Is Liquid Glucose Sweeter Than Sugar? Unpacking the Sweetness Myth

January 8, 2026 •

4 min read

With a relative sweetness rating of approximately 0.6 compared to sucrose's 1.0, liquid glucose is definitively less sweet than table sugar. The seemingly simple question of whether liquid glucose is sweeter than sugar has a complex answer rooted in chemical structure and functional properties that go far beyond just taste.

Quick Summary

Liquid glucose is less sweet than table sugar (sucrose) due to fundamental chemical differences, which also explain its unique functional benefits in baking and confectionery, such as controlling crystallization and retaining moisture.

Key Points

Less Sweetness: Liquid glucose is significantly less sweet than table sugar (sucrose), with a relative sweetness of about 0.6 compared to sucrose's 1.0.
Chemical Composition: Table sugar is a disaccharide of glucose and fructose, while liquid glucose is a solution of glucose and other saccharides from starch hydrolysis.
Prevents Crystallization: A key function of liquid glucose is its ability to inhibit sugar crystallization, which is crucial for achieving smooth textures in candies, ice cream, and jams.
Retains Moisture: Liquid glucose acts as a humectant, helping baked goods stay soft and moist for an extended period.
Health Perspective: From a health standpoint, consuming all added sugars in moderation is key, and the total quantity is more significant than the specific type.
Different Uses: Because of its functional differences, liquid glucose is not a one-to-one substitute for sugar but is used for specific textural and shelf-life benefits in recipes.

The Simple Answer: Liquid Glucose is Less Sweet

Contrary to what some might assume, liquid glucose is not sweeter than granulated table sugar. This fact is rooted in the distinct chemical makeup of the two sweeteners. Standard table sugar, or sucrose, is a disaccharide molecule composed of one glucose molecule and one fructose molecule bonded together. Liquid glucose, also known as glucose syrup, is a solution of saccharides—primarily glucose—derived from the hydrolysis of starch, commonly from corn, rice, or potatoes.

When sweetness is measured on a relative scale with sucrose set at 1.0, glucose ranks significantly lower. While the exact figure can vary depending on its concentration and purity (referred to as Dextrose Equivalent, or DE), glucose typically has a relative sweetness of around 0.6 to 0.8. The reason for sucrose's higher sweetness is the presence of fructose, a simple sugar that is notably sweeter than glucose. This chemical distinction explains why a small amount of table sugar can provide a powerful sweet flavor, while a higher quantity of liquid glucose is needed to achieve the same intensity of sweetness.

The Chemical Difference Between Liquid Glucose and Sugar

To understand their sweetness and function, it's crucial to look at the basic chemistry. All sugars are carbohydrates, but they are categorized based on their molecular size.

Sucrose (Table Sugar): A disaccharide. It consists of two monosaccharides (single sugars), glucose and fructose, chemically bonded together. This structure requires digestion to break the bond before the body can absorb the individual simple sugars.
Liquid Glucose (Glucose Syrup): A mix of saccharides. It is produced by breaking down starch (a complex carbohydrate made of many glucose units) into a solution of glucose and other saccharides. The Dextrose Equivalent (DE) indicates the percentage of reducing sugars present, which influences its sweetness and other properties.

Why the Chemical Structure Matters

The difference in chemical structure has profound effects on how these sweeteners behave in food and how our bodies process them. For example, sucrose's crystalline structure makes it prone to forming crystals, which is why candies can become grainy. Liquid glucose, with its non-crystalline nature, prevents this from happening. The body absorbs glucose directly from the small intestine, leading to a quicker rise in blood sugar, while sucrose first needs to be broken down into its component parts.

Beyond Sweetness: Functional Differences in Baking and Confectionery

In the culinary world, liquid glucose is not simply a less sweet sugar substitute; it is a functional ingredient chosen for its unique properties. These properties are often more valuable to a recipe's outcome than just the flavor profile.

Here are some of the key functional benefits of liquid glucose:

Prevents Crystallization: In hard candies, fondants, and ice creams, liquid glucose interferes with the crystallization of other sugars, ensuring a smooth, non-grainy texture.
Retains Moisture: As a humectant, liquid glucose attracts and retains moisture. This is vital for keeping baked goods like cakes, cookies, and brownies soft, fresh, and moist for longer periods.
Adds Body and Texture: The viscous nature of glucose syrup adds body and chewiness to confections and smoothness to ice cream, improving mouthfeel.
Promotes Browning: Liquid glucose contributes to desirable browning and caramelization in baked goods, creating a richer color and flavor.

Liquid Glucose vs. Sugar Comparison Table


Feature	Liquid Glucose (Syrup)	Table Sugar (Sucrose)
Relative Sweetness	Approx. 0.6–0.8 (compared to sucrose at 1.0)	1.0 (standard benchmark)
Chemical Composition	A solution of saccharides, primarily glucose, derived from starch hydrolysis.	A disaccharide made of one glucose and one fructose molecule.
Physical State	A thick, viscous, transparent liquid or syrup.	Crystalline granules.
Key Culinary Function	Prevents crystallization, retains moisture, and adds texture.	Primary sweetening agent.
Crystallization	Interferes with and prevents sugar crystallization.	Prone to crystallization, especially at high concentrations.
Texture Contribution	Creates smooth, pliable, and chewy textures.	Adds crispness and a less chewy texture.
Primary Source	Starch from corn, wheat, rice, or potatoes.	Sugarcane or sugar beets.

Health Considerations: Which is Better for You?

When it comes to health, neither liquid glucose nor table sugar can be considered inherently 'better' in excess. Most health authorities agree that the amount of added sugar consumed is what matters most, not the source. Both are metabolized by the body for energy, though glucose can be absorbed more quickly. Excessive intake of any added sugar is linked to various health issues, including weight gain and metabolic problems. While some argue about the metabolic differences of fructose versus glucose, in moderate amounts, the source is less important than the total quantity. A balanced diet low in all added sugars is recommended for optimal health. You can find more information on food science principles and nutrition from authoritative sources like the Institute of Food Science and Technology, which offers resources on sugars and other food additives.

Conclusion: More Than Just Sweetness

To answer the question, "Is liquid glucose sweeter than sugar?" with a definitive 'no' is accurate, but it only tells part of the story. Liquid glucose is deliberately less sweet than sucrose, and this characteristic, combined with its anti-crystallization and moisture-retaining properties, makes it an invaluable tool for professional and home bakers alike. Rather than being a simple substitute, it is a functional ingredient with a unique role in creating the ideal texture and shelf life for a wide array of confectionery and baked goods. Understanding the distinction is key to mastering its use and achieving desired culinary results.

Frequently Asked Questions

While liquid glucose and corn syrup are often used interchangeably, and both are derived from cornstarch in the US, they are not always the same. Corn syrup is a type of glucose syrup, but pure liquid glucose (glucose syrup) contains mostly glucose, while corn syrup can contain a mix of glucose and fructose, which makes it slightly sweeter.

A baker would use liquid glucose primarily for its functional properties beyond sweetness. It prevents sugar crystallization for smooth, non-grainy textures in items like fondant and ice cream, and it acts as a humectant to keep baked goods soft and moist.

Liquid glucose prevents crystallization by interfering with the orderly formation of sucrose crystals. Its viscous, non-crystalline nature keeps other sugar molecules from bonding together and forming the granular structure that leads to a grainy texture.

Yes, liquid glucose tastes less intensely sweet than table sugar (sucrose). Additionally, it provides a different flavor profile; glucose has a slower onset of sweetness with a greater linger, while fructose offers a quicker, cleaner sweetness.

Substituting sugar for liquid glucose is not a straightforward 1:1 swap. While you can substitute, you will need to adjust the recipe to account for the difference in sweetness, and the final product may have a different texture, moisture content, and crystallization tendency.

From a health perspective, liquid glucose is not a healthier alternative to sugar. Both are added sugars and should be consumed in moderation. The body processes all added sugars similarly, and excessive intake of either can have negative health effects.

Liquid glucose should be stored in a cool, dry place. Due to its thick, viscous nature, it can be handled more easily by lightly oiling measuring tools before use.

Dextrose Equivalent (DE) measures the percentage of reducing sugars, primarily glucose, in a glucose syrup. A higher DE value indicates a higher percentage of simple sugars, resulting in a sweeter, less viscous syrup.