The first starch syrup was obtained by adding malt to Arrowroot Starch in the ninth century in Japan. In the middle of the seventeenth century, a German chemist named A.S Marggraf prepared the pure glucose from Grape juice. In 1781 AD it was found that when acidly reacts with starch they can lead to producing sweet-soluble. During the Napoleonic Wars where sugar importation was not allowed, there was a strong incentive for the development of other sugar substitutes. Industrial production of glucose syrup began from the nineteenth century that was done by using acid hydrolysis. Industrial production of glucose syrups was quickly progressed in the United States of America and corn was used as the main raw material to produce glucose syrup.