Subject: Re: [new_distillers]
Glucose versus Dextros
These days starch is converted to dextrose
enzymatically using a combination of thermo-stable alpha amylase, pullulanase,
and beta amylase to get a 42DE syrup. Add a glucoamylase to bring it up to 95DE.
Most high DE corn syrups are converted to high fructose corn syrup with glucose
Isomerase. Most common is 42HFCS which is 29% water, 71% Sugar, and has a
sweetness rating equal to sucrose. Of the sugar it is 42%Fructose 52%Dextrose
(glucose), and 8% assorted Dextrins. There is also a 55HFCS, and a
The main thing to keep in mind when dealing with sugar is the %Total
Solids and %Fermentable solids, as an example
Crystaline Dextrose is 91% TS,
9% Water, 91% FS, so for every 10 lbs. of dextrose you're adding 9.1 lbs. of
Sucrose is 100% total solids and 105.26% fermentable
solids so for every 10 lbs of sugar you add you are adding 10.5 lbs of
To find out why sucrose is 105.26% FS you'll have
to dust off your old copy of the periodic table.
C12H22011 + H2O --->
C6H12O6 + C6H12O6
That is sucrose when hydrolyzed into its component parts 1
fructose and 1 glucose picks up a water molecule. Molecular weight of sucrose =
342.30, molecular weight of 1glucose + 1fructose = 360.31.
What is really
interesting (to me) is that glucose and fructose have the same chemical
composition, C6H12O6, but fructose has a sweetness rating of 140 (based on
sucrose being 100) while glucose is 40. the difference is in the structure of
As for inverting the sugar it isn't really neccessary, yeast
has an enzyme called invertase, which as the name suggests inverts the sugar,
and does it very rapidly.
Many thanks for that excellent summary Baker.
One of the best I've ever seen, particularly the point you make about
fermentable solids. This goes right away into my collection of "Very
I share that interest you have in that sweetness
thing ... just goes to show what a sensitive analytical testing 'device' we
have built in to our bodies ... and we get it for free!