GlukoseSirup

GlukoseSirup (also spelled Glukosesirup or Glukose-Sirup) is a viscous, colorless liquid sweetener produced by the hydrolysis of starch. The main component is glucose, but the syrup can contain varying amounts of maltose and higher saccharides depending on the degree of hydrolysis, which is measured by the dextrose equivalent (DE). Syrups with different DE values have distinct sweetness, sweetness perception, viscosity, and reducing-sugar content.

Production methods involve breaking down starch from sources such as corn (maize), wheat, potatoes, or tapioca. This can be achieved through acid hydrolysis or enzymatic processes using amylases. Enzymatic processing allows control over DE and the final texture. Some syrups derived from wheat may be processed to reduce gluten content; labeling and regional regulations determine whether traces of gluten are present.

Types and variants include standard glucose syrups (predominantly glucose), maltose-rich syrups, and high-DE syrups designed for specific applications. In some markets, glucose syrup is used together with other sweeteners, while high-fructose syrups—produced by isomerizing part of the glucose to fructose—are a related but distinct product.

Uses are widespread in the food industry. GlukoseSirup acts as a sweetener, humectant (retains moisture), thickener, and crystallization inhibitor in candies, baked goods, confectionery, ice creams, and beverages. It can also serve as a fermentable sugar in brewing and industrial fermentation processes, helping control texture and shelf life.

Storage and safety: Glucose syrups are generally regarded as safe when used within recommended limits. Store in a cool, dry place in a tightly sealed container to prevent contamination and crystallization. Regulatory labeling requirements vary by country.