Glucose Corn Starch

Glucose corn starch is a type of starch derived from corn. It is made by breaking down corn starch into simpler sugars, such as glucose, through a process called hydrolysis. This results in a liquid sweetener that is less sweet than pure glucose but has a smooth texture.

Manufacturers use glucose corn starch primarily as a sweetener and thickener in food products. It helps to improve texture, provide moisture, and prevent sugar crystallization. It is commonly found in baked goods like cookies and biscuits, as well as in ice cream and frozen desserts.

Glucose corn starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and contributes to the overall sugar content of foods. The World Health Organization (WHO) recommends limiting intake of free sugars, which include sugars like those derived from glucose corn starch, to less than 10% of total energy intake. Excessive consumption of added sugars can contribute to health issues like weight gain and dental cavities.