Generally known as corn syrup manufactured by subjecting starch to high temperature in presents of acids. Normally glucose syrup is a mixture of Dextrose, Tetra, and Penta in higher saccharides.

Glucose syrup is regular conversion, ion-exchanged syrup, produced under very stringent manufacturing specification. It is a purified, aqueous solution of nutritive saccharides obtained from starch.

The purpose of using glucose in making Jams and Jellies is to prevent their cane sugar ingredient from crystallizing. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness. In confectionery, hard candies are made entirely out of Glucose syrup, without additing cane sugar. In Ice Cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture.