Acid catalysed conversion limits syrup to the range 28 DE - 55 DE.
The range is widened by used of enzyme in a dual conversion with acid used for liquefaction. The higher DE is made by additional use of glucoamlyase.
The discovery of heat stable amylase allows a still wider DE range and even more freedom in sugar spectrum. The syrup is no longer unequivocal designated by the DE.
Dual enzymes prepared low conversion syrups have superior spray drying properties of advantage in baby powders, coffee whiteners and instant products.
In preserves like jam where high sugar content prevents microbial growth, glucose syrups may be preferred to sucrose due to lower sweetness.
Traditional application is in hard candies. With enzymes and the larger freedom of sugar spectrum alcoholic beverages take an increasing share of adjunct syrups high in maltose.
|Typical Sugar Composition of Acid Converted Glucose Syrups|
|Sugar||30 DE||42 DE||55 DE|
|Dextrose % of DS||10||19||31|
|Maltose % of DS||9||14||18|
|Trisaccarides % of DS||10||11||13|
|Higher sugars % of DS||71||56||48|
|Typical Sugar Composition of Acid Enzyme Converted Glucose Syrups|
|Sugar||28 DE||42 DE||63 DE|
|Dextrose % of DS||5||6||37|
|Maltose % of DS||8||45||34|
|Trisaccarides % of DS||16||16||16|
|Higher sugars % of DS||71||33||13|
|Typical Sugar Composition of Enzyme Enzyme Converted Glucose Syrups|
|Sugar||High Maltose||Extra High Maltose||Liquid Dextrose|
|Dextrose % of DS||3||3||95|
|Maltose % of DS||55||71||3|