Glucose syrups possess a wide range of properties which are largely due to the diverse composition of these products. These are summarised in relation to DE in the figure below. As such they can be used to advantage in virtually all foods to control and contribute to the essential characteristics of that food. Their use in ‘native’ and ‘modified’ forms is set to increase in the future not only in developing countries but also in developed countries where they are able to provide the functional variety demanded by manufacturers of their ingredients. It is likely in the future that they will be sold ready blended with other carbohydrates to facilitate their use by large food and drink manufacturers and tailor made for specific nutritional needs.
Physical and chemical properties of glucose syrups:
- Dextrose equivalent (DE)
- Degree of polymerization (DP)
- Characterization of glucose syrups
- Baumé
- Bodying agent
- Brix (degrees Brix)
- Boiling point elevation and freezing point depression
- Carbohydrate composition
- Color formation
- Fermentability
- Foam development and stabilization
- Glaze formation
- Humectancy
- Hygroscopicity
- Molecular weight and DE
- Nutritive solids
- Osmotic pressure and water activity
- Prevention of crystallization
- Refractive index
- Solubility
- Specific heat
- Specific rotation
- Sweetness
- Viscosity
