Corn Syrup
Corn Syrup
Corn syrup is a sweet, viscous liquid produced from corn starch. It is used extensively in the food industry as a sweetener and moisture-retaining agent.
Pronunciation
Corn Syrup: /kɔːrn sɪrəp/
Etymology
The term "corn syrup" is derived from the primary source of the product, which is corn, and the word "syrup" which is a thick and sweet liquid.
Production
Corn syrup is produced by breaking down cornstarch, a product of corn, into its constituent glucose molecules through a process called hydrolysis. This is typically achieved by combining the cornstarch with water and a chemical catalyst, and then heating the mixture under pressure.
Uses
Corn syrup is widely used in the food industry due to its sweet taste and ability to retain moisture. It is a common ingredient in many processed foods, including candies, bakery products, and soft drinks. It is also used in home cooking for recipes that require a sweet, smooth liquid.
Health Effects
While corn syrup is safe for consumption in moderation, excessive intake can lead to health problems such as obesity, type 2 diabetes, and heart disease. It is recommended to limit consumption of foods high in added sugars, including corn syrup.
Related Terms
- High fructose corn syrup: A variant of corn syrup that has undergone enzymatic processing to convert some of its glucose into fructose, making it even sweeter than regular corn syrup.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Fructose: A simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
External links
- Medical encyclopedia article on Corn Syrup
- Wikipedia's article - Corn Syrup
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