Liquid Glucose, Corn Syrup or Glucose Syrup are synonyms and are usually manufactured by subjecting starch to high temperature in the presence of acid. However, Liquid Glucose of same Dextrose Equivalent can be manufactured by enzymatic conversion but the spectrum of saccharides will differ and so also the properties, in comparison to acid converted Liquid Glucose.
Generally known as Liquid Glucose or Corn Syrup it is a mixture of mono, di, tri, tetra, penta & higher Saccharides.
Liquid Glucose contains dextrins, which retard the process of crystallisation. This is an advantageous factor in number of applications in manufacturing food products like jam, jellies, chewing gums, canned fruits etc.