The original request was about how to make glucose syrup as the person
had food intollerances/allergies. These are to corn and fructose.

Making glucose syrup by either enzymes or acid hydrolsis will leave
protein fragments which a person who is very sensitive to those protein
fragments will still react to.

Then there is the problem of testing to see the level of protein
fragments left behind. As the production of glucose syrup will simplify
the proteins, current commercialy available tests tend to give false
negatives, while the human immune system which can still recognise these
protein fragments and react.

An example is glucose derived from wheat starch, this tests (down to
5ppm) as gluten free, but a significant proportion of coeliacs (people
who react to gluten fragments from wheat and some other grains) still
react to it and it makes them sick.

Bob wrote:
> On 20 May 2005 06:43:27 -0700, wrote:
[snip]
>
>>As far as the original request, I'll be damned why you actually want to
>>make glucose syrup via enzyme action, except maybe for your own
>>chemistry amusement. For consumption, the original poster just should
>>by a huge jug of corn syrup for cheap, since corn syrup is nearly 100%
>>glucose syrup to begin with.
>
>
>
> Agreed. Or just buy some dextrose and dissolve it.
>
> bob
>