glucose syrup

Glucose syrup is a thick, sweet liquid produced by the partial hydrolysis of corn or potato starch. It is one of the most widely used raw materials in the food industry, valued for its ability to prevent crystallization, control moisture, improve texture, and add body to confectionery, bakery, and beverage products. Also known as starch syrup, it is classified by dextrose equivalent (DE) into low-conversion, standard, and high-conversion types.

Glucose syrup plays a critical role in the production of caramels, toffees, gingerbread, and yeast-leavened baked goods. It slows crystallization, enhances browning, improves crumb elasticity, and extends shelf life. Related products include maltose syrup and high-fructose corn syrup, each tailored to specific industrial applications.

Discover more about glucose syrup — including types, production technology, and practical applications in food manufacturing — in the articles below.