How is Glucose Syrup Produced?
Glucose Syrup is natural product and is produced commercially in our factory at Al-Kharj, in the same way as the human body breaks down starch in the human digestive system, namely by acids and enzymes 1. If you completely hydrolyze (break down) Starch, you will end up with individual single Glucose units (Dextrose) 2. If you do a medium hydrolysis (break down) starch (say approximately 50%) you will end up with mixture of sugars including Glucose (1 unit sugar) + Maltose (2 unit sugar) + Maltotriose (3 unit sugar) and Maltodextrins (high sugars with large number of units joined together). 3. If you partially break down the starch or lower the conversion, you will end up with low levels of Glucose, low level of Maltose, low levels of maltotriose and high level of maltodextins. It is the high levels of maltodextrins that give high viscosity (thickening) or texture which is required in confectionary products. You can therefore see how the properties of Glucose can change depending on the
