Cookbook:Glucose
| Glucose | |
|---|---|
| Category | Sweeteners |
Cookbook | Recipes | Ingredients
Glucose or dextrose is a kind of sweetener. The exact terminology used will depend on the degree of processing. It is not equivalent to corn syrup, although some corn syrups can be considered glucose syrups.
Production[edit | edit source]
Glucose syrup[edit | edit source]
To make glucose syrup, starch obtained from sources like corn, wheat, tapioca, and sorghum is mixed with water. The starch is then broken down by the addition of acids and/or enzymes. This results in a clear, sweet syrup with a high concentration of glucose as well as other carbohydrate byproducts of the starch breakdown. The concentration of glucose in the syrup is what determines the syrup's grade (called the Dextrose Equivalent or DE). This syrup can be dried to make what is called powdered dried glucose syrup.
Dextrose[edit | edit source]
To make pure powdered glucose (often commercially called dextrose), the starting starches must be fully broken down into their glucose subunits. The resulting product is then crystallized and dried to make the refined dextrose powder.
Characteristics[edit | edit source]
Glucose syrup is clear, viscous, and mildly sweet. It is less sweet than sucrose (table sugar) and fructose (found in fruit and honey). Dextrose powder is a white solid and is sweeter than glucose syrup due to the higher sugar concentration.
Use[edit | edit source]
Glucose is used in a variety of applications, for both its flavor and textural properties. Because it is less sweet than sucrose, it can be used as a substitute in recipes without outright reducing the sugar content. Glucose can also be used to retard freezing in cold desserts and to prevent over-crystallization of icings.