Glucose Syrup

About This Product

Glucose syrup is a purified, concentrated aqueous solution of nutritive saccharides obtained by hydrolysing starch, with a dextrose equivalent (DE) of 20 or more. It is a food ingredient, not an additive, so it has no E-number; it is identified by CAS number 8029-43-4. It is produced from maize, wheat, tapioca, potato or other starches by acid, enzyme or combined hydrolysis, then refined, decolourised and evaporated to a clear, colourless to pale yellow, highly viscous syrup.

Grades are defined by DE and by the saccharide profile. Regular or confectioner's glucose at around DE 38 to 42 is the most traded grade; high-DE syrups around DE 60 to 63 are sweeter and more fermentable; high-maltose syrups have more maltose for hard confectionery and brewing; and dried glucose syrup is the spray-dried form. Dry substance for liquid grades is typically around 80 % to 84 %.

In confectionery glucose syrup controls sucrose crystallisation in boiled sweets, fudge, fondant and caramel, adds body and chew, and reduces stickiness compared with invert sugar. In ice cream it contributes solids, controls ice crystal size and adjusts sweetness and freezing point. In bakery it retains moisture and promotes crust colour; in jams, sauces and fillings it adds gloss, body and solids without excessive sweetness; and in brewing and fermentation it supplies fermentable sugars. A DE 42 syrup is roughly a third to a half as sweet as sucrose.

Buyers typically agree DE, dry substance, pH, colour, sulphated ash, residual sulphur dioxide, the saccharide profile where it matters and microbiological limits such as yeasts and moulds. Viscosity depends strongly on DE, dry substance and temperature, so state the grade precisely when comparing offers. Glucose syrup and dried glucose syrup are defined sugar products under EU sugars legislation (Council Directive 2001/111/EC) and the corresponding UK rules, which set minimum DE and dry-matter criteria; check the current texts if you need the legal definitions.

Because it is an ingredient rather than an additive, Regulation (EC) No 1333/2008 and the UK retained equivalent set no maximum level for it, and it is declared by name as glucose syrup. Under EU and UK rules a syrup containing more than a small proportion of fructose is named glucose-fructose or fructose-glucose syrup instead, so confirm the fructose content if the name matters. Wheat-based glucose syrups are exempt from gluten allergen labelling under Annex II of Regulation (EU) No 1169/2011 and the UK retained equivalent. Its sugars count towards the sugars declaration.

Glucose syrup is supplied in drums, IBCs and bulk tankers. Because it is very viscous at ambient temperature, bulk tanks and lines are usually held warm, typically around 40 to 50 °C, to allow pumping; avoid overheating, which darkens the syrup. Keep containers closed to prevent surface dilution and fermentation. When you enquire, give the DE, dry substance, botanical source, application, pack format, annual volume, destination and the documents your approval requires.