Glucose syrup in Carbonated Soft Drinks
Glucose syrups and high fructose syrups can be used as a complete, but more usually partial, replacement of sucrose in the majority of carbonated soft drinks.
Used in conjunction with sucrose syrups with appropriate fructose contents enable sweetness levels to be adjusted according to specific market preferences.
Glucose syrups, although available in drum containers, are generally supplied in specially designed road tankers.
The syrups normally incorporated are :demineralised 95DE syrup; 63DE syrup; high fructose syrup of 42% fructose and various blend of the above, with and without sucrose to produce the required level of sweetness viscosity and mouth feel.
The temperature of delivered glucose syrup depends on the specific type involved.
95DE is delivered at a minimum temperature of 50 degree C because of the possibility of crystallization below that temperature, 63De at a temperature of 40 – 45 degree C and high fructose at 28 – 30 degree C.
It is important to note that 63DE glucose syrup, in particular, will increase its solution color on storage.
Consequently, a mineralized form is necessary if the product is to be stored for up to three weeks.
Glucose syrup in Carbonated Soft Drinks
