corn syrup :
Basically glucose with water. May have maltose. Beware about buying the typical grocery store version because it _might_ have some vanillin/vanilla as a flavoring. Additionally, some brands have a preservative that could affect fermentation. Dark corn syrup is just the regular syrup with some coloring. Use wherever you would use straight glucose/dextrose such as priming.
rwh wrote:Er, hang on. Dextrose is just another name for Glucose. If I remember correctly it's called this because it's a shortening of Dextrose Monohydrate, meaning that in its crystalline form, for every two glucose molecules there is a water molecule incorporated in the lattice. You can actually get anhydrous glucose as well, which has had the water molecule removed, and it has 110% the amount of fermentable sugars in it by weight as compared with Dextrose Monohydrate.
As for maltose and dextrins, there should be almost none present in dextrose powder, other than impurities left over because the purification process won't be 100% effective.
Maltodextrin is made up of a mix of different dextrins, being different length carbohydrates. About 30% of maltodextrin is fermentable, the rest is long chain carbohydrates that contribute to mouthfeel, but if overused can contribute to a soapy taste/feel.
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