CORN SYRUP

The Uses of CORN SYRUP

Corn Syrup is a corn sweetener that is a viscous liquid containing maltose, dextrin, dextrose, and other polysaccharides. it is obtained from the incomplete hydrolysis of cornstarch. it 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. it can control crystallization in candy making, contribute body in ice cream, and provide pliability in confections. it is also termed glucose syrup.

Definition

CORN SYRUP is a complex combination obtained by the hydrolysis of starch by the action of acids or enzymes. It consists primarily of D-glucose, maltose and maltodextrins.

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.

Air & Water Reactions

Water soluble.

Reactivity Profile

A weak reducing agent.

Health Hazard

Not toxic