Glucose syrup is a solution (up to 80%) of glucose (dextrose) in water. It is normally obtained by enzymatic hydrolysis of starch, which is a polymer of glucose. Starch from wheat, corn, potato ,corn or any other plant can be used for this purpose. The origin of the starch does not have to be labelled and can only be provided by the producer. However, due to new EU legislation on allergens, glucose syrup derived from wheat has to be labelled as such.

Glucose syrup is less sweet as normal sugar, but has several technological advantages in the food industry.

Commodity: GLUCOSE SYRUP		Produce Date:
Batch No.		Report Date：
Specification	Test Result
Appearance	Colorless, transparent viscous liquid
Smell	Normal
Flavor	Soft sweet, no particular taste
Dry solids	84.12%
DE Value	53
PH Value	5.0
Maltose	53
Boiling temperature	150℃
Transparence	96
Sulphate ash	0.4
Pb(Pb2+)	0.15mg/kg
Cu(Cu)	1.9mg/kg
As(As3-)	0.18mg/kg
Coliforms (N)	11mpn/100g
Total bacterias (N)	650/g
Pathogens (samolnella)	Negative