Corn starch syrup

Corn starch syrup, also known as glucose syrup or corn syrup, is a liquid sweetener made from the starch of corn. The starch is broken down into simpler sugars through a process called hydrolysis, which can be controlled to produce syrups with varying sweetness and viscosity.

Manufacturers use corn starch syrup primarily as a sweetener and to improve the texture and mouthfeel of foods. It also acts as a humectant, helping to retain moisture, and can prevent sugar crystallisation in confectionery. It is commonly found in baked goods, sweets, sauces, and processed meats.

Corn starch syrup is not considered a food additive in the UK and therefore does not have an E-number. It is a source of carbohydrates and sugars. The NHS advises limiting intake of free sugars, which include those added to foods like corn starch syrup, as part of a balanced diet. Evidence regarding the health impacts of specific types of sugars is subject to ongoing research and discussion.