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:
“Your letter of excuses has arrived. I receive the letter but do not admit the excuses except in courtesy, as when a man treads on your toes and begs your pardon—the pardon is granted, but the joint aches, especially if there is a corn upon it.”
—George Gordon Noel Byron (1788–1824)