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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use glucose syrup as a sweetener, to add moisture, and to improve the …
What it is
Glucose syrup is a liquid sweetener made from starch, typically from corn or wheat. The starch is broken down into smaller sugar molecules through a process called hydrolysis. It is a clear, viscous liquid that is less sweet than regular sugar.
Why it's used
Manufacturers use glucose syrup as a sweetener, to add moisture, and to improve the texture and shelf life of foods. It is commonly found in baked goods, confectionery, ice cream, jams, and processed meats.
Health notes
Glucose syrup is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of carbohydrates and calories, similar to other sugars. JECFA has evaluated glucose syrup and established an acceptable daily intake. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Glucose syrup derived from wheat contains gluten. Wheat is one of the 9 FDA major allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.