Other regions: Europe, Middle East & Africa
Food and Beverage, Pharmaceutical
baking, canning, cereals, carbonated soft drinks, condiments, confections, desserts, ice-cream, pharmaceuticals
Liquid corn sweeteners are food syrups composed mainly of glucose, which are made from the starch of corn. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. High-fructose corn syrup is created when corn syrup undergoes enzymatic processing, producing a sweeter compound containing higher levels of fructose. All syrups provide stability, high osmotic pressure, or crystallization control, but each also has individual attributes of viscosity and sweetness.
Corn syrups’ many uses
Corn syrups can depress freezing to prevent crystal formation in ice cream and other frozen desserts. Salad dressings and condiments pour at manageable rates because of the effect on viscosity of corn syrups.