Glucose syrup is another product of starch hydrolysis. Based on the degree of hydrolysis (dextrose equivalent (DE)), glucose syrups with different properties are produced. The hydrolysis of starch to produce glucose syrup is done by enzymatic method. Among the advantages of this product, are that it is colorless and transparent, uniform with a high degree of purity, without additional taste and smell, with high storage capacity, without microbial load, and the use of chemicals (acid) in the production process.
The use of glucose syrup in all kinds of food products creates a uniform and coherent texture, and a mildly sweet taste, creates shine in products, increases shelf life, creates concentration and increases Brix in products, and also creates a golden color in baking products.
Specific applications of glucose syrup include the following:
• Nuts for cakes and cookies: Sweetening and creating the desired texture and consistency in all types of nuts
• Ice cream and dairy desserts: creating the desired texture improving the mouthfeel and balancing the sweetness
• Types of gez and halwa: creating the desired texture and balanced sweetness
• All kinds of cakes and cookies: use for consistency of texture and create a mild sweet taste next to sucrose or fructose syrups.
• Fruit jams and concentrates: creating the desired consistency and texture, controlling crystallization, increasing shelf life, and making the final product shiny.