Wheat glucose syrup

Glucose syrup is a liquid sweetener made from starch, typically from wheat, corn, or potatoes. It is produced by hydrolysing the starch, a process that breaks down the complex carbohydrates into simpler sugars like glucose. The resulting syrup is a viscous liquid with a mild, sweet flavour.

Manufacturers use glucose syrup primarily as a sweetener and humectant (to retain moisture) in a wide range of confectionery and baked goods. It helps to prevent sugar crystallisation, contributing to a smoother texture in products like sweets, jams, and ice cream. It is also used in baked goods such as biscuits and cakes to improve softness and shelf life.

Glucose syrup is authorised as a food additive in the UK and the EU. It is a source of carbohydrates and contributes to the overall sugar content of foods. The NHS advises limiting the intake of free sugars, which includes sugars like glucose, as part of a balanced diet. EFSA has evaluated glucose syrup and its components as part of broader assessments of food additives and sweeteners; these evaluations inform regulatory decisions on its use.