DESCRIPTION

Glucose Syrup occurs as a clear, white to light yellow, viscous liquid. It is a clarified, concentrated, aqueous solution of saccharides obtained by the partial hydrolysis of edible starch by food-grade acids and/or enzymes. Depending on the degree of hydrolysis, it contains varying amounts of d-glucose. When obtained from corn starch, it is commonly designated as corn syrup. It is miscible in all proportions with water.