Glucose Syrup
Glucose syrup is a popular sweetening choice among food manufacturers. Used in a wide variety of foods, this versatile sweetener is made from starch hydrolysis, and comprises varying amounts of glucose, maltose, and higher glucose oligomers. Glucose syrups contribute to the texture and viscosity of foods, preventing crystallization of sugar and enhancing flavor.
There are several kinds of glucose syrups, distinguished by their grade of dextrose equivalent (DE). This determines viscosity and sweetness levels, and therefore the application for which the syrup is most suitable. Lower DE values mean lower sweetness and hygroscopicity with higher viscosity. High DE syrups are sweeter and serve as humectants. Galam has decades of experience in manufacturing and customizing numerous grades of glucose syrup to complement our customers’ needs. Glucose syrup is also available in dry form.
| Properties | Benefits |
|---|---|
| Slightly yellow | Generally, has no effect on product appearance |
| High water binding capacity | Improves moisture retention and freshness in baked goods |
| Lowering freezing point | Prevents the formation of ice crystals in ice creams, maintaining a smooth and creamy texture |
| Prevents sugar crystallization | Essential to preventing a grainy texture in confectionary |
| Fermentability | Provides an energy source for yeast and bacteria |
| Browning reaction | Enhances golden brown crusts and glazes of baked goods, as well as enriches the browning aroma |
| Cohesiveness | Acts as an ideal binder, holding the product's various ingredients together |
| Low water activity | Improves shelf life and increases microbial stability |
| Viscosity changes with temperature | More convenient processing, handling and storage of syrups |
| Glucose syrup sheen | Provides a glaze to jams, fillings and fruit tarts |
| Contains short carbohydrates | Easily digestible, making them suitable for infant and elderly diets |