Glucose syrup, also known as corn syrup, is a common food additive used as a sweetener, thickener, and humectant in many processed foods. It is made by breaking down starch into its glucose components through hydrolysis. The primary source for industrial glucose syrup production is corn starch, but it can also be made from other starchy crops like wheat, rice, potatoes and tapioca.
Common Foods Containing Glucose Syrup
Glucose syrup is found in a wide variety of processed foods including:
- Baked goods – cakes, cookies, pastries, muffins
- Candy and chocolate
- Ice cream and frozen desserts
- Jams, jellies and fruit spreads
- Canned fruits
- Sweetened beverages like soft drinks and fruit drinks
- Breakfast cereals
- Condiments like ketchup, barbecue sauce and salad dressings
- Crackers and chips
- Canned soups
- Yogurt
- Sauces and gravies
- Sweet and savory snack foods
Glucose syrup helps improve the texture and mouthfeel of foods. It retains moisture, prevents crystallization of sugar, and enhances shelf life. It also provides volume and softness to baked goods. Compared to regular table sugar, glucose syrup is less sweet which allows other flavors to come through.
Reasons Food Manufacturers Use Glucose Syrup
There are several reasons glucose syrup is widely used in processed foods:
- It is cheaper than sugar – Glucose syrup is made from corn which is inexpensive and abundant.
- It prevents sugar from crystallizing – The glucose molecules interfere with sucrose crystal formation.
- It retains moisture and has a smooth texture – Syrups are hygroscopic meaning they attract and retain moisture.
- It helps stabilize foams and emulsions – Good for whipping agents.
- It does not mask or distort flavors – Less sweet than sugar so allows other flavors to shine.
- It serves as a thickener and volume additive – Helps improve mouthfeel and texture.
- It has a long shelf life – Does not support microbial growth so foods last longer.
The physical properties of glucose syrup make it ideal for creating the right structure, consistency and stability in processed food products like candy, ice cream, baked goods and beverages. Using corn syrup allows food manufacturers to create appealing textures and consistency while saving on costs compared to sugar.
Types of Glucose Syrup
There are several different types of glucose syrup that are used in food manufacturing:
- Glucose syrup – This is the most basic type made from starch.
- Dextrose – Also called glucose. Sweeter than regular corn syrup.
- Maltose syrup – Made by partial hydrolysis which leaves some maltose sugars intact.
- High maltose corn syrup – Has a high maltose content and is popular for brewing.
- High fructose corn syrup (HFCS) – Made by further processing glucose syrup to convert some glucose into fructose. Sweeter and more soluble.
- Invert sugar syrup – Made by splitting sucrose into glucose and fructose. Sweeter and doesn’t crystallize.
The different types have varying sweetness, solubility, crystallization tendency and other properties that make them suitable for certain applications. Food manufacturers choose the appropriate type of glucose syrup based on the product specifications and desired qualities.
Countries That Produce Glucose Syrup
The top glucose syrup producing countries include:
| Country | Glucose syrup production (metric tons per year) |
|---|---|
| United States | 9,200,000 |
| China | 4,000,000 |
| India | 1,850,000 |
| Thailand | 1,600,000 |
| Brazil | 1,500,000 |
| France | 1,350,000 |
| Germany | 1,100,000 |
| Russia | 1,000,000 |
| Japan | 920,000 |
| South Korea | 770,000 |
The United States is the leading producer of corn syrup, accounting for over 9 million metric tons annually. China, India, Thailand, Brazil and France are also major glucose syrup manufacturers, each producing over 1 million metric tons per year. The large corn crops grown in the US and China make them ideal locations for high production of corn-derived glucose syrup.
Leading Glucose Syrup Companies
Some of the top companies involved in glucose syrup production include:
- Archer Daniels Midland (ADM)
- Cargill
- Ingredion
- Roquette
- Tate & Lyle
- COFCO
- Xiangchi
- Baolingbao Biology
Many of these companies operate corn wet milling plants where they convert corn into various products including syrups, starches, sweeteners and feeds. Large players like ADM and Cargill have plants across the US and worldwide. Ingredion produces glucose syrups and dextrose at facilities in the US, South America, Asia and Europe. Roquette is a French company that is one of the biggest corn and wheat processors globally.
How Glucose Syrup is Made
Glucose syrup is produced through the hydrolysis of starch. Here are the key steps in glucose syrup manufacturing:
- Milling – The starch source like corn, wheat or potatoes is milled to expose the starch granules.
- Liquefaction – The starch slurry is cooked with enzymes to begin breaking down the starch into dextrin.
- Saccharification – More enzymes are added to further break down the dextrins into glucose sugar molecules.
- Isomerization – For HFCS production, the glucose is treated to convert some to fructose.
- Refinement – The syrup goes through filtration, demineralization, concentration and evaporation to achieve the desired thickness and solids content.
- Drying – For dextrose production, the refined syrup is crystallized and dried to powder form.
The multi-stage enzymatic process produces a very pure product with a standard glucose composition. Differences in processing determine the variations like glucose syrup, HFCS, maltose syrup etc.
Common Brand Names for Glucose Syrup
Glucose syrup is sold under a variety of brand names including:
- Karo Corn Syrup
- Aunt Jemima Corn Syrup
- Kings Syrup
- Lyles Golden Syrup
- Roger’s Syrup
- Steen’s 100% Pure Cane Syrup
- Hungry Jack Pancake Syrup
- Log Cabin Original Syrup
- Aunt Jemima Original Syrup
- Mrs. Butterworth’s Original Syrup
These are commonly found on supermarket shelves and in pantries across America. While called ‘syrup’, they are actually glucose syrup rather than true maple syrup. Some brands market themselves as ‘corn syrup’ while others emphasize ‘cane syrup’ but the underlying base is starchy glucose syrup.
Nutrition Facts of Glucose Syrup
Here are the basic nutrition facts for glucose syrup per 100g serving:
| Nutrient | Amount |
|---|---|
| Calories | 381 |
| Carbohydrates | 96g |
| Sugars | 24g |
| Protein | 0g |
| Fat | 0g |
| Fiber | 0g |
As you can see, glucose syrup is mostly carbohydrates with very little protein, fat or fiber. The calories come almost entirely from the carbohydrate content. However, the sweetness depends on the glucose to fructose ratio, with fructose being sweeter than glucose.
Glucose Syrup vs Honey
Comparing glucose syrup to honey:
| Glucose Syrup | Honey | |
|---|---|---|
| Calories | 381/100g | 304/100g |
| Total Carbs | 96g | 82g |
| Sugars | 24g | 82g |
| Added Sugars | 24g | 0g |
Honey has more total sugars compared to added sugars in glucose syrup, and slightly less calories and carbs. However, the two are relatively comparable as sweeteners.
Glucose Syrup vs High Fructose Corn Syrup
Glucose syrup vs high fructose corn syrup (HFCS):
| Glucose Syrup | HFCS | |
|---|---|---|
| Fructose Content | 0-5% | 42-55% |
| Sweetness | Less sweet | Sweeter |
| Glycemic Index | Moderate GI 60-70 | High GI 87-100 |
The key difference is that HFCS has more fructose, which makes it sweeter and ranks higher on the glycemic index scale.
Is Glucose Syrup Bad For You?
Many people view glucose syrup as an unhealthy processed ingredient:
- It is refined and stripped of nutrients
- May cause blood sugar spikes
- Linked to obesity, diabetes and heart disease
- Often GMO derived from corn
- Too much added sugar is bad
However, in moderation, glucose syrup is not necessarily worse than regular sugar. It provides carbohydrate energy and sweetness. The concerns arise when consumed in large amounts from processed foods and beverages.
Ways Glucose Syrup Impacts Health
Potential positive and negative health effects of glucose syrup include:
Benefits
- Provides energy from carbohydrates
- Sweet taste improves food palatability
- Helps Create enjoyable textures in foods
- Prevents sugar crystallization in products
- Enhances moisture retention in foods
Drawbacks
- Spike blood sugar and insulin
- Empty calories without nutrients
- Linked to weight gain and obesity
- May increase diabetes risk
- Contributes to fatty liver disease
- Links to heart disease, cancer and aging
Overall, glucose syrup as an occasional ingredient is unlikely to cause harm. But overconsumption from ultra-processed foods is associated with chronic disease. Moderation is key.
Finding Foods Without Glucose Syrup
Here are some tips for finding foods without added glucose syrup:
- Shop the perimeter of supermarkets which has whole foods
- Choose fruits, vegetables, lean proteins, nuts, seeds and whole grains
- Read ingredient lists and avoid products with added sugars
- Look for ‘no sugar added’ or ‘unsweetened’ labels
- Avoid processed baked goods, cereals, crackers, canned items and condiments
- Buy items like oatmeal, nut butters, yogurt, milk, cheese, eggs, meat, fish, rice, beans, pasta
- Make desserts at home from scratch using natural sugars like fruit or honey
- Choose water, coffee, tea or unsweetened drinks
Basically, a diet based on whole, minimally processed foods prepared at home limits exposure to added glucose syrup and sugars.
Conclusion
Glucose syrup is a widely used food additive that provides sweetness, moisture, and texture. It is commonly found in processed baked goods, snacks, condiments, candy, ice cream, cereals, beverages, canned foods and more. The major producing countries are the US, China, India, Brazil and France. Leading glucose syrup companies include ADM, Cargill, Ingredion and Roquette. While glucose syrup is not necessarily detrimental in small amounts, overconsumption from industrial foods may contribute to obesity, diabetes and chronic disease. Limiting processed foods and added sugars is the healthiest approach.
