tärkkelysglukosyylitransferaasi

Tärkkelysglukoosi, also known as starch glucose or glucose syrup, is a liquid sweetener derived from starch, typically corn starch. The process involves breaking down the starch into smaller sugar molecules, primarily glucose, through hydrolysis. This enzymatic or acidic process can be controlled to produce syrups with varying sugar profiles, affecting their sweetness, viscosity, and tendency to crystallize. The resulting product is a clear to yellowish viscous liquid.

Tärkkelysglukoosi finds widespread use in the food industry as a sweetener, humectant, and texturizer. It contributes to moisture retention in baked goods, preventing them from drying out, and provides a smooth texture to confectionery. In ice cream, it helps to lower the freezing point, resulting in a softer product. It is also utilized in beverages, jams, and sauces. Due to its glucose content, it is readily metabolized by the body. The specific composition of tärkkelysglukoosi, often indicated by its dextrose equivalent (DE), determines its properties and suitability for different applications. A higher DE signifies a greater proportion of glucose and a sweeter, less viscous syrup.