"glucose syrup" is correct and usable in written English.
It is most commonly used to refer to a thick, sweet liquid made from starch, usually corn syrup, that is used as a sweetener and in other types of cooking. For example, you might say, "I used glucose syrup to make a delicious chocolate cake."
2 Put the caster sugar, glucose syrup and salt into the saucepan, along with the other 125ml water.
The raw material for the process is glucose syrup made from maize starch.
The effect of three ingredients, lipids (x1), glucose syrup (x2) and albumin (x3), was investigated in a mixture experiment.
A 32 factorial design was used to optimize the addition levels of glucose syrup and pectin in gold kiwifruit leather.
Because the chemical structure of the sugar changes in this reaction, you'll find glucose syrup has different properties to granulated sugar when baking.
Put the water, sugar and glucose syrup in a saucepan over a low heat, then cook, stirring, for 5 minutes or until the sugar has dissolved.
They can be categorized into 2 groups: intense sweeteners, such as neotame, acesulfame-K, aspartame, saccharin, sucralose, etc., and naturally-occurring, reduced-calorie, bulk sweeteners, such as erythritol, mannitol, xylitol, sorbitol, isomalt, lactitol, trehalose, hydrogenated starch hydrolysates, hydrogenated glucose syrups, etc.
Its sweetener products include glucose syrups, high maltose syrups, high fructose corn syrup ('HFCS'), caramel color, dextrose, polyols, maltodextrins and glucose and syrup solids.
For example, boiled sweets are based on a combination of sucrose and glucose (in some countries glucose syrups).
A well-established industrial conversion process is the hydrolysis of starch into maltodextrins, maltose, and glucose syrups; a process which is performed with acids or specific enzymes.
Conventional carbohydrate ingredients for the manufacturing of composite foods, like processed starch, glucose as such, glucose syrups, maltodextrins but also sucrose (suc) are predominantly more rapidly digested carbohydrates that induce a relatively high glycaemic and insulinaemic response.
