Wheat Glucose Syrup
Glucose syrup is a refined sugar product nutritionally similar to other added sugars. Highly processed wheat glucose syrup is generally considered gluten-free under EU rules but is still flagged for wheat allergen labeling in many jurisdictions.
What it is
A liquid sweetener produced by hydrolyzing wheat starch into glucose and other sugars.
Sweetener, humectant, and texturizer in confectionery, baked goods and beverages.
Why it's flagged
- Added sugar - excess linked to obesity, dental caries
- Wheat allergen labeling required in many jurisdictions
What regulators actually say
"Glucose syrup is the affirmed GRAS substance for use as a humectant, formulation aid, and sweetener"
"Wheat-based glucose syrups including dextrose... are exempted from labelling requirements under defined processing conditions"
Regulatory status
United States — FDA
GRAS sweetener (21 CFR 184.1865)
European Union — EFSA
Authorized; wheat-based glucose syrup exempt from gluten labeling under specific conditions (Reg 1169/2011 Annex II)
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