Corn glucose syrup

Corn glucose syrup is a liquid sweetener made from the starch of corn. It is produced by breaking down the starch into glucose and other sugars through an enzymatic or acid hydrolysis process. This process results in a syrup with varying sweetness and viscosity depending on the degree of hydrolysis.

Manufacturers use corn glucose syrup primarily as a sweetener and humectant (to retain moisture) in a wide variety of food products. It helps to prevent sugar crystallisation, contributing to a smoother texture in confectionery, baked goods like biscuits and cakes, and ice cream. It is also used in sauces and dressings for its thickening properties and mild sweetness.

Corn glucose syrup is authorised as a food additive in Great Britain and listed on the Register of Food Additive Authorisations. It is a source of carbohydrates and contributes to the overall sugar content of foods. The NHS advises limiting intake of free sugars, which includes sugars like those in glucose syrup, as part of a balanced diet.