Corn syrup
The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. (January 2023) |
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, 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. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose.
The more general term
Commercial preparation
Historically, corn syrup was produced by combining corn starch with dilute
Corn syrup is produced from number 2 yellow dent corn.[7] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.[8][9]
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE). Most commercially available corn syrups are approximately 1/3 glucose by weight.[citation needed]
Two common commercial corn syrup products are light and dark corn syrup.[10]
- Light corn syrup is corn syrup seasoned with vanilla flavor and salt. It is a nearly clear color.
- Dark corn syrup is a combination of corn syrup and refiner's syrup, caramel color and flavor, salt, and the preservative sodium benzoate. Its color is dark brown.
Uses
Major uses of corn syrup in commercially prepared foods are as a thickener, a sweetener, and a
In the United States,
If mixed with
History
Corn syrup was available at
See also
- Candy corn
- High-fructose corn syrup
- High-maltose corn syrup
- List of syrups
- Maple syrup
- Mizuame
- Molasses
References
- ^ Structure of the world starch market, European Commission - Directorate Agricultural and Rural development, Evaluation of the Community Policy for Starch and Starch Products, Final report 2002, Chapter 1, page 3 [1]
- ^ "Sugar Association Alternative Carbohydrate Sweeteners". Archived from the original on 23 September 2006.
- ^ Wheat starch, Application, International Starch Institute Denmark
- ^ Global casave outlook; Guy Henry, Andrew Westby; 2007; page 600 Archived 5 April 2012 at the Wayback Machine
- ^ "International Starch Association Starch and Glucose Glossary". Archived from the original on 16 July 2002.
- ^ Martin Chaplin and Christopher Bucke, Enzyme Technology (Cambridge, England: Cambridge University Press, 1990), pages 146-154. Available on-line at: London South Bank University: Enzyme Technology. See "Chapter 4: The large-scale use of enzymes in solution", sections:
- ^ "Dent corn" (Zea mays var. indentata) is so called because the tops of its kernels are slightly indented. See Merriam-Webster dictionary.
- ^ "Enzymatic starch hydrolysis: background". Archived from the original on 4 October 2008.
- ^ Trends in U.S. production and use of glucose syrup and dextrose, 1965-1990, and prospects for the future - U.S. Dept. of Agriculture, Economic Research Service report [2]
- ^ "Karo Syrup - FAQ". Karo. ACH Food Companies, Inc. Archived from the original on 11 May 2015. Retrieved 15 May 2015.
- ^ a b Knehr, Elaine. "Carbohydrate Sweeteners". Food Product Design. Virgo Publishing. Archived from the original on 2 January 2013. Retrieved 17 October 2008.
- ^ "5 Things You Need to Know About Maple Syrup". Retrieved 29 September 2016.
- ^ "U.S. Sugar Import Program". USDA. Archived from the original on 22 March 2009. Retrieved 21 March 2009.
- )
- ISBN 978-0-12-746275-2. Retrieved 5 December 2019.
- ^ States, National Confectioners' Association of the United (1956). Annual Report - National Confectioners' Association of the United States.
- ^ OCLC 71833329.
External links
- Media related to Corn syrup at Wikimedia Commons