The Role of Glucose Syrup as a Food Flavor Enhancer

Flavor enhancers are substances that are added to food to improve their taste and aroma. These substances work by stimulating the taste receptors on our tongue, enhancing the perception of certain flavors, or by modifying the way that flavors are perceived. The most common types of flavor enhancers include monosodium glutamate (MSG), which is a […]

Fructose: Use, Production, Types

Fructose is a simple sugar, also known as a monosaccharide, that is found naturally in many fruits, vegetables, and honey. It is a type of carbohydrate that is similar in chemical structure to glucose, another important monosaccharide. Fructose has a sweet taste and is often used as a sweetener in processed foods and beverages. It […]

Glucose Syrup: Production, Types, and Applications

Glucose syrup, also known as corn syrup or liquid glucose, is a sweetener that is derived from starch, typically from tapioca, corn or wheat. It is a viscous, colorless, and odorless liquid that is commonly used in food production as a sweetener, thickener, and stabilizer. Properties Glucose syrup has several properties that make it a […]

Dried glucose syrups or maltodextrins (dried starch hydrolysates)

Glucose syrups can be spray dried to produce a soluble white amorphous powder which can be a more convenient form to handle than a thick syrup. In European convention up to 20 DE glucose syrups are referred to as maltodextrins and above 20 DE as glucose syrup solids or dried glucose syrup, which is obviously […]

Glucose syrup in coffee whiteners

Coffee whiteners are not imitation creams. They are formulated systems similar to the natural dairy product, with the advantages of lower cost, longer shelf life, and excellent mouthfeel and physical properties. Properly manufactured coffee whiteners combine five basic components: vegetable or animal fat, protein, carbohydrate, stabilizer-emulsifier, and water in a stable product with a delicate […]

Glucose syrup in bakery products

Cakes and biscuits Tests have shown that the partial replacement of sugar by glucose syrup yields several advantages in baked goods. The keeping quality is improved and there is a slight increase in cake volume. The use of high DE glucose syrup is particularly advantageous in high ratio formulations where the high level of sugar […]

Glucose in ice cream and frozen desserts

Ice cream In general terms, ice cream may be defined as an emulsion of fat, sugar, and milk solids non-fat which has been simultaneously whipped and frozen. Unless the product is described as ‘dairy ice cream’ the fat need not necessarily be of dairy origin, i.e. butter or cream. The legal standards of composition are […]

Glucose syrup in preserves

Preserves are a food commodity that requires and uses large quantities of sugar and glucose syrup. During the manufacturing, process fruit is boiled with the sugars to a solids content which will give stability to microbiological spoilage, and to the state where provided other factors such as pH are correct the sugar-acid-pectin system forms a […]

Glucose syrups in the fermentation industries

This article discusses the commercial use of glucose syrups in industrial fermentation processes in the United Kingdom. It is split into two sections, the first covering the use of glucose syrups in the production of food ingredients, processing aids, chemicals, and pharmaceuticals. The second part covers the history and use of glucose syrups in the […]

Color formation of glucose syrup

The standard color of glucose syrups when offered for sale is usually described as ‘water white’ or colorless. It is interesting to note that many food manufacturers specify water white and then proceed to add caramel or other colors to the syrup. In many applications, water white can be replaced by less refined (and less […]