Gloucester Cheese

GLOUCESTER CHEESE. See sub-head in general article on CHEESE. GLUCIN: a very sweet coal-tar product resembling SACCHARIN (which see).

GLUCOSE—Natural: is a technical name given to a group of sugars found in fruit, honey, etc. The most important examples are Dextrose and Levulose, frequently called "grape sugar" and "fruit sugar," respectively. Invert Sugar, formed by the action of acid, digestive juices, heat, etc., on Sucrose—the technical name for the ordinary "sugar" of general use, commercially extracted from sugar cane, sugar beets, etc.—is a mixture of equal parts of Dextrose and Levulose, the best natural example being found in honey, which consists of from 50% to 90% of Invert Sugar.

The principal forms in which "Glucose Sugars" occur as the result of commer cial manufacture are : Commercial Glucose, also known as Corn Syrup, Starch Syrup, Liquid Glucose, Confectioners' Glucose, etc., and Commercial Dextrose, or Starch Sugar, Corn Sugar, etc.

Commercial Glucose:

the form most widely used as a food product, is in this coun try made from Corn Starch (see articles on CORN and CORN SYRUP) ; in Europe, chiefly from potato starch, there being known also as Potato Syrup. It is a thick, syrupy, mildly sweet, nearly colorless product and, as employed, gives much the same effect as Invert Sugar formed from Sucrose. Its principal food uses are in the form of table syrup (see SYRUP), in the manufacture of jams, etc., and in confectionery. It is especi

ally valuable in candy making. It is not nearly as sweet as Sucrose or ordinary sugar, but it has certain distinct and valuable qualities of its own—it does not readily crystallize, does not "grain" or disintegrate and possesses the property of imparting softness and elasticity to special varieties, such as caramels.

The principal ingredients of Commercial Glucose are Dextrose, Maltose and Dex trin. Dextrose has already been referred to. Maltose is one of the results of the action of acids or malt diastase on Starch—it is of special interest as being the form of sugar into which the starch of food is converted during the process of digestion. Dextrin, which resembles a gum more than a sugar (see DEXTRIN), is always found in connection with Maltose during the malting of grain, and in connection with Dex trose and Maltose in the manufacture of Commercial Glucose.

Commercial Dextrose

is manufactured in a manner similar to Commercial Glucose, except that the product is evaporated to solidity (see CORN SUGAR). II. S. Standard Starch Sugar or Brewer's Sugar contains not less than 70% of Dextrose; Climax or 80% Starch Sugar, not less than 80%; and Anhydrous Starch Sugar, not less than 95%.