Lexi Webster
Glucose syrup is a sweetener commonly used in confectionery, ice cream, and other sweetened foods. In Australia, there has been some confusion and concern among consumers about whether glucose syrup is gluten-free, especially when it is derived from wheat. Coeliac Australia has clarified that wheat-derived glucose syrup is generally considered gluten-free and suitable for most individuals with coeliac disease, as long as the gluten levels do not exceed 20 ppm. Food manufacturers are not required to specifically label wheat-derived glucose syrup as gluten-free, but they also cannot label it as containing gluten if it falls below the 20 ppm threshold. Glucose syrups made from corn, rice, or potato are more commonly known to be gluten-free.
| Characteristics | Values |
|---|---|
| Glucose Syrup Made from Wheat Safe for Coeliac Disease Patients | Yes, as long as the detectable gluten levels in the glucose syrup do not exceed 20ppm |
| Glucose Syrup Made from Wheat Safe for Gluten-Free Diet | Yes, as long as the detectable gluten levels in the glucose syrup do not exceed 20ppm |
| Gluten-Free Labelling Rules | Food manufacturers can label any product “gluten-free” if it does not contain detectable gluten |
| Glucose Syrup Source | Wheat, maize/non-gluten grain, corn, rice, or potato |
| Glucose Syrup Uses | Sweetener in confectionery, ice cream, and other sweetened foods |
| Glucose Syrup Brands | Queen Fine Foods, Frutex |
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What You'll Learn
Glucose syrup from wheat
Glucose syrup is a sweetener commonly used in confectionery and other sweetened foods. It is typically derived from corn or maize but can also be made from other plant sources such as wheat, potatoes, rice, barley, and cassava.
In Australia, food labelling laws require that products labelled as "gluten-free" must not contain any detectable gluten. However, there is an exemption for wheat-derived glucose syrup. Manufacturers are not required to state on the packaging that the glucose syrup is derived from wheat if the detectable gluten levels are below 20 ppm. This exemption does not affect gluten-free labelling laws, and food items containing wheat-derived glucose syrup are not typically consumed in large quantities regularly, reducing any potential risk.
Coeliac Australia considers wheat-derived glucose syrup suitable for a gluten-free diet and advises that products containing glucose syrup made from wheat are safe for the majority of people with coeliac disease or those requiring a gluten-free diet. However, individual sensitivity to gluten varies, and consultation with a medical advisor is recommended.
While glucose syrup made from wheat may be suitable for those with coeliac disease or gluten intolerance, it is important to note that it is highly processed and contains high levels of sugar and calories. As such, it is generally recommended to limit the consumption of glucose syrup and opt for healthier sweeteners whenever possible.
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Gluten-free labelling laws
In Australia, food manufacturers can label a product as "gluten-free" if it does not contain any detectable gluten. This means that product testing is recommended to confirm compliance with the food code. Glucose syrup, a common sweetener in confectionery and other sweetened foods, can be derived from wheat, maize, or other non-gluten grains. While most wheat-derived glucose syrup contains no detectable gluten, some may contain extremely low levels (up to 10 ppm).
The gluten-free labelling laws in Australia are stringent and provide confidence for those with coeliac disease when choosing food. Foods labelled as "gluten-free" must not contain any detectable gluten, oats or their products, or cereals containing gluten that have used malt or their products. Even if an ingredient is derived from gluten-containing grains, it must be declared on the food label, regardless of the amount. Additionally, "low gluten" foods must contain less than 200 parts per million of gluten, but these are not recommended for a gluten-free diet.
It is important to note that creative terms like "no added gluten," "gluten-friendly," or "coeliac-friendly" are not permitted under the Australian food labelling laws. The use of disease names on food packaging or advertising is also not allowed unless endorsed by a reputable organisation like Coeliac Australia. Coeliac Australia has endorsed products that have been tested to ensure they contain no detectable gluten, providing further assurance for consumers.
While the majority of wheat-derived glucose syrups are considered safe for those with coeliac disease, individual sensitivity to gluten can vary. It is always recommended to consult with a medical advisor when choosing foods that are not labelled as gluten-free, especially for those with coeliac disease or a medically diagnosed gluten-free diet requirement.
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Gluten-free certification
The Gluten-Free Certification Organization (GFCO) is a voluntary program that was developed in 2005 by the Gluten Intolerance Group (GIG). It is the largest and fastest-growing gluten-free certification organization in North America, certifying tens of thousands of products domestically and internationally. The GFCO works with manufacturers to help them achieve certification and improve their processes to meet their strict 80-point Standard. This includes requirements such as:
- All starting ingredients and finished products must test below the applicable gluten-free threshold of the country of sale or 10 parts per million (ppm) (whichever is lower).
- The prohibition of oats in countries where that is a requirement, such as Australia and New Zealand.
- All finished products bearing the GFCO logo must contain 10ppm or less of gluten.
- All ingredients in GFCO-certified products must contain 10ppm or less of gluten.
- GFCO-certified products may not contain barley-based ingredients.
- Finished products and high-risk raw materials and equipment must undergo ongoing testing.
- All manufacturing plants producing GFCO-certified products must undergo, at minimum, an annual audit and must submit finished products to the GFCO.
Food Safety Plus is a third-party certification provider in partnership with GFCO. They offer services including risk assessment, plant audits, equipment testing, and product testing in the plant and at the point of consumer purchase.
In Australia, gluten and wheat must be declared separately in the allergen summary statement. If an ingredient in the product contains gluten, 'gluten' will be listed in the Allergen Summary Statement: 'Contains: Gluten'. These products are not suitable for a gluten-free diet. If a product is labelled 'Contains: Wheat' (without also saying 'Contains: Gluten'), the product is suitable for a gluten-free diet.
In 2016, Food Standards Australia New Zealand (FSANZ) made a change to Standard 1.2.3 of the Food Standards Code. This change means that manufacturers are no longer required to declare when glucose syrup is wheat-derived if detectable gluten levels in the glucose syrup do not exceed 20ppm. Coeliac Australia considers wheat-derived glucose to be suitable for a gluten-free diet.
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Glucose syrup alternatives
Glucose syrup is a sweetener typically found in confectionery, ice cream, and other sweetened foods. While it is usually made from non-gluten sources such as maize (corn), rice, and potatoes, it can also be derived from wheat. Due to its potential wheat content, individuals with gluten intolerance or coeliac disease may be concerned about consuming glucose syrup.
Corn Syrup
Corn syrup, or light corn syrup, is a popular alternative to glucose syrup. It is made entirely from corn starch and is considered a form of glucose syrup. Corn syrup has a sweeter taste and a more liquid consistency compared to glucose syrup. It functions similarly to glucose syrup by preventing sugar crystallization in recipes. When substituting corn syrup for glucose syrup, the end product may be slightly more runny, but this can be mitigated during the cooking process by evaporating the water content.
Rice Syrup
Rice glucose syrup is another option that imparts a glossy texture to dishes. It is perfect for creating frostings, glazes, and icings due to its visual appeal. Rice syrup is also a good choice for those seeking a less sweet alternative to corn syrup.
Potato Syrup
Potato glucose syrup is less sweet than both corn and rice syrups and is highly effective at resisting crystallization. Its thick texture makes it ideal for savoury dishes, such as soups, where its reduced sweetness is an advantage.
Honey and Other Natural Syrups
In addition to the above alternatives, honey and other natural syrups can be used in place of glucose syrup. These options provide different flavours and consistencies, contributing to the overall taste and texture of the final product.
It is important to note that while wheat-derived glucose syrup may be suitable for most individuals with coeliac disease or gluten intolerance, it is always advisable to consult with a medical professional for personalized dietary guidance.
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Glucose syrup in food manufacturing
Glucose syrup is a liquid sweetener commonly used in food manufacturing to improve taste and extend shelf life. It is derived from starchy foods, such as corn, wheat, rice, and potatoes, through a process called hydrolysis, which breaks down glucose molecules to create a concentrated, sweet product with a high glucose content. Glucose syrup is distinct from glucose, which is a simple carbohydrate that serves as the body and brain's primary energy source.
In commercially prepared food products, glucose syrup is used as a thickener, sweetener, and humectant, retaining moisture and maintaining freshness. It is particularly useful in candy production, as it helps create a hard, non-sticky product. Additionally, glucose syrup is often used in baked goods, canned fruits, breads, and packaged snack foods. It is also a key ingredient in soft drinks, sports drinks, jams, and sauces, providing glossiness and improving texture.
The production process of glucose syrup can vary, with different methods resulting in distinct grades of syrup. Glucose syrup was initially produced by combining corn starch with dilute hydrochloric acid and heating the mixture under pressure. However, modern production methods typically involve using enzymes to break down starch molecules into shorter chains, resulting in a mix of sugars.
The properties of glucose syrup change when protein (e.g., gluten) levels exceed 15 parts per million (ppm). At such levels, the syrup becomes unusable for food manufacturing. It is important to note that the majority of wheat-derived glucose contains no detectable gluten, and the presence of gluten in wheat-derived glucose syrup does not impact the 'gluten-free' labelling of products. Food manufacturers can label a product 'gluten-free' if it does not contain detectable gluten.
While glucose syrup is a common ingredient in food manufacturing, it is considered highly processed and loaded with calories and sugar, making it an unhealthy option. Individuals seeking to minimise their intake of glucose syrup are advised to read ingredient labels and opt for whole foods whenever possible.
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Frequently asked questions
Glucose syrup is typically gluten-free, even if made from wheat. Wheat-derived glucose is generally exempt from mandatory allergen declaration, and products containing wheat glucose syrup are considered suitable for most individuals with coeliac disease. However, those with a wheat allergy should consult their medical advisor before consuming products containing wheat-derived glucose syrup.
Glucose syrup derived from wheat will be listed in the ingredients as 'Glucose Syrup (Wheat)'. If the source is a non-gluten grain, such as maize (corn), rice, or potato, it will be labelled as 'Glucose Syrup (Maize/non-gluten grain)'. If the source is not specified, it may be derived from wheat or a non-gluten grain.
Yes, there are gluten-free alternatives to glucose syrup available in Australia, such as Queen Glucose Syrup, which is derived from corn and can be used as a substitute in recipes that call for corn syrup.
