Difference Between Corn Syrup And Liquid Glucose
Both corn syrup and liquid glucose are popular sweeteners used in the food industry. They are commonly used in the production of candies, baked goods, and beverages. However, despite originating from the same source, these two syrups differ in composition and characteristics. This article seeks to highlight the key differences between corn syrup and liquid glucose.
Composition
Corn syrup is made from corn starch using a process called hydrolysis. During this process, enzymes are added to the corn starch to break down the complex molecules into simple sugars such as glucose, maltose, and fructose. The resulting syrup is a blend of these simple sugars, with glucose being the most dominant.
Liquid glucose, on the other hand, is made by breaking down starch using acid hydrolysis. Unlike corn syrup, which contains a blend of simple sugars, liquid glucose is primarily composed of glucose. It may also contain a small amount of maltose and dextrin.
Sweetness
Corn syrup is less sweet than liquid glucose due to its mix of simple sugars. Its sweetness level ranges from 30 to 40 on the relative sweetness index (RSI), which is a scale used to measure the sweetness of a substance relative to table sugar (sucrose) with an RSI of 100. In contrast, liquid glucose is more sweet with an RSI range of 75 to 80.
Viscosity
Corn syrup has a higher viscosity than liquid glucose. Its thickness varies depending on the amount of sugar present. Corn syrup with a higher sugar content will have a higher viscosity than one with a lower sugar content. Liquid glucose, on the other hand, has a lower viscosity and is more viscous than water.
Applications
Corn syrup and liquid glucose have similar applications in the food industry. They are commonly used as sweeteners in baked goods, candies, and beverages. However, their differences in composition and properties make them ideal for different products.
Corn syrup, with its blend of simple sugars, is used in products that require a smooth texture, such as ice cream and sorbet. It is also used in candy making, where it prevents sugar crystallization and makes chewy and soft candies. Liquid glucose is used in products that require a higher level of sweetness, such as confectionery items like hard candies and fondants.
Conclusion
In conclusion, corn syrup and liquid glucose are two sweeteners that have similarities and differences. Corn syrup is a blend of simple sugars, while liquid glucose is primarily composed of glucose. Corn syrup is less sweet and more viscous, while liquid glucose is more sweet and less viscous. These differences make them ideal for different applications in the food industry.