Glucose Syrup vs. Corn Syrup: What’s the Difference?

When it comes to sweeteners, glucose syrup and corn syrup are two commonly used ingredients in the food industry. Both are widely used in baking, confectionery, and processed foods, but many people often wonder what sets them apart. If you are in the food business or simply love baking, understanding the difference between glucose syrup and corn syrup can help you choose the right one for your needs.

At Sudev International, we supply both glucose syrup for baking and corn syrup for food, ensuring you get high-quality products for your recipes and industrial applications.

What is Glucose Syrup?

Glucose syrup is a liquid sweetener derived from starch. It is commonly made from corn, wheat, rice, or potatoes. The starch undergoes a process called hydrolysis, which breaks it down into glucose molecules, resulting in a thick, sweet syrup

Uses of Glucose Syrup:

• Baking : Glucose syrup is widely used in baking to improve texture, retain moisture, and prevent sugar crystallization in cakes, cookies, and pastries.

• Confectionery : It is a key ingredient in candies, gummies, and caramel to provide smooth consistency.

• Ice Cream & Beverages : Glucose syrup helps prevent ice crystals in ice creams and adds a mild sweetness to soft drinks and flavored syrups.

• Processed Foods : It is used in sauces, jams, and salad dressings to improve texture and shelf life.

What is Corn Syrup?

Corn syrup is a type of glucose syrup that is specifically made from cornstarch. Like glucose syrup, it undergoes hydrolysis to break down the starch into sugars, resulting in a thick, clear syrup. The key difference is that all corn syrup is glucose syrup, but not all glucose syrup is corn syrup.

Uses of Corn Syrup:

• Sweetening & Moisture Retention: Corn syrup is widely used in food products such as soft drinks, cereals, and processed snacks to provide sweetness and keep food fresh.

• Baking & Cooking: It helps keep baked goods soft and chewy, making it a popular choice for pies, bread, and cookies.

• Candy Making: Corn syrup prevents sugar crystallization, ensuring smooth textures in caramel, toffees, and nougat.

• Sauces & Dressings: It is used to enhance the thickness and flavor of sauces, syrups, and marinades.

Key Differences Between Glucose Syrup and Corn Syrup

Feature	Glucose Syrup	Corn Syrup
Source	Made from corn, wheat, rice, or potatoes	Made only from cornstarch
Sweetness Level	Less sweet than corn syrup	Slightly sweeter
Uses	Baking, candy making, ice cream, and sauces	Baking, sweetening beverages, and processed foods
Crystallization Prevention	Excellent	Excellent
Texture	Thick and smooth	Thick and slightly sticky

Which One Should You Choose?

The choice between glucose syrup and corn syrup depends on the specific application:

• If you need a less sweet option that improves texture and prevents crystallization in baking, candy making, or ice cream, glucose syrup for baking is the better choice

• If you need a milder sweetener for processed foods, beverages, and sauces, corn syrup for food works well

  
  

At Sudev International, we provide high-quality glucose syrup and corn syrup for various industries. Whether you are a baker, confectioner, or food manufacturer, we ensure that you get the best products to enhance your recipes and formulations.

Conclusion

While glucose syrup and corn syrup are similar in many ways, they have distinct properties that make them suitable for different applications. Understanding their differences helps you choose the right sweetener for your needs.

If you’re looking for premium glucose syrup for baking or corn syrup for food, Sudev International is your trusted supplier. Contact us today for high-quality sweeteners at competitive prices.

FAQs - Glucose Syrup vs. Corn Syrup

Which is sweeter: Glucose Syrup or Corn Syrup?

The sweetness of both glucose syrup and corn syrup can vary depending on the processing method. Generally, corn syrup has a lower sweetness than glucose syrup, as it is less refined and typically contains more glucose molecules. However, high-fructose corn syrup (HFCS), a variation of corn syrup, is significantly sweeter.

Is Glucose Syrup the same as High-Fructose Corn Syrup (HFCS)?

Which syrup is better for baking: Glucose Syrup or Corn Syrup?

What is the role of Corn Syrup in food production?

Is Glucose Syrup used in beverages?

Are Glucose Syrup and Corn Syrup the same in terms of texture?

Which syrup is better for making fondant: Glucose Syrup or Corn Syrup?