Glucose syrup is a clear, colourless, viscous solution making it compatible with the physical properties desired in the end products chemically, glucose syrup has functional properties such as high fermentability, viscosity, humectancy a€“ hygroscopicity, sweetness, colligative properties and its role in maillarda€?s reaction. Glucose syrup is one of the main products of photosynthesis and starts cellular respiration in both bacteria and archaea. Fructose is a simple monosaccharide found in many foods. It is a white solid that dissolves readily in water. Honey, tree fruits, barriers, melons, and some root vegetables, contain significant amounts of the fructose derivative sucrose. Sucrose is a disaccharide derived from the condensation of glucose & Fructose. Fructose corn syrup is a sweetener made from corn and can be found in numerous foods and beverages on grocery store shelves. High fructose corn syrup is composed of either 42 or 55 percent fructose with the remaining sugars being primarily glucose and higher sugar. It terms of composition, high fructose corn syrup is nearly identical to table sugar, which is composed of 50 percent fructose and 50 percent glucose. Glucose is one of the simplest forms of sugar that serves as a building block for most carbohydrates. Fructose is a simple sugar commonly found in fruits and honey.High fructose corn syrup is used in foods and beverages because of the many benefits it offers. In addition to providing sweetness at a level equivalent to sugar, high fructose corn syrup enhances fruit & spice flavours in foods. Such as yogurt and spaghetti sauces, gives chewy breakfast bars their soft texture and also protects freshness. Fructose corn syrup keeps products fresh by maintaining consistent moisture.