Key Names and Terminology for Glucose Syrup
While the term 'glucose syrup' is technically precise, several other names are used interchangeably or refer to specific types, leading to some confusion. Understanding these different names and what they imply is crucial for anyone working with food ingredients.
Corn Syrup
In the United States, the most common other name for glucose syrup is corn syrup. This is because the starch used for hydrolysis is almost always derived from corn (maize). While all corn syrup is a type of glucose syrup, it is important to remember that not all glucose syrups are corn syrup, as they can be made from other starch sources. There are two primary types of corn syrup:
- Light Corn Syrup: This is a clear, mild-flavored version that is commonly used in baking where the flavor of molasses would be undesirable.
- Dark Corn Syrup: This variety has molasses and caramel coloring added, giving it a sweeter, more robust flavor and a darker color.
Confectioner's Glucose
This is another frequently used name, especially in professional confectionery and baking. It typically refers to a thick, viscous glucose syrup used specifically for candy-making and fondant. It is favored for its ability to prevent sugar crystallization, which is essential for creating smooth, stable candies, fudge, and icings.
Liquid Glucose
The term "liquid glucose" is often used synonymously with glucose syrup. It simply refers to the viscous, liquid form of glucose produced from starch hydrolysis, in contrast to solid dextrose, which is the crystalline, solid form of glucose.
Glucose Syrup vs. Corn Syrup: Understanding the Distinction
Despite being used interchangeably in many home cooking applications, there is a technical difference between glucose syrup and corn syrup. The difference lies in the source of the starch from which the syrup is derived.
Comparison of Glucose and Corn Syrup
| Feature | Glucose Syrup | Corn Syrup |
|---|---|---|
| Source | Starch from corn, wheat, potato, rice, or cassava. | Starch from corn only. |
| Availability | Can be found in specialty stores or baking supply shops. | Widely available in most grocery stores in the US. |
| Viscosity | Often thicker and less sweet than corn syrup due to a higher concentration of glucose. | Slightly thinner, especially light corn syrup, and may contain more water. |
| Application | Preferred in confections where high viscosity and specific properties are needed. | Used as a general-purpose sweetener and anticrystallizing agent. |
The Production Process
The fundamental process for creating glucose syrup involves hydrolyzing (breaking down) starch into simpler sugars. While the starch source can vary, the steps are largely the same:
- Starch Extraction: Starch is separated from the raw material, such as corn, wheat, or potatoes.
- Hydrolysis: The starch is broken down using enzymes or acids. This process determines the composition of the final syrup, which can contain varying amounts of glucose, maltose, and other sugars. The degree of hydrolysis is measured by the Dextrose Equivalent (DE).
- Filtration and Purification: The resulting syrup is filtered to remove impurities and then purified.
- Concentration: Water is evaporated under vacuum to reach the desired concentration and viscosity.
Culinary Uses and Functions
Glucose syrup serves several vital roles in food manufacturing and baking, going beyond its function as a simple sweetener. Its properties include:
- Prevents Crystallization: In confectionery like candies, caramels, and fondant, glucose syrup prevents the formation of large sugar crystals, ensuring a smooth, consistent texture.
- Moisture Retention: As a humectant, it helps food products retain moisture, extending their freshness and shelf life. This is particularly useful in cakes, cookies, and baked goods.
- Enhances Texture: Its viscous nature adds body and chewiness to products like marshmallows and soft candies.
- Lowers Freezing Point: In frozen desserts like ice cream and sorbet, glucose syrup helps lower the freezing temperature, resulting in a smoother, more scoopable consistency.
- Provides Gloss: It can add a shiny, attractive glaze to icings and sauces.
Conclusion
In summary, when asking what is another name for glucose syrup, the most frequent answer, particularly in American usage, is corn syrup. However, more precise terms like liquid glucose and confectioner's glucose are also used to describe specific types or applications. While often interchangeable, understanding that corn syrup is a specific type of glucose syrup—derived exclusively from corn—is key to clarifying any confusion. For most home cooks, corn syrup is a perfectly acceptable and readily available substitute for liquid glucose. For more specialized confectionery, the specific properties of a pure glucose syrup might be preferred, but the fundamental functions remain the same: controlling crystallization, retaining moisture, and improving texture. For more information on the production process and the chemistry of sweeteners, you can visit Wikipedia's article on glucose syrup.
