Glucose syrup, also known as corn syrup, is a sweet, viscous liquid derived from starch-rich crops like corn, wheat, or potatoes.
Production Process:
1. Starch extraction: Starch is extracted from crops through grinding, centrifugation, and washing.
2. Hydrolysis: Starch is broken down into simpler sugars (glucose, maltose) using enzymes or acid.
3. Purification: Impurities are removed through filtration, centrifugation, and evaporation.
Properties:
1. Viscous, golden-brown liquid
2. Sweet taste, similar to honey
3. High carbohydrate content (70-80%)
4. Low calorie count (approximately 3.4 kcal/g)
5. Stable shelf life
Uses:
1. Food and beverages: Soft drinks, baked goods, candies, ice cream
2. Pharmaceuticals: Excipient, sweetener, and stabilizer
3. Cosmetics: Skincare products, hair care products
4. Industrial applications: Adhesives, textiles, paper production
Types:
1. Light corn syrup (light color, mild flavor)
2. Dark corn syrup (dark color, strong flavor)
3. High-fructose corn syrup (HFCS) (higher fructose content)
4. Maltodextrin (lower DE value, thicker consistency)
Benefits:
1. Sweetens without crystallizing
2. Prevents ice crystal formation
3. Enhances texture and stability
4. Extends shelf life
