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I have researched quite a lot because this whole sweet thing is very confusing. The major confusion arises from sellers putting all that in one pot literally and calling it all glucose syrup.
I found that Glucose is the term used by medicals, dextrose is a technical term. Glucose is NOT glucose syrup. Dried glucose syrup is NOT glucose.
Not any two glucose syrups are equal dependent on the mix of sugars, resulting in a DE value theoretically between 0 and 100 (=pure dextrose).
There is a specific definition of glucose syrup. Maltodextrin with a DE rating of 20 higher is officially glucose syrup.
Glucose and dextrose are exactly the same. The dextrose name comes from the physical property of glucose to rotate the polarization of light to the right. Fructose, also called levulose, rotates light to the left. The prefixes are from the latin: Dexter/dextro=right, Laevo/levo=left.
From what I gather from fellow forumites, maltose heavy syrups appear "slower" in their reduction job. I don´t know if this is directly connected to less turbidity and stronger stabilization.
What appears to be may not actually be. From observations, we cannot tell the actual speed of reduction. What we can observe is the speed of color formation. It is quite possible that the stabilization power of the reducing agent affects color formation by slowing down the building of the nanoparticle from individual atoms. When making high ppm Colloidal Silver with gelatin and karo, no color really develops until the ppm has far exceeded 20 ppm. With karo in the water as the reducer, color development should be the same as without gelatin up to 20ppm at least.
Turbidity is mainly caused by producing silver ions faster than reducing them. This exceeds the solubility limit of silver oxide which then precipitates into insoluble crystals large enough to reflect light and small enough to remain suspended for a considerable time. The place this happens is in the boundary layer between the anode and bulk water. This is where voltage is important, as its the electric field which pulls silver ions out of the boundary layer into the bulk water where there is more reducing agent. Everything is an interplay between a multitude of factors. Nothing really exists in isolation. I have always tried to provide guidelines to get people past the major obstacles to good Colloidal Silver.
Kephra´s analysis does not mention it, but there ought to be traces of fructose (maybe it was not asked for). Also, there ought to be traces of oligosaccharides.
All of these glucose and corn syrups are made by breaking down starch. Starch has no fructose, so there should be no fructose in the resulting sugars. Fructose can be made from other sugars by adding the correct enzymes, but it does not happen unintentionally.
Oligosaccharides simply means small sugar chains, usually defined as 3 to 6. This includes high DE equivalent maltodextrins. Speaking of oligo... Colloidal Silver is considered oligodynamic meaning small but powerful.