Starch syrup, also called glucose syrup (mizuame in Japan, mulyeot in Korea), is made by breaking down starch from corn, potato, cassava or rice with acid or enzymes into a mixture of glucose, maltose and longer sugar chains. It is a thick, clear syrup that is noticeably less sweet than ordinary sugar.
Bakers and confectioners use it to keep cakes moist, to give glazes and sauces a glossy shine, to add chewiness and to stop sugar from crystallising. It is part of the sweet, sticky and fiery seasoning on Samyang’s Extreme Buldak Zzaldduk, and in the Shoei Tokyo Sweet Banana Gift Box it helps sweeten and moisten the soft sponge and cream.
Starch syrup is not the same as reduced starch syrup, which has been hydrogenated into sugar alcohols. Even when it is made from wheat, almost no gluten remains, and EU rules exempt wheat-based glucose syrups from allergen labelling.
