What is the classification of glucose syrup?

December 13, 2025 •

3 min read

According to food science experts, the classification of glucose syrup is primarily determined by its Dextrose Equivalent (DE), a measure of the extent to which starch has been hydrolyzed into simpler sugars. This value is critical for manufacturers, as it dictates the syrup's sweetness, viscosity, and functionality in various food applications. From low-conversion maltodextrins to high-conversion syrups, each type serves a specific purpose in the food industry.

Quick Summary

Glucose syrup classification depends on its Dextrose Equivalent (DE), which quantifies starch conversion into simple sugars, and its botanical source. Key types include low-, intermediate-, and high-conversion syrups, each offering different levels of sweetness, viscosity, and functional properties for specific food applications. Other classifications include high-maltose syrups and solid/powdered varieties.

Key Points

DE Value Determines Classification: The Dextrose Equivalent (DE) is the primary metric for classifying glucose syrup, indicating the degree of starch hydrolysis.
Low DE Syrups are Bulking Agents: Syrups with a low DE (20-35) are less sweet, highly viscous, and are mainly used as bulking agents and texture modifiers.
High DE Syrups Provide Sweetness: Syrups with a high DE (55-98) are very sweet, have low viscosity, and are excellent for sweetening and moisture retention.
Source Varies: Glucose syrup can be derived from various starches, including corn, wheat, potatoes, and rice.
Functional Variety: Different DE levels enable specific functions in food products, such as controlling crystallization, acting as a humectant, or enhancing fermentation.
Corn Syrup is a Subtype: All corn syrup is a type of glucose syrup, but not all glucose syrup is corn syrup, as the term 'glucose syrup' is broader.

Understanding Dextrose Equivalent (DE)

The primary method for classifying glucose syrup is the Dextrose Equivalent (DE), which measures the percentage of reducing sugars present in the syrup's dry matter. Pure dextrose has a DE of 100, while starch has a DE of approximately 0. The hydrolysis process, which breaks down starch molecules into smaller sugar units, directly influences the final DE value. A higher DE indicates a greater conversion of starch, resulting in a sweeter, less viscous, and more hygroscopic syrup. This classification system is crucial for manufacturers to select the right syrup for their specific functional needs.

Low-Conversion Glucose Syrup (DE 20-35)

Low-conversion syrups, often called maltodextrins, have a low DE value due to minimal starch hydrolysis. They are characterized by high viscosity and low sweetness, and are not as prone to browning.

Key properties: High viscosity, low sweetness, excellent binding, and bulking properties.
Typical uses: Used in products like frozen dairy desserts, ice cream, and salad dressings, where they improve body and texture without adding excessive sweetness.

Intermediate-Conversion Glucose Syrup (DE 35-55)

This category offers a balanced profile, bridging the properties of low and high DE syrups. They are moderately sweet and viscous, making them suitable for a wide range of applications.

Key properties: Moderate sweetness and viscosity; helps control sugar crystallization.
Typical uses: Found in confectionery products like caramels, hard candies, and chewing gums, as well as in baked goods and beverages.

High-Conversion Glucose Syrup (DE 55-98)

These syrups undergo extensive hydrolysis, leading to a high DE value. They are characterized by high sweetness and low viscosity.

Key properties: High sweetness, low viscosity, and a high concentration of fermentable carbohydrates.
Typical uses: Widely used in jams, jellies, soft drinks, and certain bakery items where sweetness and moisture retention are key.

Specialty Glucose Syrups

Beyond the standard DE classification, other specialized glucose syrups exist based on their composition or production method:

High-Maltose Glucose Syrup: Produced using specific enzymes, these syrups have a high maltose content (over 50%). They are less humectant and resistant to crystallization, making them ideal for hard candies.
Corn Syrup: In the U.S., 'corn syrup' is a common term for glucose syrup derived specifically from cornstarch. While similar, corn syrup is a type of glucose syrup, but not all glucose syrups are corn syrup, as they can be made from other starches like wheat or potatoes.

Comparison of Glucose Syrups by DE


Feature	Low-Conversion (DE 20-35)	Intermediate-Conversion (DE 35-55)	High-Conversion (DE 55-98)
Sweetness	Low	Medium	High
Viscosity	High (Thick)	Medium	Low (Runny)
Freezing Point Depression	Low	Medium	High
Primary Function	Bulking agent, texture modifier	General-purpose sweetener, crystallization control	High sweetness, moisture retention
Common Applications	Ice cream, frozen desserts	Confectionery, baked goods	Jams, soft drinks, beverages

Conclusion: The Versatility of Classified Glucose Syrups

The classification of glucose syrup is not a simple matter, but is a sophisticated system that hinges primarily on the Dextrose Equivalent (DE) and, secondarily, on the starch source. This numerical value dictates the syrup's fundamental properties, from sweetness and viscosity to its anti-crystallization and humectant capabilities. Understanding these classifications allows food manufacturers and culinary professionals to select the precise syrup for their intended application, whether it's for adding body to frozen desserts or providing sweetness and moisture to baked goods. The result is a highly versatile ingredient that is a cornerstone of the modern food industry, enhancing the texture, flavor, and shelf life of countless products.

Authority Link

For additional information on the chemistry behind glucose production, the Wikipedia article on Glucose Syrup provides a comprehensive overview of the hydrolysis process: https://en.wikipedia.org/wiki/Glucose_syrup

Frequently Asked Questions

Dextrose Equivalent (DE) measures the percentage of reducing sugars in glucose syrup and indicates the extent of starch hydrolysis during production. A higher DE means more simple sugars, resulting in a sweeter, less viscous syrup.

Low DE syrups are less sweet, more viscous, and function primarily as thickeners and bulking agents. High DE syrups are sweeter, less viscous, and are mainly used for sweetening and moisture control.

No, corn syrup is a specific type of glucose syrup derived from cornstarch. While all corn syrup is glucose syrup, glucose syrup can also be made from other starches like wheat, rice, or potatoes.

Glucose syrup is manufactured through the enzymatic or acid hydrolysis of starch. The process involves breaking down large starch molecules into smaller sugar units, followed by purification and evaporation.

High-maltose glucose syrup has a high maltose content, making it less humectant than standard glucose syrup. This property is beneficial for making hard candies that are less prone to becoming sticky.

Lower DE glucose syrups are used in ice cream to add body and texture, and to prevent the formation of large, icy crystals. This results in a smoother, creamier mouthfeel.

Glucose syrup prevents crystallization, controls moisture (acting as a humectant), adds body and texture, and serves as a sweetening agent.

Yes, different quality grades exist, including food grade for confectionery and beverages, and pharmaceutical and industrial grades for medicinal formulations and fermentation.