Tapioca Glucose Syrup

Tapioca glucose syrup is a type of syrup made from tapioca starch, which comes from the cassava plant. It is produced by breaking down the starch into simpler sugars, primarily glucose, through a process called hydrolysis. This results in a clear, viscous liquid that is sweet.

Manufacturers add tapioca glucose syrup to foods primarily as a sweetener, but it also acts as a thickener and helps to retain moisture, which can improve texture and shelf life. It is commonly found in baked goods like cakes and snack cakes, as well as in candies, chocolates, and some snack foods like popcorn and nuts.

Tapioca glucose syrup is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. As a carbohydrate, it provides calories and is a source of added sugars in the diet. The 2025-2030 Dietary Guidelines for Americans recommend that no amount of added sugars is recommended, and at most 10 grams of added sugars per meal. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has not set a specific acceptable daily intake for glucose syrup, as it is a common food ingredient and a source of carbohydrates.