CAS 8027-56-3 · HS 1702.30

Glucose Syrup

Glucose Syrup is a viscous, clear-to-pale-yellow liquid sweetener produced by the partial hydrolysis of starch. It contains a mixture of glucose, maltose, maltotriose, and higher saccharides, with the relative proportions set by the depth of hydrolysis.

The product is classified by dextrose equivalent (DE), a measure of reducing sugar content expressed as a percentage of dry substance. Commercial DE values run from about 30 to 60, with each band giving a different balance of sweetness, viscosity, hygroscopicity, and freezing-point depression.

We source bulk Glucose Syrup from top China manufacturers for our partners, working with several of them. The manufacturers are in Guangdong, Henan and Shandong. For this ingredient the minimum order is 300 kg and a 20-foot container takes 24 MT, and a smaller requirement can ship in a combined container with other ingredients.

Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.

or call +86-21-6858 0751

Minimum order: 300 kg
Qty in 20' FCL: 24 MT
Packaging: 250 kg plastic drum or 1,000 kg IBC tote

ISO 9001
HACCP
Halal
Kosher

Specifications

Item	Specification
Appearance	Clear colourless to pale yellow viscous liquid
Odour and Taste	Odourless, clean sweet taste, free from foreign flavour
Dry Substance	78.0 – 82.0%
Dextrose Equivalent (DE)	30 – 60, according to grade
pH (50% solution)	4.0 – 6.0
Colour (ICUMSA units)	≤ 50
Viscosity (43 °C, 80% solids)	8,000 – 30,000 mPa·s, according to DE grade
Sulfated Ash	≤ 0.3%
Sulfur Dioxide	≤ 20 mg/kg
Heavy Metals (as Pb)	≤ 0.5 mg/kg
Arsenic (as As)	≤ 0.5 mg/kg
Total Plate Count	≤ 1,000 cfu/g
Yeast and Mould	≤ 50 cfu/g
Escherichia coli	Negative/25g
Salmonella	Negative/25g

Common Markets Grades

Glucose Syrup is graded primarily by DE.

Low-conversion grades at DE 30 to 38 are thick, mildly sweet, and valued for body and chew. They are the standard grade for fondant, marshmallow, and licorice production.

Regular-conversion syrups at DE 38 to 42, often called confectioner's glucose, sit at the historical reference point for hard candy and caramel work. Intermediate-conversion at DE 42 to 55 raises sweetness and lowers viscosity for fillings, fondants, and ice cream.

High-conversion grades at DE 55 to 68 carry more free glucose and maltose and are common in jams, sauces, and brewing adjuncts. Dual-enzyme high-maltose conversions are sold under separate maltose-syrup specifications.

Solids content is typically 78 to 82 percent for stability against microbial spoilage without preservatives. Spray-dried glucose syrup solids (DE 20 to 40) are free-flowing powders for dry-mix applications.

Applications

Hard candy, lollipops, and toffees to suppress sucrose crystallisation and control hygroscopicity
Soft confectionery: marshmallows, nougat, fondants, jellies, and licorice for body and chew
Caramels and fudges where reducing sugars drive the Maillard browning
Ice cream and frozen desserts to depress freezing point and improve scoopability
Bakery glazes, fillings, and fondant icings for sheen and shelf-life moisture retention
Jams, jellies, fruit preserves, and pie fillings as a co-sweetener with sucrose
Brewing as an adjunct fermentable for beer, malt beverages, and rice wines
Pharmaceutical syrups, lozenges, and pediatric liquids as a sucrose-compatible vehicle
Sauces, ketchups, and barbecue glazes for viscosity and gloss
Sports gels, energy bars, and rehydration solutions as a rapidly available carbohydrate
Tabletop pancake and waffle syrups, blended with maple or flavour concentrates
Dairy desserts, condensed milk products, and sweetened evaporated systems

Brands Using Glucose Syrup

Widely-distributed consumer products that list Glucose Syrup on the ingredient label.

Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.

China Manufacturers of Glucose Syrup

Top Glucose Syrup manufacturers in China.

Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.

How We Help Source Glucose Syrup

Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Glucose Syrup out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Glucose Syrup together with other ingredients such as Stevia, Erythritol and Maltitol into one 20' FCL. If your quantity is small, we can also ship LCL.

Regulatory Status

Glucose Syrup is a long-established food ingredient with global regulatory acceptance.

In the European Union it is recognised in Commission Directive 2001/111/EC relating to sugars intended for human consumption, which defines glucose syrup, dried glucose syrup, and dextrose-equivalent ranges. No E number is required as it is classified as a food, not an additive.

The U.S. Food and Drug Administration recognises corn syrup, the common American name for glucose syrup from maize starch, as GRAS under 21 CFR 184.1865. Standards of identity for confectionery and preserves reference glucose syrup specifications.

JECFA has not set a numerical intake limit, treating glucose syrup as a normal carbohydrate. Pharmacopoeial monographs for liquid glucose appear in the USP-NF, Ph. Eur., and JP. Halal, Kosher, and non-GMO certifications are routinely available depending on starch source.

Manufacturing Process

Glucose Syrup Manufacturing Process

Loading process diagram…

Glucose Syrup begins with refined starch slurry, traditionally maize but also wheat, potato, tapioca, or rice depending on region.

The slurry is gelatinized in jet cookers at around 105 to 110 degrees Celsius, then liquefied with thermostable alpha-amylase down to a target DE of about 10 to 15. This step shortens the amylose and amylopectin chains into shorter dextrins.

Saccharification follows, either by continued acid hydrolysis at low pH or by enzymatic conversion with glucoamylase, beta-amylase, or pullulanase blends. The enzyme mix and reaction time set the final DE and carbohydrate spectrum.

The hydrolysate is refined by carbon decolorisation, mixed-bed ion exchange to remove ash, and filtration. The clarified liquor is evaporated to 78 to 82 percent dry solids and held in heated storage to prevent crystallisation.