150. Glucose syrup

Glucose syrup shall be the thick, syrupy, nearly colourless food made by incomplete hydrolysis of starch or of a starch containing substance, and shall not contain —

more than 25% (w/w) moisture;

more than 1% (w/w) ash; and

less than 35% (w/w) reducing sugars, calculated as dextrose on a moisture-free basis,and may contain sulphur dioxide as provided under regulation 19.