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CORN SYRUP


CAS NO:    8029-43-4
EC NO:    232-436-4

Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars glucose, maltose and higher oligosaccharides, depending on the grade. 
Corn syrup, also known as glucose syrup to confectioners, 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 D-xylose isomerase, thus producing a sweeter substance.

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. 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.

USES

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 (or HFCS) is the primary ingredient in most brands of commercial "pancake syrup", as a less expensive substitute for maple syrup.

In the United States, cane sugar quotas raise the price of sugar; hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks.

Uses    
Corn Syrup is a corn sweetener that is a viscous liquid containing maltose, dextrin, dextrose, and other polysaccharides. 
Corn Syrup is obtained from the incomplete hydrolysis of cornstarch. 
Corn Syrup is classified accord- ing to the degree of conversion which is expressed as the dextrose equivalent (de), which is the measure of sweetness of the corn syrup as compared to that of a sucrose syrup. generally, the greater the degree of conversion, the sweeter the syrup.
Corn Syrup is used as a replacement for sucrose but is less sweet than sucrose. 
Corn Syrup can control crystallization in candy making, contribute body in ice cream, and provide pliability in confections. 
Corn Syrup is also termed glucose syrup.

General Description    
Viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.

Corn syrup is a viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.

Industry Uses    
Plasticizers
Process regulators

Consumer Uses    
Building/construction materials not covered elsewhere

Industry Processing Sectors
Construction
Nonmetallic mineral product manufacturing (includes clay, glass, cement, concrete, lime, gypsum, and other nonmetallic mineral product manufacturing.

Description
Corn syrup is a food syrup, which is made from the starch of maize and composed mainly of glucose. 
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, created when corn syrup undergoes enzymatic processing that produces a sweeter compound containing higher levels of fructose.

Chemical Properties
Appearance    Viscous odorless colorless liquid.
CAS Number    8029-43-4
Molar Mass    180.156 g/mol
Molecular Formula    C6H12O6

Corn syrup, a viscous sweet syrup produced by breaking down  cornstarch, either by heating it with a dilute acid or by combining it with enzymes.  
Corn syrup is sometimes also called glucose syrup, which is also made from the hydrolysis of starch but not necessarily cornstarch; wheat, potatoes, rice, and other plants can serve as starch sources.

Corn syrup is sold commercially as either light or dark corn syrup. Light corn syrup has been clarified and decolorized; it is used in baked goods, jams and jellies, and many other food products. Because it does not crystallize when heated, it is particularly valued as an ingredient in candies. Dark corn syrup is made by combining corn syrup with molasses and caramel colouring and is sweeter than light corn syrup. Dark corn syrup is used in the same ways as light but when a darker colour and more distinctive flavour are desired; it is also used as a table syrup.

Corn syrup is used in the production of high-fructose corn syrup, in which glucose is changed to fructose through the addition of an enzyme called D-xylose isomerase. High-fructose corn syrup is widely used in the food industry, notably in the manufacture of soft drinks, because it is considerably cheaper than sucrose.

General Description
Viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.

Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose.

Applications
Hard sweets, caramel, jelly and similar candy, cake, biscuit, ice cream, fruity yoghurt, fondant, toffee,nugat, marshmallow, halvah

Corn syrup is a common ingredient in many popular desserts and beverages.
Corn syrup is a viscous, sweet syrup made from the naturally occurring sugars in corn. There are two main varieties of corn syrup: light and dark. Light corn syrup is transparent, often vanilla-flavored, and milder in sweetness, while dark corn syrup features molasses, resulting in a deeper, richer sweetness and caramel coloring.

Uses of Corn Syrup
Bakers, confectioners, and large-scale manufacturers use commercial corn syrup in baked goods, condiments like jams and jellies, and candy making. The syrup ensures a smooth texture in sugar pies, pecan pie (or pecan tassies), chess pies, homemade ice creams, and sorbets by preventing the formation of sugar crystals.

High-fructose corn syrup appears in various food products, including desserts, soft drinks, fruit juices, yogurts, bread, and cereals. In some cases, producers use the syrup as a humectant—an ingredient that acts as a preservative by retaining moisture and preventing certain foods from drying out.

Corn syrup is any of a variety of forms of syrup (thick, viscous liquid, containing a large amount of dissolved sugars, with little tendency to deposit crystals) made using corn starch as a feedstock, and composed mainly of glucose. 
Corn syrup is a natural sweetener used in a variety of products, which may be labeled "all natural" in the United States. 
Corn syrup is often used to soften texture, add volume, inhibit crystallization, and enhance flavor .
Corn syrup is the product of cornstarch that is extracted from the pulpy center of corn kernels, mixed with natural enzymes, and broken down into glucose. These sugars are then heated to form corn syrup. 
Commercial corn syrup is just as sweet as granulated sugar, and can be either light or dark. 
Light corn syrup may have vanilla flavoring added to it, while the darker variation has its own distinctive flavor, which is similar to but lighter than molasses. 
Corn syrup is also not to be mistaken with high fructose corn syrup, which is a product of chemically manipulated corn syrup that is present in many soft drinks and commercial snack foods.

A complex combination obtained by the hydrolysis of starch by the action of acids or enzymes. 
Corn syrup consists primarily of D-glucose, maltose and maltodextrins.

Use: BINDING, HUMECTANT, SKIN CONDITIONING, VISCOSITY CONTROLLING
FUNCTIONS: Sweeteners 
INDUSTRY:Food Chemicals,  Flavor 

Corn Syrup is an acid conversion syrup, bland in flavor, slightly sweet, and colorless. 
Corn Syrup is more viscous than 42/43 and the average molecular weight is somewhat higher. Because of these properties, it is widely used in ice cream to retard crystal formation and to provide desirable bodying characteristics.

Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose.

Corn Syrup provide alternative useful residences to sugar as nicely as economic benefits, and are extremely versatile sweeteners.

Corn Syrup is a conventional acid/enzyme carbon-refined corn syrup that matches many food applications. 

The moderate sweetness level makes it ideal foruse in desk syrups, jams, and jellies. In addition to sweetness Corn Syrup offers  body, texture, and flavor consistency  in products such as beverages, sauces, and condiments, and provides protection from crystallization in products such as ice cream and confections.

Corn Syrup  is a clear, smooth tasting, ordorless glucose syrup manufactured from corn starch. 
Corn Syrup has a bland, sweet taste, and store and ships well.  
Corn Syrup is also  used in canned fruit preserves, ice cream, bakery products, smooth drinks, a variety of kinds of confectionery products, and as a booster in the fermentation of alcohol.

Corn syrup is a purified and concentrated mixture of saccharides obtained by hydrolysis of corn starch. When the type of starch used is not specified, the more general name, glucose syrup, is applied to the product.

Corn syrup is one of several natural sweeteners derived from corn starch. 
Corn syrup is used in a wide variety of food products including cookies, crackers, catsups, cereals, flavored yogurts, ice cream, preserved meats, canned fruits and vegetables, soups, beers, and many others. 
Corn syrup is also used to provide an acceptable taste to sealable envelopes, stamps, and aspirins. One derivative of corn syrup is high fructose corn syrup, which is as sweet as sugar and is often used in soft drinks. 
Corn syrup may be shipped and used as a thick liquid or it may be dried to form a crystalline powder.

Corn syrup is produced in processing plants known as wet corn mills. In addition to corn syrup, these mills produce many other corn products including corn oil, corn starch, dextrose, soap stock, animal feed, and several chemicals used in other industrial processes.

Corn syrup is a sweet, edible syrup made from the naturally occurring sugars found in corn. 
Corn syrup is generally used as a sweetener, and can be purchased in bottles to use in cooking, or added to processed foods on an industrial scale. 

There are two types of corn syrup available to buy in the shops; light corn syrup and dark corn syrup. Light corn syrup is a clear syrup, often flavoured with vanilla, while dark corn syrup is flavoured with molasses, creating a richer, sweeter taste with caramel notes. Many processed foods contain a different type of corn syrup, known as high-fructose corn syrup, which is much sweeter than regular corn syrup.

Corn syrup is sometimes referred to as glucose syrup, particularly in the USA, where most glucose syrup is made using corn. This is a generic term, however, and can also be used to describe syrups made from other sources of starch, such as wheat, tapioca or potatoes.

Corn syrup is made by breaking down the starches found in corn into a type of sugar called glucose. Starch is a more complex type of carbohydrate, made of long chains of molecules, while sugars are made of shorter chains. Breaking the bonds that hold the starches together will convert them into shorter chains of sugar, and one way to do this is using enzymes, just like our bodies use them to break down the food we eat.

First, cornstarch is extracted from the starchiest part of the corn kernels, known as the endosperm, and mixed with water. Next, two different types of enzymes are added. The first breaks the starches into shorter chains of glucose molecules, while the second breaks the chains of glucose down into individual glucose molecules. These glucose molecules create a sweet syrup that is essentially corn syrup in its basic form. At this point, flavourings such as vanilla and salt, for light corn syrup, or molasses, for dark corn syrup, can be added.

To make high fructose corn syrup, a further enzyme is added, which converts some of the glucose molecules into fructose, another type of sugar with a much sweeter flavour.  

Corn syrup is used as a sweetener, particularly when a recipe calls for a smooth texture. 
Corn syrup is sometimes referred to as an ‘invert sugar’, because unlike table sugar and even some other syrups, it won’t form large, grainy crystals when left to cool. This makes it popular when making fudge, candies, shiny frostings, glazes and dessert sauces, or jams and jellies. 
Corn syrup is also used alongside sugar to give a creamier texture to frozen desserts like ice creams and sorbets.

Corn syrup is actually a US term but in Australia, you can find it labelled as glucose syrup in the baking section of your supermarket. Corn syrup is made from the starch of corn and is 100% glucose. 
Corn syrup is a popular ingredient in goods as it helps prevent crystallisation and softens the texture of the food. In Australia, it is often used in lollies, ice cream, jam and event Asian sauces.
Corn syrup used in home baking and candy-making is typically made from corn-extracted glucose suspended in water. 

Corn syrups are produced from refined corn starch by subjecting the wet starch to acid or enzymatic hydrolysis, which convert the starch to dextrose, maltose, and dextrins.
Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose.

Corn Syrup ; Contains Glucose and Fructose.
Corn Syrup is derived from cornfield and consists of glucose.
Corn Syrup is used for the crystallization of sugar, to bring it to the cauldron, to soften the texture and to flavor it.
Corn Syrup is distinguished by being a sweetener with higher levels of fructose.
Corn Syrup is also called glucose syrup.
Corn Syrup is usually obtained from starch.
Technically, Corn Syrup is the name given to all aged potatoes such as rice, wheat and so on.

Corn syrup is a kind of liquid ingredient that is often used in desserts.
Corn syrup gives a sweet aroma to the food to which it is added.
Corn syrup is a type of syrup that is not recommended for health, as it is a starch-based liquid sugar.
Corn syrup contains 80% fructose and 20% glucose.

Corn syrup is a liquid alternative sweetener to sucrose, produced by enzymatic hydrolysis from corn starch. 
Corn syrup is less expensive than sucrose and imparts desirable properties to some foods. For this reason, it is widely used in many processed products such as carbonated and fruity drinks, chocolate, cake, confectionery, jam, marmalade and jelly.

-Corn syrup is cheaper than sucrose
Fructose is higher in Corn syrup, sweeter than sucrose.
-Corn syrup is more soluble than sucrose.
Corn syrups stability is higher than sucrose and its crystallization is lower under certain conditions.
– Corn syrup is in liquid form, which makes it easier to transport and use.
-Corn syrup has a protective effect due to its acidic character. Therefore, it can reduce the usage rates of other condoms in the formulations where it is used.
-Corn syrup is widely used in flavored foods because it has the feature of sweetening without masking the taste.
Corn syrup increases the taste and consumption quality of products.

Corn syrup is a liquid alternative sweetener to sucrose, produced by enzymatic hydrolysis from corn starch. 
Corn syrup is less expensive than sucrose and imparts desirable properties to some foods. For this reason, it is widely used in many processed products such as carbonated and fruity drinks, chocolate, cake, confectionery, jam, marmalade and jelly.

Corn syrup is obtained by processing corn starch. Starch is broken down into glucose and then glucose into fructose. 
Corn syrup consists of 80 percent fructose and 20 percent glucose. Since fructose is a stronger sweetener than glucose, it is sufficient to use less, thus reducing the cost in production.

Corn syrup is used in foods for its properties such as sweetening, softening, volumizing, preventing crystallization, retaining moisture. 
Corn syrup is widely used in the food industry because it is economical. 
Corn syrup can also be used in the production of high fructose corn syrup, a sweeter product obtained by converting the glucose it contains into fructose (using an enzymatic process).

Corn syrup is a sweetener made from corn. 
Corn syrup is produced by enzymatic hydrolysis from corn starch and is a liquid alternative sweetener to sucrose. The fact that it is cheaper and more economical than sucrose and that it gives a sweet taste to foods has caused it to be used in many products. 
Corn syrup is widely used in many processed products such as carbonated and sugary drinks, chocolate, cake, pastry, jam, marmalade.

Corn syrup, known as glucose-fructose, is made from corn starch that has been treated with enzymes and acids.

Like table sugar (sucrose), its two components are glucose and fructose. However, it is much cheaper to produce than sugar.

The sweetness of high fructose corn syrup pairs well with processed foods and beverages and has been used as a sugar substitute in thousands of foods over the past 40 years.

Corn syrup is used in packaged cereals, cereals, ketchup, ice cream, granola bars, cookies, crackers, sauces, salad dressings. And it can even be found in pickles, cold-processed meats, and bread.

But the main source of high fructose corn syrup is beverages, not food.

Corn syrup is also the main sweetener in most sodas, juices, sports and energy drinks.

Corn syrup is a liquid sweetener consisting of fructose and glucose, obtained from corn starch, that entered the food and beverage industry in the 1970s. Corn starch is passed through certain industrial stages and corn syrups containing glucose and fructose at different rates are produced.

Corn syrup is derived from wheat and corn grains and contains sugar and other carbohydrates. 
Corn syrups structure is similar to sucrose (sucrose is also known as "table sugar"). 
Corn syrup is used to reduce the total amount of sugar, as well as to maintain a good texture and taste. As with normal sugar (tea sugar), there is no valid scientific evidence yet that glucose syrup is harmful to human health if consumed in normal amounts within the framework of adequate and balanced nutrition rules.


IUPAC names
Syrups, hydrolyzed starch
Syrups, hydrolyzed starch (high fructose corn syrup)

SYNONYMS:
GLUCOSE SYRUP
CORN SYRUP
CORN SYRUP (GLUCOSE)
Syrups,hydrolyzedstarch
Corn sugar syrup
MAIZESYRUP
Fructose corn syrup (50%, 55%, 90%)
Glucose Syrup, FCC
Corn Syrup:Glucose liquid

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