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Glucose syrups meet the demand of sweetening mixtures and bring additional functionality to very many sectors (beverages, confectionery, dairy products...), while remaining economic. For example, glucose syrups are used in confectionery mainly for their anti-crystallizing role, while in brewing they are especially used for their sweetening power.
Adaptable products:
Glucose syrups can adapt, as with the starch from which they result, into a considerable variety of products, each developing specific properties. The hydrolysis -by the important choice of the enzymatic transformation- allows the production of very broad ranges of products with a wide spread of sweetening products, textures and taste.
Each glucose syrup is thus adapted to its own food application. As powder or syrup, its use is straightforward, while it contributes to the texture, colour, stability and flavour of the final product.
Very broad uses:
- In confectionery, glucose syrups are used in addition to saccharose : while preventing the recrystallization of sugar, they influence texture, but also brilliance, stability of the flavours. Their uses: chewing-gum, gelled gums, candies, nougats, caramels, gums, etc.
- For jams and fruit preparations (used in yoghourts), the syrups improve the products stability by reducing synaeresis and by raising the taste of the fruits.
- Malto-dextrins and glucose syrup are used for the manufacture of dairy ice creams: they allow a better control of the ice crystals’ growth during manufacture and a better stability of the products in time.
- In the area of beverages and fruit syrups, the syrups are used for their contribution to sweetened savour, viscosity and stabilisation of the flavours. Malto-dextrins are used as loading agents for powder drinks.
- The brewing industry uses glucose syrups as easily fermentable sugars.
- Other uses: dairy desserts, biscuits...
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