Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

Is it true that is glucose syrup the same as high fructose corn syrup?
no