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Corn syrup is a syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major use is in commercially-prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness. Because of its mild sweetness, corn syrup may be used in conjunction with highly-intense sweeteners.
Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavor. [1]
The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch.[2] Technically glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides[3] and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.
High-fructose corn syrup (HFCS) is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble.
Corn syrup is also available as a retail product. The most popular retail corn syrup product in the United States is Karo Syrup, a fructose/glucose syrup.[4]
See also
References
- ^ "Food Product Design: Carbohydrate Sweeteners".
- ^ "Sugar Association Alternative Carbohydrate Sweeteners".
- ^ "International Starch Association Starch and Glucose Glossary".
- ^ Karo Syrup website, frequently-asked questions
External links
Wikipedia content modification information:
- This page was last modified on 6 October 2008, at 13:34.
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