Corn syrup is a food syrup, which is made from the starch of maize and composed mainly of glucose.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.
Food features:The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from cornstarch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, rice and potatoes are the most common sources.
Role of nutrition:In the United States, cane sugar quotas raise the price of sugar; hence, domestically produced corn syrup and high-fructose corn syrup (HFCS) 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.
Function of product: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).