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Liquid sweetener derived from starch. Glucose syrup is a thick, colorless to pale yellow liquid with mild sweetness. It is widely used in food processing to provide sweetness, viscosity, and stability. Glucose syrup helps prevent crystallization of sugars in confectionery products.
Glucose syrup is a liquid sweetener produced by hydrolyzing starch into glucose and related sugars. It is commonly derived from corn, wheat, or rice starch.
Provides sweetness and body Prevents sugar crystallization Improves texture and mouthfeel Enhances shelf life and product stability
Provides quick source of carbohydrates
Improves consistency of food products
Widely used functional sweetener
High glycaemic index
Excess consumption may impact blood sugar levels
Overuse may contribute to weight gain
Permitted as a food ingredient under FSSAI regulations Must comply with standards for glucose syrup and liquid glucose Adulteration with non-permitted sweeteners is prohibited Mandatory declaration in ingredient list Source starch may need declaration for allergen compliance
Consume within sugar limits.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.