Glucose Syrup From Maize

Glucose syrup from maize, also known as corn syrup, is a liquid sweetener made from the starch of corn kernels. The starch is broken down into simpler sugars, primarily glucose, through an enzymatic or acid hydrolysis process. It is a viscous, clear to yellowish liquid.

Manufacturers add glucose syrup for its sweetening properties and its ability to prevent sugar crystallization, leading to a smoother texture in products. It also acts as a humectant, helping to retain moisture and extend shelf life. It is commonly found in baked goods, candies, ice cream, and jams.

Glucose syrup is generally recognized as safe (GRAS) by the FDA for use as a sweetener. Like other added sugars, excessive consumption can contribute to health issues such as weight gain and dental cavities. The World Health Organization (WHO) recommends limiting intake of free sugars, which include those added through syrups. JECFA has evaluated glucose syrups and found them to be safe when consumed within acceptable levels.