It has been prepared after a partial hydrolysis of starch from corn or rice using enzyme.
Glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (de= dextrose equivalent level), glucose syrups get different viscosity and hygroscopic properties and so are its effects and flavor, freezing point depression and osmotic pressure.
Other properties such as cohesiveness, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing de.