Properties and functional uses of glucose syrups (Summary)

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:

  1. Dextrose equivalent (DE)
  2. Degree of polymerization (DP)
  3. Characterization of glucose syrups
  4. Baumé
  5. Bodying agent
  6. Brix (degrees Brix)
  7. Boiling point elevation and freezing point depression
  8. Carbohydrate composition
  9. Color formation
  10. Fermentability
  11. Foam development and stabilization
  12. Glaze formation
  13. Humectancy
  14. Hygroscopicity
  15. Molecular weight and DE
  16. Nutritive solids
  17. Osmotic pressure and water activity
  18. Prevention of crystallization
  19. Refractive index
  20. Solubility
  21. Specific heat
  22. Specific rotation
  23. Sweetness
  24. Viscosity
Properties and functional uses of glucose syrups.
Figure. Properties and functional uses of glucose syrups.

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