Corn syrup is a sugar that is hydrolyzed from the vegetable maize, which Americans call corn. The process of hydrolysis involves soaking the kernels of corn and then grinding them to remove the starch. The starch is then hydrolyzed with acid. Next, the acid corn enzyme is treated with glucoamylase. The final corn syrup product is about 93% dextrose, which is plant sugar.http://www.elmhurst.edu/~chm/vchembook/548HFsyrup.html A bushel of corn makes enough corn syrup to sweeten 324 cans of soda pop.http://www.foodreference.com/html/fcornsyrup.html The process of making corn kernels into sugar has been further developed into the making of high fructose corn syrup, in which some of the dextrose is converted into a sweeter sugar called fructose.http://www.absoluteastronomy.com/topics/Corn_syrup

Corn syrup helps prevent foods from crystalizing, or forming solids. For this reason, it is used in foods that are made to be eaten in a soft form, such as jams, frostings and baked goods. It also adds volume to ice cream and makes candies like taffy more bendable. It is less expensive than sugar made from sugar cane. Corn syrup comes in dark and light varieties. Light corn syrup has vanilla in it for flavoring. Dark corn syrup has caramel or molasses added to it for color and flavor.http://www.foodreference.com/html/fcornsyrup.html http://food.oregonstate.edu/glossary/c/cornsirup.html

The content in this page is not a substitute for professional medical advice. Please contact a doctor before using the information presented here.

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