Hydrolysis of starch polymers leads to the creation of soluble glucose syrups with increased sweetness, increased osmolarity and reduced viscosity. At low hydrolysis ratio, these glucose syrups are soft and viscous and tend to retrograde. This necessitates the use of drying operations such as spray drying to ensure the stability of such hydrolysis products. Since the syrup is extracted from corn, it is gluten-free.