Tärkkelysglukoosi

Tärkkelysglukoosi, also known as starch glucose or glucose syrup, is a liquid sweetener derived from the hydrolysis of starch. The process typically involves breaking down starch molecules, commonly from corn, wheat, or potatoes, into smaller sugar units. The degree of hydrolysis determines the composition of the resulting syrup, which is primarily a mixture of glucose, maltose, and higher saccharides.

The properties of tärkkelysglukoosi, such as its sweetness, viscosity, and ability to prevent crystallization, make it a versatile ingredient in the food industry. It is widely used in confectionery, baked goods, ice cream, and beverages. Its function extends beyond sweetening; it contributes to texture, moisture retention, and shelf life.

Depending on the manufacturing process, different types of glucose syrups can be produced. These variations are often characterized by their dextrose equivalent (DE) value, which indicates the percentage of reducing sugars present. A higher DE value signifies a greater degree of hydrolysis and a sweeter, less viscous syrup with a greater tendency to crystallize. Conversely, lower DE values result in syrups that are less sweet, more viscous, and better at inhibiting crystallization. Tärkkelysglukoosi is a fundamental component in many food formulations, valued for its functional properties and cost-effectiveness.