Liquid glucose, often derived from maize (corn), is a syrupy substance made primarily of glucose and other sugars. It is produced through the hydrolysis of starch, typically extracted from corn, which breaks down complex carbohydrates into simpler sugars. Liquid glucose is widely used in the food industry as a sweetener, humectant, and thickening agent, enhancing the texture and moisture content of products like candies, baked goods, and beverages. It also helps to prevent crystallization in confections, providing a smooth consistency. Additionally, liquid glucose is valued in baking for its ability to improve the fermentation process in yeast-based products.