Food-Info.net> Questions and Answers > Food products > Chocolate

Why is glucose syrup used in chocolate?

Glucose syrup is principally manufactured from corn. At one time only one type of glucose syrup was manufactured - 42 Dextrose Equivalent, but today automation of the production process means that different compositions of glucose syrup can be made. Corn syrup or glucose syrup can be used as a sweetener in chocolate but it has a high water content which affects the rheological or flow properties of the chocolate, so it is not often used. Glucose syrup is used in fondants, toffees etc.

Reference:
S.T. Beckett, Industrial chocolate manufacture and use. 3rd edition. Blackwell Science, 1999