 | |
 | 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 glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch.[1][2] 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.[3][4][5]
- ^ 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.