Quick Search

PRODUCTS

GLUCOSE SYRUP

GLUCOSE SYRUP

CAS: 8029-43-4
European Community (EC) Number: 232-436-4


Molecular Formula: C6H14O7
Molecular Weight: 198.17
IUPAC Name: (3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate


Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. 
Glucose is a sugar. 
Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.

Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose.
Glucose syrup is used in foods to sweeten, soften texture and add volume. 
By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid.


Types
Depending on the method used to hydrolyse the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorised according to their dextrose equivalent (DE). The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE. Depending on the process used, glucose syrups with different compositions, and hence different technical properties, can have the same DE.

Confectioner's syrup

The original glucose syrups were manufactured by acid hydrolysis of corn starch at high temperature and pressure. 
The typical product had a DE of 42, but quality was variable due to the difficulty of controlling the reaction. 
Higher DE syrups made by acid hydrolysis tend to have a bitter taste and a dark colour, due to the production of hydroxymethylfurfural and other byproducts.
This type of product is now manufactured using a continuous converting process and is still widely used due to the low cost of acid hydrolysis. 
The sugar profile of a confectioner's syrup can also be mimicked by enzymatic hydrolysis.
A typical confectioner's syrup contains 19% glucose, 14% maltose, 11% maltotriose and 56% higher molecular mass carbohydrates. 
A typical 42 DE syrup has about half the sweetness of sugar, and increasing DE leads to increased sweetness, with a 63 DE syrup being about 70%, and pure dextrose (100 DE) about 80% as sweet as sugar.

High-maltose glucose syrups

By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.
This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule. 
High-maltose glucose syrup has a great advantage in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. 
Maltose is also less humectant than glucose, so candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.


Commercial preparation
Irrespective of the feedstock or the method used for hydrolysis, certain steps are common to the production of glucose syrup:

Preparation
Before conversion of starch to glucose can begin, the starch must be separated from the plant material. 
This includes removing fibre and protein (which can be valuable by-products, for example wheat or maize gluten.
Protein produces off-flavours and colours due to the Maillard reaction, and fibre is insoluble and has to be removed to allow the starch to become hydrated. 
The plant material also needs to be ground as part of this process to expose the starch to the water.

Soaking
The starch needs to be swelled to allow the enzymes or acid to act upon it. 
When grain is used, sulfur dioxide is added to prevent spoilage.

Gelatinization
By heating the ground, cleaned feedstock, starch gelatinization takes place: the intermolecular bonds of the starch molecules are broken down, allowing the hydrogen bonding sites to engage more water. 
This irreversibly dissolves the starch granule, so the chains begin to separate into an amorphous form. This prepares the starch for hydrolysis.

Hydrolysis
Glucose syrup can be produced by acid hydrolysis, enzyme hydrolysis, or a combination of the two. 
Currently, however, a variety of options are available.

Formerly, glucose syrup was only produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. 
Currently, glucose syrup is mainly produced by first adding the enzyme α-amylase to a mixture of corn starch and water. 
α-amylase is secreted by various species of the bacterium Bacillus; the enzyme is isolated from the liquid in which the bacteria are grown. 
The enzyme breaks the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". 
Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. 
The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.

Clarification
After hydrolysis, the dilute syrup can be passed through columns to remove impurities, improving its colour and stability.

Evaporation
The dilute glucose syrup is finally evaporated under vacuum to raise the solids concentration.

Uses
Glucose syrups major uses in commercially prepared food products are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness).
Glucose syrup is also widely used in the manufacture of a variety of candy products.

In the United States, domestically produced corn syrup and high-fructose corn syrup (HFCS) are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to increase profit margins.

Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production. 
HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. 
The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.

Glucose syrup is often used as part of the mixture that goes into creating fake blood for films and television. 
Blood mixtures that contain glucose syrup are very popular among independent films and film makers, as it is cheap and easy to obtain.


Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener, and moisture-retaining agent.

As it doesn’t crystallize, Glucose syrup’s often utilized to make candy, beer, fondant, and certain canned and premade baked goods.

Glucose syrup is distinct from glucose, which is a simple carb and your body and brain’s preferred source of energy.

Instead, the syrup is made by breaking down glucose molecules in starchy foods through hydrolysis. 
This chemical reaction yields a concentrated, sweet product with a high glucose content.

Although corn is the most common source, potatoes, barley, cassava, and wheat can also be used. 
Glucose syrup is produced as a thick liquid or in solid granules.

The dextrose equivalent (DE) of these syrups signifies their level of hydrolysis. 
Those with a higher DE harbor more sugar and are therefore sweeter.

Main types
The two basic types of glucose syrup, which differ in their carb profile and taste, are:

Confectioner’s syrup:

Processed via acid hydrolysis and continuous converting, this type of glucose syrup is typically comprised of 19% glucose, 14% maltose, 11% maltotriose, and 56% other carbs.

High-maltose glucose syrup:

Made with an enzyme called amylase, this type packs 50–70% maltose. 
Glucose syrup’s not as sweet as table sugar and does a better job of keeping foods dry.

Glucose syrup vs. corn syrup

Like many glucose syrups, corn syrup is made by breaking down cornstarch. 
While corn syrup can accurately be called glucose syrup, not all glucose syrups are corn syrup — because they can be derived from other plant sources.


They can be used interchangeably in many recipes, including baked goods, candy, frozen desserts, and glazes.

Glucose syrup helps preserve and increase the sweetness of commercial foods, which may boost their appeal. 
Glucose syrup’s also very cheap to produce.


Glucose syrup is a refined and concentrated solution of dextrose, maltose and higher saccharides, obtained by hydrolysis of starch. 
Glucose syrup is more distinct than sugar, partly because it is a syrup, which means that the solution is a thick, sweetish liquid. 
However, in contrast to golden syrup, glucose syrup is a clear solution, and is much less sweet than its globally recognised counterpart.

As a result, glucose syrup is used for its lack of a distinct taste, its transparency and its viscosity. 
Both the sweetness and the viscosity, though, are dependent on how long the solution is hydrolysed.

This manufacturing process was invented in Russia in 1811 by German scientist, Gottlieb Kirchhoff, who discovered the process by heating starch, water and sulphuric acid together. 
Glucose syrup has been used in products ever since, but up until the late 1980s the variants remained limited in the many different commercial applications.

Glucose syrup is refined through a process called hydrolysis of starch, with hydrolysis being the scientific terminology for ‘breaking down’. 
In simpler language then, hydrolysis is a chemical reaction that glucose refiners use to break down starch, consequently producing a concentrated solution with high glucose content. 
There are two hydrolysis methods, acid hydrolysis, and enzyme hydrolysis.
Both are acceptable and widely used today.


Glucose syrup is one of the most versatile sugar products available. 
Glucose syrup is found in confectionery, beverages, bakery, sauces and pharmaceuticals. 
But given the fact that glucose syrups are traditionally regarded as the same formula as confectioner’s syrup, let’s start with confectionery. 
The syrup’s viscosity adds volume to these sweets, helping them become sweeter, chewier and stickier.

After confectionery, the use of glucose syrup in beverages is the next most popular application. 
As a concentrated source of sugars, glucose syrup adds vital sweetness and flavour to juices, fizzy pop and sports drinks.

However, Glucose syrups versatility lies in more than its sweetness and viscosity. 
In fact, Glucose syrups humectant properties are the most important factor in making glucose syrup such a valuable ingredient for multiple industries. 
For instance, glucose syrup is added to packaged baked goods, as well as jams and sauces, to prevent crystallisation and to help preserve the product. 
Similarly, Glucose syrup is added to pharmaceutical products to protect their shelf life, usually for a period of up to 12 months.

Furthermore, it is important to note that despite being manufactured from wheat or maize, glucose syrup is considered gluten free because the process of hydrolysis removes gluten from the solution. 
Therefore, glucose syrup can be included in gluten free diets.


Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. 
Glucose is a sugar . 
Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called " corn syrup ", but glucose syrup is also made from potatoes and wheat , and less often from barley , rice and cassava .
Glucose syrup containing over 90% glucose is used in industrial fermentation , but syrups used in confectionery contain varying amounts of glucose , maltose and higher oligosaccharides , depending on the grade, and can typically contain 10% to 43% glucose. 
Glucose syrup is used in foods to sweeten, soften texture and add volume. 
By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. 
Depending on the method used to hydrolyse the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. 
The syrups are broadly categorised according to their dextrose equivalent (DE). 
The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE. Depending on the process used, glucose syrups with different compositions, and hence different technical properties, can have the same DE. 
The original glucose syrups were manufactured by acid hydrolysis of corn starch at high temperature and pressure. 
The typical product had a DE of 42, but quality was variable due to the difficulty of controlling the reaction. 
Higher DE syrups made by acid hydrolysis tend to have a bitter taste and a dark colour, due to the production of hydroxymethylfurfural and other byproducts.


Glucose Syrup is a clear, colourless syrup widely used in the confectionery, bakery, jam, and canning industries as well as in the ice cream industry and other branches of food manufacture. 
Glucose syrup is today mostly manufactured by controlled enzymatic hydrolysis (degradation) of starch.

Glucose syrups have a range of conversion degrees from DE*) 28 to DE 98 depending on the application of the syrup. 
Glucose syrup is normally stored at 80% DS**) in order to prevent fermentation.

The choice of glucose syrup will depend on the actual requirements. 
Generally, a low converted syrup acts as a bodying agent and a high converted syrup acts as a sweetening agent. 
Glucose syrups can be divided into 4 groups based on the degree of conversion:
Low Conversion 20-35 DE, Intermediate Conversion 35-55 DE, High Conversion 55-70 DE and Very High Conversion 70-98 DE.


Low Conversion:
A low converted glucose syrup has a bodying effect increases the viscosity and acts as humectants. 
Low converted glucose syrup is widely used for frozen dairy products. The relative sweetness to sucrose is 30-35%.

Intermediate Conversion:
Intermediate converted glucose syrup is used in the beverage industry and frozen dairy products. 
In the confectionery industry, intermediate converted syrup is used in sweets like marshmallows, toffees, caramels, gelatine gums and chewy nougat, hard-boiled drops etc. 
The relative sweetness to sucrose is 35-55%.

High Conversion:
High converted syrup is mainly used in soft drinks, jams, and confectionery. The relative sweetness to sucrose is 55-70%.

Very High Conversion:
The main application for very high converted syrup is in bakery products, beverages and medical products. 
Furthermore, Glucose syrup serves as raw material for manufacturing dextrose monohydrate, sorbitol, and fructose syrups. 
Very high converted syrup is also used in cured meat, tobacco, and leather tanning.

Glucose can be mixed with sucrose resulting in a synergistic sweetening. A mixture of sucrose/glucose = 3/1 has the same sweetness as pure sucrose.


Glucose syrup is a type of sugar that is widely used in the processed food industry, such as the confectionery industry, beverages, and in addition can also be used as raw materials of the pharmaceutical industry and chemical industry. 
The large use of glucose syrup in the industry demands to review glucose syrup from other sources of starch because each region has different agricultural potential. 


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. 


Glucose Syrup is a mixture of different types of sugar that have been extracted from wheat starch. 
Glucose Syrup is different from our other syrups because of the raw materials used. 
And Glucose Syrup is not as sweet as ordinary syrup.

Glucose syrup is used primarily for ice-cream and similar products, and also in baking. Glucose Syrup inhibits crystallisation giving ice-cream, for example, a creamy and soft consistency. 
Glucose Syrup similarly prevents caramel from crystallising and becoming grainy.


Glucose syrup is a clear, colorless, viscous syrup containing dextrose, maltose and higher sugars. 
Due to the relatively low dextrose content together with a large percentage of higher sugars, 42 DE syrups are totally stable under normal conditions and will not crystallize. 
The syrup will give body and viscosity to a product, making it an essential ingredient for the confectioner to control sucrose crystallization.

Glucose syrup can provide sweetness and enhance flavors. 
Glucose syrup is a key ingredient in confectionary products, beer, soft drinks, ice cream, candy, and even the edible cannabis industry.

SYNONYMS:

Corn syrup

Glucose syrup

8029-43-4

(3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate

Hydrolyzed starch syrups

Syrups, hydrolyzed starch

Corn sugar syrup

Syrups, corn

Corn syrup [NF]

D(+)-Glucose Monohydrate

77029-61-9

D-Glucopyranose, monohydrate

UNII-9G5L16BK6N

EINECS 232-436-4

9G5L16BK6N

SCHEMBL3364163

2065-EP2269610A2

2065-EP2269977A2

2065-EP2269983A1

2065-EP2269984A1

2065-EP2269989A1

2065-EP2269993A1

2065-EP2269994A1

2065-EP2269996A1

2065-EP2270001A1

2065-EP2270002A1

2065-EP2270006A1

2065-EP2270007A1

2065-EP2270011A1

2065-EP2270017A1

2065-EP2272517A1

2065-EP2272817A1

2065-EP2272822A1

2065-EP2272825A2

2065-EP2272832A1

2065-EP2272834A1

2065-EP2272841A1

2065-EP2272843A1

2065-EP2272848A1

2065-EP2275105A1

2065-EP2275108A1

2065-EP2275412A1

2065-EP2275414A1

2065-EP2275417A2

2065-EP2275420A1

2065-EP2277507A1

2065-EP2277565A2

2065-EP2277566A2

2065-EP2277567A1

2065-EP2277568A2

2065-EP2277569A2

2065-EP2277570A2

2065-EP2277867A2

2065-EP2277874A1

2065-EP2277876A1

2065-EP2277877A1

2065-EP2277879A1

2065-EP2277880A1

2065-EP2277881A1

2065-EP2277898A2

2065-EP2280000A1

2065-EP2280001A1

2065-EP2280003A2

2065-EP2280004A1

2065-EP2280006A1

2065-EP2280008A2

2065-EP2280010A2

2065-EP2280014A2

2065-EP2280020A1

2065-EP2280021A1

2065-EP2281563A1

2065-EP2281813A1

2065-EP2281816A1

2065-EP2281817A1

2065-EP2281818A1

2065-EP2281823A2

2065-EP2281824A1

2065-EP2283898A1

2065-EP2284159A1

2065-EP2284160A1

2065-EP2284162A2

2065-EP2284163A2

2065-EP2284169A1

2065-EP2284171A1

2065-EP2284172A1

2065-EP2284178A2

2065-EP2284179A2

2065-EP2286795A1

2065-EP2287155A1

2065-EP2287160A1

2065-EP2287161A1

2065-EP2287162A1

2065-EP2287165A2

2065-EP2287166A2

2065-EP2287168A2

2065-EP2289510A1

2065-EP2289868A1

2065-EP2289876A1

2065-EP2289882A1

2065-EP2289883A1

2065-EP2289886A1

2065-EP2289892A1

2065-EP2289893A1

2065-EP2292222A1

2065-EP2292227A2

2065-EP2292228A1

2065-EP2292234A1

2065-EP2292280A1

2065-EP2292589A1

2065-EP2292592A1

2065-EP2292610A1

2065-EP2292612A2

2065-EP2292614A1

2065-EP2292615A1

2065-EP2292620A2

2065-EP2292630A1

2065-EP2295053A1

2065-EP2295061A1

2065-EP2295402A2

2065-EP2295406A1

2065-EP2295408A1

2065-EP2295410A1

2065-EP2295411A1

2065-EP2295412A1

2065-EP2295413A1

2065-EP2295414A1

2065-EP2295416A2

2065-EP2295417A1

2065-EP2295422A2

2065-EP2295424A1

2065-EP2295426A1

2065-EP2295427A1

2065-EP2295433A2

2065-EP2295434A2

2065-EP2295435A1

2065-EP2295437A1

2065-EP2295439A1

2065-EP2295550A2

2065-EP2298312A1

2065-EP2298415A1

2065-EP2298728A1

2065-EP2298731A1

2065-EP2298734A2

2065-EP2298735A1

2065-EP2298742A1

2065-EP2298744A2

2065-EP2298746A1

2065-EP2298747A1

2065-EP2298748A2

2065-EP2298750A1

2065-EP2298752A1

2065-EP2298761A1

2065-EP2298762A2

2065-EP2298764A1

2065-EP2298765A1

2065-EP2298766A1

2065-EP2298770A1

2065-EP2298772A1

2065-EP2298773A1

2065-EP2298775A1

2065-EP2298776A1

2065-EP2298779A1

2065-EP2301533A1

2065-EP2301544A1

2065-EP2301627A1

2065-EP2301919A1

2065-EP2301922A1

2065-EP2301923A1

2065-EP2301929A1

2065-EP2301933A1

2065-EP2301935A1

2065-EP2301936A1

2065-EP2301938A1

2065-EP2301939A1

2065-EP2301941A1

2065-EP2305243A1

2065-EP2305254A1

2065-EP2305633A1

2065-EP2305641A1

2065-EP2305644A1

2065-EP2305648A1

2065-EP2305653A1

2065-EP2305668A1

2065-EP2305672A1

2065-EP2305673A1

2065-EP2305674A1

2065-EP2305679A1

2065-EP2305680A2

2065-EP2305683A1

2065-EP2305687A1

2065-EP2305825A1

2065-EP2308509A1

2065-EP2308510A1

2065-EP2308562A2

2065-EP2308812A2

2065-EP2308828A2

2065-EP2308838A1

2065-EP2308839A1

2065-EP2308840A1

2065-EP2308841A2

2065-EP2308847A1

2065-EP2308851A1

2065-EP2308857A1

2065-EP2308861A1

2065-EP2308869A1

2065-EP2308872A1

2065-EP2308873A1

2065-EP2308874A1

2065-EP2308875A1

2065-EP2308877A1

2065-EP2308880A1

2065-EP2311464A1

2065-EP2311494A1

2065-EP2311807A1

2065-EP2311814A1

2065-EP2311821A1

2065-EP2311822A1

2065-EP2311823A1

2065-EP2311825A1

2065-EP2311827A1

2065-EP2311828A1

2065-EP2311830A1

2065-EP2311831A1

2065-EP2311834A1

2065-EP2311836A1

2065-EP2311837A1

2065-EP2311839A1

2065-EP2311842A2

2065-EP2314295A1

2065-EP2314298A1

2065-EP2314574A1

2065-EP2314576A1

2065-EP2314584A1

2065-EP2314586A1

2065-EP2314588A1

2065-EP2314589A1

2065-EP2314590A1

2065-EP2314591A1

2065-EP2314593A1

2065-EP2316457A1

2065-EP2316458A1

2065-EP2316459A1

2065-EP2316470A2

2065-EP2316824A1

2065-EP2316825A1

2065-EP2316826A1

2065-EP2316827A1

2065-EP2316828A1

2065-EP2316829A1

2065-EP2316831A1

2065-EP2316832A1

2065-EP2316833A1

2065-EP2316834A1

2065-EP2316835A1

2065-EP2316836A1

2065-EP2316837A1

2065-EP2316937A1

2065-EP2371797A1

2065-EP2371798A1

2065-EP2371800A1

2065-EP2371802A1

2065-EP2371804A1

2065-EP2371811A2

2065-EP2374454A1

2065-EP2374790A1

2065-EP2374792A1

2065-EP2374895A1

J-007941


 

  • Share !
E-NEWSLETTER