Glucose syrup is a fairly common product and we can buy it in various supermarkets. Even so, where it is really used is in all processed products and in industrial pastries.
It is a cheap product with a very high sweetening power, although not without risks. In this article we want to analyze what exactly glucose syrup is and if it really gives us something for health or are all disadvantages.
Table of Contents
What is glucose syrup?
Glucose syrup is an industrial product used for its sweetening action in the preparation of different pastries and sweets. However, it not only has the ability to sweeten but also increase the thickness of the final product and improve moisture conservation.
Foods that contain glucose syrup can be baked goods (chocolate palms, sweets, chocolates, buns, etc.), although it is also used in beer to give it a touch of caramel.
As such, glucose syrup is somewhat different from ordinary glucose, as the latter is the primary source of energy and a carbohydrate found in different foods. Jarebe is produced from foods such as starch by a chemical process known as hydrolysis.
It is something similar in appearance to that obtained from corn (corn syrup). Glucose syrup can be obtained from all starchy foods: corn, wheat, cassava, barley, potato, etc.
Types of glucose syrups
It is not a single product and from these plants several can be produced. They are basically classified by maltose concentration and sweetening power:
Glucose syrup with maltose: it is processed by the enzyme amylase, so it has contents greater than 50% in maltose. It does not have as much sweetening power as the first, but it reduces the humidity of the final product and has better preservative properties.
Syrup for pastries: it contains about 20% glucose, 14% maltose, 10% maltotriose and 56% simple carbohydrates.
Glucose syrup or corn syrup, which one to choose?
Although they are very similar, there are simple differences, especially when they come from cereals such as wheat or barley, or tubers such as potatoes.
The difference is basically the taste of each, since neither of them has noticeable health benefits, except for the mineral content it has.
Practically glucose syrup and corn syrup have very similar handling properties, so with both you can prepare the same glazes, sweets or baking desserts.
Properties and damage to health
Although it is currently used as a preservative, the possible beneficial properties that using this type of product in food can have have been analyzed. On the other hand, no notable benefits have been found, so everything remains to be studied if it has a negative impact on health.
Glucose syrup contains no fats or protein content. It simply provides sugars and, of course, calories. A tablespoon of coffee of about 15 ml in volume provides more than 60 kcal, much more than what table sugar gives us.
Therefore, we talk about empty calories that we can eliminate, especially using sweeteners without caloric intake.
Types of sweeteners:
Regular consumption of glycadic syrup will only increase the risk of obesity and gaining weight, as there is a noticeable increase in blood sugar values. This is also linked to increased blood pressure, caries problem, diabetes and cardiovascular risk.
How to replace or remove glucose syrup
Seeing that it does not provide any benefit and is a caloric pump associated with obesity and heart problems, we must consider replacing it with other more natural products or eliminate it completely from our diet.
To do this, we must stop consuming processed foods (or, at least, reduce them as much as possible). In this we include sugary drinks, soft drinks, sweets, canned fruits and industrial pastries.
On the label of each product we can see if it contains glucose syrup, since you must specify it.
