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Syrup made from the hydrolysis of starch

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava. p. 21

Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid.

Depending on the method used to hydrolyse the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorised according to their dextrose equivalent (DE). The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE. Depending on the process used, glucose syrups with different compositions, and hence different technical properties, can have the same DE.

The original glucose syrups were manufactured by acid hydrolysis of corn starch at high temperature and pressure. The typical product had a DE of 42, but quality was variable due to the difficulty of controlling the reaction. Higher DE syrups made by acid hydrolysis tend to have a bitter taste and a dark colour, due to the production of hydroxymethylfurfural and other byproducts. and is still widely used due to the low cost of acid hydrolysis. The sugar profile of a confectioner's syrup can also be mimicked by enzymatic hydrolysis. p. 464 A typical 42 DE syrup has about half the sweetness of sugar,

After hydrolysis, the dilute syrup can be passed through columns to remove impurities, improving its colour and stability.

The dilute glucose syrup is finally evaporated under vacuum to raise the solids concentration.

Its major uses in commercially prepared food products are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness). Glucose syrup is also widely used in the manufacture of a variety of candy products. In the United States, domestically produced corn syrup and high fructose corn syrup (HFCS) are often used in American made processed and mass produced foods, candies, soft drinks and fruit drinks to increase profit margins. Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production. HFCS is a variant in which other enzymes are used to convert some glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product. Glucose syrup is often used as part of the mixture that goes into creating fake blood for films and television. Blood mixtures that contain glucose syrup are very popular among independent films and film makers, as it is cheap and easy to obtain.