glükooli

Glükooli, also known as glucose syrup or glucose-fructose syrup, is a sweetener derived from starch through enzymatic hydrolysis. It is a common ingredient in various food and beverage products due to its sweetness, solubility, and humectant properties. Glükooli is produced by breaking down starch—typically from corn, wheat, or potatoes—into simpler sugars, primarily glucose and smaller amounts of fructose, maltose, and dextrins.

The composition of glükooli can vary depending on the degree of hydrolysis. High-glucose syrup (HGS) contains mostly glucose, while high-fructose corn syrup (HFCS) is enriched with fructose, often used as a cost-effective alternative to sucrose (table sugar). Glükooli is widely used in the food industry as a sweetener, preservative, and texturizer in products such as baked goods, candies, soft drinks, and processed foods.

In addition to its culinary applications, glükooli has industrial uses, including as a raw material in biofuel production and as a component in pharmaceutical formulations. It is also utilized in brewing and fermentation processes due to its fermentability by yeast. From a nutritional perspective, glükooli provides calories but lacks essential nutrients, making it a source of empty calories when consumed in excess.

Regulatory agencies monitor glükooli for safety, and it is generally recognized as safe (GRAS) for consumption in moderation. However, excessive intake may contribute to health concerns such as obesity, diabetes, and dental issues due to its high sugar content. As a versatile and economical sweetener, glükooli remains a staple in modern food production.