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Glucose syrup on a black surface. 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.
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
The result is glucose syrup (enzymatically with more than 90% glucose in the dry matter) [134] with an annual worldwide production volume of 20 million tonnes (as of 2011). [135] This is the reason for the former common name "starch sugar".
Corn syrup – sweet syrup produced from corn starch that may contain glucose, maltose and other sugars. Date sugar [1] Dehydrated cane juice [1] Demerara sugar [1] Dextrin [1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods. Dextrose [1] – same as glucose, dextrose is an alternative name of glucose
In the European Union (EU), HFCS is known as isoglucose or glucose–fructose syrup (GFS) which has 20–30% fructose content compared to 42% (HFCS 42) and 55% (HFCS 55) in the United States. [21] While HFCS is produced exclusively with corn in the U.S., manufacturers in the EU use corn and wheat to produce GFS.
In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose. [7] Other types of added sugar ingredients include beet and cane sugars, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, fruit juice concentrate, honey, and molasses.
In 1999, sugar consumption in the U.S. peaked at nearly half a pound per person per day, but has declined since then. High fructose syrup (HFCS) consumption, which in 1999 amounted to over 65 lb per person per year, largely in form of sugar-sweetened beverages, dropped to 39.5 lb by 2021. [19]