This category of confectionery products contain a high amount of sucrose and glucose syrup. Glucose syrup can be used to replace 50% of carbohydrates. The most common and suitable syrup is glucose with DE=60 and molecular weight of 300 daltons, which provides high osmotic pressure compared to the equilibrium weight of sucrose, and as a result, it will have an improving effect on the microbial properties of the product. Also, glucose syrup will prevent sugaring and recrystallization of low molecular weight carbohydrates such as sucrose. Sucrose is 67% saturated in solid matter, and therefore, if it is used alone, crystallization will occur, which will reduce the organoleptic acceptability of the product. If a secondary sugar is used, this problem will be solved (adding glucose syrup). When more than 50% of glucose syrup is used, the stability of the formed gel will decrease and an unfavorable mouthfeel and texture will be produced, which seems to be due to the presence of high molecular weight sugars, which is the limiting factor in the level of use of glucose syrup. Glucose improves taste. In addition, it creates appropriate viscosity and by reducing water activity, it causes microbial resistance and prevents product spoilage.
