Hello, I'm glad to answer your question. This answer will answer you from the different materials, methods, application fields and characteristics of the three syrups.

corn syrup

Production method: Maltose-based syrup can be made from high-quality corn starch through various enzyme hydrolysis.

Application fields: widely used in bread, cakes, beer, candy, beverages, processed foods, frozen foods, condiments and other fields.

Glucose syrup (also known as liquid glucose, glucose syrup, also known as glucose)

① Preparation method: It is a starch syrup made of starch under the action of enzyme or acid.

② The main components are glucose, maltose, maltotriose, maltotetraose and above.

③ Application of related food industries:

A. widely used in the candy industry. Because it has moderate sweetness, good crystallization resistance and oxidation resistance, moderate viscosity and good chemical stability.

B it can be used in canned fruits, fruit juice drinks and edible syrups. Because of its high viscosity.

It is used in soft candy, bread and cakes. Because of its high hygroscopicity, it can keep the product soft, improve the taste of the product and prolong the shelf life.

It is used in preserved fruits, preserves, jams, canned fruit juices and creamy foods. Because of the high osmotic pressure and sweetness of glucose syrup, it has the advantages of long shelf life and difficult change of product taste.

E. used for baking food. Because of its high hygroscopicity and high moisture retention, it can keep the moisture of baked food constant, soft and delicious.

Inverted syrup

(1) production method: sugar is boiled in water and acid for a certain period of time, and cooled to a suitable temperature.

② Features: The syrup can be stored for a long time without crystallization.

③ Related foods: They are mostly used in Chinese moon cakes, Shaqima and various products that replace sugar, and are also essential raw materials for cakes.