Glucose syrup

Glucose syrup, fachsprachlich glucose syrup, formerly (other names: corn syrup, candy syrup, isoglucose, corn syrup, corn syrup, corn sugar) glucose syrup, is a compound obtained from starch by enzymatic splitting thickened solution consisting of glucose (dextrose ) and fructose (fruit sugar) is. A very small proportion of high molecular weight starch fragments is also available. Glucose syrup is the proprietary name of a type of sugar.

A similar, inserted in the food industry, the product is invert sugar, which is, however, prepared by acid treatment or the enzymatic degradation of sucrose and not by degradation of starch such as glucose syrup. By cleavage of sucrose, this syrup should be declared in Germany in ingredient information than sugar.

In the preparation of a mixture of the monosaccharides glucose and fructose falls on. Depending on the use, the mixture is separated and a solution consisting of mainly glucose and fructose. An enzymatic conversion of glucose to fructose proportion can also be performed.

The resulting syrups here differ in their proportions of fructose and glucose and are therefore also declared differently:

• Glucose syrup from glucose containing up to 5% fructose
• Glucose-fructose syrup from glucose with up to 49% fructose
• Fructose - glucose syrup of fructose up to 49 % glucose
• Fructose from fructose with up to 5% glucose

Glucose syrup, fructose syrup and glucose -fructose syrup are primarily used in industrial food production to sweeten foods and beverages. Making these syrups, the main products of the starch industry. The enzymatic breakdown of starch allows the normal sugar, which is derived from sugar cane and sugar beet, can be replaced by other sweeteners. These sweeteners are produced economically favorable from plants such as maize ( corn syrup ), potatoes and wheat. The production is nowadays a large scale with the process of saccharification.

Since about 2002, he is also increasingly used in beekeeping for winter feeding.

Mainly because of its stickiness, the syrups are increasingly being used as a binder in the production of foods such as chocolates, chocolate bars, sweet breakfast cereals and similar products, as they prevent, inter alia, the crystallization of sugar. Candies are due to crystallization without the addition of such syrups not produced or not storable.

In contrast to fructose and sucrose, the sweetening power is significantly lower in glucose. For economic reasons, the fructose -containing syrups are, therefore, instead of pure glucose syrup mainly used in the food industry.

The energy content of syrups and that of the ordinary table sugar are comparable. However, the person on fructose responds differently to normal sugar. This can be reduced as well as the glucose with the aid of insulin. For details on the reactions of fructose in humans with corn syrup.