There are a few glucose syrups that are made from wheat, especially coming from Europe.
there is nothing to worry about. There’s no problem for Pesach.
Here is the explanation.
Typical Percentage of Wheat in Glucose Syrup
Glucose syrup made from wheat does not actually contain a percentage of wheat in the final product the way flour or whole-grain products do. Instead, it’s derived from wheat starch, which undergoes extensive enzymatic and chemical processing. The final glucose syrup is almost entirely pure carbohydrate (glucose, maltose, oligosaccharides), with virtually no protein or fat content remaining.
So, you wouldn’t say that glucose syrup is “5% wheat” or “10% wheat” in the way you’d measure ingredients in a recipe. Rather, it’s 100% derived from wheat, but typically contains 0% wheat protein, including gluten.
• In practice, the actual amount of wheat material left in the final product is negligible — often below 20 parts per million (ppm) of gluten, which is the threshold for gluten-free labeling in the EU and US.