Glucose syrup

Glucose syrup suppliers and sourcing guide

Glucose syrup is a concentrated solution of glucose, maltose and longer saccharides made by partly hydrolyzing starch from corn, wheat, potato, tapioca or other sources with acids or enzymes. The hydrolysate is filtered, decolorized with carbon, demineralized by ion exchange and evaporated. Grades are sold by dextrose equivalent (DE), which describes how far the starch has been broken down and sets sweetness, viscosity, browning and freezing point; dried glucose syrup (glucose syrup solids) is the powder form.

See suppliers What to ask for on the COA

Category: Sweeteners
Also known as: Glucose sirup · Corn syrup · Starch hydrolysate syrup · Dried glucose syrup
Facts checked: November 2026

Forms and grades of glucose syrup

Suppliers sell different products under the same name. Specify the one you need.

Low and regular DE syrups
Lower-DE syrups are less sweet and more viscous, used as binders and to control sugar crystallization in confections and frozen desserts.
High-DE and high-maltose syrups
More fully converted syrups with more glucose or maltose, used where more sweetness, browning or fermentability is wanted.
Dried glucose syrup
Spray-dried syrup, also called glucose syrup solids, used in dry mixes, creamers and coatings.
Source-specific syrups
Corn, wheat, tapioca or potato syrups; the starch source matters for allergen (wheat), non-GMO and organic programs.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Dextrose equivalent: DE by Lane-Eynon titration or calculated from the HPLC profile; it is the main grade parameter.
Saccharide profile: DP1, DP2, DP3 and higher saccharides by HPLC, which predicts sweetness, viscosity and crystallization control.
Dry solids: Dry substance by refractive index for syrup, or moisture by oven or Karl Fischer for dried grades.
Sulfated ash and sulfur dioxide: Sulfated ash and sulfur dioxide against the limits in the applicable glucose syrup standard.
Gluten: Gluten by R5 ELISA for wheat-derived syrups when the finished product is labeled gluten-free.
Microbiology: Total plate count, yeast and mold, with osmophilic yeast for syrups held in tanks.

Storage, lots and expiry

Storage and shelf life

Keep syrup in closed, clean tanks or totes at a steady, moderate temperature; cold syrup becomes hard to pump and heat darkens it over time. Dried glucose syrup absorbs moisture and cakes, so store it sealed in a dry area. Shelf life is set by the supplier's specification, with color, solids and micro rechecked on older stock.

Lots and expiry dates

Record DE, solids and color from each COA, since small DE shifts change texture and browning. Keep the starch source on the lot record for allergen and non-GMO tracking, especially if a supplier runs both corn and wheat lines.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

21 CFR 184.1865 states that corn syrup is commonly called glucose sirup or glucose syrup, made by partial hydrolysis of corn starch, and that it is used in food with no limitation other than current good manufacturing practice.
Source: ecfr.gov (opens in a new tab)
21 CFR 168.120 requires glucose sirup to contain not less than 70.0 percent total solids and a reducing sugar content (dextrose equivalent) of not less than 20.0 percent on a dry basis.
Source: ecfr.gov (opens in a new tab)
21 CFR 168.121 covers dried glucose sirup (glucose sirup solids), which is glucose sirup from which the water has been partially removed.
Source: ecfr.gov (opens in a new tab)
Canada's Food Compositional Standards define glucose or glucose syrup as a purified concentrated solution of nutritive saccharides from the incomplete hydrolysis of starch or of a starch-containing substance.
Source: inspection.canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Glucose syrup suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking glucose syrup suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of glucose syrup can brands buy?

Common forms include low and regular DE syrups, high-DE and high-maltose syrups, dried glucose syrup and source-specific syrups. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for glucose syrup include?

Expect dextrose equivalent, saccharide profile, dry solids, sulfated ash and sulfur dioxide, gluten and microbiology, each with its method, specification and result for that lot.

How should glucose syrup be stored?

What is the regulatory status of glucose syrup?

21 CFR 184.1865 states that corn syrup is commonly called glucose sirup or glucose syrup, made by partial hydrolysis of corn starch, and that it is used in food with no limitation other than current good manufacturing practice. 21 CFR 168.120 requires glucose sirup to contain not less than 70.0 percent total solids and a reducing sugar content (dextrose equivalent) of not less than 20.0 percent on a dry basis. 21 CFR 168.121 covers dried glucose sirup (glucose sirup solids), which is glucose sirup from which the water has been partially removed. Canada's Food Compositional Standards define glucose or glucose syrup as a purified concentrated solution of nutritive saccharides from the incomplete hydrolysis of starch or of a starch-containing substance.

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