Detection of glucose syrup/other physicochemical components

Glucose syrup is a type of starch syrup produced by the action of enzymes or acids using starch as raw material. Its main components include glucose, maltose, maltotriose, maltotriose, and tetrasaccharides. Also known as liquid glucose, glucose syrup. Also known as dextrose. A monosaccharide containing an aldehyde group of hexose. The solid state is white crystal, soluble in water with a slightly sweet taste and optical rotation. Its aqueous solution rotates to the right. Widely present in living organisms, it is a component of certain disaccharides (such as sucrose, maltose, etc.) and polysaccharides (such as starch, cellulose, etc.). Glucose syrup is obtained by hydrolysis of starch and was produced using microbial enzyme methods in the 1960s. This is a major innovation with obvious advantages over acid hydrolysis method. In production, raw materials do not need to be refined, acid resistant and pressure resistant equipment is not required, and the sugar solution has no bitterness, resulting in a high sugar production rate. In the food industry, glucose can be processed by isomerase to produce fructose, especially fructose syrup containing 42% fructose, which has the same sweetness as sucrose and has become an important product in the current sugar industry

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