Glucose syrup is the concentrated solution of sugars from the acid or enzymic hydrolysis of starch (usually maize or potato starch); a mixture of varying amounts of glucose, maltose, and glucose complexes. Usually 70% total solids by weight, containing glucose, maltose, and oligomers of glucose of three, four, or more units. May be in dried form. Used as a sweetening agent in sugar confectionery; also termed corn syrup, corn starch hydrolysate, starch syrup, confectioners' glucose, and uncrystallizable syrup.
Pancake syrup or maple flavour syrup is flavoured glucose syrup.
See also corn syrup; dextrose equivalent value.
syr·up / ˈsirəp; ˈsər-/ (also sirup) • n. a thick sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. ∎ a thick sweet liquid containing medicine or used as a drink: cough syrup. ∎ a thick sticky liquid derived from a sugar-rich plant, esp. sugar cane, corn, and maple. ∎ fig. excessive sweetness or sentimentality of style or manner: Mr. Gurney's poems are almost all of them syrup.
Hence syrupy (-Y1) XVIII.