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glucose syrup wikipedia jump to content main menu main menu move to sidebar hide navigation main page contents current events random article about wikipedia contact us contribute help learn to edit community portal recent changes upload file special pages search search appearance donate create account log in personal tools donate create account log in contents move to sidebar hide top 1 types toggle types subsection 1 1 confectioner s syrup 1 2 high maltose glucose syrups 2 commercial preparation toggle commercial preparation subsection 2 1 preparation 2 2 soaking 2 3 gelatinization 2 4 hydrolysis 2 5 clarification 2 6 evaporation 3 uses 4 see also 5 references 6 external links toggle the table of contents glucose syrup 20 languages العربية asturianu català dansk deutsch español euskara فارسی suomi français galego bahasa indonesia 한국어 nederlands polski русский српски srpski svenska tagalog 中文 edit links article talk english read edit view history tools tools move to sidebar hide actions read edit view history general what links here related changes upload file permanent link page information cite this page get shortened url switch to legacy parser print export download as pdf printable version in other projects wikimedia commons wikidata item appearance move to sidebar hide from wikipedia the free encyclopedia syrup made from the hydrolysis of starch glucose syrup on a black surface 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 united states where the syrup is called corn syrup but glucose syrup is also made from potatoes and wheat and less often from barley rice and cassava 1 2 glucose syrup containing over 90 glucose is used in industrial fermentation 3 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 4 glucose syrup is used in foods to sweeten soften texture and add volume by converting some 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 5 types edit 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 edit 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 1 p 26 this type of product is now manufactured using a continuous converting process 6 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 6 a typical confectioner s syrup contains 19 glucose 14 maltose 11 maltotriose and 56 higher molecular mass carbohydrates 7 p 464 a typical 42 de syrup has about half the sweetness of sugar 1 p 71 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 1 p 71 high maltose glucose syrups edit main article high maltose corn syrup 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 7 p 465 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 1 p 81 commercial preparation edit irrespective of the feedstock or the method used for hydrolysis certain steps are common to the production of glucose syrup preparation edit 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 1 p 22 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 edit 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 edit 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 edit glucose syrup can be produced by acid hydrolysis enzyme hydrolysis or a combination of the two currently 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 8 9 clarification edit after hydrolysis the dilute syrup can be passed through columns to remove impurities improving its colour and stability evaporation edit the dilute glucose syrup is finally evaporated under vacuum to raise the solids concentration uses edit its 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 10 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 10 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 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 see also edit high fructose corn syrup list of syrups mizuame molasses references edit 1 2 3 4 5 6 peter hull 2010 glucose syrups technology and applications wiley blackwell isbn 978 1 4051 7556 2 w p edwards the science of sugar confectionery royal society of chemistry 2000 pp 26 27 dziedzic s z kearsley m w 1995 handbook of starch hydrolysis products and their derivatives london blackie academic professional p 230 isbn 0 7514 0269 9 e b jackson 1995 sugar confectionery manufacture berlin springer p 132 isbn 0 8342 1297 8 hull peter 2011 glucose syrups technology and applications john wiley sons p 1 isbn 9781444314755 archived from the original on 2022 06 20 retrieved 2022 06 20 1 2 us patent 6287826 barrie edmund norman et al enzymatic preparation of glucose syrup from starch issued 2001 09 11 assigned to novo nordisk a s bagsvaerd dk 1 2 sang ki rhee alexander steinbüchel 2005 polysaccharides and polyamides in the food industry properties production and patents weinheim wiley vch isbn 3 527 31345 1 the use of enzymes in starch hydrolysis archived from the original on 2009 07 22 enzymatic starch hydrolysis background archived from the original on 2008 10 04 1 2 knehr elaine carbohydrate sweeteners virgo publishing archived from the original on 2011 07 17 retrieved 2008 10 17 external links edit how corn is turned into corn syrup oregon state university food resource corn syrup v t e maize and corn varieties amylomaize baby blue dent field flint flour genetically modified list mon 810 mon 863 purple quality protein maize shoepeg sweet varieties visayan white waxy lagkitan by origin bolivia ecuador italy peru parts cob kernel stover processing corn construction maize milling nixtamalization wet milling popcorn maker pathology bbch scale corn allergy corn smut maize streak virus production biofuel corn crib cornstalk fiddle by country united states tanzania international corn production statistics list of popcorn brands three sisters agriculture culture corn palace corn school field of corn 1994 sculpture national cornbread festival sweet corn festival zea film maize dishes ingredients cornmeal masa mielie meal oil samp starch steep liquor syrup glucose syrup high fructose public perception high maltose soups stews and porridge banku binte biluhuta bulz cocoloși corn chowder corn crab soup corn pudding corn soup corn stew cou cou creamed corn fufu ginataang mais grits hasty pudding kačamak mămăligă mămăligă în pături mush pashofa polenta pozole sagamite suam na mais ugali xarém tamales acaçá tamale binaki guanime hallaca humita nacatamal pamonha pasteles breads and cakes arepa bollo broa cachapa chipa guasu cornbread corn cookie corn tortilla list of tortilla based dishes johnnycake makki ki roti pastel de choclo piki proja pupusa sloosh sope sopa paraguaya spoonbread talo tortilla totopo wotou fried dishes battered sausage corn chip corn dog corn fritter corn nut cornick corn schnitzel hushpuppy milho frito nachos sorullos tostada tortilla chip other foods alivenci binatog conkies corn flakes corn on the cob corn relish corn sauce gofio hominy huitlacoche kenkey kuymak maíz con hielo maja maíz maque choux mote pinole popcorn succotash beverages atole bourbon whiskey cauim champurrado chicha chicha de jora chicha morada colada morada corn beer corn tea corn whiskey mazamorra pinolillo pozol tejate tejuino tesgüino v t e sugar as food commodity list of sugars and sugar products chemistry list of sugars monosaccharide fructose galactose glucose xylose disaccharide lactose maltose sucrose trehalose added sugar reducing sugar sources sugar beet sugarcane agave syrup birch coconut date honeydew maple palm malt products syrups list of syrups agave syrup barley malt syrup brown rice syrup cheong maesil cheong mogwa cheong yuja cheong corn syrup high fructose high maltose glucose syrup golden syrup honey inverted sugar syrup kuromitsu maple syrup mizuame molasses pine honey steen s cane syrup table syrup treacle yacón syrup solid forms brown peen tong candi sugar chancaca crystalline fructose gelling gula melaka jaggery misri molasses sugar muscovado nib non centrifugal cane sugar panela plantation reserve powdered preserving sucanat sugar candy barley sugar butterscotch candy hard rock candy toffee sugar glass sugarloaf wasanbon white other forms caramel cotton candy floss maple sugar foods rum sugar alcohol sugar confectionery sugarcane juice tuzemák unrefined sweeteners industry production boilery plantation casa grande refinery sugar bush sugarcane mill engenho batey zafra sugar marketing by region current australia bundaberg sugar csr wilmar sugar cuba caribbean kenya india mauritius philippines rwanda sri lanka south africa illovo sugar tongaat hulett tanzania uganda united kingdom british sugar tate lyle united states sugar association u s sugar program historical danish west indies fiji hawaii history 1811 german coast uprising amelioration act 1798 blackbirding colonial molasses trade demerara rebellion of 1823 holing cane leith sugar house molasses act reciprocity treaty of 1875 slavery in the british and french caribbean sugar act sugar duties acts 1846 sugar intervention taiwan sugar railways triangular trade culture added sugar crop over sugar shack sugaring sugar nips sugar packet sucrology sugar people sugar tit sugar sculpture treacle mining related australian aboriginal sweet foods bagasse blood sugar level cane knife flavored syrup fruit syrup date honey grape jallab health effects nectar sugar addiction sugars in wine residual sugar sugar substitute sweetened beverage sweetener sweetness vinasse research robert lustig john yudkin pure white and deadly 1972 category production authority control databases gnd retrieved from https en wikipedia org w index php title glucose_syrup oldid 1346813150 categories corn based sweeteners starch syrup hidden categories articles with short description short description matches wikidata cs1 unfit url this page was last edited on 3 april 2026 at 02 27 utc page was rendered with parsoid text is available under the creative commons attribution sharealike 4 0 license additional terms may apply by using this site you agree to the terms of use and privacy policy wikipedia is a registered trademark of the wikimedia foundation inc a non profit organization privacy policy about wikipedia disclaimers contact wikipedia legal safety contacts code of conduct developers statistics cookie statement mobile view search search toggle the table of contents glucose syrup 20 languages add topic