Sugar Glucose Syrup

Sugar glucose syrup is a blend of common table sugar (sucrose) and glucose syrup. Sucrose is typically derived from sugarcane or sugar beets, while glucose syrup is made by breaking down starches, often corn starch in the United States, into simpler sugars.

Manufacturers add sugar glucose syrup to foods primarily as a sweetener and to improve texture. It helps to prevent crystallization in candies, adds body to desserts, and retains moisture in baked goods, contributing to a softer texture. It is commonly found in confectionery, baked goods, and frozen desserts.

Both sugar (sucrose) and glucose syrup are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a source of added sugars, its consumption should align with dietary guidelines. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, suggesting consumption be limited to at most 10 grams per meal. Excessive intake of added sugars can contribute to increased calorie intake, which may impact overall health. Both sucrose and glucose syrup have been evaluated by international bodies like JECFA, which did not find it necessary to set a numeric acceptable daily intake for either, as they are common food components.