Corn Syrup

Corn syrup is a clear, colorless sweetener made from cornstarch. In the refining of cornstarch, a chemical breakdown by heat, acid, enzymes, or any combination of the three results in dextrose or starch sugar. More complete conversion of the starch yields a sweeter syrup.

In the food industry, the beneficial properties of corn syrup are myriad. In ice cream, corn syrup improves body and texture and prevents ice crystal formation. With baked goods, it regulates the rate of fermentability in yeast doughs. Corn syrup lends a chewy texture to many candies and chewing gum. Its browning characteristics promote crust color in baked products. When used with other sugars, corn syrup controls crystallization. Naturally hygroscopic, it readily absorbs moisture and adds pliability to many foods. Above all, it has replaced cane sugar as a food sweetener.