucose syrups: glucose syrup 63DE, or dextrose equivalent, and glucose syrup 42DE. The dextrose equivalent relates to the level of hydrolysis. The 63DE syrup is sweeter and less viscous than 42DE syrup because it has been processed for longer.
By way of an example, we outline here how glucose syrup 42DE is produced. The starch is combined an acid and water. This solution is heated under pressure. The acid acts as a catalyst, converting the starch into a solution of dextrose, maltose and higher saccharides.
After hydrolysis, the syrup is passed through a filtration, ion exchange and deodorisation process to remove any impurities. This improves the solution’s clear colour and its stability. In the final stage, the syrup is poured into a vacuum and evaporated to increase its concentration.
The functional benefits of glucose syrup
Glucose syrup is a common ingredient, one that can be found on the label of anything from medicated throat lozenges to ready-made-meals. It is relatively straightforward to produce and is versatile in application.
Below, we highlight its main functional properties and how they benefit a wide range of food and beverage products.
Glucose syrup is a colourless sweetener
Glucose syrup is a favourite ingredient of commercial confectioners because it can be adapted to suit the level of sweetness desired, and it is colourless, so does not affect the final product’s colour. Though it is sweet, it lacks a specific or strong flavour so does not interfere with the flavours of the other ingredients. It is typically found in boiled sweets, jellies, chewy sweets, candies, lollipops and chocolate treats.
It is also used as a sweetener in baked goods like bought cookies, commercial jams, sauces and beverages like sports drinks and juices.
Glucose syrup is a humectant
Glucose syrup’s moisture-attracting and retaining properties are valuable to help prolong the shelf life of products. This function is just as important for pharmaceutical manufacturers as for food and beverage manufacturers.
Glucose syrup itself has a shelf life of up to 12 months, but it must be stored at temperatures between 15 and 20 ºC. The preservation qualities of a product are especially important for food and beverage manufacturers who need to store goods before they hit retail shelves or have a product that would otherwise dry out more quickly due to its other ingredients.
Glucose syrup is a volumiser and bulking agent
Glucose syrup’s viscosity gives greater ‘body’ to products and helps the other ingredients form together. This increases in the volume and results in a chewier and softer texture overall.
Glucose syrup is a stabiliser and prevents crystallisation
Glucose helps to bind ingredients and thereby prevents their separation, helping to keep products stable.
Many products, such as ice cream, chocolate and candies, contain different crystals which can crystallise over time. However, the desired texture and consistency of these products is that they are smooth. Glucose syrup also prevents crystallisation and helps maintain a smooth, soft texture, even when products are frozen.
Glucose syrup is gluten free
Even if glucose syrup is manufactured from wheat, barley, rye or maize, it is considered gluten free because the process of hydrolysis removes the gluten from the sugars. Glucose syrup can therefore be included in gluten-free products to be enjoyed by consumers on gluten-free diets and those with coeliac disease.
Ragus supplies glucose syrup alongside other speciality syrups and crystalline sugars for food and beverage manufacturers. To learn more about our products, please contact our Customer Services Team, or continue browsing SUGARTALK and follow Ragus on LinkedIn.
Ibrahim Belo
With a primary responsibility for manufactured product quality control, Ibrahim works within our supplier chain, factory and production laboratory. He has a focus on continuous improvement, implementing and maintaining our technical and quality monitoring processes, ensuring standards and product specifications are met.