Glucose Liquid/Syrup

Glucose Liquid also called Glucose syrup is a food syrup, made from the hydrolysis of starch. Maize (corn) is commonly used, in which case the syrup is called "corn syrup", but glucose syrup is also made from other starch crops, including potatoes, wheat, barley, rice and cassava.

Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery manufacture contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose.

Glucose syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

Its major uses in commercially prepared foods are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness). Glucose syrup is also widely used in the manufacture of a variety of candy products.

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