Wilton Glucose - BIG MISTAKE!

[meaniejean]

I tried making some homemade marshmallows. I found some Wilton brand glucose at the craft store and thought it would be safe since its called "Glucose." Ummm, wrong. The three of us were sick. Sawyer vomited, Calvin was screaming from the abdominal pain - ugh!

I'm guessing that they are able to label it as glucose if it is a certain percent glucose?

Anyone else ever try this brand of glucose? What was your reaction?

[Janice]

I used Wilton Glucose a while back when I made some homemade "Maple Syrup" for my kids. They reacted badly to it but I thought is was just a coincidence. I guess not. Are companies like Wilton's, etc. required to have accurate ingredients listed?

[colormist]

Mmmm, I've heard that some glucose products are not 100% glucose. I don't have hands-on experience with it, though. I'm thinking it was either Fred or Charlie that mentioned something along these lines.

[lisa]

I think the kind I've got at home right now is Lorann's and it seems to be OK for us.

[charlie]

We came very unstuck with glucose syrup but seem OK with glucose powder in small amounts. I think the syrup has a corn base or something like that. megs vomited for 5 hours after having a cake made with the syrup.

[ukbill]

Most Glucose is made from Maize (in the USA) and is manufactured in the same plants, and uses the same process, as is used for the production of Fructose and Glucose / Fructose syrup (high Fructose Syrup).

I would be very surprised if it was not made in the same equipment in the factory, so the Purity of any Glucose produced is possibly variable depending on manufacturing procedures, batch sequences and processes.

I doubt if they take much care to clean the reactor tanks between batches.

I wonder just how much Fructose can be in Glucose before a quick reaction is felt for an HFI?

Quite a bit I'd guess, I might put myself forward for testing to see.

However we would first have to find a provable pure sample of Glucose.. which might not be so simple.

Any amount of Fructose, of course, will still cause damage from the breakdown products even if a reaction is not felt or observed.

I have been researching this (Glucose Manufacturing) for a few days and I've found that in some manufacturing processes, for Glucose, approximately 14% "other" sugars are created as a by-product.

They measure Glucose , Maltose and Maltotriose but do not list the other sugar types, they could be anything.

These sugars are not removed, and the product is still sold as Glucose, mostly to the Confectionery trade.

Also Maize contains between 1 and 4% Sugars naturally, I have not read of any attempt to remove these Sugars from the manufacturing process.

The minimum amount of "other" sugars from the most advanced manufacturing process (enzyme) still leave some 4% "other sugars"
In the mix.

This is the process they usually use to make Fructose and High Fructose Syrup from.

So I'd use it sparingly if at all if I were you..

My research is on going..

I'll be sending e-mails to manufactures soon, asking for details about manufacturing process and purity of finished product.

Keep you posted.

[elilly]

We get our glucose syrup from Kitchen Kraft and have not had a problem at all.