Desserts, Learning

Glucose vs Corn Syrup vs Sugar

What is sugar?

Sugar is a broad term that refers to any of a class of crystalline carbohydrates that includes sucrose, glucose, and fructose.

Simple Sugar (Dextrose)

Liquid Glucose

Thick, Less Sweet

Light vs HFCS (Inverted)

Corn Syrup

Thin, Clear or Golden

Non-Inverted (Sucrose)

Table Sugar

Grainy, Sweet

Benefits of Invert Sugar in Desserts

Invert sugar is a mixture of glucose and fructose molecules, but unlike regular sugar, they are not linked together. Invert sugar is created by hydrolyzing regular sugar (sucrose) with an acid or enzyme, which breaks down the sucrose into its component glucose and fructose molecules. Since the glucose and fructose molecules in invert sugar are not linked together, they don’t have a tendency to reconnect and form sugar crystals. Adding invert sugar to recipes can help prevent crystallization, resulting in a smoother texture for products like caramel, ice creams, and sorbets.

What’s the difference between Sugar, Glucose and Corn Syrup?

Table Sugar

Granulated table sugar, also known as sucrose, is a naturally occurring crystalline substance composed of glucose and fructose molecules linked together. When table sugar is dissolved in water, the glucose and fructose molecules separate and exist as individual molecules within the water. However, if the solution is heated or concentrated, undissolved sugar molecules may act as seeds to initiate crystallization, causing a cascade effect of sugar molecules reconnecting and potentially leading to the formation of sugar crystals.

Glucose

Glucose, also known as dextrose, is a simple sugar and a primary source of energy for the body’s cells. It is naturally found in many foods such as fruits, vegetables, and honey. In the food industry, glucose is often used as a sweetener, a texturizer, and a humectant to prevent foods from drying out. While glucose is not an invert sugar, its molecules are smaller than sucrose molecules, which can interfere with the formation of large, well-defined sugar crystals. This property of glucose is useful in making candies, frostings, and other sweet treats where a smooth texture is desired.

Corn Syrup

Corn syrup is another ingredient that can inhibit crystallization in recipes. Light or white corn syrup is made up of simple sugars, primarily glucose, but is not an invert sugar. It is produced by breaking down the starch in corn into simple sugars through a process called hydrolysis. While some corn syrups may contain small amounts of fructose, they do not result from the hydrolysis of sucrose and are not considered invert sugars. Light corn syrup is commonly used as a sweetener, thickener, and stabilizer in a wide range of food products, including baked goods, candies, and beverages. It can also be used in some savory dishes, such as glazes for meat and vegetables.

High fructose corn syrup (HFCS), on the other hand, is an invert sugar. It is made from corn syrup, with some of the glucose molecules converted to fructose, resulting in a sweeter product that is cheaper to produce and highly processed. HFCS is commonly used as a sugar substitute in processed foods such as soft drinks, baked goods, and candies.

It’s about crystallization, sweetness and texture.

Does crystallization matter?

It all depends on what you are making! Crystallization doesn’t matter in many recipes such as cakes and cookies, but for sorbets and caramels, I like to add some invert sugar to achieve a smoother texture. Acid such as lemon juice can also discourage crystallization, although it may not be suitable for every recipe to add lemon flavour!

What about natural sugars?

If you have a thing for natural sugars, like cane sugar, honey, agave and maple syrup, be wary when substituting as they can impart a strong flavour. Unless I am after a specific flavour profile, sugar is sugar and too much of a good thing is bad for you regardless of whether it is processed or natural. If you feel you would prefer to use a natural sugar, research its properties and run some tests!

TIP: Don’t give up on your caramel too soon!

A great tip I’ve discovered is that prolonged HEAT can INVERT some of the sugar and even reverse it’s effect. So when melting sugar, if it begins to go white and crystallized, try lowering the heat and continue cooking the sugar as it will often re-melt into a caramel with a smooth consistency. BUT BEWARE, if the sugar is heated for too long or at too high of a temperature, the invert sugar can break down further and cause the sugar to crystallize. Haha, it’s a cruel, cruel, world in candy-making land!