Understanding the versatile ingredient of Glucose Syrup

What is confectioner’s glucose?

Glucose Syrup is a syrup made from a mix of starch sugars produced by the hydrolysis of maize starch, wheat starch or potato starch through an enzymatic process. The starch is broken down into glucose molecules which are then converted into a viscous syrup. Confectioner’s glucose differs from cane or beet sugar syrups which are made directly from the sugars in sugar cane or sugar beet, without the intermediate starch hydrolysis step.

Manufacturing process of confectioner’s glucose

The manufacturing process begins with the mixing of starch sources like maize, wheat or potato with water to form a mash. Alpha and beta amylases, glucose-starch enzymes are added to this mash which breaks down the long chains of starch molecules into shorter chains of glucose polymers.

This mixture is then cooked under high temperature and pressure to stop enzymatic activity. The resulting liquid is run through multiple filters and evaporators to remove any remaining enzyme solids and adjust the final dextrose equivalent or DE value. DE indicates the percentage of total sugars which are present as pure glucose.

Confectioner’s glucoses are classified based on their DE values – low DE (43%), medium DE(58-63%) and high DE syrup(more than 73%). The higher the DE number, the sweeter and more viscous the syrup will be. The syrup is then blended, standardized and stored for packaging and distribution.

Uses of Glucose Syrup

Being energy-dense, affordable and versatile, confectioner’s glucose finds applications across many food industries:

– Bakery products – Confectioner’s glucose is extensively used in baked goods like cakes, pastries, breads to add moisture, tenderness and shelf life. It enhances browning and acts as a humectant.

– Confectionery products – Hard candies, soft candies, chocolates use confectioner’s glucose as a sweetener and texture modifier. Its properties help control crystal formation.

– Beverages – Fruit juices, soft drinks, energy drinks contain confectioner’s glucose for body, sweetness and mouthfeel.

– Dairy products – Yogurt, ice creams utilize confectioner’s glucose for improved texture and as a stabilizer.

– Sauces and dressings – Ketchup, BBQ sauces, Salad dressings list confectioner’s glucose for consistency and shelf stability.

– Pharmaceuticals – Some cough syrups, pediatric medicines contain confectioner’s glucose as an excipient and soothing agent.

Nutritional aspects of confectioner’s glucose

– Calories – Confectioner’s glucose has a high glycemic index which means it gets absorbed into the bloodstream quickly, providing an instant source of energy. As such, 100g provides about 370 calories.

– Carbohydrates – Confectioner’s glucose consists almost entirely of carbohydrates, predominantly simple sugars like glucose. It delivers essentially no protein or fat.

– Glycemic control – Frequent spikes and troughs in blood glucose levels from high GI foods can negatively impact insulin resistance over time. Moderation is key when consuming high levels.

Thus while an energy-dense ingredient, confectioner’s glucose needs to be enjoyed in moderation as part of a balanced diet for optimal health. Manufacturers are also exploring ways to produce low GI syrups.

Regulations governing Glucose Syrup usage

Being used extensively across global food chains, several quality and labeling standards exist worldwide for confectioner’s glucose:

– Codex Alimentarius (Joint FAO/WHO Food Standards Program) specifies standards of identity, hygienic practices and labeling requirements.

– FDA (US Food and Drug Administration) lists confectioner’s glucose as generally recognized as safe (GRAS) for usage in foods.

– FSSAI (Food Safety and Standards Authority of India) has laid down standards for various classes of confectioner’s glucose allowable in different foods.

– EU (European Union) legislation defines specifications for sugars, syrups and honey in food products and their labeling.

Thus regulatory bodies ensure confectioner’s glucose manufacturing and applications adhere to safety, quality and transparency norms beneficial for both industry and consumers. Periodic audits occur to maintain compliance.

Concerns around excessive confectioner’s glucose consumption

While confectioner’s glucose provides economic and technological benefits, some public health concerns arise from its widespread use:

– Obesity crisis – High sugar intake from food sources like confectioner’s glucose are linked to rising obesity levels globally. Excess calories are easily stored as fat.

– Diabetes – Frequent sugar spikes promote a diabetic environment over the long term. Diabetes prevalence too is on the rise.

– Dental caries – Sticky and fermentable sugars act as food for oral bacteria leading to tooth decay if not diligently cleaned.

– Hypertension – High glycemic load diets are implicated in elevated blood pressure levels increasing cardiovascular risk.

Industry thus faces pressures to develop low-calorie, low-GI alternatives or adopt portion guidance curbing excessive intake especially among children. But overall, Glucose Syrup safety is well-regulated if consumed judiciously as part of an active lifestyle and balanced diet.

*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it