Glucose Syrup

Glucose Syrup: The Most Versatile Food Additive

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What is Confectioner’s glucose?

Glucose Syrup, also known as corn syrup, is a syrup made from starch that has been hydrolyzed into sugar molecules like glucose. Confectioner’s glucose is produced by processing cornstarch with enzymes or acid, resulting in a viscous, syrupy fluid composed mainly of glucose, maltose, and higher oligosaccharides. It is most commonly used as a sweetener and food additive in numerous processed and packaged foods.

Production and Composition

The production of confectioner’s glucose generally begins with cornstarch, which is extracted from corn kernels. This cornstarch is processed through a series of enzymatic and acid hydrolysis steps that break down the long amylose and amylopectin chains found in starch into shorter chains of glucose molecules. Common enzymes used are alpha-amylase and glucoamylase. The resulting syrup contains mostly glucose as well as maltose and higher sugars. The percentage and types of sugars can be controlled during manufacturing. High fructose corn syrup is a variation where some of the glucose is converted into fructose.

Versatile Food Additive

Confectioner’s glucose finds widespread use in food manufacturing due to its functionality, low cost, and versatility. As a sweetener, it can be used on its own or in combination with sucrose. It maintains sweetness during cooking and baking and prevents crystallization in foods like candy. As a humectant, it keeps foods moist. It acts as a bodying agent to improve texture in baked goods. Confectioner’s glucose is often used in processed foods, beverages, desserts, candies, jams, sauces, and more. It replaces more expensive sweeteners and helps manufacturers lower costs. During storage, it prevents drying and staling in goods like bread and snack foods.

Health Effects and Regulations

Although glucose is an important part of a balanced diet, health experts suggest limiting added sugars. Glucose Syrup consumption in large amounts appears to pose some health risks like increased calorie intake, weight gain, and risk of type 2 diabetes when consumed in excess. Generally considered safe in moderate amounts, confectioner’s glucose does not require special labelling or limits in most countries. However, some jurisdictions have placed restrictions on high fructose corn syrup and require its content to be clearly declared on packaging. Manufacturers and consumers increasingly seek natural alternatives and aim to reduce processed sugar consumption.

Alternative Syrup Sources

While cornstarch remains the primary source material, research is ongoing into developing Glucose Syrup from alternative feedstocks. These include Jerusalem artichoke tubers, potato starch waste, and sugarcane molasses. Experiments use enzymatic methods to break down complex starches into sugars suitable for syrup production. Switching to renewable biomass could lessen dependence on corn. Some emerging syrups incorporate nutrient-dense fibers or prebiotics. However, cost challenges persist in commercializing non-corn syrups. Continued innovation in biotechnology may someday provide competitive, healthier syrup options for the food industry and consumers

*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it

About Author – Money Singh
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Money Singh is a seasoned content writer with over four years of experience in the market research sector. Her expertise spans various industries, including food and beverages, biotechnology, chemicals and materials, defense and aerospace, consumer goods, etc.  LinkedIn Profile