Glucose syrup is an enzyme carbon-refined corn syrup which is colorless, transparent, viscous syrup that is half as sweet as cane sugar. Liquid Glucose is used in almost every type of confection, particularly hard candies. It is also used as a preservative in food production to keep foods like jams, jellies, and canned fruit soft and fresh. Liquid Glucose is added to ice cream to reduce the freezing point and enhance the flavour. Dextrose Equivalent (DE): 43