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Corn syrup, known as glucose syrup outside Canada and the United States, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. It is used to sweeten commercially prepared foods. Its moisture-retaining (humectant) properties keep foods moist and maintain freshness.
See also:
- High-fructose corn syrup for production description
- sugar
- glucose
- fructose
- syrup
Physical properties
Corn syrup can act like a waveplate, rotating the polarization of light.
External links
"Corn syrup"