Glucose syrup accounts for about 25% of the amount of sugar in the gum formulation. The glucose syrup used is an acidic type with DE=42 or DE=35. High molecular weight sugars increase the chewability of the tissue and make the release of sugars slow and continuous. The most important point to be considered regarding the use of glucose syrup in the preparation of chewing gum is the concentration of Be = 44-45 and the dry matter is 85%. This is because the gum production process is not a thermal process and the amount of water added should be as low as possible. In general, glucose syrups make chewing easier, prevent the gum from sticking to the teeth, the shape of the product is preserved during cutting and packaging, and it makes it shine, and the shelf life of the product increases.

It is widely used for sweetening and coating in all kinds of chewing gum and bubble gum, pure or combined with sucrose. More than 10% of powdered (ground) sucrose can be replaced with dextrose monohydrate. Sucrose, in addition to its sweetening power, increases and intensifies the taste of the product. Also, dextrose is very suitable for covering the surface of chewing gums and balloons. Dextrose monohydrate improves the color and gloss of gum coatings, and the heat taken from the mouth during melting creates a cool feeling in the mouth.