The process of making glucose syrup involves breaking down starch molecules through hydrolysis (using water and sometimes acid or enzymes), which converts them into simpler sugars, primarily glucose. This syrup is often used in candies, baked goods, beverages, and processed foods because it helps to retain moisture, improve texture, and prevent crystallization of sugars.

Glucose syrup can vary in sweetness depending on the degree of hydrolysis, and it is sometimes labeled based on its "DE" (dextrose equivalent), which indicates the level of glucose in the syrup. The higher the DE, the sweeter and more liquid the syrup will be.