Glucose fructose syrup is a sweetener used in a wide variety of food products. Glucose Fructose Syrup is a sweet liquid made of glucose and fructose. Unlike sucrose, which contains 50% glucose and 50% fructose, Glucose Fructose Syrup can have a variable proportion of the two simple sugars, which means that it can contain some additional unbound glucose or fructose molecules. Glucose Fructose Syrup may contain between 5 % and more than 50 % fructose.
Glucose Fructose Syrup is usually made from starch. The source of starch will depend on the type of local raw material used in the extraction. Traditionally, maize was the preferred choice, while in recent years wheat has become a regular resource for production. Starch is a chain of glucose molecules, and the first step in the production is to release these glucose units. The glucose molecules linked together in the form of starch are broken down (hydrolyzed) into free glucose molecules. Then, with the use of Glucose fructose syrup enzymes, some of the glucose is transformed into fructose during a process called isomerization.