Difference Between Liquid Glucose And Corn Syrup
Introduction
Both liquid glucose and corn syrup are sweetening agents commonly used in the food industry. Although they might seem interchangeable, they have some differences that affect their properties and applications. In this article, we'll explore the origins, composition, and uses of liquid glucose and corn syrup.
Origin
Liquid glucose is a syrup that originates from cornstarch, wheat, or potato starch. The starch is enzymatically hydrolyzed to glucose, which is then concentrated through evaporation to obtain a thick syrup. Corn syrup, on the other hand, is a syrup made exclusively from cornstarch. The starch is broken down into glucose by adding enzymes, and the resulting syrup can be clarified and/or further refined to achieve different grades of sweetness and viscosity.
Composition
Both liquid glucose and corn syrup are mainly composed of glucose, a simple sugar also known as dextrose. However, they differ in their composition of other sugars and molecules. Liquid glucose contains a higher proportion of complex carbohydrates, such as maltose and higher saccharides, as well as some acids and minerals. Corn syrup, on the other hand, contains different types of glucose polymers, such as maltodextrin, and may contain fructose and other sugars depending on the refining process.
Uses
Liquid glucose and corn syrup are used in a wide range of food products as sweeteners, thickeners, and humectants (substances that retain moisture). Liquid glucose is more viscous and less sweet than corn syrup, so it is often used in candy-making, ice cream, and baked goods to prevent crystallization, improve texture, and retain moisture. Corn syrup, on the other hand, is sweeter and less viscous than liquid glucose, so it is often used in beverages, sauces, and processed foods to enhance sweetness, color, and viscosity.
Health Considerations
Both liquid glucose and corn syrup are high in calories and can contribute to weight gain and other health problems when consumed in excess. Moreover, some studies suggest that high consumption of fructose, a component of corn syrup, may increase the risk of metabolic diseases such as obesity, diabetes, and fatty liver. Therefore, it's important to consume these sweeteners in moderation and to choose products that use them sparingly or substitute with natural sweeteners like honey or maple syrup.
Conclusion
Liquid glucose and corn syrup are two popular sweetening agents that have a similar but not identical composition and usage. Liquid glucose comes from different starches and contains complex carbohydrates, while corn syrup comes exclusively from cornstarch and may contain fructose. Liquid glucose is more viscous and less sweet than corn syrup, and it's often used in candy-making and baked goods, while corn syrup is sweeter and less viscous and often used in beverages and processed foods. Both sweeteners should be consumed in moderation and with awareness of their calorie and sugar content.