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Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) 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 manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme xylose isomerase, thus producing a sweeter compound due to higher levels of fructose
Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.
If mixed with Sugar, Water, and cream of tartar corn syrup can be used to make a sugar glass.
Corn syrup’s major uses in commercially prepared foods are as a thickener, a sweetener, and as a humectant – an ingredient that retains moisture and thus maintains a food’s freshness.
Corn Syrup is widely used in candies, jams, jellies, fountain, and table syrups, where it imparts flavor, body, and moisture retention.
24 months from production date
Store in a clean, cool area free from infestation