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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use glucose syrup primarily as a sweetener and to improve the texture and …
What it is
Glucose syrup is a liquid sweetener made from starch, typically from corn, wheat, or potatoes. The starch is broken down into smaller sugar molecules through a process called hydrolysis. It's a common ingredient in many processed foods, providing sweetness and body.
Why it's used
Manufacturers use glucose syrup primarily as a sweetener and to improve the texture and shelf life of foods. It helps prevent sugar crystallization, adds moisture, and provides a smooth consistency. It is frequently found in candies, baked goods, jams, and ice cream.
Health notes
In the US, glucose syrup is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and calories, similar to other sugars. International bodies like JECFA have evaluated glucose syrup, and EFSA has also reviewed its use. While it contributes to overall sugar intake, it is not typically associated with specific health concerns when consumed in moderation as part of a balanced diet.
Allergen info
Glucose syrup is not derived from any of the 9 FDA major allergens. It does not contain gluten unless derived from wheat and the manufacturing process does not remove all gluten proteins.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.