Jana Pettersson Written by Jana Pettersson

Glucose Syrup

Glucose Syrups are created by hydrolysing maize or wheat; this means heating a starch solution and applying a solution of acid or enzymes to break down the starch.The syrup is neutralised when the desired level of dextrose equivalent (DE) is reached. This creates a transparent viscous syrup with a sweet taste and neutral odour. Glucose syrups of different sweetness levels are used in the food and brewing industry for a range of applications, taking advantage of qualities like high viscosity (giving volume or chewiness), low water activity (increasing shelf life) and high levels of fermentable extract (an advantage in brewing).