Glucose is a sugar. Maize (corn) is commonly used as the source of the starch, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava

Natural corn syrup which is purified and concentrated by hydrolisis of corn starch. Clear and colorless. Provides desired stability of the finished products. Increases chewiness by decreasing the hardness of products. Preserves the shape of the products during cutting, packaging and storing processes. Provides high transparency and brightness in final product.

Glucose Syrup is used in making chewing gum, marshmallow, caramel, jellies, ketchup, fondant, nougat, ice cream and jam fillings in bakery products.

Flavor / Taste       Sweet medium and pure, no peculiar smell
Color              Colorless
Moisture              18±1%
Total Solid by mass           82-85 %
SO2                 400 ppm max.
PH                    4.8 5.5
Starch                  Absent