Glucose Syrup is produced by the controlled hydrolysis of starch (typically corn, wheat, or potato) using acids or enzymes. The dextrose equivalent (DE) value indicates the degree of hydrolysis — higher DE syrups are sweeter and less viscous. Common grades include low DE (28–37), regular DE (38–48), and high DE (58–68). Glucose syrup provides body, texture, sweetness, and viscosity to food products. It controls crystallization in confectionery, enhances browning in baked goods, and serves as a humectant to extend shelf life. It is a versatile and cost-effective ingredient in food manufacturing.