Glucose syrup is produced by hydrolysis (acidic or enzymatic) and by breaking starch molecules. It is measured according to the amount of hydrolysis (by a parameter called dextrose valance).
Glucose syrups are produced with different sugar ranges. Glucose syrups with different DE will have different properties. The characteristics of glucose syrup are:
1. Creating a mild sweet taste (about 40% sugar)
2. Increasing the shelf life of the product (such as cakes, etc.)
3. Creating concentration in the product (in jam, etc.)
4. Creating golden color in products
5. Creating the right texture (in taffy, etc.)
The most consumption of glucose syrup is related to glucose syrup with DE40-44
Uses of glucose syrup:
All kinds of jam, gaz, zolbia and okra, cakes and cookies, ketchup sauce, toffee and candies, sugar halva and...