starch syrup

Starch syrup is an alternative name for glucose syrup — a thick, sweet liquid obtained by the partial hydrolysis of corn, potato, wheat, or other starch sources. The term “starch syrup” emphasizes the raw material origin, while “glucose syrup” refers to the sugar composition of the finished product. Both names describe the same family of products widely used in confectionery, bakery, and beverage manufacturing.

Starch syrups vary in composition depending on the degree of hydrolysis, measured by dextrose equivalent (DE). Low-DE syrups are rich in dextrins and highly viscous, making them ideal for anti-crystallization in caramel and candy production. High-DE syrups contain more glucose, are thinner, and provide greater sweetness and fermentability. The choice of starch source and hydrolysis method (acid, enzymatic, or combined) determines the final sugar profile, flavor, and functional properties of the syrup.

Find out more about starch syrup — including types, production methods, and food industry applications — in the articles below.