Ingrédient · Ingrédient
Sciroppo di glucosio zucchero
A sugar syrup made from starch that's fine in normal amounts but adds empty calories if overeaten.
Glucose syrup (sciroppo di glucosio) is a sweetener made by breaking down starch (usually corn, wheat or potato) into sugars. It behaves like table sugar in the body and is safe to eat, but like any added sugar it contributes calories and can affect teeth and blood sugar if consumed in large amounts.
Affiché en anglais — la traduction arrive.
Why it matters
Glucose syrup is a thick, sweet liquid made by treating starch with acids or enzymes until it breaks down into glucose and shorter sugar chains. Food makers use it to sweeten, add texture, prevent crystallisation in candies, and keep baked goods moist. Once eaten, it's digested just like other sugars: broken down to glucose and used for energy. It's not toxic or dangerous — it's essentially a form of sugar. The main relevance is nutritional, not toxicological.
Sources (2)
- 1.WHO guideline: Sugars intake for adults and children
- 2.EFSA opinion on dietary reference values for sugars
