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Why is glucose syrup used in chocolate?

Glucose syrup is principally manufactured from corn. At one time only one type of glucose syrup was manufactured - 42 Dextrose Equivalent, but today automation of the production process means that different compositions of glucose syrup can be made. Corn syrup or glucose syrup can be used as a sweetener in chocolate but it has a high water content which affects the rheological or flow properties of the chocolate, so it is not often used. Glucose syrup is used in fondants, toffees etc.

S.T. Beckett, Industrial chocolate manufacture and use. 3rd edition. Blackwell Science, 1999


































































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