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Corn syrup

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Corn syrup is a food syrup, which is made from the starch of maize (nearly always the intended meaning of "corn" in the United States and Canada) and composed mainly of glucose. 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, created when corn syrup undergoes enzymatic processing that produces a sweeter compound containing higher levels of fructose. Corn syrup is a sweet syrup extracted from corn. It is sold as light corn syrup, which is slightly sweet and bland, or dark corn syrup, which tastes like molasses.

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Corn syrup is a sweet syrup extracted from corn. It is sold as light corn syrup, which is slightly sweet and bland, or dark corn syrup, which tastes like molasses. Corn syrup is a food syrup, which is made from the starch of maize (nearly always the intended meaning of "corn" in the United States and Canada) and composed mainly of glucose. 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, created when corn syrup undergoes enzymatic processing that produces a sweeter compound containing higher levels of fructose. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from cornstarch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, rice and potatoes are the most common sources.