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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add this syrup to foods primarily as a sweetener. It also helps improve …
What it is
Glucose-fructose syrup from wheat is a liquid sweetener made by processing wheat starch. Enzymes break down the starch into a mixture of glucose and fructose sugars, creating a syrup.
Why it's used
Manufacturers add this syrup to foods primarily as a sweetener. It also helps improve texture, retain moisture, and extend shelf life in various products. It is commonly found in sweets like chocolate and candy, as well as other desserts.
Health notes
As a common carbohydrate sweetener, glucose-fructose syrup from wheat is generally recognized as safe (GRAS) by the FDA. Like all added sugars, consuming too much can contribute excess calories to the diet. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising to limit intake to less than 10 grams per meal or snack. JECFA and EFSA evaluate food additives, but common sugars like glucose and fructose are generally considered basic food components and are not typically assigned acceptable daily intake (ADI) limits in the same way as synthetic additives.
Allergen info
This ingredient is derived from wheat, which is one of the nine major food allergens identified by the FDA.
Products containing Glucose - Fructose Syrup From Wheat
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.