Our glucose syrup is produced like glucose by enzymatic decomposition from starch. Depending on the crop, the starch is made from, it is also referred to as rice syrup, corn syrup or wheat syrup. Most glucose syrup is liquid, but it can also be dried and packaged as a powder.
Frusano exclusively uses fructose-free glucose syrup made from extremely thoroughly purified starch because of its physiological properties and superior taste (> information on gluten content).
However, caution is required when consuming other manufacturs' products because the term “glucose syrup” may be legally used for syrups containing glucose that has been converted in part into fructose in order to achieve greater sweetness. This is especially true for “High Fructose Corn Syrup (HFCS)” widely used in the US as a replacement for crystal sugar. Because of HFCS, corn syrup has generally gained the reputation of containing high fructose, which is often, but not always, the case. Our analyses of commercial products have shown wide use of fructose-containing glucose syrups.
It is true that glucose syrup, rice syrup and wheat syrup may contain high levels of fructose.
It is incorrect to assume that glucose syrup, rice syrup and wheat syrup always contain fructose, because there are fructose-free variants. The glucose syrup contained in the products we distribute is always the fructose-free variety.
Apart from glucose, glucose syrup contains chains of glucose molecules: maltose which consists of two glucose molecules, and oligosaccharides which consist of more than two glucose molecules. Made up exclusively of glucose, these sugars are permitted if you suffer from fructose malabsorption or fructose intolerance.
In addition, glucose syrup has a "softer" sweetness and tastes better than pure glucose.