Confectioner’s glucose, often known as glucose syrup, is a syrup prepared from the hydrolysis of starch. Sugar is glucose. In the United States, maize (corn) is the most common source of starch, and the syrup is referred to as “corn syrup,” but glucose syrup can also be prepared from potatoes and wheat, and less frequently from barley, rice, and cassava.p 21
In commercial fermentation, glucose syrups with over 90% glucose are employed, however syrups used in confectionery contain various quantities of glucose, maltose, and higher oligosaccharides, depending on the grade, and can commonly contain 10% to 43% glucose. Glucose syrup is used to sweeten, soften, and add volume to dishes. High fructose corn syrup can be made by converting some of the glucose in corn syrup to fructose (through an enzymatic process), resulting in a sweeter product.
Gottlieb Kirchhoff used heat and sulfuric acid to create glucose syrup for the first time in 1811 in Russia.
Are glucose and corn syrup the same?
Glucose syrup is a sweetener, thickener, and moisture-retaining ingredient commonly used in industrial food production.
It’s used to produce candy, beer, fondant, and several canned and prepackaged baked foods because it doesn’t crystallize.
Glucose syrup is not to be confused with glucose, a simple carb that is your body’s and brain’s main energy source (1, 2).
Instead, the syrup is generated via hydrolysis, which breaks down glucose molecules in starchy meals. A concentrated, sweet substance with a high glucose content results from this chemical process (3).
Although corn is the most popular feedstock, other options include potatoes, barley, cassava, and wheat. Glucose syrup comes in the form of a thick liquid or granular granules (4, 5).
The dextrose equivalent (DE) of these syrups indicates how hydrolyzed they are. Those with a greater DE store more sugar, making them sweeter (6).
(7) There are two fundamental varieties of glucose syrup, each with its own carb profile and flavor.
- Syrup from a confectioner. This sort of glucose syrup is made up of 19 percent glucose, 14 percent maltose, 11 percent maltotriose, and 56 percent other carbs. It is made up of 19 percent glucose, 14 percent maltose, 11 percent maltotriose, and 56 percent other carbs.
- Glucose syrup with a high maltose content. This variety contains 50–70 percent maltose and is made with an enzyme called amylase. It’s not as sweet as table sugar, but it’s more effective at keeping foods dry.
Glucose syrup vs. corn syrup
Corn syrup is manufactured by breaking down cornstarch, just like many other glucose syrups. While corn syrup is technically referred to as glucose syrup, not all glucose syrups are corn syrup, as they can be obtained from a variety of plant sources.
Glucose and corn syrups are nutritionally identical and have limited health advantages. Neither has much in the way of vitamins or minerals (8).
Many recipes, including baked products, candies, frozen desserts, and glazes, can use them interchangeably.
Glucose syrup is a sweetener that is commonly included in baked goods and sweets. It’s usually made from corn or other starchy foods, and it’s low in nutrients.
It’s about crystallization, sweetness and texture.
REGULAR SUGAR is made up of molecules of glucose and fructose that are connected together and like to reconnect. Undissolved sugar grains can generate a cascade effect, reconnecting molecules and causing your sugar to crystallize.
INVERT SUGARS are made up of glucose and fructose molecules that were never joined to begin with and do not attempt to reconnect. Invert sugar can assist prevent crystallization, resulting in a smoother caramel and a velvety texture in ice creams and sorbets.
Corn syrup is an invert sugar as well, but it’s created entirely of corn and has had some of the glucose molecules changed to fructose. This liquid glucose and fructose is thinner than liquid glucose. Corn syrup is more readily available in supermarkets, contains more water, and is slightly sweeter than liquid glucose. It can be used in place of glucose, but you’ll need to adapt your recipe to account for the extra water in corn syrup.
Sucrose, like invert sugars, is made up of glucose and fructose molecules. However, unlike invert sugars, the glucose and fructose molecules are like lovers on a mission to reunite! This is what causes crystallization when they re-attach themselves. A sweet liquid known as ‘Simple Syrup’ is prepared by boiling equal parts sugar and water into a syrup. It has the finest flavor of the three liquids, but if crystals form, it can turn white and gritty.
Does crystallization matter?
It all depends on the dish you’re preparing! In many dishes, such as cakes and cookies, crystallization is unimportant, but for sorbets and caramels, I like to use invert sugar to obtain a smoother texture. Lemon juice, for example, can help prevent crystallization, but because you’re using lemon, it may or may not be appropriate for your recipe.
What about natural sugars?
If you enjoy natural sweeteners like cane sugar, honey, agave, or maple syrup, be cautious about substituting them because they can have a strong flavor. Unless I’m looking for a certain flavor profile, sugar is sugar, and too much of a good thing, whether processed or natural, is terrible for you. If you prefer to utilize a natural sugar, learn about its qualities and conduct some experiments!
TIP: Don’t give up on your caramel too soon!
Longer HEAT may INVERT some of the sugar and even reverse its effect, which is a terrific tip I’ve discovered. When melting sugar, if it begins to turn white and crystallize, reduce the heat and continue to boil the sugar, as it will frequently re-melt into a smooth caramel.
Is glucose syrup worse than corn syrup?
A tablespoon of maize or glucose syrup is a common serving size (19 to 20 grams). Despite the difference in sugar level, there isn’t much of a difference in calories or sugar content between corn syrup and high-fructose syrup. A tablespoon of corn syrup contains 57 calories and 15.5 grams of sugar, whereas a tablespoon of high-fructose corn syrup contains 53 calories and 14.4 grams of sugar, according to the USDA.
What can I substitute for glucose syrup?
What Liquid Glucose Substitutes Are Available?
- Honey: Honey is high in calories and sugar, but it’s a fantastic substitute for corn syrup, particularly light corn syrup, and it has some health benefits.
Can I use corn syrup instead of glucose for fondant?
Glycerin is used to improve the suppleness of the finished fondant, and light corn syrup can be replaced for the glucose syrup. Glycerin and glucose syrup can be found in most craft and bakery supply stores.
Is corn syrup the same as Karo syrup?
Karo syrup is a well-known brand of corn syrup that is made from maize-derived corn starch. It is a concentrated solution of various sugars generated from maize starch, such as glucose (dextrose). Corn syrup has a naturally moderate sweet taste due to the many sugars it contains.
Karo corn syrup is offered in two different flavors: light and dark. Karo light corn syrup is a colorless, clear liquid with a little sweet flavor. It’s made consisting of a corn syrup mixture scented with salt and vanilla.
Karo dark corn syrup has a dark brown hue and is made comprised of corn syrup plus a little percentage of refiners’ syrup, a form of molasses that gives dark corn syrup its dark color and flavor. Other chemicals, such as caramel flavor, salt, sodium benzoate (a preservative), and caramel color, are used to give it its particular flavor.
What is glucose syrup used for?
This blog is for you if you have a humble jar of Queen Glucose stowed away in the back of the pantry. Continue reading to learn about new glucose recipes and why it’s such a useful baking ingredient. Glucose syrup is commonly used to improve flavor, soften, add volume, and prevent crystallization in meals. There are so many fantastic ways to use up that jar of deliciousness, so we’ve compiled a list of 10 amazing ways to use up that jar of Queen Glucose Syrup that will hopefully become new favorites in your baking arsenal.
What can I use instead of corn syrup?
Maple syrup is a natural sweetener made from the sap of the maple tree. It has a distinct flavor and aroma.
Antioxidants are chemicals found in pure maple syrup that may protect cells from damage, inflammation, and oxidative stress (1, 2).
It’s a delicious complement to a variety of dishes and can be substituted for corn syrup in most recipes, including glazes, frostings, and homemade jams.
Keep in mind, though, that substituting maple syrup for corn syrup may alter the flavor and color of the finished product.
Furthermore, pure maple syrup can crystallize, rendering it unsuitable for creating candy or caramel.
Pure maple syrup is high in antioxidants and can be used in place of corn syrup in glazes, frostings, and homemade jams in a 1:1 ratio.