{"id":330,"date":"2026-03-28T09:18:14","date_gmt":"2026-03-28T14:18:14","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=330\/"},"modified":"2026-03-28T09:22:10","modified_gmt":"2026-03-28T14:22:10","slug":"glucose-syrup-starch-syrup","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/glucose-syrup-starch-syrup\/","title":{"rendered":"Glucose Syrup (Starch Syrup)"},"content":{"rendered":"<p><strong><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a><\/strong> (also known as <a href=\"\/key-words\/starch-syrup\/\">starch syrup<\/a> or corn syrup) is a concentrated solution of sugars and dextrins obtained by the incomplete hydrolysis of starch \u2014 most commonly from corn or potato. It is a sweet, thick, viscous liquid, typically clear and colorless to pale yellow. With a standard total solids content of around 78%, glucose syrup is one of the most important ingredients in confectionery, bakery, and many other branches of the food industry.<\/p>\n<h2>Production of glucose syrup<\/h2>\n<p>Glucose syrup is produced by breaking down starch molecules using diluted acids (hydrochloric or sulfuric), enzymes, or a combination of both. The starch slurry is heated under controlled conditions to achieve the desired degree of hydrolysis. After saccharification, the resulting <a href=\"\/key-words\/syrup\/\">syrup<\/a> is purified, filtered, and evaporated to the required concentration \u2014 typically 78% total solids. The depth of hydrolysis determines the ratio of glucose to dextrins in the final product: a deeper process yields more glucose and fewer dextrins, resulting in a higher proportion of reducing sugars.<\/p>\n<h2>Types of glucose syrup<\/h2>\n<p>There are three main types of glucose syrup used in food production:<\/p>\n<ul>\n<li><strong>Low-conversion (low-DE) syrup<\/strong> \u2014 contains 30\u201333% reducing sugars. It has a high proportion of dextrins, giving it greater viscosity and a mild sweetness. This type is preferred in caramel and hard candy production because it resists crystallization effectively.<\/li>\n<li><strong>Regular conversion syrup<\/strong> \u2014 contains 38\u201344% reducing sugars. This is the most commonly used grade for general confectionery applications, including caramels, toffees, and fondant.<\/li>\n<li><strong>High-conversion (high-DE) syrup<\/strong> \u2014 contains 44\u201360% reducing sugars. With more glucose and less dextrin, it is sweeter and less viscous. It is used where higher sweetness and humectant properties are needed.<\/li>\n<\/ul>\n<h2>Functions in food production<\/h2>\n<p>Glucose syrup performs several important technological functions. As an <a href=\"\/key-words\/anti-crystallizer\/\"><strong>anti-crystallizer<\/strong><\/a>, it slows down or prevents the crystallization of sucrose solutions by increasing the viscosity of the syrup. At high dosages, crystallization may not occur at all \u2014 a property essential in the manufacture of <a href=\"\/key-words\/caramel\/\">caramel<\/a>, toffee, and other non-crystalline sugar masses. Glucose syrup also controls the hygroscopic properties of confectionery products: it helps items like gingerbread and soft cookies retain moisture and resist drying out. In yeast-leavened products, it promotes greater volume, improved crumb porosity and elasticity, better crust color, and slower staling.<\/p>\n<h2>Maltose syrup<\/h2>\n<p>Maltose syrup is produced by enzymatic saccharification of starch-containing raw materials \u2014 primarily corn. After filtration, the syrup is evaporated to at least 78% total solids. It has a sweet taste with a distinctive malty flavor and aroma, and a characteristic brown color. The reducing sugar content is at least 65%, with maltose as the dominant sugar. Maltose syrup is valued in brewing, bakery, and confectionery for its mild sweetness and flavor contribution.<\/p>\n<h2>Refinery syrup<\/h2>\n<p>Refinery syrup (also called refiners&#8217; syrup) is a byproduct of sugar refining. It is a uniform, clean mass with a dark cherry color and a sweet taste with caramel and slightly bitter-malty notes. While less commonly used than starch-based syrups, it finds application in dark-colored confectionery products and some baked goods.<\/p>\n<h2>Storage<\/h2>\n<p>Glucose syrups should be stored in steel tanks or metal drums at a temperature of 12\u201314 \u00b0C, protected from direct sunlight and atmospheric moisture. Under proper conditions, starch-based syrups maintain their quality for extended periods without significant changes in composition or appearance.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Glucose syrup (also known as starch syrup or corn syrup) is a concentrated solution of sugars and dextrins obtained by the incomplete hydrolysis of starch \u2014 most commonly from corn or potato. It is a sweet, thick, viscous liquid, typically clear and colorless to pale yellow. With a standard total solids content of around 78%,&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/glucose-syrup-starch-syrup\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Glucose Syrup (Starch Syrup)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[26],"tags":[165,19,158,167,166,160,66],"class_list":["post-330","post","type-post","status-publish","format-standard","hentry","category-handbook","tag-anti-crystallizer","tag-caramel","tag-glucose-syrup","tag-hygroscopic","tag-reducing-sugars","tag-starch-syrup","tag-food-syrup"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Glucose Syrup (Starch Syrup) - Types, Properties &amp; Uses<\/title>\n<meta name=\"description\" content=\"Glucose syrup is a viscous sweetener made from starch hydrolysis. 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