Corn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is created when corn syrup undergoes enzymatic processing, producing a sweeter compound that contains higher levels of fructose.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, tapioca and potatoes are the most common other sources.
Read more about Corn Syrup: Commercial Preparation, Uses
Famous quotes containing the word corn:
“Cole’s Hill was the scene of the secret night burials of those who died during the first year of the settlement. Corn was planted over their graves so that the Indians should not know how many of their number had perished.”
—For the State of Massachusetts, U.S. public relief program (1935-1943)