Generally known as corn syrup, made by subjecting starch to a high temperature in the presence of acids. Glucose syrup is normally a mixture of dextrose, tetra and penta higher saccharides.
Glucose syrup is a regular-conversion, ion-exchange syrup produced to very strict manufacturing specifications. It is a purified aqueous solution of nutritious saccharides obtained from starch.
Applications
Confectionery and ice cream industry:
The purpose of using glucose in the manufacture of jams and jellies is to prevent crystallisation of the sweet ingredient. Glucose syrup also prevents the product from spoiling without unduly increasing its sweetness. In confectionery, hard sweets are made entirely from glucose syrup, with no added sugar. In ice cream, glucose syrup not only prevents sucrose crystallisation, but also gives a smoother texture.
Pharmaceutical industry:
In the pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. It has a moderate sweetening power, which is preferable to the excessive sweetening power of sugar. It also has the advantage of not crystallising when stored.
Bakery industry :
Commercial bakeries use liquid glucose for pies, cream fillings, éclairs and sweets.
Tanning industry :
The action of glucose in tanning gives suppleness and weight to leather. Glucose syrup is used in the chroming process because of its reducing action. Approximately 5% of the weight of the finished leather is introduced in the form of sugar.
Tobacco industry:
Glucose syrup is used in the preparation of chewing tobacco to give it flavour, texture and conservation. It is also used to flavour and season cigarette tobacco.
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