Is corn syrup the same as glucose syrup ?|Industry news

Is corn syrup the same as glucose syrup ?

2018-10-11 /Industry news

In fact, for the question is corn syrup the same as glucose syrup, there is no accurate answer. Firstly, let's to see the corn syrup and glucose syrup definition and processing.

Corn syrup is made from corn starch. In the preparation process, only corn starch granules are treated with acid or enzyme to cause it to decompose into glucose, and further processed into a thick syrup type glucose solution after obtaining glucose. Corn syrup is slightly acidic and reacts with baking soda to produce oxygen, so it is often used in baked goods to promote the fluffy taste of food. This syrup can also increase the volume of some products and inhibit crystallization.

DOING syrup prodcessing machine design

The glucose syrup is obtained by using starch emulsion as a raw material, converted into glucose by a double enzymatic method, and then subjected to slag removal, decolorization, desalting of an ion exchange resin, and the like, and then refined by a process such as concentration, crystallization, separation, dehydration and drying. If the raw material of the glucose syrup you produce is corn, about is corn syrup the same as glucose syrup, the glucose syrup at this time can also be called corn syrup.

Corn syrup is a maltose-based syrup prepared by high-quality corn starch. It is a colorless, transparent and viscous liquid with clear and transparent texture, mild and pure taste, and low sweetness. It has a malt flavor, has many advantages such as high cooking temperature, low freezing point, anti-crystallization, etc. It is often used in jams and jellies to prevent crystallization of sugar, and high malt has good expandability, so it is also widely used. Bread, cakes, and beer are also widely used in the fields of candy, beverages, foods, frozen foods, and condiments.

Syrup processing plant overview

Glucose syrup is a kind of starch syrup produced by the action of enzyme or acid with starch as the raw material. The main components are glucose, maltose, maltotriose, maltotetraose and tetrasaccharide. Also known as liquid glucose, syrup. Also known as dextrose. A monosaccharide, aldehyde containing aldehyde groups. The solid state is white crystal, soluble in water, slightly sweet, and optically active, and its aqueous solution is optically rotated to the right. It is widely found in living organisms and is a constituent of certain disaccharides (such as sucrose, maltose, etc.) and polysaccharides (such as starch, cellulose, etc.). Glucose syrup was prepared by hydrolysis of starch. In the 1960s, microbial enzymatic production of glucose was used. This is a major innovation that has significant advantages over the acid hydrolysis process. In the production, the raw materials do not need to be refined, and there is no need for acid and pressure resistant equipment, and the sugar liquid has no bitter taste and high sugar yield. In the food industry, glucose can be processed by isomerase to produce fructose, especially fructose syrup containing 42% fructose. Its sweetness and sucrose have become important products in the current sugar industry.

doing company corn syrup processing plant

Corn syrup processing plant project

By the way, glucose is also known as dextrose, a simple sugar, but its sweetness is not as good as sucrose. Glucose is naturally present in honey and is an important part of mammalian learning. The hypoglycemia and high blood sugar levels mentioned in our lives refer to the glucose level. For the glucose required for baking, confectionery and other foods, mainly use various starch resources, such as wheat, rice and corn, which are important starch sources. The starch itself decomposes into simple glucose under the action of water and enzymes. .

The form of glucose nromally are glucose syrup and powdered glucose. Glucose syrup is usually present in combination with other sugars, especially fructose, and is as sweet as sucrose. Powdered glucose is a product in which glucose syrup is sprayed into tiny drops and dried. Glucose can be used to add luster, improve food texture, etc. It is widely used in foods such as candy and ice cream to prevent or limit the crystallization of sugar. It is an indispensable ingredient in modern pastry and baking industry.