Glükózszirup

Glükózszirup, also known as glucose syrup, is a liquid sweetener made from the hydrolysis of starch. This process breaks down the starch into smaller sugar units, primarily glucose. Depending on the degree of hydrolysis, the resulting syrup can contain varying amounts of glucose, maltose, and other saccharides. It is a common ingredient in many food products.

The production of glükózszirup typically begins with starchy materials such as corn, wheat, potatoes, or tapioca. These starches are treated with enzymes or acids to initiate the hydrolysis. The resulting mixture is then filtered, purified, and concentrated to achieve the desired consistency and sweetness. The specific composition of the syrup, often referred to by its dextrose equivalent (DE) value, influences its properties, including sweetness, viscosity, and tendency to crystallize.

Glükózszirup is widely used in the food industry due to its versatile properties. It serves as a sweetener, humectant (retaining moisture), and texturizer. It helps prevent sugar crystallization in confectionery, prolongs shelf life, and contributes to the smooth texture of ice cream and baked goods. It can also be found in beverages, jams, jellies, and processed meats. Due to its relatively mild sweetness compared to sucrose, it is often used in combination with other sweeteners.