glucose syrup

food

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Last updated

July 22, 2026

Quick Summary

Glucose syrup, also known as corn syrup, is a viscous sweetener produced by breaking down starch, typically from corn, using acid or enzymes. While corn is a common source, other starches like wheat or potatoes can also be used.1

Glucose syrup is sold as light or dark varieties. Light corn syrup is clarified and decolorized, making it suitable for baked goods, jams, and candies due to its resistance to crystallization. Dark corn syrup is a blend of corn syrup with molasses and caramel coloring, offering a richer flavor and color for similar applications, and can also be used as a table syrup.1

Glucose syrup is a key ingredient in producing high-fructose corn syrup, a widely used sweetener in the food industry, particularly for soft drinks, as it is more economical than sucrose. The degree of starch conversion into sugar is measured by dextrose equivalents (D.E.).12

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corn syrup
…syrup is sometimes also called glucose syrup, which is also made from the hydrolysis of starch but not necessarily cornstarch; wheat, potatoes, rice, and other plants can serve as starch sources.
Read More
…syrup is sometimes also called glucose syrup, which is also made from the hydrolysis of starch but not necessarily cornstarch; wheat, potatoes, rice, and other plants can serve as starch sources.
Read More