Food | Dry Matter In Syrup
The dry matter in corn syrups, that have different contents of glucose (dextrose), fructose and maltose, can easily be determined by refractive index measurement, which is described in the reference standards ISO1743:1982 and ISI 06.
Corn syrup can be produced by hydrolysis of corn starch and is often an ingredient of bakery products, confectioneries, ice creams and table syrups.
For syrup production, big corn starch molecules (polysaccharides) are degraded into smaller sugars (oligosaccharides, disaccharides) and reducing sugars (monosaccharides, e.g. glucose and/or fructose) by hydrolyzation. This can be done either enzymatically or by hydrolysis with acid.
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