What defines glucose syrup in terms of fructose content?

Glucose syrup is defined as a syrup that does not contain fructose or contains less than 20 % fructose by weight in the dry state.

Does glucose syrup contain any added flavouring or colour?

The definition specifies that the syrup does not contain added flavouring or colouring matter.

How should glucose syrup be stored to maintain its quality?

Glucose syrup should be kept in a cool, dry place, sealed against moisture and contamination to preserve its stability.

Glucose Syrup

Glucose syrup is a liquid sweetener that contains less than 20% fructose by weight and does not include added flavouring or colouring. It is classified among other sugars and sugar syrups without added additives.

Prices, specifications and international trade for glucose syrup under HS 170230.

Glucose Syrup Price

$629USD/t

Published reference · Jul 1, 2026

Glucose syrup is quoted in USD/t at FRA. Historical customs values may differ from the headline reference.

Explore glucose syrup prices

Glucose Syrup Historical Unit Values

Glucose Syrup Suppliers

Find glucose syrup suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

Explore glucose syrup suppliers

Glucose Syrup Exports and Imports

Loading trade map…

France led reported glucose syrup exports in 2025, at $546M.

Compare glucose syrup exporting countries

Glucose Syrup Specifications and Quality

Glucose syrup grading factors include Dextrose equivalent, Solids content, and Viscosity.

Grading Factors

Quality assessment for glucose syrup considers Dextrose equivalent, Solids content, and Viscosity.

Dextrose equivalent
Dextrose equivalent (DE) measures the degree of starch conversion and directly influences sweetness, viscosity, and humectancy. Buyers select a DE range based on the functional needs of their application.
Solids content
Solids content, typically measured as Brix, determines the concentration of the syrup and affects its sweetness, viscosity, and storage stability. Consistent solids are critical for batch reproducibility.
Viscosity
Viscosity affects handling, pumping, and mixing in manufacturing processes. It is influenced by DE and temperature, and buyers may specify a viscosity range for their equipment.
Color and clarity
Color and clarity are important for applications where the syrup's appearance affects the final product, such as in clear beverages or light-colored confections.

Common Defects

Recorded defects for glucose syrup include Crystallization, Color development, and Microbial spoilage.

Crystallization
Crystallization can occur if the syrup is stored at low temperatures or if the solids content is too high, leading to a gritty texture and handling difficulties.
Color development
Darkening or off-colors can result from excessive heat during processing or from impurities, affecting the appearance of the final product.
Microbial spoilage
Microbial spoilage, such as yeast or mold growth, can occur if the syrup is contaminated or stored improperly, leading to off-flavors and potential safety issues.

Glucose Syrup Facts and HS Code

Glucose syrup belongs to sugar and sweeteners within softs and tropicals. Its customs classification covers HS 170230.

Glucose Syrup HS Code

Also known as	Dextrose
Product type	Intermediate
Form	Refined
Position in the chain	Processed
Category	Sugar and sweeteners — Softs and tropicals
HS codes	170230
HS6 description	Sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter
Quoted in	USD/t
Reference location	FRA

Production & Handling

Glucose syrup storage guidance: Store glucose syrup in clean, sealed tanks or containers at a stable temperature to prevent crystallization and microbial growth. Avoid moisture ingress and contamination, as these can affect clarity and shelf stability.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Store glucose syrup in clean, sealed tanks or containers at a stable temperature to prevent crystallization and microbial growth. Avoid moisture ingress and contamination, as these can affect clarity and shelf stability.
Processing steps	Extract starch from the source crop Liquefy the starch slurry with heat and enzymes Saccharify the liquefied starch to convert it into glucose Refine the resulting syrup by filtration and carbon treatment Evaporate water to concentrate the syrup to the desired solids level Cool and store the finished syrup in bulk tanks

Packaging

Typical glucose syrup packaging includes Bulk tanker, Intermediate bulk container (IBC), and Drums.

Bulk tanker
Bulk tankers are used for large-volume deliveries to food processing plants, where the syrup is pumped directly into storage tanks.
Intermediate bulk container (IBC)
IBC totes are used for medium-volume orders, offering easier handling and storage than drums while still providing a contained, sealed environment.
Drums
Drums are used for smaller quantities or for applications where the syrup is dispensed manually, providing a convenient and portable packaging option.

Uses & Risks

Glucose syrup is used in Confectionery sweetener, Beverage sweetener, and Bakery humectant.

End Uses

Confectionery sweetener
In confectionery, glucose syrup controls sugar crystallization, providing a smooth texture and preventing grittiness in candies, caramels, and marshmallows.
Beverage sweetener
In beverages, glucose syrup adds sweetness and body, contributing to mouthfeel and flavor balance in soft drinks, juices, and sports drinks.
Bakery humectant
In baking, glucose syrup retains moisture, extends shelf life, and promotes browning in breads, cakes, and cookies.
Fermentation substrate
In fermentation, glucose syrup serves as a readily fermentable sugar source for producing ethanol, organic acids, and other bio-based chemicals.
Pharmaceutical excipient
In pharmaceuticals, glucose syrup is used as a sweetener and viscosity modifier in syrups, elixirs, and other liquid dosage forms.

Uses and Related Commodities

Downstream industries	Confectionery manufacturing, Beverage production, Bakery and snack manufacturing, Pharmaceutical and nutraceutical manufacturing, Fermentation and bio-based chemical production

Sourcing risks

Risk	Category	Severity	Mitigation
Microbial contamination Food safetyHigh If the syrup is contaminated with pathogens or their toxins during processing or storage, it can pose a health risk. Proper sanitation and microbial testing are essential.	Food safety	High	Implement rigorous hygiene protocols and conduct regular microbial testing at critical control points.
Adulteration FraudMedium Adulteration with cheaper sweeteners or dilution with water can occur, affecting the syrup's DE and solids content, and potentially leading to product quality issues.	Fraud	Medium	Verify supplier certifications and conduct independent testing of DE and solids content upon receipt.
Temperature abuse LogisticsMedium Temperature fluctuations during transport or storage can cause crystallization or viscosity changes, affecting the syrup's usability.	Logistics	Medium	Maintain stable temperatures during transit and storage, and use insulated or heated tanks if necessary.

Glucose Syrup Questions

What defines glucose syrup in terms of fructose content?: Glucose syrup is defined as a syrup that does not contain fructose or contains less than 20 % fructose by weight in the dry state.
Does glucose syrup contain any added flavouring or colour?: The definition specifies that the syrup does not contain added flavouring or colouring matter.
How should glucose syrup be stored to maintain its quality?: Glucose syrup should be kept in a cool, dry place, sealed against moisture and contamination to preserve its stability.