Glucose syrups are cereal sugars obtained by starch hydrolysis. They are are viscous, clear solutions having a more or less pronounced sweet taste. Glucose syrup can be made from any source of starch, however, the most common sources are wheat, maize, rice and potato.
The sweet taste, viscosity and hydroscopicity of glucose syrups depend upon their composition. Glucose syrups are used as sweeteners, anti-crystallising, binding and texturising agents or carriers in many food applications.
Glucose syrups are particularly used in confectionery, jam, ice cream, sorbets, dairy desserts, pastry, biscuits, beverages, breakfast cereals, ketchup and sauces.
Glucose syrups are available in different grades with varying dry substance (D.S.) and dextrose equivalent (D.E.).
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