Corn syrup
From Wikipedia, the free encyclopedia
Corn syrup, whose chemical formula is C6H12O6, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a sweetener and for its moisture-retaining (humectant) properties which keep foods moist and maintain freshness. As a sucrose replacment, its sweetness is often insufficient and it is used in conjunction with high intensity sweeteners.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch[1]. Technically though, glucose syrup is any liquid starch hydrosylate of mono, di, and higher saccharides[2] and can be made from starch from any source, of which maize, wheat, rice and potatoes are the most common sources.
High fructose corn syrup is a variant in which other enzymes are used to convert some of the glucose into fructose with increased sweetness and higher solubility.
Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HGFS is also appearing in retail products. The largest by market "Karo Syrup" is a fructose/glucose syrup[1].
