Glucose syrup is mainly used in the food industry, accounting for 95% of the total, and the other 5%, mainly used in the pharmaceutical industry. The food industry uses a lot of confectionery, followed by fruit processing, beverages and baking. It is also used in canned and dairy products. Its role in candy production is mainly to control the crystallinity to meet the needs of different types of candy.

Glucose syrup with widely added glucose syrup should be treated separately according to specific conditions. 63DE syrup can increase the hygroscopicity and softness of candy, and inhibit the corrosion of candy by microorganisms. It is often used in the production of chewing gum and fudge. The 35-42DE acid-converted glucose syrup can increase the solid content, increase the solubility of sucrose, and ensure the particle size of the candy. It is often mixed with sucrose to produce hard candy. Candied fruit is an important product in fruit processing. 63DE glucose syrup is used, with low viscosity and good air permeability. Easily penetrates into the crevices of the pulp or peel. Low value syrup has high average molecular weight, high viscosity, and poor effect.

Glucose syrup has two functions in alcoholic beverages. One is to control suspension, maturity and sweetness. The other is to use high-density glucose syrup as a source of fermented carbohydrates. Add after fermentation or distillation. Glucose syrup is widely used in the baking industry to control the rheological properties of products, thereby reducing the browning reaction of the crust. The oligosaccharides in the syrup can control the structure of the product, and the high dextrose glucose syrup can make the cake absorb water, prevent drying, and extend the shelf life.