Glucose syrup

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Glucose syrup , and glucose syrup , formerly dextrose (like designations are: syrup , sweet syrup ), one from starch by hydrolytic recovered splitting thickened solution, which consists predominantly of dextrose ( glucose exists). The hydrolysis of the starch can be brought about enzymatically or acid- catalyzed . In addition, glucose syrup is the legally protected name of a certain type of sugar .

production

Nowadays, production takes place on an industrial scale using the process of enzymatic hydrolysis , e.g. B. with corn syrup (synonym corn sugar , after further processing high fructose corn syrup is produced ) especially in the USA . Acid catalysis dominates z. B. in the production of mizuame in Japan. Depending on the degree of hydrolysis, glucose syrup has different properties. Low hydrolyzed glycose syrup has a dextrose equivalent (DE) of under DE44, with highly hydrolyzed glycose syrup the values ​​are above. Dry glucose is produced by spray drying . Because of their special technological properties, the types of syrups are used in the production of various foods , including soft drinks, certain confectionery and baked goods, breakfast cereals and others. Sweets are z. B. due to the crystallization without the addition of such a syrup cannot be produced or stored.

use

Syrups containing glucose are mainly used in industrial food production for sweetening food and beverages. In food it is used as a sweetener , as a humectant , to increase volume and to create a softer mouthfeel . In contrast to fructose and sucrose , the sweetness of glucose is significantly lower. For economic reasons, therefore, instead of pure glucose syrup, mainly fructose-containing syrups are used in the food industry. The energy content of the types of syrup and that of ordinary household sugar are comparable.

Through targeted enzymatic conversion of part of the glucose into fructose, glucose syrup can be further processed into isoglucose ; in the case of corn starch, high fructose corn syrup is produced . A similar product used in the food industry is invert sugar syrup , which is produced by breaking down the double sugar sucrose into the single sugars glucose and fructose.

According to the German Sugar Type Ordinance, a glucose syrup that contains more than 5% fructose by weight in dry matter must be referred to as a "glucose-fructose syrup". If the fructose content predominates, it must be referred to as “fructose-glucose syrup”. Depending on the proportion of the monosaccharides fructose and glucose in the syrup, a distinction is made between:

  • Glucose syrup made from glucose with up to 5% fructose
  • Glucose-fructose syrup made from at least 50% glucose and up to 50% fructose
  • Fructose-glucose syrup made from fructose with up to 50% glucose
  • Fructose syrup made from fructose with up to 5% glucose. This makes these types of syrups one of the most important products in the starch industry. The enzymatic breakdown of the starch enables the normal sugar that is obtained from sugar cane and sugar beet to be replaced by other sweeteners. These sweeteners are made economically from plants such as corn ( corn syrup ), potatoes and wheat .

Since around 2002, glucose syrup has also been increasingly used in beekeeping for winter feeding .

Glucose manufacturers

Web links

Individual evidence

  1. ↑ The German spelling . Dudenverlag, Mannheim 2006, ISBN 978-3-411-04014-8 .
  2. ^ PJ Fellows: Food Processing Technology. Woodhead Publishing, 2016, ISBN 978-0-08-100523-1 , p. 197.
  3. ↑ Sugar Types Ordinance, pdf