Glucose syrup

More and more often, an ingredient called glucose syrup, which is commonly obtained from corn, appears in the composition of factory sweets. True, some European manufacturers use potato starch as raw materials for producing glucose syrup.

This product can be purchased in specialized stores for use at home, but most of the glucose syrup is still used in industrial production. It looks like a thick and viscous liquid, the taste of which can be compared to the characteristic taste of molasses, while glucose syrup is almost completely odorless. By color, clear glucose syrup can be either almost colorless or pale yellow.

Most often, glucose syrup finds its application to industry, in particular in confectionery, bakery, alcoholic and non-alcoholic production. Glucose syrup is considered a versatile and essential product that is able to improve all types of bread and products of an extended range, which are made from wheat flour. In addition, the properties and composition of glucose syrup determine its addition to such products as desserts, gingerbread, cookies, creams, glazes, onions and certain types of sweets, ice cream and marmalade.

The reasons for such widespread use of glucose syrup are somewhat, but the main one is still the cheapness of the product. So, this syrup is produced on the basis of corn starch, and it is easier to grow corn than sugarcane or other sources of sugar.

In addition, the liquid syrup is able to mix better with other components, which makes the texture of desserts and pastries much more porous and airy. In addition, the use of glucose syrup helps to lengthen the shelf life of products both on store shelves and on consumer tables - baking with this component in the composition dries much slower.

Composition of glucose syrup

The chemical composition of glucose syrup allows it to be used for the production of granular products. At the same time, this product occupies a special place not only in the industrial production of a number of food products, but also in scientific activity.

The method of producing glucose syrup involves acid saccharification of corn starch to form glucose, after which enzymatic saccharification can be additionally carried out. Incidentally, acid saccharification of the glucose syrup is carried out under pressure, and its degree is controlled by changing the temperature regime, pH and treatment time.

Harm of glucose syrup

As you know, the harm of glucose syrup, which is found in many sweet industrial products, is that without increasing insulin levels upon entry into the body, it transforms into fats, which does not contribute to saturation. We can say that this product is completely empty calories, and in the full sense of the word.