The hydrolysis of starch produces liquid glucose, sometimes referred to as glucose syrup, which is a thick, transparent, and sweet syrup. Although there are many other sources of starch, rice, potatoes, maize, and wheat are the most popular ones. Enzymes, or acids, are used in the hydrolysis process to break down starch into simpler sugars, mostly glucose. The end product is a syrup with a high glucose content and traces of maltose and other sugars.

In the food sector, liquid glucose is frequently used to thicken, sweeten, and humect (to retain moisture) a variety of items, including candies, confections, baked goods, ice creams, and beverages. It is also a component of intravenous fluids used in medicine.

There are many viscosities of liquid glucose that can be customized for particular uses. It is a necessary component in many recipes, particularly those that make candies and other sweets, as it helps to prevent crystallization and gives the finished product a smooth texture. It is frequently chosen in these applications over granulated sugar because of its capacity to regulate moisture and improve the texture of the finished product.