Corn syrup
Corn Syrup
Corn syrup (/kɔːrn sɪrəp/) is a food syrup which is made from the starch of corn (known as maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.
Etymology
The term "corn syrup" is derived from the natural syrup produced from corn starch. The word "corn" comes from the Old Norse word "korn", which means "grain". The word "syrup" comes from the Arabic word "sharab" which means "beverage" or "drink".
Production
Corn syrup is produced by first converting corn starch to a high maltose solution, by the process of acid hydrolysis, or by the application of enzymes. This solution is then refined, decolorized, and converted to syrup.
Types
There are two types of corn syrup:
- Light corn syrup: This is a clear-colored syrup made from cornstarch that has been treated with acid or enzymes. It is commonly used in baking and candy making because it does not crystallize when heated.
- Dark corn syrup: This is a type of corn syrup that has had some refiner's sugar added to it. It is used in recipes that require a sweetener with a strong flavor.
Uses
Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. It is used in the production of high-fructose corn syrup, which is used in many processed foods and drinks.
Health Effects
Consumption of corn syrup, particularly high-fructose corn syrup, has been linked to an increased risk of obesity and type 2 diabetes. However, the American Medical Association has stated that it is no more harmful than other sweeteners when consumed in moderation.
Related Terms
External links
- Medical encyclopedia article on Corn syrup
- Wikipedia's article - Corn syrup
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