Glucose Corn Syrups

Glucose syrups—glucose, for short—are clear syrups produced from the hydrolysis (breakdown) of starch. By far the most common starch used in the production of glucose syrup in North America is cornstarch, but any starch, including potato, wheat, or rice, can be used. In the United States, glucose syrup made from cornstarch is commonly called corn syrup. Throughout this text, however, the term “glucose corn syrup” is used to refer generically to syrups derived from any starch. Keep in mind that the syrups made from noncorn starches (such as potato starch) are properly called glucose syrup (or potato syrup, for example), but not corn syrup.