Products
Glucose syrup is used as an excipient in pharmaceuticals. It is also used in many food products, such as gingerbread, marzipan, glacé and gummy sweets like gummy bears.
Structure and properties
Glucose syrup is an aqueous solution of a mixture of glucose, oligo- and polysaccharides obtained from starch by acid or enzymatic hydrolysis (with amylases). The syrup has a sweet taste. Glucose has less sweetening power than sucrose. Glucose syrup exists as a colorless to brown, clear, viscous liquid and is miscible with water. It can be solid at room temperature and liquefy again when heated. Glucose syrup can be spray dried. If glucose syrup is made from corn starch, it is also called corn syrup.
Areas of application
- For the preparation of syrups.
- As a sweetener and flavor corrigendum.
- As a binder and glazing agent.
- As a substrate for yeast in food, as a humectant and thickener.
Adverse effects
Glucose syrup to contribute to the development of plaque, tooth decay and obesity, especially as an ingredient in foods and sweets.
