Starch syrup

Starch syrup, also known as glucose syrup, is a liquid sweetener made from starch, typically from corn, wheat, or potatoes. The starch is broken down into simpler sugars through a process called hydrolysis, often using enzymes or acids. The resulting syrup is a mixture of glucose, maltose, and other sugars, with its exact composition determining its properties.

Manufacturers use starch 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 smooth texture in confectionery, baked goods, and ice cream. It is also used in sauces, jams, and some beverages for its sweetening and body-building properties.

Starch syrup is authorised as a food additive in the UK and is listed on the Register of Food Additive Authorisations. It is a source of sugars, and like other sugars, its consumption contributes to total sugar intake. The NHS advises limiting free sugars, which should not exceed 5% of total dietary energy. EFSA has evaluated glucose syrups and other related sweeteners. Evidence on the health impacts of starch syrup at typical consumption levels is generally considered alongside that of other sugars.