Glucose syrup is another product of starch hydrolysis. Based on the degree of hydrolysis (DE equivalent), glucose syrups with different properties are produced, which are discussed below. Hydrolysis of starch to produce glucose syrup is done by two acidic and enzymatic methods. Using enzyme instead of acid in the production of this product has special advantages, including the following:
A clear and colorless product A product with a high degree of purity A product without additional taste and smell High storage capability A uniform and reliable product A product without microbial load No use of chemicals (acid) in the production process Preventing unwanted substances from entering the final products
Functional characteristics of glucose syrup include the following:
Creating a uniform and coherent texture
Creating a mild sweet taste, creating shine in products
Increase shelf life
Creating concentration and increasing Brix in products
Low moisture absorption
Creating a golden color in baking products