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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.
Golden syrup – or light treacle (also known as "Refiner's Syrup"), is a thick amber-colored form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. Gomme syrup, or gum syrup – sugar syrup thickened with gum arabic, [5] but some recipes are plain ...
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.
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.
Glucose circulates in the blood of animals as blood sugar. [5] [7] The naturally occurring form is d-glucose, while its stereoisomer l-glucose is produced synthetically in comparatively small amounts and is less biologically active. [7] Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose ...
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
Refiner's sugar, refiner's syrup [1] Ribose [2] Rice syrup [1] Rhamnose [2] Saccharose [1] Sorghum syrup [1] Sucrose [1] – often called white sugar, granulated sugar, or table sugar, is a disaccharide chemical that naturally contains glucose and fructose. Commercial products are made from sugarcane juice or sugar beet juice.
By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. [6] p. 465 This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time, from the end of the starch molecule.