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    Corn Syrup

    Uploaded by

    Khalid Shyfullah
    Introduction to Corn syrup ,Corn syrup production process.

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    © All Rights Reserved
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    Corn Syrup

    Uploaded by

    Khalid Shyfullah
    12 views2 pages
    Introduction to Corn syrup ,Corn syrup production process.

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Introduction to Corn syrup ,Corn syrup production process.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    12 views2 pages

    Corn Syrup

    Uploaded by

    Khalid Shyfullah
    Introduction to Corn syrup ,Corn syrup production process.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Corn Syrup

    What Is Corn Syrup?


    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.
    The light corn syrup that grocery stores sell differs from the high-fructose corn syrup (HFCS) that
    many processed foods contain in one crucial way: Refinement. During high-fructose corn syrup’s
    refining process, enzymes convert most of the glucose molecules in regular corn syrup to
    fructose (naturally occurring sugar in fruits and plant foods). This high-fructose content presents
    a much more potent sweetness than corn syrup or sucrose (table sugar) and has more adverse
    health effects when consumed in large amounts.

    How Corn Syrup Is Made


    Regular corn syrup is the result of a relatively simple process. Here’s a step-by-step guide to
    making corn syrup:
     Combine cornstarch and water: Corn syrup production begins when producers mix
    cornstarch (derived from the endosperm of corn kernels) with water.
     Then, introduce enzymes: Corn syrup results from amylase enzyme activity, which
    initiates hydrolysis, or the conversion of starch into sugars. This succession of enzyme
    exposure first breaks the cornstarch down into polymers called oligosaccharides and
    then, with the introduction of glucoamylase, into glucose molecules. The longer
    producers allow this process to continue, the sweeter and more viscous the resulting
    syrup becomes.
     Mix in added sugars or flavorings: At this step, producers will add flavorings to the
    syrup. Light corn syrups often include vanilla or salt for flavor. For dark corn syrup,
    molasses provides flavor and color.
    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 varaqious 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.

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