Glucose syrup is a sweet, thick liquid derived from the hydrolysis of starch, usually corn, cassava, rice, or wheat. It's commonly used in the food industry due to its ability to add sweetness, improve texture.
Enzymatic process, Liquefaction, saccharification, filtration, decolorization and ion exchange, starch is turned into glucose syrup, which is further concentrated by multi-effect falling film evaporation.
