By Peter Hull

Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology.

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations.

This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.

Glucose Syrups: Technology and Applications

History of glucose syrups

Historical developments
Analytical developments
Process developments

Fructose containing syrups

Introduction
Commercial development
Europe and the HFGS (isoglucose) production quota
Inulin

Glucose syrup manufacture

Introduction
Reducing sugars
Starch
Enzymes
The process
Acid hydrolysis
Acid enzyme hydrolysis
Paste Enzyme Enzyme hydrolysis (PEE)
Crystalline dextrose production
Total sugar production
Enzyme enzyme hydrolysis (E/E)
Isomerisation
Syrups for particular applications
Summary of typical sugar spectra produced by different processes

Explanation of glucose syrup specifications

Introduction
What specification details mean?
Dry products
Syrup problems and their possible causes
Bulk tank installation
Bulk tank design

Application properties of glucose syrups

Introduction
Summary of properties
Bodying agent
Browning reaction
Cohesiveness
Fermentability
Flavour enhancement
Flavour transfer medium
Foam stabilisers
Freezing point depression
Humectancy
Hygroscopicity
Nutritive solids
Osmotic pressure
Prevention of sucrose crystallisation
Prevention of coarse ice crystal formation
Sheen producer
Sweetness
Viscosity
Summary of properties
Differences between glucose syrups and sucrose

Syrup applications: an overview

Introduction
42 DE Glucose Syrup
28 and 35 DE Glucose Syrup
Glucose syrup solids
Maltose and high maltose syrups
63 DE Glucose Syrup
95 DE Glucose Syrup
Dextrose monohydrate
HFGS and fructose syrups
Maltodextrins

Trehalose

Introduction
Production
Properties
Applications

Sugar alcohols: an overview

Introduction
Production
Overview of polyol properties
Applications overview

Glucose syrups in baking and biscuit products

Introduction
Fermented goods
Non-fermented goods
Biscuits
Biscuit fillings
Wafer fillings
Bakery sundries
Reduced calorie products
Breakfast cereals

Glucose syrups in brewing

Introduction
Brewing process
Historical use of glucose syrups
The role of glucose syrups
Low-alcohol and low-calorie beer
De-ionised glucose syrups
High-gravity brewing
Brewer’s extract – cost calculations
Chip sugar

Glucose syrups in confectionery

Introduction
What can glucose syrups offer the confectioner?
Which glucose syrup to use?
Typical glucose syrup inclusion rates
Some basic confectionery recipes 161
Calorie-reduced products

Glucose syrups in fermentations: an overview

Introduction
Choice of substrate
Basic fermentation process
Products of fermentation

Glucose syrups in ice creams and similar products

Introduction
Ingredients and process
Glucose syrups – freezing point and relative sweetness values
Quick process checks
Soft serve ice creams
Other types of frozen dessert
Yogurts
Sorbet
Mousse
Ice lollies
Fruit lollies
Ripple syrups
Topping or dessert syrup
Reduced calorie products

Glucose syrups in jams

Introduction
Effects of boiling
Use of glucose syrups
Domestic jam
Jelly jams
Honey type spread
Chocolate spread
Peanut spread
Industrial jams
Diabetic and reduced calorie products
How to calculate a recipe?

Glucose syrups in tomato products and other types of dressings and sauces

Introduction
Which glucose syrup to use?
Tomato products
Other dressings
Other sauces, marinades and pickles
Reduced calorie products

Glucose syrups in soft drinks

Introduction
Ingredients
Effect of process inversion
Use of glucose syrups
Quality considerations
Laboratory evaluation of glucose syrups in soft drinks
Soft drink recipes
Powdered drinks
Reduced calorie drinks

Glucose syrups in health and sports drinks

Introduction
The energy source
Classification of health drinks
Osmotic pressure of health drinks
Sucrose in sports or health drinks
Formulating a sports drink
Energy values
Oral rehydration
Geriatric drinks and liquid foods
Slimming foods

Carbohydrate metabolism and caloric values

Introduction
Human digestive system
Carbohydrate absorption
Summary of carbohydrate metabolism
Carbohydrate metabolic problems
Caloric values

Caramel – the colouring

Introduction
Process
Properties
Applications