Glucose Syrup

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Glucose syrup is the second most frequently used sweetener in aerated confections; it acts as a doctoring agent, helping to prevent the crystallization of sugar. Glucose syrup may also contribute body, reduce sweetness, and alter flavor release, depending on the dextrose equivalent (DE) of the syrup used. Lower-DE glucose syrups provide a chewier texture, while higher-DE syrups make the product more tender. All of the characteristics of glucose syrups of varying DE levels—their sweetness, hygroscopicity, browning, and so on—apply to their use in aerated products. (See Characteristics of Glucose Syrups.)