Corn syrup: Difference between revisions
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'''Corn syrup''' is a food [[syrup]], which is made from the starch of [[maize]] and contains varying amounts of [[maltose]] and higher [[oligosaccharide]]s, 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 created when corn syrup undergoes [[enzymatic]] processing, producing a sweeter compound that contains higher levels of [[fructose]]. |
'''Corn syrup''' is a food [[syrup]], which is made from the starch of [[maize]] and contains varying amounts of [[maltose]] and higher [[oligosaccharide]]s, 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 created when corn syrup undergoes [[enzymatic]] processing, producing a sweeter compound that contains higher levels of [[fructose]]. |
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The more general term [[glucose syrup]] is often used [[synonym]]ously with corn syrup, since glucose syrup is in the [[US]] most commonly made from [[corn starch]].<ref>{{cite web |url=http://www.sugar.org/consumers/sweet_by_nature.asp?id=277 |title=Sugar Association Alternative Carbohydrate Sweeteners}}</ref> Technically, glucose syrup is any liquid starch [[hydrolysis|hydrolysate]] of mono-, di-, and higher-[[saccharide]]s and can be made from any source of [[starch]]; [[wheat]], [[ |
The more general term [[glucose syrup]] is often used [[synonym]]ously with corn syrup, since glucose syrup is in the [[US]] most commonly made from [[corn starch]].<ref>{{cite web |url=http://www.sugar.org/consumers/sweet_by_nature.asp?id=277 |title=Sugar Association Alternative Carbohydrate Sweeteners}}</ref> Technically, glucose syrup is any liquid starch [[hydrolysis|hydrolysate]] of mono-, di-, and higher-[[saccharide]]s and can be made from any source of [[starch]]; [[wheat]], [[tapioca]] and [[potatoes]] are the most common other sources.<ref>{{cite web |url=http://www.starch.dk/isi/starch/glosary.htm |title=International Starch Association Starch and Glucose Glossary}}</ref> |
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== Commercial preparation == |
== Commercial preparation == |
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Revision as of 13:37, 26 November 2011
Corn syrup is a food syrup, which is made from the starch of maize 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 created when corn syrup undergoes enzymatic processing, producing a sweeter compound that contains higher levels of fructose.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the US most commonly made from corn starch.[1] 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.[2]
Commercial preparation
Corn syrup is produced from number 2 yellow dent corn.[3] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.[4] [5]
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).
Uses
Its major uses in commercially prepared foods are as a thickener, sweetener and humectant (an ingredient that retains moisture and thus maintains a food's freshness).[6]
In the United States, cane sugar quotas raise the price of sugar;[7] hence, domestically produced corn syrup and high-fructose corn syrup are less expensive alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to help control cost.[6]
Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.
See also
References
- ^ "Sugar Association Alternative Carbohydrate Sweeteners".
- ^ "International Starch Association Starch and Glucose Glossary".
- ^ "Dent corn" (Zea mays var. indentata) is so called because the tops of its kernels are slightly indented. See Merriam-Webster dictionary.
- ^ Trends in U.S. production and use of glucose syrup and dextrose, 1965-1990, and prospects for the future - U.S. Dept. of Agriculture, Economic Research Service report [1]
- ^ {{cite web|url=http://www.bpe.wur.nl/UK/Research/Dissertations/Enzymatic+starch+hydrolysis/Enzymatic+starch+hydrolysis+background/%7Ctitle=Enzymatic starch hydrolysis: background
- ^ a b Knehr, Elaine. "Carbohydrate Sweeteners". Virgo Publishing. Retrieved 2008-10-17.
- ^ "U.S. Sugar Import Program". USDA. Retrieved 2009-03-21.